.jpg)
04 Apr 2023 --- Denmark-based Arla Foods Ingredients offers a line of whey proteins based on a patented microparticulation technology to meet the growing consumer demand for protein quality. Branded as Nutrilac ProteinBoost, the product was created to meet the needs of health-conscious consumers and manufacturers.
“There’s been a big shift in focus from quantity to quality,” Katrine Helene Fruergaard Holm, global industry marketing manager at Arla Foods Ingredients, tells NutritionInsight.
“Previously, it was all about packing in as much protein as possible – now there’s a greater emphasis on the nutritional quality of the protein you use. From that point of view, Nutrilac ProteinBoost is a product that meets market needs, both now and in the future.”
“The products in the range can be used in various applications in the dairy and sports nutrition spaces, including yogurt, desserts and dairy beverages.”
“Our mission is to keep discovering all the wonders whey can bring to people’s lives. That means continuing to create innovative products that meet the needs of both manufacturers and end consumers,” Fruergaard Holm adds.
Innova Market Insights reports that whey protein isolates and concentrate are primary ingredients in dairy protein supplements and sports nutrition.Tapping into consumer trends
Arla Foods Ingredients refers to research that shows almost 70% of consumers focus on protein sources in F&B, looking for nutritional value and natural sources. Of those, 36% say a complete protein source is the most critical factor when choosing between products.
According to Innova Market Insights, the ingredients that made up the largest share of supplement and sport nutrition launches in dairy proteins were whey protein isolate (48% of total launches in July 2021-June2022) and whey protein concentrate (45%).
“Nutrilac ProteinBoost taps into some of the most important consumer needs – demand for health and wellness overall, as well as high-protein and ‘snackification’ trends,” explains Fruergaard Holm.
“Moreover, it provides the famous ‘permission to indulge’ consumers increasingly seek – especially in snacking and dessert categories.”
She adds that consumers want “complete proteins that deliver all the essential amino acids needed for a well-balanced nutrition and in products with great taste and texture.”
Demand and offer of performance proteins are growing. These high-quality, complete proteins help support muscle growth and recovery.
Product applications
Fruergaard Holm adds that in Arla Foods Ingredients’ virtual protein seminar, the company will be highlighting the benefits of Nutrilac in different categories.
Nutrilac ProteinBoost can be used in high-protein ice cream, drinking and spoonable yogurt (Image credit: Arla Foods Ingredients).“Manufacturers can use Nutrilac ProteinBoost to take protein levels to the limit while staying in perfect control of texture, taste and stability. Rich in all nine essential amino acids, the ingredients in the range represent a complete protein source and deliver an indulgent texture and mild dairy taste.”
The ingredient can be used in “high-protein ice cream (where its benefits include low viscosity in the ice cream mix and creamy taste), high-protein drinking yogurt (an ever-growing category) and high-protein spoonable yogurt (where it boosts protein without affecting texture or appearance).”
Nutrilac ProteinBoost can provide up to 15% protein content in high-protein ice cream and deliver a clean, neutral dairy taste. In drinking yogurts, the products can provide high protein content with low viscosity, high solubility and a pleasant mouthfeel.
High-protein dairy bites are an increasingly popular new format. Arla Foods Ingredients adds that Nutrilac solutions can help these products taste great and retain their shape and texture over long shelf life.
The company recently launched an electrolyte and whey protein drink to aid in rehydration and recovery and a high-protein beverage for chronic kidney disease patients.
Meanwhile, ADM and Marel previously revealed they would open an innovation center to meet the growing demand for alternative proteins.
By Jolanda van Hal
