I’ve written about fats and carbohydrates this week, so how about I end the week with Bakery & Snacks’ special edition (compendium of articles) on protein. Bakery & Snacks is a newsletter aimed at this industry which, as you might expect, is highly interested in the marketing potential of protein.
Reminder: most Americans consume twice the protein needed, which makes protein a non-issue for most of us. Bakery & Snacks says:
There’s little sign of us losing our appetite for protein – with around a third of global consumers seeking foods high in protein [Nielsen 2015].
But that’s not to say the market isn’t changing – and that those in the industry may need to change with it.
In this special edition newsletter, we look at topics including: the questions to be asked when using protein in a baked good or snack; whether consumers need more education around protein; how poultry and seafood are transforming meat snacking; and what the protein boom means for retail product mixes.
- Lessons to learn: Could protein snacks shoppers be better informed? High-protein food has made the leap from diet and fitness fad to mainstream food trend quicker than a CrossFitter can swing a Kettlebell… Read
- Right tool for the job: Protein fortification of baked goods and snacks: Experts from food and drink advisory service Campden BRI look at some of the key factors to consider when choosing the most suitable protein source for fortifying bakery and snacking products… Read
- Revealed: How protein boom is transforming snacks and cereal aisle: Analysis of supermarket listings has revealed how the protein boom is changing the mix of cereals and snacks on retailers’ shelves… Read
- Growing appetite: The proteins and flavors transforming meat snacks: Take a look at a supermarket or health food store meat snacks fixture and it’s clear the selection, flavor and formats are becoming more diverse… Read
- Sustainable protein from a global waste product: Enzymes key to rapeseed extraction: Using enzymes to extract protein from rapeseed press cakes in a sustainable and cost-effective way could transform 34 million tonnes of waste product into a valuable protein source, a Finnish scientist has said… Read