DuPont Nutrition & Health Debuts New Soy Protein Isolate for RTD Beverages

27 Apr 2017--- DuPont Nutrition & Health has launched its new SUPRO XT55 Isolated Soy Protein, designed specifically to improve the profitability of ready-to-drink, high protein beverages by helping beverage manufacturers more effectively manage protein costs. “Soy protein has always been considered an economic alternative to dairy proteins, providing direct cost savings as well as more stable pricing over time. Now it’s even more relevant as plant proteins keep growing in popularity and demand,” says Jean Heggie, strategic marketing lead, DuPont Nutrition & Health.

“In beverages, blending dairy and soy proteins has become a popular formulation strategy for controlling costs, while driving better flavor profiles. However, when working with certain ready-to-drink (RTD) beverage formulas, traditional soy proteins would build too much viscosity or tend to be less stable over time limiting how much dairy protein we could effectively replace.  New SUPRO XT55 addresses those barriers,” Heggie says.

With SUPRO XT55, it is now possible to replace up to 50 percent of the dairy protein in beverage formulations without compromising sensory performance or protein nutrition, the company reports. It provides the perfect balance of viscosity and protein stability, while delivering cost savings and exceptional flavor performance. Like all DuPont SUPRO Proteins, SUPRO XT 55 is a high-quality, sustainable source of plant-based protein, with all the associated nutrition and health benefits of soy protein.

For years, beverage manufacturers have relied on DuPont to generate significant costs savings for their brands, while maintaining or improving flavor performance. “SUPRO XT 55 addresses the functional limitations of previous soy protein technologies by delivering lower viscosity and improved protein stability,” says Heggie. “With this new innovation, we can replace even greater levels of dairy proteins in these formulas for cost advantage, while delivering great-tasting, nutritious, high-protein beverages to the market.”

With a Protein Digestibility-Corrected Amino Acid Score (PDCAAS) of 1.0, SUPRO XT 55 is equivalent in protein quality to dairy protein. Therefore, when replacing dairy, it will have no impact on the protein quality of the finished formula. Like other SUPRO Proteins, it is supported by years of clinical research, demonstrating its value for heart health, muscle building and maintenance, weight management and healthy growth and development.

“SUPRO XT 55 expands the options beverage manufacturers have to control protein costs, while maintaining or improving flavor profiles,” explains Heggie. “Our sensory research proves that dairy and soy blends drive better flavor. SUPRO XT 55 now gives us a wider range of options to create protein systems for our customers that optimize flavor, cost and nutrition.”

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