Dairy to be different? Protein enrichment remains in top demand, brain health holds potential

22 May 2019 --- From the traditional infant nutrition space to sports nutrition and gut health, dairy products are hailed as nutritiously rich and able to support several areas of health. The growing popularity of plant-based alternatives presents a challenge to which the dairy industry is responding by elevating the quality of its offerings and even stepping into previously unexplored terrain. While protein enrichment maintains its appeal, areas such as brain health – extending to mood and even sleep – present new NPD opportunities for the dairy industry.

“The protein enrichment of all sorts of dairy products has been a major trend over the last couple of years. And over this year and the next, we expect it to increase even further. We also believe we’re going to see dairy products being launched with ingredients offering new functional benefits – brain health for example,” Peter Schouw Andersen, Director, Application, Science & Technology, Arla Foods Ingredients (AFI), tells NutritionInsight.

According to Innova Market Insights data, brain health claims are on the rise, with more than twice as many products (excluding infant nutrition) reporting a brain health claim in 2017 than in 2013. As a result, fortification for a well-functioning brain through the use of nutritionals gains traction among consumers. Emerging science is highlighting the importance of the gut-brain axis, which underscores a symbiotic link between the body’s microbiota and overall mental wellbeing. Probiotic dairy ingredients may, therefore, present potential in this clinical space.

Recently, Australian-based dairy supplier Maxum Foods states its belief that this will be the year in which dairy will lead in terms of product innovation. The company identified gourmet butter, cheese coffee and protein as key dairy trends for 2019.

Functional hydration trend
No sugar, low-calorie and high-protein functional beverages, such as protein waters, are seeing a surge in popularity. Tapping into the high protein and clean labels trends, companies are exploring “functional hydration” through the launch of ingredients that will fortify water with these elements without changing its refreshing taste, while maintaining a “clean label” appeal. Whey protein is now being added toclear drinks in line with this trend.

Schouw Andersen singles out whey protein as a significant dairy ingredient that is driving innovation in this space. “We’re discovering more about the wonders of whey every day – it’s an untapped gold mine,” he notes. Touching on the protein water trend, AFI launched Lacprodan, a whey protein isolate specially developed for crystal clear protein beverages. It packs high-quality protein into a convenient format with good taste.

“AFI invests heavily in innovation and product development. Our aim is to make it easy for consumers to enjoy great taste while meeting their nutritional needs and lifestyles. We are discovering more about dairy and dairy ingredients every day and are constantly on the lookout for new opportunities – both for us and our consumers,” Schouw Andersen notes.

Protein-fortified and energy boosting food and beverages dominate the sports nutrition space. Sports nutrition is still going strong with new focus on the rise of “the active consumer.” This new rank of consumers are not athletes by categorization, but individuals who seek to support their active lifestyles with enriched products that boost energy and boast nutritional benefits.

In this space, FrieslandCampina Ingredients DMV launched “ultra-clean” whey protein, Nutri Whey Isolate. The ingredient is touted as a pure, clean-tasting, nutritionally balanced protein that can deliver unprecedented clarity in protein water and clear drinks applications.

Volac also released Volactive Pro2O, a whey protein ingredient, specifically designed for clear drinks. “It can make a drink look as clear as water and it tastes delicious with very little astringency,” Alan Johnstone, Business Development Manager at Volac, told NutritionInsight.

In the broader beverage space, AFI recently launched a clean-label ingredient solution for calcium fortification in beverages. Capolac milk mineral concentrate is gently derived from milk and naturally contains a high content of bio-available calcium and phosphorus, making it a viable alternative to traditional calcium fortification in beverages, according to the company.

Healthier ice creams and yogurts as snacking trends
With cravings increasing as the day wears on, new opportunities are opening up to target the innovation sweet spot that exists between snacks and ready meals. In this category, dairy products such as high protein yogurts hold particularly strong potential. Innova Market Insights reports that the percentage of US consumers that consume yogurt for snacking moments is rising (2017 vs. 2015). A six percent rise has been reported in those claiming to consume it as an afternoon snack and four percent among those who consume the treat as an evening snack.

Indulgent releases that satisfy consumers’ sweet tooth with a healthier approach are enjoying an increase in NPD. Recently Nightfood Inc. launched a line of ice creams that boast a low-calorie, sleep-friendly formulation. Although the products do not contain any sleep activating chemicals such as melatonin, they are touted as not interfering with sleep due to their reduced sugar, caffeine and fat content.

Unilever also launched its version of a better-for-you healthy ice cream with probiotics and protein. New brand Culture Republick is a low-calorie alternative in the increasingly popular “healthy ice cream” category which saw Halo Top scoop up US grocery sales last year, taking market share away from iconic giants Ben & Jerry’s and Häagen-Dazs.

Not everyone, however, opts for ice cream, as some consumers find the appeal of fermented dairy products stronger, making yogurt a favorite snacking choice. In this space, General Mills introduced YQ by Yoplait, a yogurt made with ultra-filtered milk that delivers big on protein with an intentionally less sweet taste.

Acknowledging the growing trend, last year, AFI decided to expand its Finnish brand, Ihana, a premium yogurt range, into Denmark and the UK. Made with natural ingredients, Ihana taps into key trends that fit with European consumer lifestyles and is marketed as providing an authentic and indulgent treat with a thick and creamy texture. Meaning “wonderful” in Finnish, Ihana was launched in Finland in 2016. In the same space, Yili, a leading Chinese dairy manufacturer, launched what is claimed to be the world’s first ambient drinking yogurt with large fruit and cereal pieces.

What’s next for functional dairy?
Consumers seek solutions that will deliver all the nutritional benefits that dairy has to offer, with added functional benefits and an indulgent taste to boot. This demand is driving NPD and allows the industry to explore more areas of innovation that extend beyond traditional applications. Brain health and mood, as well as the ever-popular protein fortification and probiotics spaces, are expected to receive increased attention from manufacturers in years to come.

By Kristiana Lalou