Consumers view protein as ‘most trusted’ nutrient
Protein has emerged as the most trustworthy nutrient for consumers globally, in response to a barrage of conflicting dietary advice, including that surrounding fats and carbohydrates.
Inside food & drink manufacturing
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- Carbohydrates and fibres (sugar, starches)
- Cereals and bakery preparations
- Hygiene, safety & cleaning
- Chocolate and confectionery ingredients
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- Cultures, enzymes, yeast
- Packaging equipment
- Dairy-based ingredients
- Packaging materials
- Emulsifiers, stabilisers, hydrocolloids
- Processing equipment
- Fats & oils
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- Flavours and colours
- Food safety and labelling
- Fruit, vegetable, nut ingredients
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- Meat, fish and savoury ingredients
- Preservatives and acidulants
- Proteins, non-dairy
- Sweeteners (intense, bulk, polyols)
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