Arla Debuts New Whey Ingredient for Improved RTD Formulation
The new Nutrilac WheyHi ingredient reduces the risk of fouling in ready-to-drink whey beverages, Arla says.
Photo © iStockphoto.com/ ValentynVolkov
Arla Foods Ingredients (Viby J, Denmark) has launched a new whey protein ingredient that it says will reduce the risk of fouling in ready-to-drink (RTD) beverages that contain whey. The new Nutrilac WheyHi ingredient is appropriate for sports-nutrition drinks, tea and coffee beverages, and smoothies where up to 40% of the protein comes from whey, while also delivering a good taste.
With the strong sales of RTDs and steady growth expected in the years to come, Arla notes that it has sometimes been difficult for formulators to incorporate whey protein into RTD products made through ultra-high temperature processing (UHT) without running the risk of fouling. WheyHi, though, is suitable for high-temperature applications resulting from both direct and indirect UHT treatment, Arla explains, without requiring changes to processing capacity.
Additionally, the same WheyHi compound can be used in several different applications, “thereby simplifying inventory,” according to the firm. Compared to standard milk-protein concentrates on the market, WheyHi offers 80% more whey content, Arla says.
“RTD beverages are the future of the soft drinks market,” says Inge Lise Povlsen, category manager for beverage at Arla Foods Ingredients, in a press announcement. “They tap into growing demand for convenience among busy urban consumers who want products they can drink on the go. These consumers-who are often millennials-are also looking for products that offer high-quality nutrition, and whey protein is an ingredient that resonates with them.”
“Now, with WheyHi, it’s possible to overcome previous technical challenges to bring the wonders of whey into the booming RTD category,” Povlsen concludes.
WheyHi is part of Arla’s “Whey Better Protein” marketing campaign, and will be showcased at the upcoming Health Ingredients Europe trade show in Frankfurt, Germany.
Read more:
Dairy Protein Advancements: Microfiltration, Sustainability, and More
Consumers Prefer Blends of Soy and Dairy in High-Protein Beverages, Study Suggests
Michael Crane
Associate Editor
Nutritional Outlook Magazine
michael.crane@ubm.com
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