Dairy ingredients provider FrieslandCampina Ingredients’ first plant-based offering, co-developed with AGT Foods using pulse ingredients, is the Plantaris range.
It will first feature Plantaris Pea Isolate 85 A and Plantaris Faba Isolate 90 A. Both solutions have been designed to overcome common formulation challenges associated with plant proteins – particularly the flavor off-notes of pea proteins, which consumers can find unappealing. The new, light cream-colored protein powders will help brands expand protein product offerings and meet high consumer expectations for taste, texture and performance.
Herman Ermens, president of FrieslandCampina Ingredients, said, “Demand for plant-based products is a trend that is shaping the future of how we eat. As consumers become more health and planet-conscious than ever, demand for plant-based proteins is increasing. More people are identifying as flexitarian, and therefore want a wider range of protein options, from plant and dairy sources, to suit their changing needs.
“At FrieslandCampina Ingredients, we know protein. It’s in our DNA. And because of that, we know we have value to add in this space. By partnering with AGT, a leading innovator in plant-based ingredients, we want to help our customers seize the opportunities in this growing market by presenting high-quality dairy and plant-based proteins, side by side. Our partnership opens up huge scope for innovation and the creation of precisely-targeted end-products for today’s consumers.”
FrieslandCampina Ingredients said research shows 47% of consumers find the taste of plant proteins less appealing than animal proteins. However, it said sensory panel tests show products formulated using Plantaris have an overall cleaner taste than other products available on the market. Plantaris Pea Isolate and Plantaris Faba Isolate deliver a neutral-tasting base and are highly heat stable, meaning they can be formulated with a variety of flavors and in multiple formats.
Both ingredients are extracted using a gentle, chemical-free manufacturing process, and are specially processed to ensure dispersibility, solubility, stability, and low dusting. Suitable for a range of applications, they are also gluten free and a good source of essential amino acids, such as leucine and branch chain amino acids (BCAA). These ingredients have a very high protein content, which helps to optimally stimulate muscle protein synthesis.
“The world of food and nutrition reacts quickly to changing consumer demands. Collaboration and innovation are key elements for unlocking opportunities in the plant-based market,” said Murad Al-Katib, president and CEO of AGT Foods.
“This partnership was borne out of mutual desire to deliver an effective, sustainable solution for today’s health-conscious and environmentally aware consumers. By combining our knowledge of pulses as a healthy and sustainable source of protein, with FrieslandCampina Ingredients’ market understanding and formulation expertise, Plantaris is the ideal solution for brands looking to develop protein products with staying power as the nutrition market continues to evolve. We’re looking forward to our continued partnership and seeing how, together, we can serve the market better to help brands realise the full potential of plant proteins.”
