“Big protein, small bottle”: Arla Foods Ingredients to introduce whey shot concept

31 Oct 2018 --- Arla Foods Ingredients is launching a new concept that will allow manufacturers to create a protein shot made exclusively with whey as a protein source. The “Protein Extreme” concept packs 20g of high-quality whey protein into a convenient 100ml, low-calorie serving.

Whey ingredients continue to see growing popularity in products touted as high in protein. Arla Foods Ingredients is to showcase the concept at SupplySide West in Las Vegas next week to demonstrate that it is possible to create high-protein shots exclusively with whey. 

“As our new concept demonstrates, it is possible to get a huge amount of high-quality whey protein into a small shot. There is currently a gap in the market for a protein shot made exclusively with whey, so this is a great opportunity for differentiation,” says Anne Louise Friis, Sales Development Manager at Arla Foods Ingredients. “Manufacturers who take advantage of it will be able to create ready-to-drink products that stand out from the competition and appeal to people on-the-go, as well as athletes.”

Protein Extreme is made with Lacprodan HYDRO.365 – Arla Food Ingredients’ whey protein hydrolysate. Developed to meet the needs of athletes and gym-goers, it helps speed up muscle recovery after exercise due to its amino acid composition and fast absorption rate. It is also pH-flexible, allowing a range of application options, and UHT-stable, allowing easy production on a standard UHT line.

Each 100ml (3.4oz) ready-to-drink serving contains only 98Kcal. Lacprodan HYDRO.365 provides four significant on-pack claim opportunities: high in protein, high in calcium, fat-free and no added sugar.

Also on display at SupplySide West will be Arla Foods Ingredients’ Lacprodan TexturePro, the company’s 100 percent whey ingredient developed to ensure protein bars remain soft until the very end of their shelf life.

High-protein foods, such as protein bars, have cemented themselves as true driving forces that will only continue, according to Lu Anne Williams, Director of Innovation at Innova Market Insights. Data from Innova Market Insights further cements this, showing a +28 percent CAGR reported in products with “added protein” or “high/source of protein” positioning between 2012 and 2016. It could be said that in a market that is so highly demanding protein, consumer preferences over texture and taste are likely to dictate which products prove the most popular.
 

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