Food Business News - May 3, 2016 - (Page 47)

directly adjacent to the brand with the word "brand" next to the words Muscle Milk to clearly communicate this is not a milk beverage. Also on the front panel is the phrase "contains no milk/ includes milk proteins." The company now is growing the brand with two new product concepts, one that now may be called dairy. Muscle Milk Protein Smoothie Yogurt Shakes are made with Greek-style yogurt, and this is prominently displayed on the front label, void of any non-dairy, no milk jargon. The shelf-stable shakes are available in 16-oz plastic bottles in four varieties, including blueberry, mango tangerine, peach and strawberry banana, and contain 25 grams of protein from the added yogurt, M.P.C. and W.P.C. Because the beverage is heat treated after culturing, the cultures are no longer live and active. These details are stated on product labels. The company also is introducing Muscle Milk Coffee House Protein Shakes, which feature coffee as the primary ingredient. Each 11-oz shelf-stable prisma box delivers 120 mg of caffeine, similar to a cup of coffee. The serving also contains 20 grams of protein from M.P.I. "Innovation is essential to our company," said Greg Longstreet, president and chief executive officer of CytoSport. "We recognize that everyone's protein needs are different, and we must provide products that complement today's lifestyles." Beyond coffee's jolt The R.-T.-D. coffee segment historically has been focused on the energy jolt. Today, the segment continues to evolve to meet consumer preferences and needs. Similar to the Muscle Milk coffee line, new Trusource Protein Java from Optimum Nutrition, Aurora, Ill., also emphasizes protein content. Each 8-oz can of the R.-T.-D. iced coffee beverage contains 16 grams of protein from ultra-filtered nonfat milk and reduced-fat milk. Using real brewed coffee gives each serving 70 mg of caffeine. Protein is not always the added bonus. For example, at Grass Fed Coffee, Los Angeles, it's about the nutrients found in butter coming from grass-fed cows. After 14 months of research and development, and 17 prototypes, the company is ready to bring the product to market. Available in 8-oz cans, the beverage is described as "premium Specialty dairy ingredients used in beverages S uch traditional dairy products as milk, cream, yogurt and even butter, as well as dried versions of the foods, may be used in beverage formulations. However, it's the specialty dairy ingredients segment that is driving innovation in the value-added beverage sector. The ingredients have their origins in either fluid milk or in whey, the liquid stream that remains after milk gets curded into cheese. Here are the most common specialty dairy ingredients used in beverages. Suppliers typically offer proprietary versions, which differentiate in terms of nutrition or functionality. * Alpha-lactalbumin: a fraction of whey protein associated with various metabolic functions. Added to infant formula, it creates a protein profile more similar to human milk. * Hydrolyzed whey: a type of whey protein that has been processed to isolate the protein, resulting in an ingredient that is 90% to 95% whey protein. The process renders the protein easier for the body to absorb, which makes hydrolyzed whey a frequent addition to post-exercise/recovery beverages. * Lactoferrin: a fraction of whey protein associated with many health-promoting functions, including boosting immune response, supporting healthy gut microflora and assisting in the uptake of iron. * Milk permeate: a byproduct of milk protein concentrate production formed after ultrafiltration of milk to extract protein and fat. It is characterized by a clean, slightly salty taste and uniform particle size and consists of lactose, water, vitamins and minerals. * Milk protein concentrate (M.P.C.): any type of concentrated milk product containing 40% to 90% milk protein. It contains casein, whey proteins and bioactive proteins in the same ratio found in milk. As the protein content of M.P.C. increases, the lactose levels decrease. A high-protein low-lactose ratio makes M.P.C. ideal for protein-fortified beverages. * Milk protein isolate (M.P.I.): the substance obtained by partial removal of non-protein constituents (lactose and minerals) from skim milk so that the finished dry product contains 90% or more protein by weight. It contains casein, whey proteins and bioactive proteins in the same ratio found in milk. M.P.I. contains very little fat (typically less than 3%), carbohydrates or lactose and has a very high amino acid composition making it ideal for meal replacement beverages. * Whey protein concentrate: any type of concentrated whey powder containing less than 90% whey protein. The rest of the concentration is fat, lactose and minerals. * Whey protein isolate: any type of concentrated whey powder containing 90% or more whey protein. The rest of the concentration is fat, lactose and minerals. FBN May 3, 2016 PowerBar is extending its sport nutrition know-how into the ready-to-drink beverage category. butter coffee cold brewed, the evolution of energy." The first three ingredients are: water, coffee extract and butter. Specifically, the beverage uses butter imported from Germany. It is said to contain healthy fats, vitamins, minerals and antioxidants. La Colombe Coffee Roasters, Philadelphia, recently introduced La Colombe Draft Latte, which allows on-the-go consumers to enjoy the full taste and texture of a true iced latte, complete with a frothy layer of silky foam. Made with grass-fed milk and cold-pressed espresso, what sets this product apart from other R.-T.-D. lattes is the special pressurized 9-oz can that froths the ingredients when opened, according to the company. Juicing the protein category Coffee is not the only beverage being cold pressed and mixed with dairy these days. So is fruit. With innovation always a top priority at Evolution Fresh, a refrigerated juice brand of Seattle-based Starbucks Corp., the research and development team is continuously seeking out emerging juice trends and consumer insights for inspiration. Most recently, they discovered a need to develop new juices that provide specific benefits. "We looked at the latest trends in juicing and nutrition to understand that consumers FOODBUSINESS NEWS ® 47

Table of Contents for the Digital Edition of Food Business News - May 3, 2016

Food Business News - May 3, 2016
Dr Pepper pivoting with the consumer
New front opens in the battle over sodium
Beverage Business News - Beverage makers capitalizing on dairy
Table of Contents
Web Contents
Editorial - Vermont’s immediate impact is becoming clearer
Three meals a day still the American way
Mondelez battling weakness in biscuit market
Pinnacle picks Mondelez exec as new c.e.o.
Chipotle Mexican Grill in the midst of a slow recovery
Hormel sells Diamond Crystal Brands
Starbucks sets forth single-serve strategy
PepsiCo initiating transformational innovation agenda
McCormick acquires Australian herbs company
Costco eyes Nebraska for new poultry plant
Hershey still seeking answers to slow growth
Nestle, R&R to create world’s third largest ice cream company
Saputo details succession plan for presidency
Papa John’s removes HFCS from menu
Danone building strength in yogurt
Dannon to go non-G.M.O.
Taco Bell to limit antibiotics in chicken
Dr. Praeger’s focused on keeping brand fresh
PepsiCo appoints new global food service leader
NatureBox moves from snail mail to retail
Market Insight - The good and bad of El Nino, La Nina
Ingredient Trends - Clean label gains momentum
Food packaging and clean label
Ingredient Innovations - Red means go in color innovation
Specialty dairy ingredients used in beverages
New Food Products
Ingredient Market Trends - I.G.C. forecasts world wheat stocks at new record in 2016-17
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - May 3, 2016