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Carbery Launches Bifipro Fermented Dairy Ingredients

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Carbery Launches Bifipro Fermented Dairy Ingredients

Carbery Launches Bifipro Fermented Dairy Ingredients
November 28
10:45 2018

Speciality food ingredient supplier, Carbery, is launching a range of fermented dairy ingredients that deliver a unique combination of high quality protein with prebiotic promoting properties. Interest in fermented products is on the rise. Globally there has been an 18% average annual growth of food and beverage launches tracked with a fermented claim from 2013-2017 (Innova Market Insights).

The easily digested whey protein isolate (WPI) is produced using a natural fermentation process. Produced with milk from grass fed Irish cows, it contains all the essential branched chain amino acids (BCAAs) required for muscle growth and maintenance, making it particularly suited to active consumers.

Suitable for products targeted at consumers throughout their life, from infants to active adults and the elderly, the new range taps into growing interest in the benefits of a diet rich in high quality protein, plus the holistic health benefits associated with enhancing a more positive gut microbiome. It is suitable for use in many ambient formats, including: powders, ready to drink beverages and bars.

For active consumers, research supports the hypothesis that modifying the microbiota through the use of probiotics and prebiotics could be an important therapeutic tool to improve athletes’ overall general health, performance, energy availability and in controlling inflammation, and enhancing the immune responses of fatigued athletes.

Sarah O’Neill, Carbery’s marketing manager, comments: “Consumers are becoming more aware of the health and taste benefits of the fermentation process. At the same time, the staggering demand for high quality protein is a major driver in the nutrition industry. We have combined these two mega trends to develop a versatile, effective ingredient that caters to the health requirements of today’s nutrition consumers.”

Softer protein bars for longer

In 2017, Carbery conducted a survey among global bar manufacturers and discovered that bar hardening, occurring in some instances from as early as 3 months into shelf life, was a major issue. Many bar manufacturers are faced with using non vegetarian protein sources to deliver a soft texture in their bars over shelf life. Increasingly this can be unappealing to consumers who are looking for vegetarian and natural claims. Sourced from the milk of grass-fed cows, Optipep® 4BARS is vegetarian friendly, rich in essential amino acids and delivers unrivalled texture and softness to high protein bars over shelf life. Visitors to the Carbery stand will also be able to sample great tasting cookie dough and tiramisu protein bites and balls that contain Optipep 4BARS.

Exciting flavour profiles

Carbery will also showcase a variety of high protein concepts with exciting flavour profiles such as speculoos, iced coffee and dragonfruit. These trending flavours were specifically developed for protein applications by Synergy Flavours, a member of the Carbery Group.


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