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Prepared Foods June 2009 Matt Hutchinson	R&D: Meeting Snack Bar Challenges Ingredient companies are providing improved options that lead to more acceptable, enhanced-protein nutrition bars, delivering a desirable flavor and shelflife.
Prepared Foods June 1, 2005 Marcia A. Wade	Extended Shelflife: Bar None A partially hydrolyzed premium whey protein isolate designed to control water migration can extend the shelflife of nutrition bars -- up to a year, in some cases.
Prepared Foods July 23, 2007 Greg Miller	Sporting Attitude Sports nutrition food and beverage formulators can benefit from new research on the nutrition and functionality of whey ingredients.
Prepared Foods May 1, 2005 Bill Haines	Whey Protein's Star is Rising Quickly becoming the ingredient of choice for many formulators, whey protein contains an impressive list of functional and nutritional properties -- leading to its inclusion in formulations that span every aisle in the supermarket.
Food Processing February 2011 Diane Toops	Wellness Food Trends: Whey Protein Gaining Popularity As a functional ingredient, whey does not compromise on taste, clarity or stability in beverages.
Prepared Foods October 1, 2006	Customizing Crunch This versatile crispy whey product offers flavor, texture, quality nutritional enhancement and clean labeling.
Prepared Foods January 1, 2006 Laura Gottschalk	"Whey" Into Baked Goods Traditionally strong in the dairy category, whey ingredients can also give whole-grain bakery products a boost in flavor, texture and freshness.
Food Processing November 2011 Diane Toops	Consumers Moving to Dairy for Protein Options Protein power is an increasingly important component of a healthy diet.
AskMen.com Sabrina Rogers	Top 10 Energy & Protein Bars When you're on the go and looking for a quick, healthy snack, a nutrition bar can be a good option.
Prepared Foods April 8, 2007 Kerry Hughes	Body-building Pizza? - April 2007 Functional foods are appearing in all avenues of convenient eating, and a school lunch pizza fortified with whey protein is just one example.
Food Processing November 2010 Mark Anthony	Dairy: It Does the Product Good New research returns dairy to the forefront of conversations involving diet and health.
Nutra Solutions March 5, 2005 Amanda Archibald	Progressive Protein Practices Product intros using whey up 26%... Adding soy protein attracts consumers... Has soy gone mainstream?... Wheat protein isolates benefit from low-card craze... etc.
Food Processing October 2012 Claudia O'Donnell	Designing Desirable Whey Proteins From heart health to great tasting zero-fat ice cream, new whey protein ingredients find a role.
Food Processing October 2011 Mark Anthony	Whey's Numerous Health Benefits Long recognized as a good and cost-effective source of protein, science is uncovering new benefits of this byproduct of cheese-making.
AskMen.com Kevin Neeld	Best Powder Proteins Every man should have at least one jug of powder protein.
Prepared Foods February 2008 Sharon Book	Article: Protein Ingredients for Health and Texture A variety of soy, dairy and egg proteins are available for the food formulator to obtain the desired texture in a food or beverage.
Prepared Foods May 1, 2006	Whey in RTD Beverages Whey proteins are frequently being included an ingredient of choice in protein-fortified drinks.
Prepared Foods December 1, 2005	G.I. on the Go Interest in low-carbohydrate/high-protein diets will drive the creation of low-carb foods.
AskMen.com Shannon Clark	Protein Bar Recipes There are times when it's next to impossible to get in a freshly prepared, well-balanced meal that's going to accommodate your muscle-building or fat-loss goals.
AskMen.com August 6, 2008	AM Theme: Protein With so many protein shakes, bars and other supplements available, choosing the right product can be difficult. Here are a few tips.
Food Processing October 2010	On-The-Go Consumers Craving Energy Bars and Beverages Time-starved consumers are replacing a meal or a less nutritious snack with hand-held protein, fruits and vegetables.
Nutra Solutions March 15, 2006 Marcia A. Wade	Pick a Protein Choosing a protein is dependent on the reputation the manufacturer plans to build for the product. Whether the product is for heart health, bodybuilding or weight loss and/or low-allergenicity, there is a protein out there for every application.
Food Processing February 2007 Mark Anthony	2007: The Year of Protein Awareness While Americans are not protein-deficient, the nutrient's roles in food and health are becoming more appreciated, and its connection to satiety is skyrocketing.
Prepared Foods June 5, 2007 Richard F. Stier	R&D Applications Seminar: Breakfast Bars and Cereals 101 Consumers are lured to breakfast foods by inclusions like almonds, soy and dairy products, whole grains and more.
Food Processing February 2013 Claudia O'Donnell	Understanding Protein as A Functional Ingredient Ingredient technology advances are providing a growing array of uniquely functional proteins.
Food Processing June 2010 Sharon Gerdes	Dairy Offers Flavor, Nutritional Benefits to Healthy, Savory Snacks Savory snacks with dairy ingredients offer salty, melty, crunchy, creamy satisfaction with a nutrition bonus.
Nutra Solutions October 1, 2007 Amy Schauwecker	Article: Fully Loaded: Sports and Energy Products The sports and energy product category continues to experience phenomenal growth.
Nutra Solutions March 11, 2007 Kerry Hughes	NutraSolutions' New Products Annual -- Proteins & Peptides We may be seeing only the beginning of new product development involving proteins.
Prepared Foods August 14, 2006 Marcia A. Wade	Protein Proposals American adults should get 10% to 35% of their calories from protein. Here are a few ways they can do that.
Nutra Solutions July 1, 2006	Building Better Foods and Supplements Whey proteins, whether isolates, concentrates or in a hydrolyzed form, long have been used in products to benefit consumers looking for enhanced sports performance.
Nutrition Action Healthletter December 2000	Bar Exam: Energy Bars Flunk The word "energy" on any label simply means that the food supplies calories, not that eating it will make you more energetic. Eating healthy, whole foods like fruits and vegetables beats eating energy bars because foods contain phytochemicals and other constituents that aren't added to bars...
Nutra Solutions April 1, 2005	Proteins for All Reasons A study shows that a diet including milk proteins helps the performance of athletes.
Prepared Foods July 1, 2005 Marcia A. Wade	The Importance of Being Protein Milk, egg, wheat and soy proteins can pass for other ingredients and create fluffy, flowing and fabulous textures.
Food Processing March 2010 Mark Anthony	New Beverage Products are Dashing to Dairy Beverages of all types are working in dairy products and less obvious dairy ingredients for health, satiety and just plain enjoyment.
Nutra Solutions September 1, 2005 Gil Bakal	Soluble Rice Protein A new soluble rice protein allows formulators greater flexibility in fortifying foods such as bars, extruded products, baked goods, meal replacement systems and nutritional supplements.
Food Processing August 2006	Ingredient Round-Up: Dairy flavors & ingredients A round-up of the latest innovations in flavors and ingredients for dairy products.
Nutra Solutions June 2, 2006	Nudging in the Nutrients Nutraceutical ingredients can interact significantly with vitamins and minerals during storage and processing and have different stability characteristics. Knowing what interactions will occur is key.
AskMen.com Shannon Clark	Supplement Facts Nutrients are better absorbed via food rather than a multivitamin.
Prepared Foods October 1, 2005 Marcia A. Wade	I'll Drink to That More choices in healthful, great-tasting dairy and soy drinks are appearing in the refrigerated dairy case than ever before as manufacturers are hoping that new product concepts will enlighten consumers.
Science News September 10, 2005 Janet Raloff	Dieting? Don't Give Up Protein Low calorie diets that are rich in starches are not as effective as those that are rich in protein.
Prepared Foods December 1, 2005	The Thin Line Mainstream-media publicity is driving consumer's soy awareness... The good and bad of trans-fat hydrogenation...
Food Processing July 2008 Ashman et al.	Consumer Taste Test: Think5 marries food bar with fruits and vegetables Think5 crams three cups of vegetables and two cups of fruit into one very dense meal replacement bar.
Food Processing April 2011 Dave Fusaro	A Study of Satiety: Helping Consumers Feel Full with Fewer Calories Protein, fibers and whole grains help consumers win the battle of the bulge.
Food Processing April 2007 Lee Stiffler-Meyer	Just How Good is Dairy? Both soy and dairy beverage types are selling briskly based on what they offer consumers. But does one have a leg up on the other?
Prepared Foods January 1, 2007	Formulating for Performance Marketing products to both mainstream consumers and the serious athlete is difficult. Research shows that carbohydrate (CHO) metabolism differs between men and women athletes, for example.
Food Processing October 2006 Kantha Shelke	Eat Yourself Thin America's obsession with its waistline has made the food industry pay closer attention to a new breed of diet- and weight-friendly foods.
AskMen.com Shannon Clark	Lactoferrin Peptide Protein-intake is critical if you hope to make any gains from time spent at the gym. One type of peptide -- which is what forms a protein -- that is especially beneficial for men is lactoferrin.
Nutra Solutions July 1, 2006	NutraNews Wild Sweetness... Whey Not?... Fiber Filled... etc.
Prepared Foods August 2009 Kerry Hughes	R&D: Performing Rice Protein Premium Ingredients International has a new whole-grain brown rice protein concentrate called Oryzatein(TM), which the company claims is the first hypoallergenic, complete protein source from whole-grain rice.