Givaudan, the world’s leading flavour and fragrance company, has created a suite of flavour, taste and texture solutions for the fast-growing high protein dairy products market in Western Europe.
Givaudan’s solutions address the issues of authenticity, balance and consistency, which it is terming the “ABC”, in high-protein dairy. These issues form part of the company’s overall focus and approach with protein. Givaudan applies its expertise and partnering with external experts in this field to create delicious high-protein dairy products, using either dairy or plant protein, that have the potential to change the future food landscape, the firm said.
It added that market research indicated that consumers were after high-protein dairy products with a natural, real taste of fruit, which is subtle, pure and clean; a neutral taste, with unpreferable off-notes and improved shelf-life; and a creamy and spoonable, or smooth and drinkable, texture.
Givaudan category manager dairy Thomas Ullram said: “In the UK, 86% of consumers believe protein is important to stay healthy. Consumers are looking to dairy to provide protein, with almost half of consumers in the UK, Italy and Spain saying they would like to see more high-protein yoghurts. Consumers recognise and understand the role of protein in a balanced diet. High-protein products are now no longer purely the preserve of health and fitness products – they are mainstream.”
Givaudan has also created a range of flavours including berries, exotic fruits, coffee and vanilla specifically designed to deliver optimum performance in high-protein yoghurt and dairy drinks. Alongside TasteSolutions Masking and TasteSolutions Mouthfeel ingredients, these flavours create balance and the right consistency for the perfect taste and texture whether dairy or plant proteins are used.
Marc Pera, regional product manager dairy for Givaudan, added: “We believe that our suite of solutions provides manufacturers with the tools they need to create high-protein dairy products that bring the full experience of traditional dairy to the consumer. This is the step forward the market has been waiting for.”
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