Summer 2026 Newsletter: Tradeshows, Disappearing Whey, Plant-Based Proteins and Blends
- Think Ingredients
- 2 days ago
- 5 min read
☀️ Check out our Summer Newsletter for the latest updates and trends! In this edition, we're looking back on a busy year to date filled with tradeshows and looking ahead to upcoming events. Dive in as we explore the food trends that continue to shape 2026, with a high demand for protein continuing to drive ongoing whey shortages. Fortunately, we've got you covered with unique plant-based protein solutions to help you navigate supply challenges and keep your formulations on track.
INSIDE THIS ISSUE:
• Past tradeshows and upcoming events
• Whey-re did all the whey go?
• Blending Spotlight: High Protein Plant-Based English Muffin Premix
• Ingredient Spotlight: Rice and Pea Protein Peptides
• Case Study: Scaling Sourdough: Bringing Italian Tradition to Modern Manufacturing with Dried Sourdough Concentrates
On the Road...
The year has been busy with tradeshows and industry events. To recap...
In February, we ventured out west to BC with the SE Tylose team to showcase our methylcellulose solutions and nutrient-dense cracker premix. We are proud to be the exclusive Canadian distributor for SE Tylose methylcellulose products.
In March, we travelled to Rochester for the Western New York IFT Supplier's Day, showing off our fresh focaccia.
In May, we headed to Toronto for the Bakery Showcase, where we highlighted key ingredient applications, such as high-protein (without whey) pizza, methylcellulose stabilized whipped cream, and muffins made with aquafaba (as an egg substitute).
After a quick turnaround,
we headed to Terrebonne, Quebec for CIFST Supplier's Night, where we sampled fresh focaccia formulated with spring focaccia concentrates.
Once again in Toronto for CIFST Food Summit, we continued conversations around clean-label preservative options and functional ingredient blends.
What's coming up?
Women in Ingredients (WII) (9:30 AM - 11:30 AM July 10)
Think Ingredients is hosting the first-ever Women in Ingredients (WII) at our Burlington office, led by our very own Cassandra Ryan. On July 10th, this networking event will bring together women across product development, food innovation, ingredients, and technical sales to connect and collaborate.
IFT Chicago (July 12-15)
Meet the team! Book your calendars- from July 12-15, Think Ingredients is heading to Chicago. We're excited to connect more with industry partners in the United States.
Whey-re did all the whey go?
Demand for high protein foods continues to grow and shows absolutely no signs of slowing. Whey remains the protein of choice thanks to its excellent taste, functionality, and complete amino acid profile. However, tightening supply and rising demand are making whey shortages increasingly evident across the food industry.
From cookies and lattes to chips and snacks, protein is now being incorporated into nearly every category. As high protein innovation continues to drive demand, supply chain constraints and rising whey prices are creating formulation challenges.
As a byproduct of cheese manufacturing, whey protein production cannot simply be scaled up without causing noticeable imbalances to the dairy industry.
So, what is the solution to whey pricing and availability concerns? While whey continues to be the gold standard for protein quality, it's possible to get complete bioavailability with the right blend of plant-based proteins without the typical graininess or beany notes.
So how did we do it?
References:
Food in Canada Article. (2026, May 28). Everybody wants whey Food in Canada.
Financial Post Article. (2026, June 1). Whey protein is running out as food companies put it in everything. Financial Post.
BLENDING SPOTLIGHT
High Protein English Muffins
Taking the weight off of whey
Our high protein English muffin premix delivers an airy, bakery style texture without whey protein. They are plant-based, high in protein and have a complete amino acid profile, without contributing any off-flavours or dense textures.
Formulation is Key🗝️
By combining soy, pea, yeast, and rice proteins with vital wheat gluten and a natural yeast based dough relaxer to enhance structure and elasticity, this blend offers a practical solution for maintaining protein content without relying on whey protein. With 12.4 g of protein per bun (55g) compared to a conventional English muffin with 5.5 g of protein, Think High-Protein English Muffin Premix is a plant-based, nutritious, and whey-free solution.
Interested in a sample of our plant-based High-Protein English Muffin Premix, or creating your own custom protein blend without having to rely on whey?
INGREDIENT HIGHLIGHT
Plant-based Proteins: Clear Rice and Pea Peptides
Why Peptide Proteins Stand Out
An ideal addition to beverage applications, with a neutral flavour and scent profile. These peptides dissolve easily in water at high concentrations with minimal impact on viscosity and can be effectively masked with sweet flavours. They maintain clarity in beverages, making them the ideal choice for plant-based protein drinks or for partial clear-whey replacement to reduce costs.
Clear in Solution
Dissolves in High Concentrations
Vegan
Minimal Sensory Impacts
APPLICATIONS
Rice and pea protein peptides are a great option for use, and their neutral flavour makes them ideal for boosting protein in a variety of products, such as:
BEVERAGES | SAUCES | FROZEN DESSERTS
DEVELOPMENT INSIGHTS
Scaling Sourdough: Bringing Italian Tradition to Modern Manufacturing with Dried Sourdough Concentrates
Difficulties with Sourdough
For large manufacturers, maintaining a consistent starter can be challenging, making it difficult to deliver a consistent product batch after batch. In addition, the long fermentation times associated with traditional sourdough production are labour intensive and can complicate production scheduling. Sourdough doughs are also typically high-hydration and often require different processing techniques and specialized equipment, making them more difficult to handle in conventional production environments.
One commercial bakery was beginning to experience these challenges firsthand when they decided to launch a new sourdough product line.
"We first did some bench-top trials using a traditional wet starter, and we loved the great sourdough loaf we got out of it. But as we thought about scaling up this product, we knew it would require specialized equipment and the long fermentation process would be difficult to manage. It would require valuable floor space and increased labour costs."
The Solution: Preserving Sourdough Tradition with Sourdough Concentrates
At Think Ingredients, we are proud to partner with Millbio to bring authentic Italian sourdough expertise to the North American market.
Developed by Italian fermentation experts, sourdough concentrates contain the enzymes, cultures, flavours, and specialty flours required to achieve the sensory characteristics of traditional sourdough. Used at just 5-10% of the total flour weight, sourdough concentrates make it easy to simplify production while still delivering authentic flavour and consistent results.
By using sourdough concentrates, our bakery customer saw that they could reduce the maintenance associated with a live starter while freeing up valuable production space and saving time. These advantages were particularly valuable in their frozen dough line, where consistency and performance are critical throughout production, storage, shelf life, and baking. Rather than managing a live starter and its lengthy fermentation process, they were able to achieve authentic sourdough characteristics with the consistency and efficiency required for commercial production.
Read more about Italian sourdoughs and their use here: Italian Sourdough Concentrates
Read the full case study HERE or discover our full Case Studies page:
Smart Ingredients, better food.
WORK WITH US! At Think Ingredients, we partner with brands to uncover clean-label solutions that work. Contact us and see how we can help you achieve success in your formulations.
