Vitafoods Europe 2026: How Tirlán balances dairy protein innovation, cost and nutrition
20 May 2026 | Tirlan
Keith Cooney, marketing manager at Tirlán, discusses how dairy proteins maintain an edge over plant and fermentation alternatives, balancing functionality and cost in RTD beverages and snacks, and responding to nutrient-focused trends driven by GLP-1 therapies. He also explores how dairy ingredients can stay distinctive as high-protein becomes the new everyday standard.
Frens first, imported from Vita Foods Europe 2026 in Barcelona.
We're here at a tier land stand with Keith Cooney, who is marketing manager.
Welcome to you, Keith.
So with the growing competition for plant and fermentation derived proteins, where do you see dairy proteins maintaining a clear advantage in mainstream F&B?
Dairy proteins are extremely important for consumers who are looking to maintain muscle mass, have some feeling of satiety and staying fuller for longer.
Consumers are more conscious about getting protein into their daily diets, and we see it on shelves, high protein callouts and claims, and customers aware of this to support various journeys, whether it be GLP-1, or sports and active.
Nutrition and muscle mass and then I suppose you also have consumers who are interested in the plant-based side of proteins and trying to get proteins through plant-based and in that we also offer an outstanding range which can be mixed with various flavors and oats which can provide ready to mix protein formats in the food and beverage market.
OK, that makes sense.
So your company also emphasizes functionality of solubility and heat stability.
But in high volume categories like RT RCD beverages and snacks, how do you balance these benefits against increasing cost pressures?
Yes, so we have a range of milk protein concentrates and milk protein isolates in our Salmico and Sligo ranges.
There are functional dairy proteins and basically they can be used in yogurts, cottage cheese, ready to drinks, ready to mix formats, and then I suppose some consumers saying WPI is on, I suppose, has hit a certain price ceiling at the moment.
However, we have the option to mix WPI with MPI and therefore can reduce some of the costs of WPI formats specifically and so you can go for a blended protein and then in the bars space we have some great solution prototypes which show 3 different types of proteins in a sports bar that can be used in applications, so they contain milk protein concentrates, whey protein isolates.
Acid case, so three different forms of protein blends mixed together to give the perfect 25 g protein format.
So with GLP1 medications driving smaller appetites and demand for nutrient dense foods, how is this influencing your approach to dairy-based ingredients and formats, particularly in beverages and snacks?
GLP-1, I suppose, has really gone mainstream in the last year.
And in particular in the last couple of months, I would say 1 or 2 years ago, it was kind of a buzzword, but now it's, we're seeing it everywhere.
It's in a lot of marketing content in stores and to help support customers on the GLP-1 journey and protein feeds into that whole GLP-1 space.
So consumers are looking for high protein meals.
High protein snacks, high protein ready to drinks, all to, I suppose, get their protein target within their daily nutrition allowance and maintaining their muscle mass for their GLP-1 journey through I suppose their lifestyle and healthy aging space so.
Yes, GLP-1 has driven demand for proteins and the various formats that it is going into, and you can see different companies getting more innovative in their marketing approach and formats that they're trying to bring out in order to target consumers who are on GLP-1 medications.
Initially, high protein has become a baseline expectation rather than a premium claim.
So how do you see dairy in greenness evolving to stay differentiated in everyday categories like yogurts, beverages, and bars?
Yeah, there's a lot of innovation in the space and people are trying different formats and different flavors in order to be innovative in the dairy space.
Dairy proteins is Continues to have a halo effect and is quite popular and I can't see that decreasing.
In fact, at Ter lawn we've made an investment in building a new processing plant in Ballyraggate and enabling us to increase our capacity across WPI including the introduction of clear whey protein isolates and WPC 80.
So therefore, We are getting more, we're able to feed into the demand a lot more and all these new formats that are coming to market.
That's great thanks for your time today.
Thank you.
