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Dive Briefing:
- California-based Nura has launched several new ingredient products. Contains Yestain yeast protein, postbiotic EF-2001, beLP1 and its sweetener, Madblend stevia extract blend.
- “The company is focused on launching new products that are aligned with today’s consumer trends toward healthier and more environmentally friendly ingredients, and we look forward to enabling more CPGs to create products that align with these ideas,” said Kady Carrizos, Nura’s marketing manager, in a press release.
- The company's product expansion follows expansion of application-specific research and development initiatives. Ingredient recommendations including guidance throughout the entire process from ideation to manufacturing. The company also plans to open a new R&D innovation center.
Dive Insight:
Nura's Yeast Protein product is a vegan alternative to traditional protein sources. This protein product is available in powder form with both salty and neutral flavors. It also has a complete amino acid profile.
The company's new postbiotic products include: Postbiotics EF-2001 Designed to support the gut microbiome, there is a new blend of stevia extracts, Madblend. Madblend is a natural sweetener solution described as low-calorie and intended to improve the taste and stability of foods.
that The protein ingredients market is expected to grow. It is expected to grow to $86 billion by 2028. As more and more consumers flock to macronutrients, they are also paying more attention to the sources of the ingredients themselves.
In addition to nutrition, proteins are widely used for their functional properties. These include texture, emulsification, solubility, stabilization, and binding. These properties have allowed food manufacturers to use them as a substitute for food additives, thereby reducing the cost of raw materials.
The company's new sweetener solution, Madblend, provides a lower-calorie alternative to sugar.
Most consumers worldwide (55%) I'm concerned about my sugar intakeAccording to a HealthFocus International report, the biggest dietary trend worldwide is reducing sugar intake. As a result, many companies have started using stevia and monk fruit products to provide the sweet taste traditionally associated with foods.
The company said Noora's new product tastes similar to sucrose. This product is produced using fluid bed technology. Fluid bed technology transforms dry powder into a soluble, ready-to-use product, ensuring uniform, rapid drying and even distribution of intense sweetness.
