Pushing the limits of protein enrichment

Globally, protein claims have great consumer appeal. Healthy eating is a priority,
and the desire to consume nutritious, everyday products with added functional benefits continues to grow for mainstream consumers.

New product launches with protein claims have seen a 10% CAGR in the last five years, with this trend more pronounced in markets such as Europe (+26%)².

So how do brands stand out while maintaining important taste and texture attributes? The short answer is to be choiceful with your base ingredients that will mitigate formulation challenges and perform to consumer preference. 

For those who are looking for the long answer… keep reading to find out more.

High protein yoghurt continues to grow while overall yoghurt launches slow

Yoghurt is a great everyday source of dairy, with the commonly known benefits of consuming dairy providing a health halo for the category.

Yoghurt’s health benefits coupled with trends in flavour and texture innovation makes it feel more permissible than other treats. A great snacking option in between meals, with breakfast or as a better-for-you dessert option to help consumers increase their protein throughout the day.

The share of high-protein yoghurt in Europe has increased from 13% to 20% over the last five years, largely linked to the declining number of regular yoghurt launches³. High protein has now become a prominent category convention, alongside trends such as low sugar, and low fat³.

Brands that promote high protein on-pack, such as Hi-Pro and Nestle Lindahls, have seen increased brand share across Western Europe⁴. Signaling strong consumer interest in products that position themselves as a good source of protein.

Fernleaf's Probiotic+ cultured milk drink contains a combination of scientifically researched probiotics including Nutiani HN001TM. The product is advertised as a convenient and affordable way to help replenish good bacteria in the gut5. A great example of how brands can use existing ingredients with well-known health benefits to differentiate themselves.  

NZMP^TM WPC 515 can help brands achieve over 40% more protein per serve

The average protein in high protein yoghurt launched globally is 8g per 100g³. One-way brands may look to position their products as a more credible protein source is to increase total protein per serve.

Recent trials using NZMP^TM WPC515 have proven that we can reach up to 15% protein* while maintaining a nice balance of taste and texture**.  

By tweaking the base formulation, we were able to produce two concepts during the trial while maintaining the same total protein content.

Both concepts will be sampled at Food Ingredients Europe 2023. Stop by the Fonterra booth 3.0K45 to give them a try!

Overcoming manufacturing challenges when maximising protein content

Selecting the appropriate protein ingredients is key when considering desired final product properties and overcoming common manufacturing challenges.

NZMP^TM WPC 515 key features include:

• Good dispersibility which supports optimised ingredient mixing.
• Excellent heat stability. Acts as an inert filler in the yoghurt structure, enabling higher protein levels without texture issues.
• Can be blended with MPCs to manipulate the fermentation times.
• Low viscosity which makes it a great choice for spoonable or drinkable yoghurts.