US Dairy Export Council flags milk proteins’ potential in healthy snacking NPD
18 Sep 2019 --- The US Dairy Export Council (USDEC) is highlighting how dairy proteins can provide a nutritious and easy-to-formulate solution to the growing snacking trend. Keeping pace with the increasing interest in the snacking category is key as on-the-go formats continue to rise in popularity. However, consumers are now more discerning than ever as they seek foods, snacks and beverages that are not only flavorful and nutritious but also deliver multisensory, adventurous flavor and texture experiences. With this mind, the USDEC is addressing how dairy ingredients – such as whey and milk proteins and permeate – can meet these wide-ranging consumer expectations.
Snacking is a part of daily life for most consumers but what is changing is the way that people think about snacking as well as what is considered to be a snack. Snacking is no longer the optional extra, but the definitive occasion. It is a central focus of innovation across all food and beverage categories, with a 10 percent average annual growth of global launches with a snacking claim over the past five years (CAGR, 2013-2017), reports Innova Market Insights.
Three square meals are no longer the mantra either – a fourth, fifth or even sixth meal culture is emerging. The market researcher reports that 63 percent of Millennials are replacing meals with snacks because they are busy (Consumer Lifestyle and Attitudes Survey, 2018).
Dairy proteins may present a nutritious and easy to formulate solution to the trend. Dairy proteins represent a unique and powerful group of proteins – they are a high-quality, complete protein naturally found in milk and contain all essential amino acids, including leucine, which plays a central role in stimulating muscle protein synthesis. In addition, their neutral flavor profile creates a perfect space for manufacturers and consumers to add them into both sweet and savory foods to raise the quantity and quality of protein consumed.
During Fi Asia 2019 in Bangkok, Thailand, USDEC showcased how dairy proteins can successfully be utilized in nourishing products appealing to consumers across age groups.These inherent characteristics of multifaceted nutrition, broad functionality and taste give whey and milk proteins an edge in paving the way for more innovative food and beverage solutions supporting health and wellness goals such as weight management, exercise recovery and healthy aging.
During Fi Asia 2019 in Bangkok, Thailand, USDEC showcased how dairy proteins can successfully be utilized in nourishing products appealing to consumers across age groups. The company highlighted several Southeast Asia-friendly on-the-go snack concepts, including developing a new high-protein spicy mango chewy prototype containing US whey protein isolate.
The prototype was developed in partnership with Singapore Polytechnic’s Food Innovation and Resource Centre (FIRC) and exemplifies the endless possibilities that dairy proteins possess in fulfilling Southeast Asia’s consumers’ preferences for delicious, nutritious and convenient ways to optimize their protein intake throughout the day.
“The high-protein spicy mango chewy prototype has a surprisingly complimentary sweet, sour and spicy combination, offering consumers excitingly new flavor discoveries in addition to providing a quality protein boost,” says Martin Teo, Technical Director for Food Applications, USDEC, Southeast Asia.
“It was developed to be a prototype to inspire end-users to think beyond common flavors and be creative in their product innovation with US dairy proteins. It is also one of many product ideas demonstrating that US dairy ingredients possess the versatility to be successfully added into Asian-style protein-fortified snacks and foods while complementing diverse consumers’ lifestyles,” he adds.
Reducing sodium with dairy?
Sodium-reduced food options is another significant sector for Southeast Asian food producers to help combat the rising incidences of hypertension and other lifestyle diseases. As part of the technical symposium at Fi Asia, Teo unveiled findings from recent research conducted by FIRC demonstrating the viability of using US dairy permeate as a beneficial flavor-enhancing ingredient in better-for-you, sodium-reduced savory snacks and seasoning applications.
With Southeast Asian consumers as the focus target, the study encompassed formulation trials and sensory evaluation phases examining rice and prawn crackers as well as spicy curry and BBQ seasonings made with US permeate. The study found that the sodium content of crackers and seasonings could be reduced by 20-40 percent with the addition of US dairy permeate while maintaining a desirable flavor profile.
This year’s multifaceted Fi Asia show presence included Thai-friendly prototypes that reinforce that health and wellness innovation with US dairy protein and permeate is firmly in the spotlight in Southeast Asia. It can also support regional manufacturers’ needs for proven ingredient solutions balancing taste, nutrition, functionality and adventure in products aligned with local consumer preferences.
Edited by Kristiana Lalou
