Joshua Schall, MBA’s Post

Happy Friday everyone. Before the weekend kicks off, I sat down with my friend Joshua Schall, MBA again to discuss all things protein. Hope you can give this a listen as protein is king, playing a role in all categories. Truly the one nutrient that seems to always have the health halo. This content will provide: - subcategory retail sales data snippets - driving forces impacting protein input sources and form factors - adjacent marketplace dynamics (e.g. GLP-1 Effect) - exploration of protein "plus" - growing merchandising opportunities for protein + much more! J. Schall Consulting SPINS #strategy #trends #markets #fmcg #cpg #food #beverages #protein #snacking #sportsnutrition #supplements #wellness #nutrition #glp1 #innovation #marketing #branding #productdevelopment #retailing #merchandising #retail #grocery #business #businessintelligence #entrepreneurship https://lnkd.in/eFek5yAf

At Source Technology, we test new ingredients with our customers👩🏼🔬. Ingredient functionality is key to successfully processing them into commercial products with our versatile PowerHeater™️ technology. In the category of Alternative Proteins, 𝐦𝐲𝐜𝐨𝐩𝐫𝐨𝐭𝐞𝐢𝐧 is so interesting! We recently welcomed Vinay from Marlow Ingredients to our Test Centre, and together we had very good results with making a fibrous and very juicy meat-alternative product, made with Marlow Ingredients’ mycoprotein.🍄🟫 It is made from a nutritious member of the fungi family Fusarium venanatum, which is a great alternative to meat protein, thanks to its naturally fibrous meat-like structure. Marlow Ingredients explains: 𝘖𝘶𝘳 𝘮𝘺𝘤𝘰𝘱𝘳𝘰𝘵𝘦𝘪𝘯 𝘪𝘴 𝘢 𝘩𝘪𝘨𝘩𝘭𝘺 𝘯𝘶𝘵𝘳𝘪𝘵𝘪𝘰𝘶𝘴 𝘢𝘯𝘥 𝘴𝘶𝘴𝘵𝘢𝘪𝘯𝘢𝘣𝘭𝘦 𝘴𝘰𝘶𝘳𝘤𝘦 𝘰𝘧 𝘱𝘳𝘰𝘵𝘦𝘪𝘯. 𝘜𝘯𝘭𝘪𝘬𝘦 𝘮𝘰𝘴𝘵 𝘱𝘭𝘢𝘯𝘵-𝘣𝘢𝘴𝘦𝘥 𝘱𝘳𝘰𝘵𝘦𝘪𝘯𝘴 𝘔𝘺𝘤𝘰𝘱𝘳𝘰𝘵𝘦𝘪𝘯 𝘤𝘰𝘯𝘵𝘢𝘪𝘯𝘴 𝘢𝘭𝘭 9 𝘦𝘴𝘴𝘦𝘯𝘵𝘪𝘢𝘭 𝘢𝘮𝘪𝘯𝘰 𝘢𝘤𝘪𝘥𝘴 𝘮𝘢𝘬𝘪𝘯𝘨 𝘪𝘵 𝘢 𝘤𝘰𝘮𝘱𝘭𝘦𝘵𝘦 𝘱𝘳𝘰𝘵𝘦𝘪𝘯. 𝘐𝘵 𝘣𝘦𝘯𝘦𝘧𝘪𝘵𝘴 𝘣𝘰𝘵𝘩 𝘰𝘶𝘳 𝘩𝘦𝘢𝘭𝘵𝘩 𝘢𝘯𝘥 𝘵𝘩𝘦 𝘦𝘯𝘷𝘪𝘳𝘰𝘯𝘮𝘦𝘯𝘵. 🚀 Let us know, if we can help you add fibrous mycoprotein-based products to your alternative protein portfolio. #alternativeprotein #mycoprotein #ingredient #Foodtech #PowerHeater #Foodinnovation #foodindustry #alternativeproteins #foodscience #foodtech

Why does Cultivated Meat need Fat?    1. It is the fat component of meat that primarily contributes to species differences in flavour.     2. Fat is key to a meaty texture! Fat enhances the water-holding capacity of meat which lubricates the muscle fibers during cooking, increasing meat tenderness and the sensation of juiciness.    3. Animal fats naturally contain fat soluble vitamins A, D, E and K, which are important for healthy body function.    4. The distinctive and delicious aromas from cooked meat comes from lipid (fat) degradation and lipid-maillard interactions.    Start your fat journey today with Quest 's high-quality adipose derived stem cells! 🐄 🐷 🐃     All our cells are sterility tested and and come with extensive customer guidance (protocols, seeding densities, media), identity markers, expansion data, differentiation data and customer service follow-up.     #cellculture #biotechnology #QuestMeat #innovation #CellLines #SustainableMeatProduction #CellAg #AlternativeProtein #CulturedMeat #CultivatedMeat #fatcellculture #fat

Our Whey Protein: Great Just Got Better Our Whey Protein is good. It’s “trusted by all 32 NFL teams and college sports team dietitians” good. It’s “best seller” good. But we knew it could be better. Through extensive research and testing and over a year of prototyping, we’re delivering you a better protein that tastes even better and mixes perfectly without the use of gums, stabilizers, or refined sugar. Our Whey Protein is made with the least ingredients necessary for the best experience possible: - 20g of grass-fed whey protein isolate per serving sourced from European dairy farmers - ProHydrolase® enzyme to help maximize protein absorption and digestion  - Natural sweetness using organic stevia and monk fruit Read more about our best selling protein here: https://lnkd.in/gDsdgM7C #momentous #wheybetter #betteringredients #wheyprotein #foundation

Did you know that bread can have a positive impact on our gut microbiota? 🤔 In collaboration with ProDigest, the @Lesaffre Institute of Science & Technology (LIST) conducted a study on the nutritional composition, digestibility and effect on the intestinal microbiota of 4 different bread recipes: -White flour sourdough bread -Wholemeal sourdough bread -Yeast bread with white flour -Wholemeal yeast bread The results ? ✅ All breads demonstrated good digestibility, with optimal release of carbohydrates, proteins and micronutrients (vitamins and minerals). ✅Colonic fermentation revealed significant changes in the composition of the intestinal microbiota, with an increase in short-chain fatty acids, beneficial for health, and a significant decrease in short-chain branched fatty acids. These discoveries open up new avenues for further enhancing the nutritional qualities of this traditionally nourishing food. Proof that bread still holds many secrets to be explored! 🔍 To find out more about this study, check out this blog post: https://urls.fr/0SH2Bq

Looking to enhance the nutritional analysis in your lab? The PRIMACS™ SNC-100 is your ideal solution for precise and fast protein analysis across a diverse range of food and feed samples using the DUMAS technique. Why Choose PRIMACS™ SNC-100? Compliance & Accuracy: Fully integrated methods aligned with AACC, AOAC, ISO, and other global standards ensure reliable routine analysis. Efficiency: Complete analysis in just 4-6 minutes. Versatility: Handles up to 3 g of solid samples and 1 ml of liquid, including challenging liquids and pastes. Advanced Technology: Unique temperature ramping optimizes combustion for varying sample types like meat and vegetable oils. Cost-Effective: Lower costs per analysis and less waste compared to traditional Kjeldahl methods. For more information, visit our website! You can also request detailed application notes on food analyses with the PRIMACS™ SNC-100, or ask for our dedicated brochure on TN/Protein analysis. #FoodAnalysis #FeedAnalysis #Dumas #Protein #Nitrogen

BioTess Ingredients Will Benefit Your Business in Profound Ways. Leading brands need hero products to achieve strong growth and maintain enduring market success. However, typical nutrients rarely reach the large intestine as intended. After consumption, they begin to degrade immediately and are further compromised by stomach acid and digestive enzymes. Even if successful at reaching their target destination in the microbiome, they are not often readily available to the body because of solubility and absorption challenges. BioTess ingredients offer state-of-the-art flavor and odor masking as well as next-generation solubility, advanced absorption and exceptional bioavailability. On the manufacturing side, BioTess ingredients are produced in the U.S. with a revolutionary drying process called dynamic atomization, which results in highly controlled, stable, consistent powder quality and precise control over powder properties, including the ability to minimize residual moisture in the cyclodextrin matrix for higher stability. Check out our sister company, Advanced Powder Dynamics, to better understand their innovative drying process and the many reasons why they’re fast becoming the vendor of choice in the particle engineering industry. Visit www.BioTess.com to learn more. #ingredientswithintegrity #tesseractdeliverytechnology #revolutionaryingredients #brandedwholesaleingredients #cyclodextrininclusion #nanomolecular #superiorpowdersadvancedtechnology #nanotechnology #DAT #protectedingredients #bioavailability #controlledrelease #cyclodextrins #productdevelopment #sportsnutrition #medicalfoods #functionalfoods #nutrientsthatdifferentiate #APD #advancedpowderdynamics #biotess #ullilindauer #alczap #dynamicatomizationtechnology

https://lnkd.in/edVDUXpS An interesting video on how a soluble corn fiber is produced) https://lnkd.in/edVDUXpS A nice video showing how SHIME Human intestinal microbial system works and why different fibers are tolerated differently in our body) #fibers #foodingredients

In the creation of Almond Protein, most of the #almond oil is pressed out, resulting in a higher protein, reduced fat ingredient with about 12% fat and 45% protein, for use in applications when lower fat content can improve product performance. Access more Almond Advantage insights now: https://lnkd.in/g5FJ_dVU #almonds #foodindustry #foodandbeverage #foodtechnology #innovation

We've developed and tested an ingredient that combines protein crosslinking with prebiotic fibers, functioning as an emulsifier. The result? A stable emulsion with no phase separation for 30 days! further its emulsifying properties, this ingredient can be resistance to digestion and may support the growth of beneficial intestinal flora, offering health benefits. #ResearchAndDevelopment #Innovation #Prebiotics #Emulsification #Food #Application