The product, which Fonterra claims has the highest protein content of any dairy crisp currently on the market, is the result of a collaboration with US-based Good Star Foods. The US firm developed a protein extrusion technology that allows for the manufacture of light and crispy, high-protein dairy particulates without the use of any additives, chemicals or processing aids. The ingredient also retains its functionality, nutritional benefit and bland flavour profile, making it suitable in a wide range of consumer products. Demand for proteins has grown strongly in recent years as consumers become more aware of its role in weight management and performance. Market research firm Frost & Sullivan has predicted that the European protein ingredients market, worth €3.77 billion in 2004, will reach €4.43 billion in 2011. High-value milk protein isolates and concentrates have been one of the fastest growing sectors in recent years and account for half of the total market. At the same time, convenient food formats such as bars have also grown, creating demand for crispy proteins. The vast majority of protein crisps are currently going into high protein energy bars. Anthony Lawler, responsible for the new product at Fonterra, said his firm is expecting the availability of higher dairy protein crisps to drive further growth in this expanding market. The new product will be launched at the International Whey Conference running in Chicago this week. External links to companies or organisations mentioned in thisstory: Fonterra International Whey Conference
