Plant proteins continue to dominate today’s food conversation, with lab-grown proteins and even insect proteins getting their fair share of headlines. Dairy protein suppliers have been working together for the past two years to communicate the power of dairy proteins. And it is working.
The dairy protein industry has joined forces to communicate the many years of research supporting the nutritional superiority and health benefits of milk proteins. It is a marketing effort to assist consumers with making smart protein choices based on their dietary needs. That is because all proteins are not created equal.
The Dairy Protein Messaging Initiative (DPMI) was introduced to the industry at the ADPI/ABI Annual Conference held May 5 to 7, 2019, in Chicago. The DPMI developed The Strong Inside campaign, which is all about creating a conversation about protein in order to fuel shoppers with science-supported knowledge so they can make their own protein decisions. It’s a positive, consumer-insight driven messaging program that was formed by the American Dairy Products Institute (ADPI), Elmhurst, Ill. It is important to note that ADPI, nor the campaign receives dairy industry “check off dollars” from dairy producers. It is supported by membership of suppliers, associations, trade publications and others in the supply chain. For more information, link HERE.
I highly encourage you to watch this VIDEO about The Strong Inside. The time is right to get this messaging out, especially to younger consumers.
If you would like to watch the on-demand The Strong Inside webinar, which was held September 10, link HERE.
This campaign fills a void. It is designed to reach women, Millenials and Gen Z, many of whom may be less loyal to dairy but do want to increase their protein intake. The message is clear:
The powerful proteins found inside milk fuel us by providing a unique combination of nutrients found nowhere else; to keep moving to heights we’ve never seen. More than any other protein source, consuming protein from milk is the most natural and simple way to make us stronger from the inside out. Look for products that contain the strong inside proteins: whey, casein, protein from milk concentrates and milk powders.
Today’s consumers seek out “grams of protein” on product labels, yet few understand that all proteins are not created equal, or much less read ingredient labels to understand the source or type. The campaign is designed to inform consumers and change this behavior, to make sure consumers understand and seek quality proteins in the products they consume daily, be they fortified products or whole foods.
The campaign hopes to raise awareness about protein quality. Proteins vary in their individual amino acid composition and their level of amino acid bioactivity, among other attributes. Products that carry a “good source of protein” claim must provide more than 10% of the Daily Value (DV) of protein per serving, while those making an “excellent source of protein” claim must contain more than 20% DV. That does not simply translate to 5 grams and 10 grams of protein per serving. It’s 5 grams and 10 grams of “high-quality” protein.
That’s because the Percent Daily Value for protein is determined using the Protein Digestibility Corrected Amino Acid Score (PDCAAS), which is an adjustment for the quality of the protein. It is based on the types and amounts of amino acids in the food as well as the overall digestibility. The PDCAAS values range from 0.0 to 1.0, where values are truncated to a maximum score of 1.00, which cows milk, casein, whey, eggs and soy protein all possess. Most plant protein sources have much lower values. Thus, a yogurt beverage containing 10 grams of milk protein may make an “excellent source of protein” claim. A cultured vegan product with 10 grams of protein from pulses or grains most likely only qualifies for a “good source of protein” claim. When making or implying any protein content claim, the U.S. Food and Drug Administration requires the inclusion of the %DV to support the protein claim.
From a functional perspective, dairy and plant proteins vary, too. This includes water binding capacity, viscosity, heat stability and gel strength. There are also flavor differences, with plant proteins often described as beany, earthy and sour, while dairy proteins are described as milky, soapy and sweet. It is much more challenging to make a product with only plant-based proteins. The inclusion of dairy improves taste, appearance and even mouthfeel.
Cows milk contains two types of proteins: casein and whey. Casein remains in the curd during cheesemaking while whey is washed away in the liquid stream after curd draining. Both are considered high-quality proteins. Their primary difference is in how they are digested. Whey proteins are digested much faster than casein proteins, which is why having both in a food makes sense for short- and long-term satiation.
For those trying to lose or maintain weight, calorie for calorie, research shows that dairy proteins can help people feel fuller longer than carbohydrates or fats. Further, reduced-calorie, higher-protein diets may improve the quality of weight loss by helping one lose more fat and maintain more lean muscle. When exercise is part of the equation, there’s more lean muscle development. And, after exercise, whey proteins help build and repair muscle.
Source: American Dairy Products Institute
How are they made into dried ingredients? The process is quite simple. It is essentially just filtration and pressure, which is unlike the process required to make most alternative proteins. The extraction of proteins from milk does not require the addition of artificial chemicals or harsh treatments.
The appeal of milk proteins is so strong that developers of all types of foods and beverages are including isolated and concentrated varieties in product formulations. All types of dairy foods can benefit from a boost of dairy proteins.
To learn more about the many varied dairy proteins, link HERE
Here are some recent dairy innovations enhanced with dairy proteins.
Lactalis Nestle Chilled Dairy now offers Nestle Lindahls PRO in the U.K., a new range of high-protein products specifically designed for regular gym-goers. It comes in two flavored pots and two ready-to-drink bottles. Nestle Lindahls PRO delivers a unique 50:50 mix of whey protein and casein protein, which may help to maintain the delicate balance between protein synthesis and the prevention of protein breakdown in the body, according to the company. Each Nestlé Lindahls PRO pot, available in Strawberry & Lime Pie and Lemon Cheesecake flavors, has a soft and creamy texture, is fat free, low in sugar and packed with 18 grams of protein. The Nestlé Lindahls PRO drinks, available in Raspberry & Vanilla and Tropical flavors, are low in fat and high in protein (23 grams in each serving).
Danone North America is rolling out Oikos Pro Fuel. Each 10-ounce bottle contains 25 grams of protein to help build muscle and 100 milligrams of caffeine to help focus. The beverage is based on nonfat milk, whey protein concentrate and coffeefruit extract.
In Australia, Danone markets YoPRO Nut Protein Bars, which are designed to provide health-conscious and active Aussies with an alternative, on-the-go and post-workout recovery option. One bar provides 20 grams of protein, no added sugars, as well as no artificial colors, flavors or sweeteners. The bars include an advanced protein blend that combines nuts, peanut butter, soy, collagen and yogurt powder.
It also contains corn fiber, delivering 10 grams per bar. The bars are sold in the refrigerated dairy case and made their debut in three varieties. They are: Apple Cinnamon, Mixed Berry and Salted Caramel
Re:THINK Ice Cream seeks to balance living a healthy lifestyle with the great taste and texture of an authentic, all-natural ice cream experience. In honor of the company’s first anniversary and to celebrate July’s National Ice Cream Month, the Napa Valley-based brand did a reboot with new packaging and a reformulation that now includes collagen and lactose-free A2/A2 dairy. This tummy-friendly dairy ice cream is completely lactose and A1 protein-free, both of which are needed to avoid digestive discomfort in millions of consumers who respond adversely to dairy, according to the company.
Collagen is the other extra. As one of the hottest supplements on the market today, collagen has many health benefits, such as improved skin elasticity, stronger hair and nails, and boosted metabolism, according to the company. Comparable to the original recipe, Re:THINK Ice Cream continues to be diabetic and keto-friendly, gluten-free, and only feature all-natural ingredients, including whey protein isolate, and no sugar alcohols on their ingredient label.
Re:THINK Ice Cream’s twelve unique flavors are: Almond with Chocolate Flakes, Black Cherry Vanilla, Cardamom Pistachio, Chocolate Orange with Almond Butter, Chocolate Majesty, Coconut Matcha, Coffee Hazelnut, Lemon with Poppy Seed, Mint with Chocolate Flakes, Strawberry with Chia Seed, Turmeric Ginger and Vanilla Supreme.
Malaysia’s Lushprotein developed Calli, a name that is short for low calorie, which is how this new brand of high-protein, low-fat, low-sugar ice cream is marketed. Calli made its debut in four flavors--Chocolate, Durian, Earl Grey and Salted Caramel—and has since grown to include Peanut Butter Chocolate and Vanilla. All are made using natural ingredients, such as Belgian cocoa powder, tea steeped overnight and D24 durian pulp. A serving contains about one-third the calories of premium ice cream, with each pint containing under 400 calories and 40 grams of protein.
Dairy ingredients—skimmed milk powder, milk protein concentrate and/or whey protein concentrate—are used along with erythritol and inulin, to achieve the low-calorie, high-protein composition.
Verde Campo markets high-protein Jabuticaba Natural Whey drink in Brazil. Natural Whey is made with skimmed pasteurized milk, whey protein concentrate, lactase enzyme, pectin stabilizer, natural aroma and stevia. It is 100% natural, lactose free and contains no added sugars. The drink comes in 250-gram and 500-gram bottles in flavors such as Banana, Coconut, Cookies and Cream, Peanut Butter, Strawberry, Vanilla and Jabuticaba. Jabuticaba is a typical Brazilian berry that grows on the Plinia cauliflora tree. It has a very dark purple peel, white pulp and a unique sweet flavor. A 250-gram bottle of jabuticaba-flavored Natural Whey contains 14 grams of protein, with 60% being whey proteins and 40% casein. Verde Campo is a Brazilian dairy that was acquired by the Coca-Cola Company in 2016.
Earlier this year, Pro Rich Nutrition LLC introduced high-protein frozen dessert tubes. Free of artificial ingredients and made with numerous organic ingredients, the 85-gram frozen tubes are loaded with protein, probiotics, prebiotics, and 26 vitamins and minerals. Sold in boxes of three tubes, the frozen dessert comes in five varieties, all of which contain cocoa protein nuggets made with whey protein concentrate and isolate. Varieties are Chocolate, Coffee Caramel (Rocket Launch), Mint, Strawberry and Vanilla (Jo Jo’s Original). One tube contains 130 to 150 calories, 4 to 5 grams of fat, 10 to 11 grams of protein, 5 to 9 grams of added sugars and 3 grams of fiber. Protein content gets boosted from the cocoa nuggets and milk protein concentrate. Organic agave inulin and organic monkfruit help keep added sugars in check.
Heartland Food Products Group is rolling out Splenda Diabetes Care Shakes, which claims to be the first and only no-added-sugar shakes specifically designed to help manage blood sugar and support the needs of people with diabetes and prediabetes. The smooth, creamy shelf-stable 8-ounce shakes are packed with 16 grams of high-quality protein (micro-filtered milk protein) and key ingredients necessary for diabetes management, including slow-digesting carbohydrates (short-chain fructooligosaccharides) and good-for-you fats (canola oil), a combination that helps control blood sugar and reduce blood sugar spikes, according to the company. As the product name suggests, it is sweetened with Splenda sucralose, as well as allulose. One bottle contains 170 calories, 9 grams of fat and 6 grams of fiber. The beverage is soy- and gluten-free, and suitable for lactose-intolerant individuals. It comes in three flavors: French Vanilla, Milk Chocolate and Strawberry Banana.
Fairlife entered the ice cream category this summer. Non-fat ultrafiltered milk is the first ingredient, followed by cream. Whey protein and egg yolk give the ice cream a protein boost, providing 9 grams per two-thirds cup serving, or 23 grams per container. It’s sweetened with cane sugar, allulose and monkfruit extract, allowing for a “40% less sugar than traditional ice cream” claim. It does not contain sugar alcohols and lactase enzyme allows for a lactose-free claim. The light ice cream gets an additional nutrition boost with the addition of corn fiber, providing 3 grams per serving. There are seven flavors. They are: Chocolate, Chocolate Peanut Butter, Cookies & Cream, Double Fudge Brownie, Java Chip, Mint Chip and Vanilla. A serving contains 140 to 190 calories, and 6 to 11 grams of fat, depending on flavor.
DD&B Solutions recently introduced Inotea Bubble Tea lattes. The shelf-stable canned milk teas are made with either brewed black tea or matcha green tea powder and whole milk powder. For the boba spin, they include tapioca pearls, an innovation in the ready-to-drink tea space. The drinks come in 16.6-ounce cans in four varieties. They are: Brown Sugar, Honeydew, Matcha Green and Taro. A can contains 260 calories, 7 grams of fat, 5 grams of protein and 42 grams of sugar, of which 35 grams are added sugars.
Iconic Protein now offers Iconic Kids, the only kid-focused line of ready-to-drink products on the market with zero grams of sugar and one full serving of organic greens. The initial flavors are: Chocolate Carnival, Fruity Fiesta and Vanilla Vacay. Each serving provides 8 grams of protein and 4 grams of fiber. Ingredients include grass-fed milk protein isolate, prebiotic chicory root fiber and a greens blend consisting of kale, broccoli and spinach. The drink is sweetened with stevia leaf and monkfruit extract. The shelf-stable drinks come in 8-ounce prisma packs and retail for $2.29 to $2.49 each, and $26.99 to $29.99 for 12-packs cases.
Idaho Milk Products to Feature Formulating with Milk Proteins Webinar Series
Idaho Milk Products will be offering several online webcasts regarding formulating with milk proteins and overcoming common challenges and obstacles. Some of the topics will focus on the best practices for hydration and dispersion, ready-to-drink solubility and shelf-life testing, protein-fortified dry mixes, protein bars and cereals (including extrusions), protein quality comparisons, maximizing milk protein concentrate quality and functionality, and protein-enhanced ice cream. This new webinar series will offer formulators and others the opportunity to expand and enhance their knowledge of working with proteins to obtain the highest quality products available.
Guest speakers will include Dr. Lloyd Metzger, Professor and Alfred Chair in Dairy Education at South Dakota State University, Dr. David Clark B.Sc., Ph.D., MRSC, CChem and Member of the ADPI Center of Excellence, and Philip Connolly, owner of Commercial Proteins Corporation.
The first 30-minute webinar titled “Improving the Shelf-life of Ready-to-Drink, High-Protein Ultra-High Temperature Beverages” will be cast on October 7, 2020, and be done in partnership with the Institute of Food Technologists. If you are interested in participating, link HERE
Source: American Dairy Products Institute
“While we are quickly learning to shift from in-person meetings and conferences to virtual platforms, we are thrilled to offer a brand new and exciting webinar series,” says Corinne Barry, sales manager for Idaho Milk Products. “This series of technical discussions will include valuable insights into the formulation and processing of high-protein nutritional products, addressing challenges and areas of opportunity for our customers and those in the food community using milk proteins in their products. Our diverse group of technical experts is ready to tackle any challenge ranging from basic product questions to complex formulation concepts and ideas.”
Ron Hayes, marketing manager, adds, “As the Covid-19 pandemic spread, live events began shutting down, affecting our ability to meet with a large number of people in one place over a short period. We wanted to find a way to help our customers gain knowledge about formulating with proteins that would provide opportunities for making better products. We devised a series of online seminars that will cover a variety of topics in this realm and we are excited to share our knowledge and expertise.”
Each webinar in the series will be free for all attendees. Currently, there are nine topics planned and more may be added, depending on the interest expressed. If you are interested in participating, link HERE
Dairy Products Utilization and Production Trends
The American Dairy Products Institute (ADPI) recently released for purchase the results of its annual Dairy Products Utilization and Production Trends survey. Each year, ADPI collects market data from its members and other dairy industry participants on ways in which the milk-based and whey-based dairy ingredients they distribute are utilized. Ingredients highlighted include milk powders, condensed milks, whey products and lactose ingredients.
“Understanding the global market for dairy ingredients--the production and utilization trends as well as changing export numbers--is crucial for developing a successful marketing strategy to increase the world-wide use of these nutritious and functional products,” says Steve Griffin, ADPI Director of Finance and Administration and editor of the publication.
For a quick glance at the content, link HERE
For more information on obtaining a copy, link HERE
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