Arla: No-Fuss Protein Enrichment Creates New Opportunity
Nutrilac YO-5369 and YO-5088 have been specially developed for high-protein stirred and drinking yoghurt, respectively. Overcoming typical quality issues such as excessive viscosity and a sandy texture, they turn creamy, refreshing yoghurt into a convenient protein source that lives up to sensory expectations.
10 Sep 2012 --- Yoghurt with a high content of whey protein could be the next big hit among consumers who want to improve their fitness or manage their weight. Now, using two new proteins from Arla Foods Ingredients, yoghurt manufacturers can rise to the trend without altering their process or the quality of their products.
Nutrilac YO-5369 and YO-5088 have been specially developed for high-protein stirred and drinking yoghurt, respectively. Overcoming typical quality issues such as excessive viscosity and a sandy texture, they turn creamy, refreshing yoghurt into a convenient protein source that lives up to sensory expectations.
Niche protein products have long been popular among body-builders and top athletes for their contribution to muscle synthesis and recovery. But, as more consumers address their need for a healthy lifestyle, interest in mainstream foods with a high protein content has gone up.
A recent survey of consumers in Finland, for example, found that 70% were concerned about the level of protein in their diet and wished to increase their intake.
This consumer interest is in line with the findings of clinical studies that have documented the benefits of a protein-rich diet – both in supporting fitness and weight control.
In one large European study of overweight adults, the scientists concluded that 25% of the calories in weight management diets should come from a high quality, low-fat protein source such as whey.
“Our message to regular yogurt manufacturers is that they can easily be part of this trend,” says dairy application specialist Torben Jensen.
“Using our tailored Nutrilac solutions, they can increase the protein content from the standard 4% to 7-8% and continue to process stirred and drinking yogurt on their existing line. The taste and texture of the final product will be unchanged.”
