FrieslandCampina Ingredients debuts Nutri Whey ProHeat for heat-stable protein fortification

FrieslandCampina Ingredients introduces Nutri Whey ProHeat, a heat-stable whey protein to help performance and active nutrition brands formulating trending formats like ready-to-drink (RTD) beverages.

The new protein is made using microparticulation technology to overcome traditional formulation challenges faced by manufacturers, such as viscosity caused by whey protein’s sensitivity to heat treatment.

When exposed to high temperatures, a process which is required for creating liquid beverage formulations, most whey proteins are irreversibly denatured and polymerized into aggregates or gels.

FrieslandCampina Ingredients’ patent-pending microparticulation process uses thermal treatment to form stable whey protein aggregates under high temperature conditions.

“High-protein RTD beverages and yogurt drinks offer significant opportunities for innovation, but formulation challenges have held brands back from unlocking their full potential,” says Vicky Davies, global marketing director, Performance, Active and Medical Nutrition at FrieslandCampina Ingredients.

“With Nutri Whey ProHeat, we’re bringing a proven solution — already successfully launched for medical nutrition — into the performance and active nutrition space, allowing brands to deliver high doses of whey protein in trending formats with little to no impact on viscosity.”

Nutri Whey ProHeat enables end products — such as trending yogurt drinks — to offer smoother sensory properties, low viscosity, neutral pH, and clean taste.

“This innovation not only enhances RTDs but also paves the way for other improved formats, such as bars, that meet the evolving demands of today’s active consumers. By combining our 125 years of dairy and protein expertise with cutting-edge technology, we’re enabling brands to create premium, high-protein products that taste great and perform even better.”

Flexibility on end products

Nutri Whey ProHeat enables end products — such as trending yogurt drinks — to offer smoother sensory properties, low viscosity, neutral pH, and clean taste.

Once primarily associated with elite athletes, protein supplementation has taken the mainstream by storm, with 71% of consumers actively prioritizing their protein intake, highlights FrieslandCampina Ingredients.

“This shift is driven by an increased focus on weight management and satiety, as well as a growing preference for healthier, low-sugar beverage alternatives,” underscores the supplier.

In other recent innovations, FrieslandCampina exhibited at the Natural Products Expo West trade show in Anaheim, California, US, featuring prebiotic sparkling water formulated with Biotis galacto-oligosaccharides (GOS) and new protein delivery formats.