“King of protein sources”: Dairy industry elaborates on trends and applications within performance nutrition

02 Jun 2021 --- Dairy ingredients continue to dominate the performance nutrition market, especially within the functional foods and protein NPD arenas. NutritionInsight speaks to experts from FrieslandCampina Ingredients, Fonterra, Arla Foods Ingredients and Glanbia Nutritionals, who elaborate on dairy’s sustained popularity and expanding applications, such as for bone and muscle health, as well as performance and recovery.

“Dairy is a firm favorite with performance athletes. Of course, this sector is always seeking improvement and innovation, but dairy also benefits from being a trusted, reliable source of high-quality protein,” says Floris Daamen, marketing manager, performance and active nutrition at FrieslandCampina Ingredients.

“Dairy continues to be the foundation of performance nutrition, and the majority of consumers look to it to provide the nutrients they need to perform their best. The format and type of consumer have changed however, with high-protein products becoming more mainstream,” notes Angus Rowland, sales manager, sports and active nutrition, Europe at Fonterra.

Dairy is also known as a source of rich protein, calcium and added vitamin D to aid calcium absorption in bones, adds Paul O’Mahony, senior product strategic manager at Glanbia Nutritionals.

“Facilitating increased absorption leads to greater bone strength throughout an individual’s life, particularly important for those within the performance arena.”

Sustained popularity
According to Joe Katterfield, sales development manager for sports nutrition at Arla Foods Ingredients, “dairy, and whey in particular, continue to be the ‘king’ of protein sources in the performance space.”

“This is largely due to consumers being aware of its benefits for muscle growth and recovery. Whey protein hydrolysates, for example, can deliver amino acids to the muscles very quickly, with several studies showing that athletes experience improved recovery after intense exercise when they consume them.”

“Whey proteins also have a stimulating effect on muscle protein synthesis after exercise, which makes them a valuable tool for the prevention of age-related sarcopenia,” Katterfield adds.

In terms of formats, waters, gels, bars and shots are all growing in popularity, according to industry experts.

Daamen supports that there is a “huge bank of evidence” – both clinical studies and real experience – that proves dairy’s efficacy in preparing for, during and recovery after strenuous exercise.

“A second factor is the versatility of these ingredients. With specific protein contents, consistently clean taste profiles, easy combination with other ingredients and excellent handling and processability, dairy is well suited to many applications beyond the traditional ‘big tub’ powders.”

Finally, he says, researchers are uncovering more benefits. While strength, power and endurance are top of mind, now dairy ingredients – galacto-oligosaccharides in particular, like Biotis GOS – play a huge role in digestive health.

It’s estimated that 30-50 percent of athletes suffer from gastro-intestinal problems, which can hamper their performance, and endurance athletes are the most susceptible. Tackling issues like this with dairy ingredients is a “really exciting opportunity,” according to Daamen.

Pandemic pandemonium
As with every other aspect of life, performance nutrition was also affected by COVID-19. The main change has been a shift in the way products are purchased, says Katterfield.

“Lockdowns have accelerated the shift to e-commerce – consumers who might normally have bought products in the gym or from their trainers have been buying online instead. This has been great for a lot of smaller nutrition brands, who’ve been able to compete on a more level playing field with the bigger players.

As a result, he has seen more innovation and more launches of exciting products with a wider selection of health claims and benefits.

The pandemic also forced many individuals to reassess their dietary needs leading to nutrient-rich products experiencing a sharp rise in demand.

O’Mahony explains that COVID-19 heightened the need for immunity within performance athletes as they needed to stay healthy to execute their specific training regimes.

“Dairy products that are spoonable and drinkable are a popular choice for athletes due to their ability to build a healthy gut microbiome, offering immune system benefits, as well as digestive and mental health support.”

Fonterra says high-protein bakery products like cookies and brownies with a healthier positioning are set for growth.Star ingredients
Performance nutrition consumers are relying on key ingredients to enable muscles to replenish quicker to help reach their goals. Amino acid ingredients, including BCAAs, EAAs and L-leucine are known for their role in triggering muscle protein synthesis, says O’Mahony.

Other popular amino acid ingredients, including L-citrulline and beta-alanine, provide and support necessary benefits for an individual’s muscular endurance. Nitric oxide boosters have experienced a sharp rise in demand within performance nutrition consumers due to their variety of ingredients, such as glycerol, L-arginine, L-citrulline and beetroot.

“To satisfy continued performance nutrition demand, Glanbia created whey protein concentrate solutions OptiSol 1005 and 1007, which are designed to be heat stable, even in high-processing conditions.”

Daamen says that FrieslandCampina Ingredients’ Nutri Whey portfolio of isolates, concentrates and hydrolysates, as well as a native, rapid-digestion protein, can deliver on both nutritional and sensory expectations for athletes and formulation requirements for manufacturers.

Meanwhile, development work is increasingly focused on personalization and quality improvements. FrieslandCampina Ingredients’ newly launched bar solutions are a toolbox that enables brand owners and producers to offer more diverse portfolios, better targeted to specific demographics, eating occasions or health priorities, Daamen adds.

On a practical level, the solutions also address challenges like bar hardening over shelf life or sustained protein release.

Arla’s Katterfield highlights Lacprodan ISO.Water, which is a 100 percent whey protein isolate ingredient specially designed for clear beverages. It delivers on mouthfeel without the taste of protein, creating new opportunities for products with a pleasant taste.

Rising functional foods
In terms of formats, waters, gels, shots and bars are all growing in popularity, according to Fonterra’s Rowland.

“Bars are, in fact, the fastest-growing format within sports nutrition by some margin. Interestingly, during the global lockdown, many people found themselves reaching for more traditional protein powders as they had more time and equipment to prepare their supplements when training only at home.”

However, Fonterra expects acceleration to slow down again as normal life resumes, in favor of quicker, more convenient applications.

“We see a lot of growth in high-protein puddings and desserts. Permissible indulgence has been a growing trend through the pandemic, with many people stuck at home and looking to comfort foods,” Rowland notes.

“A high-protein, low-sugar product that has an indulgent texture – something which can only be achieved with functional proteins – is the perfect solution. The same trend applies to the increased demand for ‘make at home’ high-protein bakery products like cookies, muffins and brownies that have a healthier positioning.”

In the wellness space, products that deliver digestive health, immunity and cognitive benefits are in high demand – with a wide range of applications, such as capsules, tablets, powder blends and ready-to-eat type products, Rowland concludes.

By Kristiana Lalou

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