Better tasting protein beverages: Novozymes unveils enzyme to overcome formulation challenges
05 Jan 2021 --- Today marks the launch of Novozymes’ new enzyme created for “better tasting” high protein beverages. It can help overcome taste challenges associated with bitterness and astringency and relieves the need to compensate by adding other ingredients to mask such off-tastes, the company says.
Novozymes has developed Formea Prime to help beverage producers and brands to overcome the typical formulation challenges when using whey protein hydrolysates, particularly in ready-to-drink (RTD) protein beverages.
In an exclusive interview with FoodIngredientsFirst, the Danish-headquartered biotechnology company talks about the rising demands within sports nutrition and how global consumers focusing on health, natural well-being, active lifestyle and healthy aging is pushing demand for products to increase protein.
Protein-enrichment poised for growth
Christian Schmock, head of Novozymes’ Food & Beverages Business Unit sees a continued trend on healthy living with the increasing consumer demand for protein-fortified F&B products.
From RTD enriched protein beverages to making indulgent and nutritional snacks, enriching products with protein is forecast to be a big theme in 2021.“Consumers are no longer just sportspeople/athletes, but everyone. Aging people are also becoming more focused on retaining muscle mass and also interested in using protein fortified drinks,” he explains.
“These new consumers are looking for a larger variety of products, products with higher protein content, better sensorial experience, more convenient products such as shelf-stable beverages.”
“We also see consumers increasingly concerned about the environmental impact of food production, asking for cleaner labels, ingredients with a reduced carbon food print, products with a positive social impact. Finally, we also see the growing consumer interest for plant-based proteins, however, consumers are not willing to compromise on taste, which should give an advantage to whey and other dairy proteins.”
From RTD enriched protein beverages to making indulgent and nutritional snacks, enriching products with protein is forecast to be a big theme in 2021.
High protein drinks with improved quality and sustainability
Catalyzed by the COVID-19 pandemic, consumers recognize the use of foods and beverages with added functional benefits as one of the best ways to manage their health.
They also care about the environmental impact of food production while demanding cleaner label.
Innovation in taste and texture has propelled protein-fortified F&B into a range of applications beyond sports nutrition.
Last year saw brands adapting NPD to focus on areas including functional health, active nutrition and healthy aging. This is expected to continue in 2021 as health and well-being continue to drive innovation. It also taps into “Nutrition Hacking,” highlighted as one of Innova Market Insights Top Trends for 2021.
One of the talking points within functional health is the source of protein. Whey protein is recognized as a premium source of protein, notes Schmock. It can also be hydrolyzed to improve its absorption but also its stability in shelf-stable RTD protein beverages.
When working with whey protein hydrolysates in protein beverages, an important challenge for producers is the bitter taste, emphasizes Schmock.
“Formea Prime provides the benefits of the whey protein hydrolysates without the associated problem of bitter taste. In this way, Formea Prime enables the production of better-tasting and heat-stable whey protein hydrolysates.”
“With Formea Prime, producers don’t need to use ingredients to mask off such off-tastes. This is particularly interesting when whey protein hydrolysates are used in shelf-stable RTD protein beverages around neutral pH as it will provide the benefits of good stability without generating bitterness,” he says.
Targeting producers of dairy-based protein ingredients
Formea Prime is a protease enzyme, and it builds on Novozymes’ enzymatic Formea platform, which was developed for protein drinks.
Consumers focusing on health, natural well-being, active lifestyle and healthy aging is pushing demand for products to increase protein.
“Novozymes will continue to innovate in the space for protein-enriched solutions as consumers continue to seek healthy snacks whether it being drinks, bars or yogurt,” continues Schmock.
“As such, Formea Prime complements our existing portfolio of proteases supporting F&B companies offering products to consumers with the highest nutritional value possible,” he concludes.
The launch of Formea Prime closely follows Novozymes and Givaudan forming a strategic research partnership for the development of synergistic ingredients and technologies. The companies will jointly work on the R&D of sustainable solutions in the areas of food and cleaning.
The partnership is in line with Novozymes’ updated strategy Better Business with Biology, and Givaudan’s 2025 strategic goals to expand offering to consumers’ brands through innovative and sustainable solutions.
Last year also saw Novozymes launch Saphera Fiber, a lactase enzyme, to increase the content fibers in fermented and non-fermented dairy products while also reducing sugar.
In June, the company unveiled two enzymes that enable food manufacturers to produce meat alternatives with less salt and a clean label.
Novozymes has launched Formea Prime globally.
By Gaynor Selby
