{"version":"1.0","provider_name":"FSR magazine","provider_url":"https:\/\/www.fsrmagazine.com","author_name":"Danny Klein","author_url":"https:\/\/www.fsrmagazine.com\/author\/dklein\/","title":"Why the Cocktail World is Embracing the Protein Craze","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"LsMuhlewIK\"><a href=\"https:\/\/www.fsrmagazine.com\/feature\/why-the-cocktail-world-is-embracing-the-protein-craze\/\">Why the Cocktail World is Embracing the Protein Craze<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.fsrmagazine.com\/feature\/why-the-cocktail-world-is-embracing-the-protein-craze\/embed\/#?secret=LsMuhlewIK\" width=\"600\" height=\"338\" title=\"&#8220;Why the Cocktail World is Embracing the Protein Craze&#8221; &#8212; FSR magazine\" data-secret=\"LsMuhlewIK\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.fsrmagazine.com\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.fsrmagazine.com\/wp-content\/uploads\/2026\/05\/CocktailsProtein.jpg","thumbnail_width":1200,"thumbnail_height":700,"description":"From grocery shelves to social feeds, the push for more protein has moved well beyond shakes and bars. It\u2019s showing up in everything from fortified cold brews and protein sodas to high-protein ice creams, snack chips, and even candy.&nbsp; Alcohol, so far, has been slower to follow. Major global beverage companies haven\u2019t made a significant [&hellip;]"}