Ingredia launches milk protein and hydrolysate range

By Jess Halliday

- Last updated on GMT

Related tags: Sports nutrition, Nutrition

Ingredia Nutritional is introduced a new range of milk proteins and hydrolysates for use in sports, diet, infant and clinical nutrition products, which are said to overcome technical barriers associated with high protein ingredients.

Ingredia also offers a casein derivative geared towards stress reduction called Lactium, as well as cranberry ingredient geared towards urinary health, and a white bean extract for blocking absorption of carbohydrates.

The new range, called Nutritional Solutions, are composed of 85 per cent or more protein, and all are native proteins from fresh milk, produced via a non-denaturing process. They also have different attributes to suit the applications they are intended applications.

For instance, one allows a higher level of fluidity than Ingredia has been able to achieve before in high protein beverages, which enables the protein level to be increased without affecting the texture of the product and making it too thick.

Data indicates the market demand for sports nutrition products that tick the right boxes on taste, texture and nutritional content. Datamonitor, which classifies sports nutrition as sports drinks and energy bars, places the European market at US$2.8bn (€2.3bn) in 2008, with a forecast to reach $3.6bn (€2.95bn) by 2013.

In the US, sports nutrition sales were valued at $2.9bn (€2.4bn) in 2008, forecast to grow to $3.5bn (€2.9bn) by 2013.

Less bitter

The development of protein hydrolysates with less bitterness is also said to provide benefits for formulators, as they do not need to spent time working to mask bitterness and can use higher levels of hydrolysates than previously possible.

The company proposes that this could be a benefit in infant nutrition products, as hydolysates are more easy to digest than non-hydrolysed proteins and can aid absorption of amino acids.

Other benefits available within the range are a high microbiological profile, low fat, and low lactose or lactose-free, which opens up new opportunities for meeting the needs of lactose intolerant consumers.

Organic versions are also available.

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