It is known to most of the food market, that the enrichment of products with protein is here to stay.
But how to provide the consumer, which is so sensorially and nutritionally demanding, a product that is not just a source or rich in protein, but also delivers a product of nutritional quality and is a sensorial experience? Check out the benefits of dairy proteins:
Market analysis carried out by Mintel, show that the healthiness macro trend, It is shown on several pillars. One of its main pillars is the enrichment of food products with protein. no world, in between 2015 e 2019, the year-on-year growth in launches of products enriched with dairy protein was 22%. Already in Brazil, growth was even more significant, com 40% per year between 2015 e 2019, and an even more expressive growth in 85% per year between 2017 e 2019.
Much more than the amount of protein used, Protein quality has proven to be a strong purchase decision maker. One of the most used indices to measure protein quality is the PDCAAS. (Amino Acid Index Corrected by Protein Digestibility), which is guided by three factors: the amount of protein in the food, the amount of essential amino acids in protein and their bioavailability in the human digestive system. FONTERRA's dairy proteins have a PDCAAS index close to 1, value that shows the highest quality, amount of essential amino acids and high bioavailability, when compared to other sources of animal and vegetable proteins.
Tovani Benzaquen in partnership with FONTERRA, offers its customers two high-value technologies: WPC 550 e MPC 4882.
O WPC 550 is whey protein concentrate with 80% of proteins. This functional protein is versatile and ideal for applications in UHT dairy products, as it has exceptional thermal stability; low viscosity, providing a smooth texture; and clean flavor, not compromising the flavor profile of the final product.
Me about MPC 4882 is a milk protein concentrate with 80% of proteins. This functional concentrate is excellent for spoonable yogurt applications, such as Greek yogurt, and in high-protein or high-protein yogurts. O MPC 4882 gives your yogurt attractive firmness and “clean label”, replacing the use of starch and stabilizers. These ingredients are widely used to achieve the ideal texture standard.. Another important feature to be mentioned, This protein concentrate does not interfere with the fermentation process. Then, o MPC 4882 delivers product developments with a clean fermented profile, filling in the mouth, in addition to allowing a natural and clean label positioning.
If you still have any questions about the functionalities of the dairy proteins provided by Tovani, Contact one of our sales executives and we will be happy to assist you.
Contact us we will be very pleased to serve you.
Tovani Benzaquen Ingredients
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