Due to rising dairy costs, formulators of ready-to-drink (RTD) protein beverages sometimes replace portions of dairy protein with a plant protein like soy protein. But, in terms of serving as a dairy-protein replacement, soy protein has its limits, as traditional soy proteins can increase viscosity beyond desirable levels or be less stable in formulation. DuPont Nutrition & Health (St. Louis) has debuted a new isolated soy protein beverage ingredient, Supro XT 55, which provides good balance of viscosity and protein stability, ultimately enabling beverage formulators to replace up to 50% of dairy protein with soy protein.
Dairy prices have been steadily rising since over the past year and a half, a trend that is expected to continue through 2017 and into 2018, according to Blimling & Associates. This puts a strain on companies in the high-protein RTD beverage market that are hoping to meet the demand of a market with global sales of sports nutrition RTD beverages projected to exceed $1.2 billion in 2017, according to Euromonitor International. According to Jean Heggie, strategic marketing lead, DuPont Nutrition & Health, in a press release, “Soy protein has always been considered an economic alternative to dairy proteins, providing direct cost savings as well as more stable pricing over time. Now it’s even more relevant as plant proteins keep growing in popularity and demand.”
Dupont says Supro XT 55 is a good alternative to dairy protein because it has a Protein Digestibility-Corrected Amino Acid Score (PDCAAS) of 1.0, which is equivalent in protein quality to dairy protein; therefore, replacing some dairy protein with Supro XT 55 will not affect a product’s overall protein quality. Over years of clinical research, Supro XT 55 has consistently demonstrated potential for improving heart health, building muscle, and more effectively managing weight, says DuPont.
“With this new innovation, we can replace even greater levels of dairy proteins in these formulas for cost advantage, while delivering great-tasting, nutritious, high-protein beverages to the market,” said Heggie.