Prolactal Aims to Deliver High Protein Ingredient Solutions

27 Apr 2016 --- Prolactal, part of ICL Food Specialties since 2015, will showcase their functional ingredient systems for protein-rich products at Vitafoods Europe in Geneva, May 10-12.

Functional knowledge of protein behavior allows for innovative ingredient systems that satisfy currently trending applications such as high protein yoghurts and beverages.

ICL and Prolactal will offer dairy-based solutions for products that have high protein content and improved texture and stability, with applications in dietary supplements, sports nutrition, and various dairy products.

Consumers are placing increasing value on protein-rich diets due to perceived health benefits such as muscle strength and recovery as well as prevention of heart disease, obesity and diabetes. Whey has proven to be a particularly popular source of protein because it is readily digested and has muscle building benefits.

“Foods that are rich in protein are the number-one nutrition trend worldwide,” explained Rene Krebs, Global Lead of ICL Food Specialties. “ICL and Prolactal offer cutting-edge solutions based on dairy proteins – even for the most challenging applications.”

Prolactal extracts dairy proteins directly from milk through advanced membrane filtration. This process ensures that the proteins are free from additives or coloring. Prolactal is one of a few companies that can offer these proteins in certified organic quality.

Taste the difference
Protein management, as showcased in the following prototypes, is one of Prolactal’s differentiating competencies across varying markets and applications:

Mango Protein Beverage: Clear high-protein drinks are in high demand but tough to produce. This prototype features BEKAPLUS BP 900, a whey-protein isolate that brings high-protein content to a variety of clear drinks, ranging from sports drinks and water to juice and alcohol-free beer.
Low-Fat Vanilla-Flavored UHT Dairy Beverage: Featuring BEKAPLUS B 1210, this high-protein beverage optimally protects dairy proteins during UHT processing. Made from milk with 1.5 percent fat, this pH-neutral, stabilized dairy beverage contains more than 10 percent protein per serving, providing improved nutrition without sacrificing taste.
Power Yoghurt: The creamy high-protein Greek-style yoghurt features NC 80, Prolactal’s new line of milk protein concentrates. Also available in organic quality, they are a natural source of dairy proteins. The yoghurt has a protein content of up to 10 percent with enhanced texture profile and a creamy mouthfeel.