Innovating dairy proteins: Spotlight on product developments and nutrition needs
Global product launches with dairy-based proteins increased by 5% from 2022 to 2023, according to Innova Market Insights data. Nearly half of last year’s product launches were based on milk protein, followed by whey protein ingredients. Protein was the leading product claim.
Nutrition Insight catches up with Valio, Kerry Dairy Ireland and Ingredion to examine consumer demand and product innovations in dairy and plant-based proteins.
Emma Laivisto, head of distributor sales at Valio, and Dr. Anu Turpeinen, the company’s nutrition research manager, highlight a growing focus on the quality of dietary proteins, as this determines the nutritional benefits proteins provide.
“As the ability of our body to utilize dietary protein decreases during aging, high-quality protein is essential for the elderly. Milk protein is an optimal choice during aging to support physical functioning, with its balanced composition of essential amino acids, efficient absorption and high bioavailability.”
“Consumers are increasingly seeking snacks that offer specific nutritional benefits, with claims such as ‘low in sugar’ and ‘high in protein’ being particularly desirable. Healthy snacking for active lifestyles, and natural food ingredients are a big trend at the moment. Through milk proteins, the food industry can design products that meet these consumers’ preferences.”
Meanwhile, Huey van Vliet, commercial director at Kerry Dairy Ireland, notes that dairy benefits from consumers’ meat consumption reduction due to environmental sustainability or animal welfare reasons.
“Demand for dairy proteins is robust; customers see high protein yogurts, drinks and desserts as a convenient and accessible way for people to top up their daily protein consumption.”
Dairy-based product range Valio has designed a new product portfolio for manufacturing to meet the growing consumer demand for high-protein, lactose-free and great-tasting snacking products.
Laivisto and Turpeinen note that consumers are becoming more demanding and want healthy and tasty products.Valio has developed a portfolio of milk-based ingredients that meet consumer demands for healthy and tasty products, across all ages.
“We want to be able to offer our customers a comprehensive portfolio of high-quality milk-based ingredients that meet the demands for all life stages — from infants and kids throughout adulthood and healthy aging,” they reveal.
Looking to the future, Laivisto expects that sustainability will play an even more significant role and is also one of the critical topics in Valio’s customers’ roadmaps. “We aim for carbon-neutral dairy by 2035.”
“Digestive wellness continues to be one of the key topics worldwide, and dairy-based ingredients are becoming more popular in areas where milk products have not been commonly used before.”
Van Vliet highlights that Kerry supplies high-quality milk proteins for infant, medical and clinical nutrition applications to meet customers’ needs for low micro/spores limits, low lactose and lactose-free options, ensuring that proteins are heat stable for processing.
“However, our recent innovations have been in the protein-fortified and protein-enhanced food categories. Here, customers need increased protein but with good functionality in viscosity, solubility and taste. We have offerings specifically formulated for the high protein yogurts, drinks, desserts and bars segments.”
He suggests that brand owners expand their range to leverage the trend in high protein categories. At the same time, he cautions that consumer awareness of dairy-based protein needs to be built — educating that dairy proteins have a superior amino acid profile and are an excellent vehicle for protein intake.