According to the 2015 Food and Health Survey from the International Food Information Council Foundation, Washington, D.C., more than half (54%) of consumers are trying to get a certain amount or as much as possible protein in their daily diet. This complements the report Proteins--Classic, Alternative and Exotic Sources: Culinary Trend Tracking Series from Packaged Facts, Rockville, Md., where 62% of consumers agree they are “making a point of getting enough protein” from the foods and beverages they consume.
To read more about formulating beverages with protein ingredients, link HERE to an article I recently wrote on this topic for Food Business News.
The fact is, protein is currently flagged on products in every aisle of the supermarket. Protein is “the” nutrient of the decade. Some say it’s just a trend or fad and will go away soon. Others believe this is the beginning of a new approach to healthy eating. All types of proteins—from algae to dairy to pulses--are part of this approach.
It makes sense to put dairy proteins back into dairy foods. Look at these 10 innovations that use dairy proteins to not only boost protein content, but also contribute milky notes, create a smooth and creamy mouthfeel, and allow for a clean-label positioning. After all, “milk protein” and similar declarations are very label friendly.
To read a recent blog on dairy proteins 101, link HERE.
Vifit is made from freely roaming pastured Dutch cows that are outdoors for at least 120 days per year, for an average of six hours per day. The fermented beverage contains 0.8% fat and retails in a 330-milliliter bottle.
PepsiCo continues to show consumers that it is so much more than a marketer of sugar-laden carbonated soft drinks. Like many beverage manufacturers, PepsiCo is packing in protein wherever possible. Over the years Gatorade has dabbled in various protein formulations but has always stayed true to its clear, fruit-flavored format. That’s changed. Gatorade Recover Protein Shake is a creamy beverage loaded with 20 grams of dairy proteins (from milk protein concentrate and whey protein concentrate) in every 11.2-ounce bottle.
Even coffee now comes with protein. In March, Starbucks Doubleshot Coffee & Protein Beverage debuted in three varieties: Coffee, Dark Chocolate and Vanilla Bean. Sold in sleek 11-fluid-ounce cans, the drinks start with a base of brewed Starbucks coffee to which four dairy ingredients are added (reduced-fat milk, skim milk, milk protein concentrate and calcium caseinate). This combination provides 20 grams of protein per can.
What’s next? Maybe the time is right for Pepsi Protein, a nod to the Pepsi and milk concoction made famous by the Laverne & Shirley comedy.
In Europe, in particular Switzerland, its global headquarters, Nestlé is a much bigger player in dairy product innovations than it is in the States. New Nestlé Hirz Hüttenkäse, a single-serve cottage cheese product, targets health-and weight-conscious female consumers through its package graphics and marking lingo.
The brand also has a new high-protein indulgent yogurt line. The three varieties—Caramel, Chocolat and Mocca—come in 180-gram cups. Whole milk, skim milk and milk proteins boost the protein content per serving to more than 7 grams. A serving also contains around 230 calories and more than 8 grams of fat.
Whey protein gets the brand’s new drinkable yogurt product up to 6.25 grams of protein per 250-milliliter bottle. The drink comes in three varieties: Mango, Strawberry Cranberry and Wild Berry.
About six months ago, Miami Beverage Company introduced Trimino, a line of sugar-free, low-calorie functional protein waters. The clear beverages are powered by 7 grams of whey protein and 100% of the Recommended Daily Allowance of vitamin B complex. At only 28 calories per 16-ounce bottle, labels claim the product boosts metabolism and curves appetite.
According to recent studies, Americans snacking on any given day rose from 59% to 90% over the last 30 years, and in the same time frame, the average number of snacks eaten daily more than doubled. With the move away from processed and over-engineered foods, the demand for wholesome yet indulgent snacks has never been greater. Dairy proteins make them even more appealing!
The new Le Bon Dip and Le Petite Fromage deliver craveable, balanced indulgence with natural ingredients and bold flavors.
Alouette’s Le Bon Dip features a blend of premium soft cheese, chunky vegetables you can see, and a touch of Greek yogurt for a dip that satisfies with bold, indulgent variety. Le Bon Dip contains no artificial flavors or colors and just 45 calories per serving. The yogurt contains milk protein concentrate, allowing for 2 grams of protein in every two-tablespoon serving. The dip comes in four varieties:
- Basil, Zucchini & Parmesan: Savory roasted zucchini, aged parmesan, and a hint of basil, topped with chunky yellow pepper and zucchini for added crunch
- Fire Roasted Vegetable: Fire-roasted eggplant, onion, peppers, sun-dried tomatoes, and a finishing touch of oregano
- Roasted Red Pepper & Chickpea: Chickpeas, roasted red peppers and cumin topped with vibrant peppers and parsley
- Zesty Garden Salsa: Juicy tomatoes, crunchy peppers, onions, hints of cumin and zesty lime, with a topping of chive and red bell peppers
After a few tweaks in packaging and design, the company introduced Brio to the global marketplace at the Summer Fancy Foods Show.
“We worked tirelessly to upgrade ice cream and give it a healthy makeover without sacrificing the creamy, richness and flavors that you expect from top-of-the-line brands,” says Arnie Koss, president and co-founder of Nutricopia Inc., the company behind the development of Brio. “We’re proud of the result--an innovative ice cream like no other in stores--featuring fresh, whole milk from Wisconsin dairies combined with real Madagascar vanilla, organic salted caramel, real coffee, dark cocoa, juicy strawberries and Alphonso mangos for natural, vivid flavors.”
To achieve the perfect balance of delicious and healthy, Arnie’s twin brother and business partner Ron Koss led a team that included former Ben & Jerry’s flavor developers and noted dietitians and nutritionists. After 10 years of product development, testing at Cornell’s food labs, two patents and a published scientific study in Today’s Dietitian, the Koss brothers began commercial production of their revolutionary new ice cream in the summer of 2015.
“We named it Brio, which means vitality, vigor and energy,” says Arnie Koss. “It is so rich, creamy and flavorful that most people are pleasantly surprised to learn that it is such a nutritional powerhouse. Brio combines the pleasure and fun of truly great ice cream with the latest science about healthy fats, smart carbs and sustained energy.”
Brio has half the total fat of superpremium ice cream, 65% less saturated fat, 75% less cholesterol and approximately 25% fewer calories. The Koss brothers call it “ice cream with benefits” for the many nutritional advantages it offers.
“Thanks to our natural sweetener blend, Brio is low glycemic and helps you avoid sugar spikes and crashes, good news for people who may be pre-diabetic or diabetic,” says Ron Koss.
And thanks to the addition of whey protein concentrate, a half-cup serving is a good source of protein.
“Brio provides 6 grams of protein, balanced Omega 3-6-9s, 2 grams of prebiotic fiber and is antioxidant rich, offering also an excellent source of calcium, magnesium and vitamin D,” says Ron Koss. Brio has only 160 to 170 calories per serving.
“Everyone loves ice cream,” says Arnie Koss. “What we’ve done with Brio is take the best of ice cream, and transform it into something that is guilt-free and not just a dessert, but for the first time ever, a nourishing snack that can be enjoyed at any time of day.”
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