KEY INTERVIEW: Whey Continues To Produce Benefits In a Changing Market
08 Jun 2015 --- From its beginnings as a cheese company owned by Express Dairies and a group of farmer cooperatives in the South West of Ireland some 50 years ago, Carbery has grown to be a leading global cheese and whey protein supplier with revenues of €317m. Sales and marketing director Noel Corcoran spoke to FoodIngredientsFirst about the rise of whey protein, why it feels under no threat from non-dairy protein, and how the nutrition business is creating synergies with Carbery’s flavors division, Synergy.
Today’s Carbery is a privately owned company, answerable to its farmer shareholders including some 1,400 milk suppliers. It makes 40,000 tonnes of cheese every year, and its most important by-product, whey protein, is sold around the world for use in predominantly infant formula, but also the dynamic sports nutrition industry.
While whey protein faces increasing competition from non-dairy protein sources, Corcoran is confident that whey protein will continue to lead in sports nutrition, not least because of its complete essential amino acid profile.
“Whey is rich in branched chain amino acids,” says Corcoran. “It is quick to digest and absorbed efficiently as well. Not only is it preferred for its nutritional properties, but it is established and proven, which means a lot.”
“The overall protein market is growing and this is of benefit to everybody producing protein-based consumables. There is room for everybody in the market.”
Carbery’s Synergy division was created when, in an effort to diversify and grow the business, Carbery bought Synergy Flavours in 1998. More flavors manufacturers were bought as part of the strategy to grow, and Carbery rebranded the whole flavors division as Synergy. Today, Synergy works alongside Carbery, not exclusive to dairy, but nonetheless very important as a partner when talking to new customers.
Because of Carbery’s and Synergy’s expertise in protein and taste, they are in a unique position to provide industry-leading solutions to customers formulating products for sports nutrition, weight management and active ageing.
Carbery’s global innovation platform includes flavor research programmes dedicated to nutrition and complimented by protein-related health research carried out by Food Health Ireland. All projects are market/customer relevant and include programmes in the areas of: Process technology; Analytical science: including the identification of flavor volatiles in various protein sources; Sensory: to provide customers with flavor and taste optimization; Formulation & applications such as the evaluation of protein stability in different delivery systems.
Carbery has invested a lot of time and resources into research and working with research institutes to create a better understanding of how whey protein works and how the sensory compounds can be matched up to the protein requirements.
Carbery’s work with Professor Mary Anne Drake at North Carolina State University in the US is built on in-depth research carried out to identify the specific volatile compounds that contribute to flavour challenges when adding proteins to finished applications. By understanding the chemical compounds responsible for protein taste, the flavor creation teams are better equipped to develop industry leading flavours for protein applications.
“In 1998 we moved into flavors in an effort to grow the business. Synergy now has operations in the UK, Brazil, Thailand and the US and is a leading supplier of liquid and dry flavor ingredients. Of particular note is Synergy Pure, a range of natural extracts and essences that are produced from sustainable raw material sources such as tea, coffee and vanilla.
“The fact that we can work together on new products and present to customers with potential applications is very valuable. This is a key point of our growth strategy: we have a platform to share technology and experience,” Corcoran explained.
One area that is developing fast for both Carbery whey proteins and Synergy is that of sports nutrition. In this fast-paced segment, new product development is turning over innovative products constantly.
“We’ve seen a change in this dynamic industry, as European companies are now becoming increasingly innovative whereas previously much of the innovations originated in the US. So-called e-tailing is becoming important for sports nutrition but the major trend is a growth in convenience.”
“Sports nutrition consumers are demanding the convenience of ready-to-drink products, rather than mixing up their own drinks. Sports bars are another growth area that fit in with the convenience market as sports nutrition reaches out to everyday consumers as well as elite athletes. We are seeing a strong growth in the introduction of sports nutrition products targeted as specific consumer groups such as the female market”
Many of the new formulations in sports nutrition are targeting a trend for the combination of taste and sensory properties. The requirement for a product that tastes good and has a positive mouthfeel is something that Carbery and Synergy complement each other on well. They understand the interactions and, along with research carried out in conjunction with North Carolina State University, the two businesses can offer sensory expertise by looking at sensory compounds and matching them with protein requirements.
The ultimate focus of the company is to provide nutrition applications with a “Whole of Life” approach from infancy into old age. “We provide whey for infant formula and continue to support consumers through to what we call Active Aging. This is an interesting part of the market that will develop, supplementing everyday foods,” said Corcoran.
Part of Carbery’s key strategy is that the company works with its partners and customers on a global level, developing new markets and continuing to provide effective protein solutions through its network of distributors around the world. This, coupled with extensive research, will enable the company to move with the times and provide consumers with what they want before they even know they want it.
By Kelly Worgan
