Displaying 1–8 of 8 results for Claudia O'Donnell, Contributing Editor
From heart health to great tasting zero-fat ice cream, new whey protein ingredients find a role.
As manufacturers expand options in digestive resistant starch ingredients, their formulation functionalities and health benefits grow.
Maximizing a food's percent daily value of protein requires careful calculations.
New studies look at gut microbiota and obesity, while probiotic viability remains a goal.
Ingredient technology advances are providing a growing array of uniquely functional proteins.
The use of two or more plant proteins in formulas can help products meet consumer expectations...and label regulations.
Enzyme ingredients step in to help provide a greater variety of safe and nutritious foods for consumers.
Plant sources of proteins possess some benefits over animal-sourced ingredients. However, how do they stack up nutritionally?