Rousselot Launches Powerful Ingredient for Protein Enrichment
18 Dec 2014 --- Rousselot, the world leader in gelatines and collagen peptides, highlighted ProTake-P, a hydrolysed gelatine boasting 90% protein content, at HiE this year. The new ingredient allows manufacturers of dairy goods, sports nutrition, snacks, bars and powder blends to develop new products to meet the unabated demand for protein-enriched foods and drinks, or to reformulate existing products.
ProTake-P constitutes a versatile and cost-effective protein source. With neutral organoleptic properties and excellent functional properties, it can be incorporated easily into a wide range of applications. It is the perfect ingredient for binding dry components to achieve a perfect texture in bars, for example. Furthermore, thanks to its compatibility with many other ingredients, it can also easily be used in powder blends for instant cold-soluble drinks.
Rousselot told NutritionInsight, “The key sectors that can benefit from its functional properties are: Sports nutrition: with 90 percent protein content, ProTake-P helps manufacturers formulate products to support recovery and improve performance; Weight management: as a pure protein ingredient, ProTake-P provides the satiety effect typically associated with protein. It also allows healthy reformulation through sugar and fat reduction; Nutrition for seniors: ProTake-P allows manufacturers to target older people who are looking to raise their protein intake but are not willing to give up on taste and texture. Thanks to its versatility, ProTake-P can be easily incorporated into a wide range of everyday food and drinks such as soups and hot chocolate milk (as showed at HiE), making it easier to meet the expectations of elderly consumers.”
“ProTake-P has been developed specifically to help our customers tap into the protein fortification trend,” comments Sandor Noordermeer, Vice President Global Marketing & Sales Rousselot.
Innova Market Insights recently called “More in store for Protein” one of its key trends for 2015. The protein boom has been prevalent for years, starting off in the United States but currently impacting other regions in full force as well. Europe has seen an increase of 38% of total launches tracked with a protein claim, with cereals and dairy as key product categories. Protein is moving from the niches to the mainstream with mass appeal of such claims as satiety and everyday energy.
Enabling “better for you” reformulations is also a valuable characteristic of ProTake-P.Rousselot added, “Removing fat may negatively impact a product’s taste and texture. ProTake-P confers the same texture and mouthfeel as full-fat products but provides fewer calories (4 kcal/g) than fat (9 kcal/g). Its viscosity below melting point also gives a smooth consistency and a fat-like mouthfeel. ProTake-P therefore brings the sensation of the original full-fat product, increases the protein content and reduces syneresis. Due to its water retention properties, ProTake-P serves as a bulking agent and allows to reduce sugar levels without compromising the texture or taste of a product.
“A clean label and GMO-free food ingredient, ProTake-P is not subject to specific authorisation and safety evaluation as it is the case for other fat substitutes. In addition, in contrast to other hydrolysed protein sources, the product does not present any bitter flavour and therefore has no negative impact on the taste of the final product.”
ProTake-P is derived from porcine gelatine. It is a natural food ingredient, so has no E-number, is GMO-free and contains no allergens. As a result, it has clean-label status – another valuable benefit to customers throughout Europe and beyond.
