Arla Foods Ingredients is highlighting the growing consumer focus on nutrient quality as it launches a brand new brand for its line microparticulated whey proteins.
Recent research shows that almost 70% of consumers are focused on the sources of protein in food and beverages, with naturality and nutritional value major motivations. Furthermore 36% of those with an interest in protein say a complete protein source is the most important factor when choosing between products. To help meet this increasing need, Arla Foods Ingredients offers a line of whey protein based on patented microparticulation technology. Bearing the new name of Nutrilac ProteinBoost, it offers a range of benefits that meet the needs of manufacturers as well as health-conscious consumers.
Rich in all nine essential amino acids, the ingredients in the range represent a complete protein source. Additionally, they are easy to add to food and beverage products, and provide indulgent texture and mild dairy taste.
“Protein is the go-to nutrient for many health-focused consumers and for years manufacturers responded by packing in as much of it as possible. However, consumers are increasingly focused not just on getting more protein, but also on getting the right protein. They want complete proteins that deliver all the essential amino acids needed for well balanced nutrition, and of course they want them in products with great taste and texture. Offering both practical benefits and high nutritional quality, Nutrilac ProteinBoost is the ultimate complete protein source,” says Katrine Helene Fruergaard Holm, global industry marketing manager at Arla Foods Ingredients.
To demonstrate how Nutrilac Solutions can help meet the demand for high-quality protein, Arla Foods Ingredients is inviting manufacturers to take part in a virtual protein seminar. It will focus on four categories:
- Nutrilac ProteinBoost is ideal for high-protein ice cream, where it can provide up to 15% protein content and deliver clean, neutral dairy taste.
- In drinking yoghurts, Nutrilac ProteinBoost can provide high protein content with low viscosity and stability, as well as very high solubility and pleasant mouthfeel.
- Nutrilac ProteinBoost can be used to create spoonable yoghurts with increased viscosity and stability, as well as very high protein content.
- High-protein dairy bites are an increasingly popular new format. Nutrilac solutions can help them taste great, and retain their shape and texture over a long shelf life.
To register for the seminar, visit: www.arla.com
