Protein is high on many people’s agendas at HiE, be it whey protein or one of the growing trends towards vegetarian and vegan-friendly options such as pea, algal or soy protein.
Yellow pea, it seems, is particularly on trend – whether toasted or not – and there are numerous developments such as Hot Protein RTM from Glanbia – a ready-to-mix variant for coffee and cappuccinos. And although we don’t tend to think of peas as a bulk sweetener, it certainly worked in this capacity for a virgin mojito concept drink at Roquette’s Creatilicious bar. It tasted sweet with 0.5% sugar so can be claimed as sugar-free and importantly has EFSA approval.
Consumers are connecting more than ever what they eat with the way they feel. Rousselot for instance had some interesting results from its Shanghai study on joint health, showing how Peptan collagen peptides can regenerate cartilage. This is an all-natural, fish-based product extracted from the skin and bones which follows the Paleo diet and bone broth trends in the United States, and unlike whey and pea protein has no bitter taste to mask.
Another interesting find of the day: green snail extract for its collagen content, being used both in cosmetics and as an oil for skin-enhancing nutraceutical food and drinks.
© FoodBev Media Ltd 2021
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