Rousselot, a world leader in gelatines and collagen peptides, has launched ProTake-P; a hydrolysed gelatine featuring 90% protein content.
The new ingredient allows manufacturers of dairy goods, sports nutrition, snacks, bars and powder blends to develop new products to meet the unabated demand for protein-enriched foods and drinks, or to reformulate existing products.
ProTake-P constitutes a versatile and cost-effective protein source. With neutral organoleptic properties and excellent functional properties, it can be incorporated easily into a wide range of applications. It is an ideal ingredient for binding dry components to achieve a desirable texture in bars and thanks to its compatibility with many other ingredients, it can also easily be used in powder blends for instant cold-soluble drinks.
“ProTake-P has been developed specifically to help our customers tap into the protein fortification trend,” said Sandor Noordermeer, vice president global marketing & sales Rousselot. “Mintel states that almost three times (+260%) as many high protein products were launched in 2013 compared with 2008. All the indicators point to long-term growth in this sector, and ProTake-P gives our customers a simple and cost-effective way to be part of its success.”
In reduced-fat applications, such as desserts and yogurts, ProTake-P is said to provide the same texture, creaminess and mouthfeel as full-fat versions. Its excellent water retention properties enable Pro-Take P to act as a bulking agent in low-sugar formulations to maintain the attractive texture of the original versions.
ProTake-P is derived from porcine gelatine. It is a natural food ingredient, so has no e-numbers, is GMO-free and contains no allergens. As a result it has clean-label status, which is another valuable benefit to customers throughout Europe and beyond.
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