Trends in health and environmental issues promote wheat protein sales
The wheat protein market is expected to reach around US$ 2800 million by the end of 2019 in terms of value.
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The wheat protein market is expected to reach around US$ 2800 million by the end of 2019 in terms of value.
The global market for rice protein surpassed US$ 108 million in 2018 according to a recent study.
New report states that Finland's in a good position to enhance its protein self-sufficiency while building a sustainable, carbon-neutral food chain.
A new report has highlighted the current scenario of the banana powder market and its demand and consumption in various applications, concluding that the market is expected to reach a market value of US$ 730 million by the end of 2027.
Leading nutritional and functional ingredient specialist, Glanbia Nutritionals, will present its diverse range of specialist nutritional solutions for the first time at ProSweets 2019...
Mark Driscoll considers the shift away from carnivorous diets – what’s driving it, what are consumers looking for and how can the food industry rise to the challenge of catering for their fast-evolving tastes?
One UK company has developed an innovative alternative to wheat-free flour that meets the increasing demand for ‘free from’ and protein-rich foods. Neil Winney, its Managing Director, tells the story…
Growing trends towards vegetarianism and veganism have made a dent in the global food market.
Vegan barbecues, black bean chipotle, better-for-you ice cream and exotic crisps could all make an appearance in consumer habits this summer.
Three European trade bodies have issued a reminder to member states not to go soft on misleading practices.
Separating vegetarian dishes on a menu can, in fact, reduce the proportion of people who choose a vegetarian option.
Using a texture analyser that mimics the human jaw, Agriculture & Horticulture Development Board experts have shown that cuts of muscle previously used for slow cooking are tender enough to be sold as fast cooking steaks.
Scientists in China have bred a line of low-fat pigs that fare well in cold temperatures, a new friend to the consumer's waistline and the farmer's wallet. But it doesn't seem likely they'll take in America.
A joint study by the University of Exeter and Quorn has found that the fungi-based protein source is just as rich in the nutrient as milk.
Until now, farmers have had to inspect the quality of soybean harvested, bringing work to an abrupt halt. But thanks an international research collaboration, all that seems set to change.