An Indian start-up specialising in making protein bread and cookies saw online sales go up by 15% in mid March, with the firm believing consumers are increasingly making more healthy food choices as COVID-19 continues to spread.
WOAH! Protein is achieving success in the Singapore market with its novel protein ice cream containing L-leucine, which was originally created for the founder’s mother who was undergoing treatment for leukaemia.
Food and beverage firms in India have been advised to focus on high-protein product innovation, as over 25% of all Indian consumers feel that there is a lack of such items in the country, according to a new report.
Australians are consuming inadequate amounts of protein, as well as the wrong sources of it, according to Dr Natalie Luscombe-Marsh, senior research scientist at the Commonwealth Scientific Industrial Research Organisation (CSIRO) in Australia.
The development of cell-based seafood and meats , and shrimp in particular, should be prioritised in order to meet the protein needs of Asia’s growing, and ageing population, in a healthy and sustainable manner.
Four key trends will lead to shifts in the major sources of protein consumption by 2025, according to a major new study commissioned by Food Innovation Australia Limited (FIAL) which analysed 50 food types across 11 regional markets.