The company has developed a whey-based solution that significantly minimizes sedimentation in fermented drinks, making it possible for manufacturers to offer high-protein content along with see-through looks.
The innovation means fermented protein drinks can finally rival non-protein alternatives that boast a clear appearance but lack protein.
The solution is formulated through the whey-based hydrolysates Lacprodan HYDRO.365 and Nutrilac FO-8571 and can be used with thermophilic cultures for fermented drinks or mesophilic cultures for kombucha-style beverages.
According to Future Market Insights, the growth potential for the fermented protein drinks market is ‘enormous’ – so much so that the analysts predict the market will be worth more than US$2bn by 2032, growing at 7.5% CAGR. The market is already worth around US$990m in 2022, and with fermented proteins being heavily utilized as additives in the food and beverage and sports nutrition industries, there are few signs of the trend slowing down.
Barbara Jensen, sales development manager at Arla Foods Ingredients, commented: “The market for healthy beverages is incredibly dynamic, with categories like kombucha enjoying phenomenal success.
“Our goal is always to help our customers lead innovation and now we’re giving them opportunities to offer consumers a new twist on fermented protein beverages – a category that’s already very exciting. With this new solution they can create on-trend beverages that are not only high in both protein and probiotics, but also stand out from the pack because of their clear, refreshing appearance.”
