Protein has become the hero in foodstuffs but is not always that easy to work with. There is growing demand for UHT stable hydrolysed protein particularly in sports and senior nutrition.
Carbery has been busy finding ways to meet the taste challenge of whey protein solutions. One flavour masking solution is using fruit extracts such as pineapple. While the company has been focusing on dealing with the grainy taste that can result from pea protein with a resulting creamier mouthfeel.
Coffee bean extract also works well in flavour masking as has been shown with a coffee flavoured protein gummy.
Clean and clear label are still paramount and the overall theme of the show was one of sugar and salt reduction. A number of companies are working on ways to mask the off notes that come to the fore when these are removed from a product. Kerry’s TasteSense solution, for instance, helps manufacturers achieve the required perceived sweetness.
Another growth area is that of food and drink targeting the needs of the fit elderly – the superagers or ageolescents as they are being referred to. These are older consumers who want to stay fit and healthy with products that do not identify them as old.
Not long ago the World Health Organisation revealed there is a seven year difference between life expectancy and healthy life expectancy as we all want and expect an active old age. There is great potential here for the those who get their marketing right.
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