Arla Food Ingredients slashes whey protein hydrolysate bitterness in half
30 Sep 2019 --- Arla Food Ingredients (AFI)’s new 100 percent whey protein hydrolysate responds to consumer demands for a less bitter product. Although whey protein hydrolysate is more readily absorbed than intact whey protein, it often has an unpalatable bitter taste. Lacprodan HYDRO.PowerPro is 50 percent less bitter than comparable products with a similar degree of hydrolysis of 21-27 percent, the company says.
“The concept taps into the continuing growth of sport nutrition, with a particular focus on protein powders and RTDs, which are the biggest and fastest growing categories in the market. The growth of sports nutrition is being driven by increasing health-consciousness and a broadening of the consumer base. It used to be a niche market for serious athletes and body-builders, but it’s now a mainstream category,” Anne Louise Friis, Health & Performance Nutrition Manager at AFI, tells FoodIngredientsFirst.
The benefits of whey protein hydrolysate for post-exercise recovery make it ideal for sports nutrition applications, she continues. “However, its unpleasant taste is a familiar challenge during product development. Lacprodan HYDRO.PowerPro solves this problem, offering all the power of whey hydrolysates without the bitter taste. It paves the way for a new generation of protein products that act quickly but also taste good,”
The product’s applications include power shakes and ready-to-drink protein beverages. Sourced from grass-fed cows and made in Europe, the protein is fat-free, halal and kosher. The package also touts the product as having a high protein content, no added sugar, low bitterness, as well as being easy-to-dissolve and having low viscosity.
“Whey protein hydrolysates can be incorporated into all sorts of applications. In addition to protein powders and ready-to-drink beverages, they’re ideal for snacks and protein bars. In reality, the taste properties of whey protein mean it can be incorporated into pretty much any application,” explains Friis.
According to AFI, whey protein hydrolysate gives the body quicker access to amino acids and potentially reduces muscle damage. The company adds that several studies have shown that athletes experience improved recovery after intense exercise when they consume whey protein hydrolysate.
“In sports nutrition circles, whey protein hydrolysates have long been recognized as the ultimate form of protein. This is because they accelerate post-workout recovery and help build lean muscle quickly,” Jordan Donohue, Business Development Manager for Sports Nutrition and Health Foods at AFI, told FoodIngredientsFirst. “They deliver enhanced endurance, greater muscle protein synthesis and faster recovery.”
Late last year, Peter Schouw Andersen, Director, Application Science & Technology at AFI, also told FoodIngredientsFirst how the company is eyeing up protein. “We’re always being asked about proteins from other sources, especially new plant sources,” he said. “We always say that dairy proteins and especially whey, are the best protein source for many reasons, including nutrition, taste and ease of processing.”
The continued mainstreaming of the sports nutrition sector is having a profound impact on new product activity and partly spurring recent innovation in protein. Innova Market Insights reports strong growth in sports-related positionings within mainstream food and beverage NPD. A 188 percent growth has been reported in new products with a high/source of protein positioning and a 65 percent rise in energy/alertness positions from 2013-2017 (excluding sports nutrition). In 2017, over five percent of new global food & beverage launches featured protein claims, with a CAGR of 29 percent from 2013-2017.
AFI will showcase Lacprodan HYDRO.PowerPro at Booth #1565 of SupplySide West (October 17-19 in Las Vegas, US). Concepts on show will include a 300ml shake packed with 20g of protein and a ready-to-drink protein water.
Edited by Katherine Durrell
