Protein is one of six ongoing Power Trend topics at Prepared Foods. Chief Editor Bob Garrison talks protein beverage formulation trends with Jason Dompeling, senior manager, product development, at Imbibe, a Chicago-based formulator and flavor supplier.
The conversation naturally alternates between issues of trends and formulation technologies. The trend discussion covers new protein beverage types including high protein, clean label, and clear options. It also examines technology issues related to protein drink mouthfeel and stability.
High Protein Trend & Technology Challenge: More consumers understand the importance of protein in the diet and they want easier ways to achieve daily protein goals. This requires formulators to pack as much protein as possible into products such as ready-to-drink protein shakes. One technological challenge involves working through the overall solids demanded in a high protein beverage (often greater than 10% of the overall formula).
These higher solids bind more water, which can increase viscosity and increase the risk of gelling over time. Dompeling says it’s critical to select the right source of protein (the more soluble the better) for the application. He says dairy protein is still “the gold standard.” Even so, there’s still variability between how milk protein concentrates and milk protein isolates bind water and drive viscosity versus other dairy-based proteins, such as sodium caseinate or a calcium caseinate, which typically tend to be lower in viscosity.
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