Food Business News - May 2, 2017 - 35

BEVERAGE BUSINESS NEWS

Protein
beverages

2.0
P

rotein, the most sought out nutrient by U.S. shoppers according to
the "2016 Food and Health Survey"
from the International Food Information Council Foundation, Washington,
is fueling innovation in the beverage
sector. Both ready-to-drink (R.-T.-D.) and
powdered mix beverages appeal to consumers looking for quick and convenient
ways to increase protein intake.
"Consumers are looking for more
from their food," said Emily Ross, beverage sales, Agropur Ingredients, La Crosse,
Wis. "Beverages are no longer just hydrating. They are a protein source, a greens
source, an energy source and more."
Because of availability, and neutral
color and flavor, whey and soy proteins
have historically been the go-to proteins
for beverage formulators. In recent years,
ingredient suppliers have introduced
myriad other animal- and plant-derived
proteins, further driving innovation.
More often than not, the formulation
contains either animal or plant protein;
however, there's a growing trend to blend
proteins in order to pack more into a
serving and still maintain an affordable
price point.
"What was once a market driven by
weight management and sports nutrition is now driven by consumers seeking
to achieve personal fitness goals and
support healthy lifestyles," said Jean
Heggie, strategic marketing lead, DuPont
Nutrition & Health, St. Louis. "As the
market moves mainstream, flavor and
affordability become more important

May 2, 2017

CALIFIA FARMS

Next generation
products will pack more
protein into a serving

considerations, and that is what is driving the popularity of blending proteins.
"Increasingly we are seeing formulators move from all-dairy formulations toward soy and dairy blends, not
only to improve costs, but drive better
fl avor profi les," Ms. Heggie said. "And
with the rising popularity of non-dairy
beverages, blending soy protein with
other plant proteins may help achieve
better fl avor outcomes, drive to higher
protein levels and manage variability
in supply."
This is particularly true when prioritizing protein content claims. Formulators often strive for developing a beverage that contains 20% of the Daily Value
of 50 grams of protein, or 10 grams of
protein per serving. The products may be
described as "high" or "excellent" sources of protein. Those with 10% to 19% of
the Daily Value are "good" sources.

Concerns about solubility
Protein beverage mixes are more
forgiving when it comes to ingredient
selection, as the mix gets solubilized and
consumed almost immediately. With R.T.-D. beverages, ingredients must remain
dissolved through shelf life. This can be
challenging with protein.
"There are some basic properties
to understand for each type of protein
ingredient that will help a formulator
avoid some performance issues in R.T.-D. beverages," said Kimberlee Burrington, dairy ingredient applications

coordinator at the University of Wisconsin - Madison. "For starters, proteins
are charged molecules, and the charge
will change depending on the pH of the
environment that they are exposed to.
Each protein has an isoelectric point,
which is the pH where the protein has a
balance of positive and negative charges
and a net charge of zero."
The balance of charges creates a situation where the proteins have a high level
of attractive force between the molecules.
The attraction creates an unstable situation in terms of the solubility of proteins.
"For this reason, it is very difficult
to formulate a beverage at the isoelectric
point of that protein," Ms. Burrington
said.
Processing and other ingredients
also must be considered. For manufacturing and food safety purposes,
beverages are categorized by pH. They
are either low acid (pH above 4.6) or high
acid (pH below pH 4.6). The pH and shelf
requirements of the beverage - if it will
be shelf stable or refrigerated - impact
heat processing parameters and further
influence protein stability in solution.
"While protein may be one of the
most common fortifying ingredients
in R.-T.-D. beverages, it can be the most
complicated one," Ms. Ross said. "No
matter what protein source you use,
when you heat it up and leave it in a
bottle in liquid form for months, you
are going to have some chemistry going
on between the ingredients. The goal of
the product and application will dictate
Food Business News

35



Table of Contents for the Digital Edition of Food Business News - May 2, 2017

Food Business News - May 2, 2017
BUSINESS - Tyson acquiring AdvancePierre Foods, divesting other businesses
Contents
WEB CONTENTS
FROM THE EDITOR - Shifting animal welfare perceptions driving change across the supply chain
Dr Pepper Snapple rebuilding Bai ‘one bottle at a time’
Tyson Justin Whitmore chief sustainability officer
Coca-Cola reports earnings decline, to reduce workforce by 1,200
Danone ‘under construction’ as WhiteWave integration begins
TreeHouse Foods to sell soup and baby food business
Food volume growth elusive for Unilever during quarter
Unilever acquiring condiment maker Sir Kensington’s
Moody’s sees Weight Watchers getting into better shape
MARKET INSIGHT - U.S. dairy industry struggling with trade, excess supply
WASHINGTON - Health Canada seeks end to pho use by summer 2018
INGREDIENT INNOVATIONS - Barley, millet make headway as whole grain sources
Make whole grains unique through sprouting or popping
INGREDIENT INNOVATIONS - Fats, oils offerings expanding to keep pace with consumers
BEVERAGE BUSINESS NEWS - Protein beverages 2.0
Animal protein innovations for drink mixes
NEW FOOD PRODUCTS
Ingredient Market Trends - George (Sonny) Perdue takes helm at U.S.D.A.
INGREDIENT MARKETS
SUPPLIER INNOVATIONS
CLASSIFIEDS
MARKETPLACE
AD INDEX
Food Business News - May 2, 2017 - BUSINESS - Tyson acquiring AdvancePierre Foods, divesting other businesses
Food Business News - May 2, 2017 - 2
Food Business News - May 2, 2017 - 3
Food Business News - May 2, 2017 - Contents
Food Business News - May 2, 2017 - 5
Food Business News - May 2, 2017 - WEB CONTENTS
Food Business News - May 2, 2017 - 7
Food Business News - May 2, 2017 - 8
Food Business News - May 2, 2017 - FROM THE EDITOR - Shifting animal welfare perceptions driving change across the supply chain
Food Business News - May 2, 2017 - Dr Pepper Snapple rebuilding Bai ‘one bottle at a time’
Food Business News - May 2, 2017 - 11
Food Business News - May 2, 2017 - Tyson Justin Whitmore chief sustainability officer
Food Business News - May 2, 2017 - Coca-Cola reports earnings decline, to reduce workforce by 1,200
Food Business News - May 2, 2017 - Danone ‘under construction’ as WhiteWave integration begins
Food Business News - May 2, 2017 - 15
Food Business News - May 2, 2017 - 16
Food Business News - May 2, 2017 - TreeHouse Foods to sell soup and baby food business
Food Business News - May 2, 2017 - Unilever acquiring condiment maker Sir Kensington’s
Food Business News - May 2, 2017 - 19
Food Business News - May 2, 2017 - 20
Food Business News - May 2, 2017 - Moody’s sees Weight Watchers getting into better shape
Food Business News - May 2, 2017 - 22
Food Business News - May 2, 2017 - 23
Food Business News - May 2, 2017 - MARKET INSIGHT - U.S. dairy industry struggling with trade, excess supply
Food Business News - May 2, 2017 - 25
Food Business News - May 2, 2017 - 26
Food Business News - May 2, 2017 - WASHINGTON - Health Canada seeks end to pho use by summer 2018
Food Business News - May 2, 2017 - 28
Food Business News - May 2, 2017 - INGREDIENT INNOVATIONS - Barley, millet make headway as whole grain sources
Food Business News - May 2, 2017 - Make whole grains unique through sprouting or popping
Food Business News - May 2, 2017 - 31
Food Business News - May 2, 2017 - 32
Food Business News - May 2, 2017 - INGREDIENT INNOVATIONS - Fats, oils offerings expanding to keep pace with consumers
Food Business News - May 2, 2017 - 34
Food Business News - May 2, 2017 - BEVERAGE BUSINESS NEWS - Protein beverages 2.0
Food Business News - May 2, 2017 - Animal protein innovations for drink mixes
Food Business News - May 2, 2017 - 37
Food Business News - May 2, 2017 - 38
Food Business News - May 2, 2017 - 39
Food Business News - May 2, 2017 - NEW FOOD PRODUCTS
Food Business News - May 2, 2017 - 41
Food Business News - May 2, 2017 - 42
Food Business News - May 2, 2017 - Ingredient Market Trends - George (Sonny) Perdue takes helm at U.S.D.A.
Food Business News - May 2, 2017 - INGREDIENT MARKETS
Food Business News - May 2, 2017 - 45
Food Business News - May 2, 2017 - 46
Food Business News - May 2, 2017 - 47
Food Business News - May 2, 2017 - 48
Food Business News - May 2, 2017 - 49
Food Business News - May 2, 2017 - 50
Food Business News - May 2, 2017 - 51
Food Business News - May 2, 2017 - 52
Food Business News - May 2, 2017 - 53
Food Business News - May 2, 2017 - SUPPLIER INNOVATIONS
Food Business News - May 2, 2017 - 55
Food Business News - May 2, 2017 - 56
Food Business News - May 2, 2017 - CLASSIFIEDS
Food Business News - May 2, 2017 - 58
Food Business News - May 2, 2017 - MARKETPLACE
Food Business News - May 2, 2017 - 60
Food Business News - May 2, 2017 - AD INDEX
Food Business News - May 2, 2017 - 62
Food Business News - May 2, 2017 - 63
Food Business News - May 2, 2017 - 64
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