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We know all fats are not the same, and there are both simple and complex sugars. But how much do we know about proteins? Is a protein…just protein? Many of us probably think of meat when we think protein, but as consumers are becoming seemingly more interested in plant alternatives, we have to take a deep dive into dairy protein vs plant proteins.
With such a broad spectrum of consumers seeking cleaner foods, manufacturers recognize this demand is more than a trend. Now they face the challenge of developing products that meet these clean label expectations, as cleaner labels can be more difficult to formulate and don’t stay fresh for long. So, how can food manufacturers go clean without compromising flavor, taste, or shelf life?