HiE 2018: Carbery to enter digestive health market with fermented protein ingredient launch

636789196452217790gut happy.jpg

27 Nov 2018 --- Carbery will be unveiling a new ingredient range at Health Ingredients Europe 2018 (HiE), beginning today in Germany, which targets the digestive health and active consumer segments. By combining the two trends of fermentation and protein, the new dairy ingredients, coined Bifipro, deliver a unique combination of high-quality protein with prebiotic promoting properties.

The easily digested whey protein isolate (WPI) is produced using a natural fermentation process which uses a starter culture obtained from kefir grains. Produced with milk from grass-fed Irish cows, it contains all the essential branched chain amino acids (BCAAs) required for muscle growth and maintenance, making it particularly suited to active consumers.

“Consumers are becoming more aware of the health and taste benefits of the fermentation process. At the same time, the staggering demand for high-quality protein is a major driver in the nutrition industry. We have combined these two megatrends to develop a versatile, effective ingredient that caters to the health requirements of today’s nutrition consumers,” says Sarah O'Neill, Marketing Manager at Carbery.

“As an ingredient supplier, we work closely with our customers to identify emerging consumer needs and purchase drivers. We are responding to current trends by developing ingredients that can meet specific health and nutrition requirements, from protein fortification across a wide variety of formats to naturally produced fermented ingredients for digestive health,” O'Neill explains in the December issue of The World of Food Ingredients.

Suitable for products targeted at consumers throughout their life, from infants to active adults and the elderly, the new range taps into growing interest in the benefits of a diet rich in high-quality protein, plus the holistic health benefits associated with enhancing a more positive gut microbiome. It is touted as being suitable for use in many ambient formats, including powders, ready to drink beverages and bars.

Potential for sporty consumers
For active consumers, research supports the hypothesis that modifying the microbiota through the use of probiotics and prebiotics could be an important therapeutic tool. It is said to improve athletes' overall general health, performance, energy availability and in controlling inflammation, as well as enhancing the immune responses of fatigued athletes.

Click to EnlargeIndeed, there is major untapped potential for prebiotic and probiotic ingredients in ranges suitable for sports nutrition and active consumers, Dutch Olympic Gold Medal speed skater and newfound nutrition entrepreneur, Mark Tuitert, told NutritionInsight last month at the Food Valley Sports Nutrition Summit in The Netherlands.

“What I miss, sometimes, is the probiotics in a fermented milk format or yogurt, or a really natural product created without killing the bacteria or without pasteurization, to make them viable for an athlete, so that their gut system works better,” said the 2010 Vancouver Games 1,500 meter skating champion.

Protein continues to find application across food and beverage categories and is definitely on the top of consumers’ minds. A 2018 Innova Market Insights consumer survey found that nearly 50 percent of UK consumers are influenced by protein content when buying food and beverages, making it an attractive way for formulators to grab consumers’ attention.

Fermented products are also increasingly seeing growth across different market categories and are revered for their digestive health benefits coupled with their high protein status. Innova Market Insights date note that there has been an 18 percent average annual growth of food and beverage launches tracked with a fermented claim from 2013 to 2017.

Innovating on flavor
Flavor will also feature heavily at the company’s HiE stand, as O’Neil emphasizes the importance of flavors among the modern consumer seeking unique experiences.

“We will continue to see local flavors expand to having global appeal, for example, Latin American dessert flavors appearing in European sports nutrition products, or Asian fruit flavors being launched in beverage applications. Additionally, we may see more flavor layering, so for example from a strawberry and white chocolate flavor to a strawberry white chocolate and cheesecake flavor,” explains O'Neill to The World of Food Ingredients.

At the show, currently taking place in Germany, Carbery will showcase a variety of high-protein concepts with ranging flavor profiles such as speculoos, iced coffee and tiramisu. The trending flavors were specially developed for protein applications by its sister company, Synergy Flavors.

Looking toward 2019, O'Neill predicts that exciting flavor profiles will continue to draw consumers, as well as the changing profile of a typical consumer driving innovation in the marketplace. In this way, consumers are more informed and more demanding than ever, as well as having increased spending power and looking for unique experiences to be shared on social media, O'Neill notes.

This informed consumer is leading to “an era of previously unparalleled innovation” in the food and beverage market. This may bode well for 2019 as Innova Market Insights’ number one trend for 2019 is “Discovery: The Adventurous Consumer,” which denotes increasingly adventurous consumers, set on discoveries and experiences.

By Laxmi Haigh

To contact our editorial team please email us at editorial@cnsmedia.com

Related Articles

Health & Nutrition News

Fast-growing pharmaceuticals: Roquette acquires majority stake in Crest Cellulose

13 Dec 2018 --- Roquette has acquired a majority stake in Crest Cellulose, a major pharma packaging company in India from Pravesha Industries. As a supplier in plant-based ingredients for food, nutrition and health markets, Roquette says the move will reinforce its position as a major supplier to the pharmaceutical industry and strengthen its position in Asia and India, which are both key markets for the company in the fast-growing generic pharmaceutical sector.

Health & Nutrition News

Rousselot targets sports nutrition segment with collagen peptides ingredient

13 Dec 2018 --- Supplementation with the collagen peptide Peptan before and after intense exercise can reduce muscle damage, research led by Rousselot has found. Conducted with Newcastle University researchers in the UK, the study shows how the collagen ingredient can help repair connective tissues after physical activity, thereby preventing the risk of injury when used as a food supplement in sports nutrition. As the first clinical study showing the beneficial effects of collagen peptides for exercise recovery, the findings support the ingredient’s positioning as suitable for sports nutrition.

Health & Nutrition News

Red meat and heart disease risk: Researchers identify mechanisms involving gut bacteria

11 Dec 2018 --- New mechanisms that demonstrate how the regular consumption of red meat is linked to increased chances of heart-related diseases and how gut bacteria affect the process have been published. Concurrent studies carried out at the Cleveland Clinic Center for Microbiome and Human Health have discovered note the difference between red meat and other protein source consumption on the development of heart disease.

Food Ingredients News

Fermented horizons: NextFerm highlights yeast-derived astaxanthin

11 Dec 2018 --- NextFerm Technologies (Nextferm) is an Israeli biotech start-up company that is developing “cluster fermentation and processing technologies” and producing non-GMO fermentation-derived ingredients for the global food and feed industries. According to the company, its strategy is “comprehensive and focused on developing novel or ‘better than’ active ingredients via a heavy investment in science and technology to provide a lasting edge.”

Food Ingredients News

2019 healthy NPD trends: Digestive health and personalization among Kerry Health and Nutrition Institute predictions

10 Dec 2018 --- The Kerry Health and Nutrition Institute (KHNI) has highlighted its perspective on the top ten forthcoming nutrition trends that we can expect to see in 2019, including authenticity & provenance, digestive wellness and sugar targets. The trends symbolize awareness around products, new ingredients which are backed by emerging science and public health recommendations which are driving the reduction in sugar content of foods across all categories, according to KHNI.

More Articles
URL : http://www.nutritioninsight.com:80/news/hie-2018-carbery-to-enter-digestive-health-market-with-fermented-protein-ingredient-launch.html