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2nd November 2022  Content supplied by: Arla Foods Ingredients Group P/S

Fermented Protein Beverages Get a Clear New Twist

Arla Foods Ingredients has developed a solution that allows the creation of fermented drinks that are both clear and high in protein – a new innovation in the healthy beverage space.

As demonstrated by the continuing popularity of kombucha, drinking yoghurts, and clear protein drinks, there is high demand for novel ready-to-drink products. Recent innovations include fermented protein beverages, which offer synergistic health benefits because protein supports the growth and viability of probiotics.

The new solution, which is based on 100% whey-based hydrolysates Lacprodan®HYDRO.365 and Nutrilac® FO-8571, opens up new ways to give fermented protein beverages a twist. Because it significantly minimizes cloudiness and sedimentation, it can be used to create high-protein fermented beverages that are just as clear as alternatives without protein.

Manufacturers can use it with thermophilic cultures for fermented drinks or mesophilic cultures for kombucha-style beverages, both of which are high in probiotics – meeting a key consumer need – and lactose-free. They can also be produced on a standard yoghurt processing line.

Barbara Jensen, Sales Development Manager at Arla Foods Ingredients, said: “The market for healthy beverages is incredibly dynamic, with categories like kombucha enjoying phenomenal success. Our goal is always to help our customers lead innovation, and now we’re giving them opportunities to offer consumers a new twist on fermented protein beverages – a category that’s already very exciting. With this new solution, they can create on-trend beverages that are not only high in both protein and probiotics but also stand out from the pack because of their clear, refreshing appearance.”

Arla Food Ingredients have made a short video demonstrating how easy it is to make refreshing fermented protein drinks in only five steps - click here to view.

Learn more or contact the supplier for details using the green "Request Information" button below.



Date Published: 2nd November 2022

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