Protein and processing at Fi Europe

The news that protein as a key ingredient consumers look for globally is now widespread. Every exhibitor at Food Ingredients Europe in Paris 2-4 December that had any interest in dairy (and non-dairy) was discussing what offerings they had for the protein market, where the end uses range from protein-packed bars, to isotonic drinks and clinical nutrition. Even pet nutrition had its own area to inspect.

Anne Widart, vice president of commercial at Arla Food Ingredients, was on hand with Katrine Helene Fruergaard Holm, global industry market manager, at the stand to detail what the global protein trend means for the Danish-Swedish giant. The recent news that AFI has taken over the infant nutrition processing plant at Arinco in Denmark to increase capacity, along with the rise of GLP-1 users in the US and more slowly, in Europe, is having an impact on supply, according to Widart. “The demand is so high for protein by big brands in all categories, there is not enough dairy protein to fulfil this,” she noted.

Dairy protein in particular, because it is so high quality and accessible nutritionally by humans, is in more demand as the products move away from specialist niches and into the mainstream, Fruergaard Holm stated. “Our solutions help customers to develop products that are both high in protein and indulgent in taste,” Widart said. “We are always looking to have both good taste and good functionality.”

Its stand at the show included an innovation spotlight area featuring five new application concepts that combined taste, functional nutrition and novelty: a high-protein, transparent yogurt, a drinking yogurt with hydrolysed whey protein, offering 25g of protein per serving, Milky Spark, a carbonated, flavoured, milk-like drink made with pure whey protein, along with a gluten-free high-protein (27%) cookie with a soft-baked texture and no added sugar, and lastly, a high-protein (25%) brownie with a fudgy texture and no added sugar.

At Beneo the focus was on management of the different aspects of health, and the discussion of the ingredients available from Beneo as a useful tool for protein and fibres. It is also all about sugar reduction, Rudy Wouters, head of the Beneo technology centre, reminded us. Due to the high natural sugar content of lactose, the replacement has to be around 50 per cent to arrive at a 30 per cent sugar reduction when formulating new products. Fibre addition can also help with keeping the mouthfeel of a finished lower sugar product for the consumer, he noted.

FrieslandCampinas was looking at three areas, Sophie Zillinger Molenaar, its global marketing lead for Biotis said. One feature was GOS (galacto-oligosaccharides), a type of prebiotic fibre, made up of a complex mix of over 100 oligosaccharide structures derived from the lactose in cow’s milk using an enzymatic (beta-galactosidase) conversion. These oligosaccharides can be used as ‘food’ by ‘good’ bacteria in the gut, such as Bifidobacteria, which supports the growth and maintenance of a healthy and balanced microbiome.

Yogurt applications were highlighted, made with Nutri Whey ProHeat, DHA and galacto-oligosaccharides (GOS). These have been developed to tap into yogurts’ existing health halo and inspire innovation by adding benefits for muscle, brain and gut health, the company says. Other ingredients include casein, which Molenaar noted was good for slower release for satiety, and DHA for encapsulation for maintaining brain functions.

A combination of protein and coffee in Brazil has been so popular, it is a disruptor in the marketplace. The firm is also working with fermentation with whey in bars and shakes, as it becomes more common.

Kensing offered a series of plant shots and powders on its stand, including doses for plant sterols. A cardio shake was also available. The company supplies a manufacturer with plant sterols for cereal bars in the UK, as they are by-products of the sunflower oil distillation business. The company refines and extracts the reusable portions for use as phytosterols. This has seen major growth in Europe, according to Nida Nagagowan, global director of technical marketing and regulatory affairs, as it is no longer seen as a novel food. In China, the use of these sterols has also grown as there is more high cholesterol seen in the ageing population, while consumers are turning away from pharmaceuticals and not wanting to be put on statins.

At Carbery, the talk was also of GLP-1 and Optipep use in products, including the company’s Optipep 90 Pro hydrolysed whey protein concentrate, for nutritional and functional formulations. The firm was offering matcha high protein spiced latte with 18g of protein per serving, among other products.

Equipment

On the equipment and machinery side, packaging and systems supplier Tetra Pak received the Food Manufacturing Innovation Award from Fi Europe for its Tetra Pak Air Jet Cleaning System for Powder. It replaces manual cleaning-in-place (CIP) methods for powder handling equipment, with a dry approach that may deliver cost savings and facilitates quick changeovers between recipes, the company says.

Also nominated in the food manufacturing innovation category was the Tetra Pak Industrial Protein Mixer, which addresses an issue in high-protein beverage production: foaming during powder mixing, leading to product loss, extended downtime and reliance on defoaming agents.

The winning system uses high-speed compressed air jets combined with vacuum extraction, and removes powder residues from all internal surfaces without requiring the machine to be opened. This maintains a sealed environment and eliminates moisture-related microbial growth risks associated with liquid cleaning. It operates without water or chemicals, eliminating wastewater treatment and reducing environmental impact. The system also delivers savings by reducing cleaning time from 90 minutes to 30 minutes per cycle. By reducing product loss and avoiding CIP liquids, it can support both resource conservation and clean-label production goals, the company says.

Armfield was one of the few other equipment suppliers at the show, with its display of a tabletop carbonation machine for pilot lines in Hall 4. Interest was strong, as “this is what people are asking for,” noted Iain Cumming, area sales manager for Armfield Limited. The technology is still in its final stages of development and full introduction is expected next year.