Legacy Proteins: Redefining Standards in a Changing Market

SPINS’ natural and specialty product expert Veronica Eckl explores the legacy proteins such as soy, rice, whey and meat that have previously shouldered the weight of criticism, yet are making a comeback as higher-quality, allergy-friendly options through enhanced manufacturing and production efforts. Their comeback puts a new spin on not only the variety of products on the shelf that are available for supplementation, but it also brings questions about the treatment of protein manufacturing to the table when discussing quality.

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As Consumer Interest Grows, Brewers Explore Non-GMO Certifications

The Non-GMO Project has seen “tremendous growth” in its verification in the beer, wine and spirits category. Quoted from his growing arsenal of SPINS blog pieces, SPINS analyst and in-house brew expert Gerald Oksanen reiterates the point and makes light of the growth of Non GMO beers in conjunction with the increasing importance of the certification across the industry.

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