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Current demand for dairy proteins ‘barely scratches the surface’, says Arla

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Current demand for dairy proteins ‘barely scratches the surface’, says Arla

July 12
11:04 2013

Demand for high quality dairy proteins is set to rise dramatically in the coming years as manufacturers and consumers begin to realise their full potential, says Arla Foods Ingredients.

Supplies of dairy proteins such as whey have come under global pressure recently as the appeal of protein as an ingredient has broadened among consumers. Once the domain of hardcore sports and workout enthusiasts, dairy protein is now seen as a wholesome and nutritious ingredient sought out by mainstream consumers – something the success of Greek yogurt has testified to.

However, Arla Foods Ingredients believes current demand barely scratches the surface of what’s possible.

“In reality, I’d say we are not looking at the tip of the iceberg – it’s the tip of the tip of the iceberg,” said Susie Moller Hjorth, president, North America at Arla Foods Ingredients. “Demand for quality dairy proteins is now coming in from all angles. On the one hand, you have your traditional consumer – the fitness enthusiast who’s looking at whey protein for its muscle-building and recovery benefits. In addition, you have the female consumer who’s looking for weight management solutions, the male consumer looking to maintain a good diet to stay healthy and the ‘soccer mom’ who wants great nutrition for her kids.

“That’s without mentioning the bakery industry, where our whey protein egg replacers have revolutionised manufacturing processes for many producers facing soaring egg prices. Further, there is the more specialty market of clinical nutrition. Here, growth is being driven by the world’s ageing population, which stands to benefit greatly from a diet enhanced by high quality dairy proteins such as whey.”

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