Tag: Protein determination

According to Innova Market Insights, global product launches featuring a 'high protein' claim increased by 9% between 2017 and 2021. This highlights the growing consumer interest in protein, making accurate protein determination essential in food quality assessment, safety, and labeling.

First developed in 1883 by Danish chemist Johan Kjeldahl, the Kjeldahl method remains a standard technique for protein determination in foods. This essential process involves quantifying the protein content in a sample, which is vital for quality control, nutrition, and research in numerous industries.