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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.
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.
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.
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 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 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 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, 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.
Prepared Foods August 14, 2006	Winning Wheys in Bars and Beverages Manufacturers across all product segments are using whey proteins to help create products that meet consumer demand for healthy foods and beverages.
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.
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.
Prepared Foods October 1, 2005	Ask the Expert: Whey Proteins and Nutrition Bars A food technologist addresses how manufacturers can use whey proteins to extend the shelf life of nutrition bars.
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.
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.
Prepared Foods February 5, 2006	Enhancing Baked Goods' Quality A conference featuring omega-3s and other fortifiers, proteins and stabilizers useful to formulators wrestled with new product concepts.
Prepared Foods May 6, 2007 Elizabeth Mannie	Formulating Tasteful Nutritional Products From probiotics to soy isoflavones, the challenge is to maintain a product's health benefits while providing products that please consumer taste buds.
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?
Food Processing February 2011 Mark Anthony	Wellness Food Trends: Focus on Soy Is soy a genuine health miracle or a health hazard as the soy police would have us believe?
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.
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...
AskMen.com Lars Dufke	The Health Benefits Of Soy As it turns out, soy may be the single most beneficial food product, promising the healthy maintenance of the heart, bones, prostate, and immune system.
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.
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.
AskMen.com Kevin Neeld	Best Powder Proteins Every man should have at least one jug of powder protein.
Food Processing November 2011 Diane Toops	Consumers Moving to Dairy for Protein Options Protein power is an increasingly important component of a healthy diet.
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.
Food Processing December 2011 Diane Toops	Strategies for Making Heart-Healthy Products: Take out the Bad and Put in the Good While doubts increase about soy and sodium, there's no debating the wisdom of developing heart-healthy foods.
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.
Food Processing June 2006 Shelke & Messina	Menopause's Nutrition Equation Today, more than a third of the contemporary woman's life is in menopausal and post-menopausal phases. Not surprisingly, more functional foods are addressing major needs of women.
Food Processing June 2005	From the Bench: Miscellaneous ingredients One-to-one replacement for vanillin... Slightly pre-gelatinized grains... New active peptide ingredient... Soluble rice protein... Nutritional supplement has "substantially higher" viscosities than other oat products....
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.
Prepared Foods October 1, 2006	Customizing Crunch This versatile crispy whey product offers flavor, texture, quality nutritional enhancement and clean labeling.
Prepared Foods February 5, 2006	Protein Plus Unique formulation of wheat and soy protein for use in nutritional bars, snacks and cereals.
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.
Prepared Foods February 2, 2007 Marcia Mogelonsky	Soy-based Food and Drink Despite lagging sales and lack of FDA approval for health claims, the soy industry is far from giving up. Recent innovations promise to revitalize and reinvigorate consumers' interest in soy-based products.
Food Processing April 2006 John K. Ashby	Globally Gluten Free The market for gluten-free foods, currently at about $600 million annually, may be only a small piece of the overall food market, but the category is growing extremely fast - nearly 15 percent annually.
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 April 2009 Molly Heyl-Rushmer	Article: Soy-Based Food and Drink High consumer awareness of soy's health benefits means more overt publicizing of soy as an ingredient may be key to boosting sales.
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 October 2006	Ingredient Round-Up: Miscellaneous Ingredients Natural mushroom products... Fair-trade vanilla... Powdered sprouts... etc.
Nutra Solutions December 1, 2007	Nutra Solutions' Ingredients for Health Guide A guide with statistics on health condition prevalence and market size -- as well as commercially available ingredients that assist in production formulations -- is provided.
Prepared Foods August 2007 J. Hugh McEvoy (Chef J)	Gluten-free: Opportunities and Challenges The greatest challenge in creating successful new gluten-free products may be in understanding them.
Food Processing February 2008 Nancy Chapman	Expert Opinion: Soy Update After examining a surge of negative soy reports, experts are finding they don't add up.
Food Processing February 2008 Mark Anthony	Going Gluten Free Even though fewer than 1 percent of the U.S. population have been medically restricted from ingesting gluten, the category has taken off enormously.
Food Processing September 2005 Kantha Shelke	Mainstream consumers seek healthful ingredients Consumers experiencing those aches and pains of natural aging understand the food-health connection, while media and government initiatives increase focus on the food-health relationship.
Prepared Foods February 3, 2006 Marcia A. Wade	Mother Hubbard's New Cupboard Insights into the "rhyme and reason" behind ingredients used to formulate and market weight control products.
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.
AskMen.com Simon McNeil	The Best Sources Of Protein If your goals are to add quality mass, you may wonder which source of protein is best. And that just may just be protein powders.
Food Processing October 2008	New Food Bars Designed To Put Health In The Palm Of Your Hand No longer styled just for candy, food bars are making it easier to have a healthy snack on the go.
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.