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By Linda Ohr *Copyrighted by Institute of Food Technologists Nutrition bars have graced store shelves for some time now, but the market continues to grow and innovations in their formulations and health benefits have evolved. “From the original homemade bars that became PowerBar and CLIF Bar, the nutrition bar market has become a $6.5 billion market in the U.S. dominated by General Mills, Kellogg’s, and CLIF Bar Co. with 50% market share among them,” says Max Maxwell, manager of market intelligence for Glanbia Nutritionals, who cites data from SPINS, a company that tracks market data for wellness products. “The wide range of bars now in [...]

By Linda Ohr *Copyrighted by Institute of Food Technologists With recent attention focused on the growing plant protein market, animal-based proteins may be overlooked, but they are as important as ever. Most animal proteins are high-quality proteins with complete amino acid profiles; others have been shown to aid in satiety, weight management, and muscle synthesis; and others offer benefits in bone and skin health throughout all life stages. Here is a look at some of these important animal protein ingredients.   Egg Protein Eggs are a source of high-quality protein, supplying all nine essential amino acids: histidine, isoleucine, leucine, lysine, methionine, [...]

By Jim Cornall *Copyrighted by William Reed According to a Euromonitor report on trends and developments in sports nutrition, the sports nutrition segment is valued at $11.9bn, with the largest chunk of that market in North America; roughly 70% of the market. The top three fastest growing product segments, as determined by compound annual growth rate (CAGR) are sports protein products (9.0%), probiotic supplements (8.6%) and supplemental nutrition drinks (7.8%). Currently the base customer is expanding in this segment moving from elite athletes to millennials (21-34) and baby boomers (50-64). The latter two segments are learning and adopting behaviors from the elite [...]

By Elaine Watson *Copyrighted by William Reed While plant-based and so-called ‘alternative’ proteins – from algae to cricket powder – continue to gain traction in the food industry, dairy proteins are still growing, fast, says AMCO Proteins, which has been working with customers on a range of novel applications from popcorn and popsicles to high protein coffees and creamers. “People are trying to get more protein into their diet, whether it’s plant- or animal-based ,” Gail Sabatura, R&D manager at AMCO Proteins told FoodNavigator-USA. “Whey protein is growing across the board, in everything from dairy based desserts and ice cream to yogurts and probiotic drinks . In my [...]