The speciality food ingredient supplier revealed its Bifipro ingredient during Health Ingredients Europe 2018, currently taking place in Frankfurt, Germany (November 27th-29th).
Produced using a natural fermentation process with milk from grass fed cows, the WPI is said to be easily digested and contain all the essential branched chain amino acids (BCAAs) required for muscle growth and maintenance.
Sarah O’Neill, Carbery’s marketing manager, explains that the new range taps into the growing interest in protein, plus the holistic health benefits associated with the gut microbiome.
“Consumers are becoming more aware of the health and taste benefits of the fermentation process,” she explained. “At the same time, the staggering demand for high quality protein is a major driver in the nutrition industry. We have combined these two mega trends to develop a versatile, effective ingredient that caters to the health requirements of today’s nutrition consumers.”
The firm says the ingredient is suitable for use in many ambient formats, including: powders, ready to drink beverages and bars.
On the hunt for a healthy-gut
Interest in gut health has laid the tracks for an explosion of interest in fermented products. Globally there has been an 18% average annual growth of food and beverage launches tracked with a fermented claim from 2013-2017 (Innova Market Insights).
Likewise, Euromonitor International data shows that probiotics are the fastest growing supplements globally, worth $5.1 billion in 2017. The market is predicted to grow to US$7 billion between 2017 and 2022, which is 40% growth. Generation X and baby boomers are the two leading consumer groups.
Softer protein bars
During the show, Carbery has also launched its vegetarian friendly soft protein bar ingredient called Optipep 4Bars.
Sourced from the milk of grass-fed cows, the firm claims the ingredient is rich in essential amino acids and delivers "unrivalled texture and softness" to high protein bars over shelf life.
In 2017, Carbery conducted a survey among global bar manufacturers and discovered that bar hardening, occurring from as early as three months into shelf life, was a major issue.
O’Neill explains that many bar manufacturers are faced with using non-vegetarian protein sources to deliver a soft texture in their bars but this can be unappealing to consumers who are looking for vegetarian and natural claims.
Exciting flavour profiles
Carbery has also showcased a variety of high protein concepts utilising innovative flavour profiles such as speculoos, tiramisu and dragonfruit, specifically developed for protein applications by Synergy Flavours, a member of the Carbery Group.