Protein supplements have long been marketed towards athletes as a muscle building aid. Over the last few years with a growing consumer knowledge of health and nutrition, enriched protein food and beverages have been targeted towards the everyday consumer. The incorporation of  higher protein levels is now being added throughout the day in snacks, meals and drinks. There has also been a rise in flexitarian, vegetarian and vegan diets and with this plant based proteins are going through a transformation representing more than a third of the global protein market.

The rise in these consumer groups increases the demand for new sources. Plant based proteins mainly come from legumes and cereals but new and exciting options are frequently emerging.  Protein sources traditionally have been isolated or extracted, the benefits of using natural plant based proteins are that they generally have higher vitamins, minerals and natural fibres.

Assisting you with your protein food and drink development needs

Our team of experienced product developers and food scientists can assist you with your protein food and drink development needs, we can help you to:

  • Optimise the taste and texture of your high protein product
  • Nutritionally enhance products with protein, and ensure stability throughout processing
  • Choose ingredients that are naturally higher in protein for specific uses:
    • Plant protein
    • High protein grains
    • Seeds and nuts
    • Algal sources
    • Source novel and emerging sources of protein
    • Develop allergen free formulations

Examples of our technical applications

Some examples of our technical applications include developing formulations and processes for:

  • Functional fortified snack and energy bars – with declared high protein or fibre, nutrition enriched, low sugar
  • Nutritional beverages
  • Sports and energy nutrition formulations
  • Meat alternatives 

Our broad range of analytical services can be applied to high protein and meat alternative products. Services include:

The precise scope of projects and methods used, will be agreed on a case by case basis once the requirements are fully understood.

Read Carole Bingley, Technical Specialist, article in Nutraceuticals Now which reviews some of the latest developments in alternative proteins.

For updates and discussions, please join our LinkedIn Group - Food Product and Ingredient Development

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