Eurial I&N launches transparently sourced whey concentrate for active lifestyle sector

09 Dec 2021 --- Eurial Ingredients & Nutrition (I&N) has revealed its latest whey protein concentrate ingredient EuriNutri WPC 80 – indicating 80% protein content. The WPC comes from “sweet whey” from its Herbignac plant in Brittany, France.

The new ingredient boasts a high consistency in taste and nutritional quality.

“A lot of players on the market mix different wheys that come from cheese factories,” Antoine Dauby tells NutritionInsight. “This can result in variation throughout the year.”

“We master the whole chain from our farmers to the final ingredient, so everything is fully controlled and consistent.”

The ingredient is versatile across food and nutrition applications, including emulsifying, gelling and delivering essential amino acids.

New processing for cleaner ingredients
WPC 80 also makes use of the “latest generation” in whey processing with new equipment at the Herbignac facility.

Snowballs are a source of fiber and contain 20 g of protein per 100 g.The physical process optimizes quality and microbial control in WPC 80.

The ingredient is the first in the EuriNutri range to take advantage of the company’s cleanest “state-of-the-art” equipment to date.

In ready-to-mix beverages, EuriNutri WPC 80 Instant also claims to have good solubility and dispersibility with reduced foam.

On-the-go nutrition
Demonstrating the WPC 80, Eurial I&N developed two on-the-go concepts tapping into natural, healthy snacking, as well as sports nutrition: Snowballs and a HappyFit high-protein bar.

The “Snowballs” concept – a spherical snack containing WPC 80, coconut and peanut butter – is designed for consumers with active lifestyles who are looking for a satiating snack on the go.

“This concept has a bit more sugar and fat than our HappyFit bar, which appeals to the sports nutrition market. However, the Snowballs are more natural in terms of composition. They are sweetened with date syrup, for example,” explains Pauline Le Goer, applications development manager at Eurial I&N.

Dauby notes that boundaries are blurring as sports nutrition mainstreams with more “active consumers” seeking high-protein products in convenient formats.

“EuriNutri WPC 80 is in line with our strategy to address the nutrition market, which is blending more with traditional foods to bring nutritional foods with a good taste on the go.”

The HappyFit bar contains 10 g of protein per serving and vitamins A, C, E and many B vitamins.Blending dairy and plants
In contrast to the Snowballs, the HappyFit bar is rich in fiber and reduced in sugar. It uses three dairy ingredients: whey protein isolate (WPI), milk protein concentrate (MPC) and WPC.

“We blend these three dairy ingredients because if you only use WPI, it will be too sticky. WPI is added because we want to reduce the level of sugar as well,” says Le Goer.

The new bar concept also contains fava bean and flaxseed flour to optimize the right texture.

“Plant proteins add a bit of texture to the bar to make sure it is chewy but also strong enough to be cut and afterward coated with sugar chocolate.”

Dauby notes that the company is looking into more dairy and plant-based concepts. Its parent company Agrial – a producer of fruits of vegetables – can provide natural synergies into new hybrid concepts.

Developing into plant-based
Other dairies have notably stepped into the plant-based space, such as FrieslandCampina Ingredients, which recently announced a collaboration with pulse supplier AGT Foods to develop protein powder solutions.

Valio also sees the opportunity in reaching fragmented consumers by offering plant-based concepts, which the Finnish company has done for years already with oat milk and vegan cheese products.

This July, Laïta Nutrition also said it would be exploring more plant-based concepts as “the plant-based trend is challenging for dairy companies.”

However, not all dairy companies are feeling the heat from plant-based. Lactalis recently told FoodIngredientsFirst that dairy alternatives pose “no threat” to conventional dairy, forecasting that milk powder will maintain its relevancy.

Transparency still key
Dauby affirms that Eurial I&N’s key strategy is to keep close to its customers. The company continues to get “more and more questions on how its ingredients are made and where they come from.”

Transparency is important in dairy as it is in many other sectors. Consumers feel this need to get a better understanding of what they buy, says Dauby.

“We think full traceability and a transparent view will be key in the years ahead.”

“Transparency Triumphs” crowns Innova Market Insights’ Top Ten Trends this year amid increased brand efforts to communicate where products come from.

By Missy Green

This feature is provided by Food Ingredients First’s sister website, Nutrition Insight.

To contact our editorial team please email us at editorial@cnsmedia.com