What is the beverage definition ? A liquid prepared for human or animal consumption, especially one used to quench thirst, nourish, or refresh. Such as water, milk, wine and drinkIn recent years, milk protein has gradually become a popular food and beverage ingredient. According to InnovaMarket Insights, the total number of whey protein products listed in the world reached a new record in 2017, up 6.6% year-on-year; however, sports nutrition-related products did not increase much, so this data indicates what whey protein is in other types of products. Applications are growing, especially from new consumer scenarios such as high-protein breakfasts, protein-fortified snacks, and more.
Unlike traditional food ingredients, milk protein is both challenging and has a lot of room for innovation in food and beverages. In the year of the IFT Food Science and Technology Society, which just ended in June this year, the innovations in various products of milk proteins competed.
Today, consumers' preference for what high protein foods indicate that the development of such products will be the focus of future innovation. However, although milk protein products often tend to have good flavor and texture characteristics, they still face challenges in formulating technology when developing products with high levels of protein. Therefore, how to improve the sensory experience of mainstream consumers is one of the key points.
Arron Harford, head of the NZMP brand's global solution, sports, and active lifestyles, stressed that with the mainstreaming of protein foods, consumers are not only concerned about nutritional value, but also pay more attention to the flavor and texture of food, so they focus on development. A variety of high-protein products with good taste and texture, including ready-to-drink beverages and energy bars, will be the company's future focus.
For example, SureProteinCrisps developed by Fonterra NZMP not only adds an extra source of protein to products such as snacks, energy bars, and grains but also solves the key challenge of rod-hardening of high-protein bars. At this year's IFT, NZMP presented a sample of its All Whey Crunch Bar with SureProtein 600 Milk Protein Chip and SureProtein WPC515 Whey Protein Concentrate and 21 grams of whey protein.
Besides, Fonterra NZMP offers innovative solutions for protein drinks. In the category of beverages, whey protein is most difficult to add to acidic beverages, while the prototype of peach-flavored whey protein water exhibited by Fonterra NZMP is supplemented with SureProtein 8855 whey protein isolate at pH below 3.7. Ability to maintain a transparent system.
Arron Harford said there are some problems with producing high-protein foods and beverages. For example, one of the problems faced by ready-to-drink beverage manufacturers is that proteins are often denatured at high and high temperatures when formulating high protein whey beverages or milky whey beverages. Therefore, NZMP has developed a heat-stable SureProtein WPC 550 Whey Protein Concentrate that allows protein levels in neutral ready-to-drink beverages to reach 9% or more. Also, combinations of different proteins can help solve such problems.
Fonterra NZMP also introduced a high-protein pudding containing 20 grams of protein, an energy bars homemade that caters to the sports nutrition market, and a milk protein component of the beverage. For example, Fast Absorbing Milk Protein Milk with SureProtein Fast MPC 4868 Milk Protein Concentrate, which contains leucine and other branched-chain amino acids, is good for muscle recovery and has high bioavailability.
Kristi Mika Saitama, vice president of the Southeast Asian team of the US Department of Agriculture, said that protein-fortified products should not only focus on the health of consumers, but also cater to new flavors, especially those with international appeal. For example, the team launched the popular lime-flavored protein gel snack in Southeast Asia at this year's IFT show, as well as the high-protein curry-flavored hummus.
Milk Specialties Global, based in Minnesota, USA, combines the main popular consumer trends – lactose-free, ketogenic and cold-brewed coffee – into one product and introduces a new cold-brewed coffee drink.
It is understood that this product is mainly for lactose-intolerant consumers, contains 21 grams of protein and high milk fat content, joined the company's new Zerlac series of lactose-free high protein, suitable for ready-to-drink solid beverages. Whey Protein Isolate WPI90, a milk protein isolate MPI90 for ready-to-drink beverages, and a form suitable for energy bars. These ingredients contain more than 90% protein, all essential amino acids, which help to promote muscle and bone health, satisfy hunger, and provide a delicious product while eliminating the possibility of lactose discomfort.
Also, aiming at the popular high-protein bar market, the company has launched a chocolate peanut butter protein bar product, using its newly developed milk protein mixture BARsoft, which helps to maintain the soft taste and texture of high protein bar products.We can know the plant protein sources.Plant protein is a kind of protein, which comes from plants. It is nutritious and similar to animal protein. It is easy to be digested and absorbed by human body and has many physiological health functions.
Michael Hiron, vice president of sales at Milk Specialties Global, said that consumers are increasingly demanding lactose-free. Although plant protein is also one of the solutions for lactose intolerance, plant protein cannot ultimately give consumers the taste, texture or texture of milk protein. Taste. Therefore, it is still necessary to find a lactose-free milk protein solution. According to Morris Greiber, senior marketing manager at the company, milk protein currently accounts for about 75%-80% of total protein in any high-protein dairy products. Although plants are gaining more and more attention, milk proteins or animal proteins are still the core components.
Also, creating more ways for consumers to access high-protein products is the direction of future development, including protein-enhanced products for groups such as children and the elderly. High value-added raw materials will create more plans for protein applications, and upgrading the professional level of protein production to meet different protein content, functional characteristics and other consumer appeals will be the primary considerations for product development.