Carbery’s marketing manager Sarah O’Neill spoke with FoodBev’s Alex Clere at Health Ingredients Europe 2018 about the company’s new Bifipro fermented protein ingredient range, and how the company is responding to exciting new flavour and consumption trends.
Carbery launched the new Bifipro whey isolate range at the show, which combines the benefits of fermentation and protein fortification, aiding digestive health thanks to its prebiotic properties while simultaneously offering a high-quality protein source.
Bifipro ingredients can be used in a range of ambient applications such as powders, ready-to-drink beverages and bars, and Carbery showcased a wide range of concepts at HiE, including snack bars, tropical-flavoured protein waters and a hot, speculoos-flavoured protein latte.
O’Neill also told FoodBev that this year, Carbery’s sister organisation Synergy Flavours carried out an extensive study across the Americas to identify emerging flavour trends, helping the company identify innovative new flavour combinations which complement its protein solutions.
O’Neill claims that concepts like the speculoos latte aim to broaden protein consumption occasions beyond a single instance: “We feel that the more opportunities there are the day have balanced nutrition and protein delivery the better.
“So having a pre-bedtime drink with high-protein we think is an ideal opportunity. This concept delivers 21g of protein in a really tasty format that could replace a hot chocolate or an oat drink with at a night-time occasion.”
When asked about the importance of flavour to today’s consumers, O’Neill said: “While dairy protein overall has quite a clean taste profile, we also think that consumers will never compromise on taste.
“We’re always pairing flavours that will match well with the protein source, including non-dairy protein sources such as pea, rice and hemp, where we have conducted further research to find the most suitable flavours to pair with those more challenging protein sources.”
“This is our key event for 2018 in Europe, and we’ve been able to tap into different markets such as food supplements and the clinical nutrition space, so it’s been a positive show for us.”
Presented by: Alex Clere
Edited by: Martin White
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