The biggest increase was in drinking yogurts. © Tetra Pak
Dairy proteins are big news with 27% growth in claims in this sector – especially in cereals and energy bars, but also soft cheese desserts as a new niche. Drinks such as Breaker from the Netherlands, Valio with toffee flavour and Triple Protein from Mexico underline this trend with finished products on shelf.
The biggest increase is in drinking yogurt and fermented beverages. Take “wake up to protein” and Amul Pro whey protein which uses the slogan “give your child the Amul advantage”.
Take a look at the new cheese Absolut Protein – the product is shaped just like a bottle.
Brown sugar: from Perruche to numerous other variants – take the word of Tereos CEO Alexandre Luneau, it is all about balanced nutrition.
Smart packaging for your ingredients. Corstiaan Hooft of DSM explains how this permeable clear film can extend shelf life with no rind to remove and so 100% yield for semi-hard and hard cheeses. It means that 200,000 tons less cheese will be wasted each year.
Creating value for reformulation: Cargill texturising solutions use lecithin, seaweeds and fruit extracts plus a starch for fat reduction in yogurt, mimicing the full-fat profile to give creaminess and shine without calories.
Peas and fava beans are very rich in proteins and phyto-chemicals. Michael Gusko of GoodMills Innovation has seen big interest from bakeries and the food industry in general as these are clean label. Consumers want naturally grown food of known domestic origin, he said. And the nutty note of roasted yellow peas works very well in today’s bakery innovation. It can also be used as a thickener to replace chemical binding systems.
New vanilla notes are now available from Solvay with its main targets being chocolate and bakery sectors. These are based on natural vanilla and vanilla bean.
Reduced-calorie chocolate drinks are now available with added protein. These are suitable in particular for the increasingly elderly population with sarcopenia – the problem of declining muscle mass affecting 200m people.
Egg protein has seen five-times growth in biscuit and snack applications. Look out for more from this simple food.
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