industry news

CHICAGO (PRNewswire) — Today, it seems high protein foods are one of the most sought after nutritional choices among American consumers to meet a variety of needs, from balancing diet, building muscle and weight loss. Indeed, according to new research from Mintel, introductions of foods and drinks making a high protein claim are almost three times higher in the US than anywhere else in the world, accounting for 19% of global new product launches in 2012. This makes the US the biggest market by far for high protein products, as India and the UK follow with 9% and 7% respectively of new food and drink launches with high protein claims in 2012.

The pace of protein research has quickened as food and beverage processors search for alternatives that may be more sustainable than animal-based proteins, according to research by the firm Innova Market Insights.

Aging populations are driving growth in the global market for soy foods, as more people turn to soy for its health benefits, according to a new report from Global Industry Analysts, Inc. (GIA).

Current study results from the report, 'Soy protein reduces serum cholesterol by both intrinsic and food displacement mechanisms,' have been published. "The apparently smaller LDL cholesterol (LDL-C)-lowering effect of soy in recent studies has prompted the U.S. FDA to reexamine the heart health claim previously allowed for soy products," scientists writing in the Journal of Nutrition report (see also Life Science).

Boosting energy, strength and recovery are just three ways that sports drinks are expanding a booming market, as bars, shots, and powders strain to catch up with the leaders in the field.

As global sales of sports nutrition products maintain healthy growth rates, one distinct – and unexpected – group of consumers is emerging as the main driver for the market, made up of people who are not necessarily interested in sports.

A UK national survey conducted last month shows that over 20% of the nation recognise that adults aged over 50 need more protein in their diet compared with those in their prime.

Ingredient innovators are finding ways to pair protein with convenience in the beverage category. Part of the task involves solving solubility issues to allow for the creation of ready-to-drink (R.-T.-D.)protein beverages.

Protein is well recognised as a healthy and nutritious component of foods. Beverages, which are a convenient and widely accepted means of supplying protein, can be categorised by their pH as “neutral” (pH about 6.5 to 7.0) or “acidic” (pH about 3.0 to 4.4).

Increased intakes of soy protein may reduce cholesterol levels in people with type-2 diabetes, says a new study that expands on the heart healthy potential of soy.