Protein demand further drives sports and clinical nutrition categories, says Glanbia
16 Jun 2021 --- High-protein foods have been a growing trend for several years driven by health-conscious consumers seeking out foods that support active lifestyles. And according to Glanbia, the crucial challenge of protein malnutrition among senior and elderly consumers has further driven up growth specifically in the clinical nutrition category.
Speaking to FoodIngredientsFirst ahead of the company’s webinar on milk proteins next week, Eve Mulcahy, product manager at Glanbia, says the increased demand for protein-rich foods brings challenges for manufacturers.
“Protein is still a growing category and is increasing in prevalence outside of clinical and sports nutrition into other adjacent categories such as functional foods, beverages and healthy aging,” she notes.
Calling out protein
According to Mulcahy, the most notable trend in functional claims is the strong increase in on-pack high-protein distinctions.
“A growing number of product launches are observed with explicit communication about the protein content. Often, protein content is a key factor in purchasing decisions,” she remarks.
Dairy protein is considered a “complete” protein source containing all the essential amino acids vital for human health. Two underlying factors are driving demand for high protein products – firstly, to support an increasingly active lifestyle for the health-conscious generation. Secondly, on the other end of the spectrum, to address the challenge of malnutrition among elderly consumers.
“In Europe alone, approximately 33 million people are at risk of developing poor or inadequate nutrition, with those aged over 65 and cancer patients at the greatest risk,” Mulcahy reveals.
Glanbia has seen unprecedented growth in protein consumption in recent years. It has had a significant impact on the sports nutrition and clinical nutrition markets, and increasingly it’s been included more in other category portfolios.
“The popularity of all things protein has helped with the continued growth of the snacking sector,” says Mulcahy.
Consumers are still widely engaged with animal-based proteins, she affirms. “For those who have implemented an active change in protein consumption; more consumers are increasing rather than reducing consumption in this area.”
“Young men are heavily engaged protein consumers and an important audience for brands to retain. Not only are young men eating protein the most often, but they are also the most likely to be increasing their consumption.”
Health and wellness is the catalyst to increased protein consumption, and the sector has accelerated during the COVID-19 pandemic, pointing to strong ties between protein and a healthy diet.
“Although also important are satiety, using it more at mealtime and experimentation with different meats types,” she notes.
There is strong evidence of dairy protein expansion into specialized nutrition categories.
Spotlight on milk proteins
According to Mulcahy, there are five key areas of consideration when looking at manufacturing milk proteins, from the production process to the final product.
The first point of discussion is dispersibility, says Mulcahy.
When it comes to protein, it is essential to consider both the quality and quantity, says Glanbia.
Dispersibility is the ease with which powder particles disperse into single particles and uniformly distribute on contact with water.
“Dispersibility is important in the manufacturing of high-protein products to ensure no balling up or lumping of powder, resulting in difficulties in the process and the final product,” outlines Mulcahy.
Next is power hydration or solubility, which is critical to achieving maximum functionality of high protein powders – for example, heat stability, process and final viscosity, and shelf life stability.
Solubility is another key functionality,defined by the amount of protein that goes into the solution and is not sedimentated by centrifugation.
“There is typically an inverse relationship between solubility and protein content,” she adds.
Third, heat stability is a critical functionality in the application of high-protein powders for consumer products. Heat treatment can range in severity from pasteurization to UHT to retort conditions.
“Solmiko Milk Protein is stable across all these heat treatment processes. It maintains a low viscosity before and after heat treatment, a clean appearance, without flecks, sediment or gelation,” says Mulcahy.
According to the company, Glanbia’s milk protein demonstrates “excellent physical stability and sensory stability throughout the shelf life.”
“Physical stability issues on storage can arise for protein powders with poor functionality resulting in sedimentation and poor appearance on storage,” Mulcahy says.
Last but not least, protein quality, quantity and timing are also important factors to consider, she flags.
You can register for Glanbia’s upcoming webinar here.
By Elizabeth Green
