New whey protein hydrolysate for sports drinks
Arla Foods Ingredients is injecting some fizz into the sports nutrition category with its new Lacprodan HYDRO.Clear. The advanced 100% whey protein hydrolysate solution is specially developed for formulating sparkling protein waters.
Lacprodan HYDRO.Clear is fat and sugar-free and delivers optimized taste, a low bitterness profile and long shelf life. It is lactose-free, low in energy, very low in salt and easy to flavor.
Full-scale factory trials have shown that Lacprodan HYDRO.Clear can be used to produce sparkling water products with up to 6% protein. This makes it straightforward for sports drinks manufacturers to create crystal-clear, sparkling, high-protein RTD beverages with strong health credentials.
Joe Katterfield, health and performance Nutrition Development Manager at Arla Foods Ingredients, said, "With Lacprodan HYDRO.Clear, it is possible to produce a great-tasting, high-protein sparkling water. This means that sports nutrition brands can launch, for example, a standard 330ml can containing 20g of whey protein per serving, making it perfect for sports nutrition users. The concept is also ideal for lifestyle and soft drink brands, as it allows them to offer a great source of protein in convenient and refreshing on-the-go format that will appeal to all ages.”
Katterfield added, “Market conditions are ideal for launching sparkling protein waters targeted at sports nutrition users, a group of consumers who are always on the look-out for products that deliver high levels of whey protein in a convenient format.
“However, for technical reasons – primarily related to issues around taste and bitterness – there are currently no sparkling protein waters on the market made exclusively with whey. In this respect, Lacprodan HYDRO.Clear is a game-changer, enabling manufacturers to incorporate 100% whey protein hydrolysate into crystal clear carbonated beverages.”
International Whey Conference registration opens
While it may be a little way off, registration is open for the ninth International Whey Conference, which will take place in Dublin, Ireland, from September 6-9, 2020.
Organized by the European Whey Processors Association (EWPA) and American Dairy Products Institute (ADPI), the conference will provide a platform for the exchange of knowledge and experiences between the whey “commercial community” and scientists worldwide.
The thematic areas for the 9th International Whey Conference (IWC2020) are nutrition, ingredients, markets, technology, sustainability & environment, applications, regulations & policy and communications.
The conference has been assembled to balance technical and commercial contributions and will inform scientists of the needs of whey processors and end users, present the latest scientific findings and processing technologies and provide an opportunity for addressing the challenges facing the whey processing industry.
Organizers say the conference will give the new generation of scientists, technologists and engineers involved in whey processing the opportunity to learn about new developments and to contribute their research in the form of oral and poster communications. An award will be made available for the best overall early-stage researcher contribution.
Registration is now open, with abstract submissions able to be submitted shortly. The abstract deadline is March 27, 2020.
An exhibition will also run alongside the conference sessions.
For more details on the event, and for registration, click here.
