Flavored milks: Hydrosol launches stabilizing systems in response to booming market

31 Jul 2019 --- German-based food stabilizer supplier Hydrosol has developed a range of stabilizing systems for flavored milk beverages, dubbed Stabiprime MFD. Within the range, Stabiprime MFDC with carrageenan allows manufacturers to make stable products without high-pressure homogenization, preventing sedimentation even with cocoa, according to the company. Additionally, Stabiprime MFDG is a gellan alternative which enables milk beverage filling even at high temperatures, up to 40°C.

The range contains various hydrocolloids and is soluble in water or sweet whey, and the company touts the systems as easy to use and are economical. The range can also be used in non-dairy drinks, such as oat- or almond-based beverages.

“Usually carrageenan is used in flavored milk drinks, but unfortunately this raw material gels at higher filling temperatures. We wanted to make it possible to have higher filling temperatures up to 40°C so that our customers can save a lot of energy while production. Another challenge was our requirement to get milk drinks with a rich and extra creamy mouthfeel and still keep the milk protein stable,” a Hydrosol spokesperson tells FoodIngredientsFirst. 

Hydrosol says that the new product will allow producers to tap into the growing global demand for flavored milk beverages. The brand notes that popular flavors like cappuccino, coconut and walnut appeal to adults, with the classic cocoa beverages and milk drinks with vanilla, strawberry or banana flavor being reliable standbys. Additionally, the beverages can address a wide variety of consumer wishes, from low-fat and reduced-sugar to lactose-free to high-protein.

According to Innova Market Insights, flavored milk NPD growth is coming from a variety of sources. These include increased demand for high-protein drinks, breakfast smoothies, free-from claims (lactose, gluten, sugar), dessert-inspired flavors (pavlova, sugar cookie), festive editions, pod-based milk drinks targeting children, better-for-you formulations (turmeric, ginger, oatmeal) and convenient packs. The category saw a 9.7 percent CAGR between 2014 and 2018. 

In terms of regional differences, Europe replaced Latin America as the second biggest region for flavored milk launches in H1 2018, while Asia registered the highest NPD growth in terms of flavored milk launches during 2016 to 2018. Dairy foods in general are booming in Asia, with China now the third-largest milk producer in the world. Compared to the national dairy herd consisting of 120,000 cows in 1949, the country now has 13 million cows. Innova Market Insights indicates that China’s dairy industry was worth €37.2 billion in 2018 and is expected to grow to €50.7 billion by 2022.

China saw the largest proportion of new product launches in unflavored and flavored milk globally in 2019, accounting for nine percent of new product launches ahead of India, the US, Indonesia and South Korea. Products which are high in or a source of protein (24.22 percent), low in fat, no additives/preservatives, those with an allergy claim and those associated with bone health are garnering the most attention from consumers. Many of these are resonating with parents and younger consumers who are looking for a clean label and healthy product to consume on a daily basis.

Nature-based ingredient supplier, CP Kelco, recently announced that it will expand its gellan gum production capacity in China. “We continue to see growth for gellan gum across Asia-Pacific in both dairy products and alternative protein beverages, such as drinking yogurts. While dairy products have grown in popularity in recent years, we anticipate increasing demand for dairy-alternative drinks in China and other key markets in Asia over time,” Jérôme Béra, Senior Vice President, Global Marketing at CP Kelco, told FoodIngredientsFirst. 

Additionally, Hydrosol has recently expanded its range of plant-based products through the launch of HydroTop Vegan Patty PP, a stabilizing system free of soy, wheat and other allergens. Together with the company’s sunflower-based texturate, Hydrosol customers can use the product to make vegan burger patties that are similar to meat products in taste, texture and mouthfeel.

Edited by Katherine Durrell