HIGH-PROTEIN DAIRY OPTIONS
Consumers of dairy products are increasingly seeking high-quality, clean-label, and high-protein options that are convenient and healthy. Brenntag’s Food & Nutrition division supplies a wide range of functional ingredients for the dairy industry, and the company says its experts can help customers develop innovative products ranging from creamy, indulgent ice creams to healthy low-fat yogurts to vegan alternatives. As the dairy market trends toward healthier, functional, and more sustainable options, there’s an opportunity to bring improved value and taste to consumers. Whether it’s for dairy or non-dairy products, Brenntag offers solutions to help optimize finished dairy products.
657-317-1377; www.brenntag.com/en-us/industries/food-and-nutrition/dairy-and-ice-cream/
PEA PROTEIN WITH ENHANCED SOLUBILITY
The latest generation of pea proteins from PURIS and joint venture partner Cargill offer distinct advantages for plant-based dairy alternatives, according to the companies. PURIS 2.0 features an improved flavor profile and enhanced solubility, making it possible to achieve higher levels of protein fortification in plant-based milks and other applications, without negative sensory effects. Another advance, PURIS HiLo, was developed specifically for acidic applications. The acid-stable protein makes it possible to fortify plant-based fruit beverages and smoothies. It also features low viscosity and high solubility, so it won’t impact mouthfeel, the companies note.
800-932-0544; www.cargill.com/plantproteins
CITRUS FIBER SERIES BRINGS SUSTAINABILITY
The Citri-Fi 600 citrus fiber series from Fiberstar Inc. is a newly launched product line that is produced from the byproduct of the citrus juicing process. This neutral-flavored ingredient provides added viscosity, which is ideal for dairy alternative foods such as plant-based milks, according to the company. At less than 1%, the 600 series creates a more natural mouthfeel and stability without the use of other thickening agents and stabilizers. USDA-certified organic, Citri-Fi 400 is also available, which improves dairy alternatives like beverages, yogurts, cheeses, and ice creams. Labeling options include citrus fiber, dried citrus pulp, or citrus flour, which resonate well in the natural food market, the company says.
715-425-7550; www.FiberstarIngredients.com
FLAX FOR SMOOTH TEXTURED BEVERAGES
BevFlax XtraSmooth from Glanbia Nutritionals is a finely milled, whole-seed flax flour designed to deliver the nutritional benefits of flaxseed with an exceptionally smooth mouthfeel, according to the company. Naturally rich in protein, fiber, and Omega-3 ALA, it is made from 100% flaxseed. Glanbia’s MeadowPure sorting and selection system and MicroSure heat treatment ensure BevFlax XtraSmooth has a guaranteed shelf life of two years. With more than 22% protein and offering more than 90% of the daily value of thiamine, magnesium, and phosphorus, the ingredient provides great nutrition and improved texture of beverage and creamy food applications such as powdered drink mixes, shelf-stable plant beverages, ready-to-drink beverages, plant-based milk, yogurt, ice cream, and frozen desserts, the company says.
312-683-8600; www.glanbianutritionals.com
CUSTOMIZED STABILIZER SYSTEMS
IFPC's custom stabilizer systems are designed specifically for dairy products enriched with dairy or plant-based proteins. The company notes that its stabilizers ensure consistent texture, viscosity, and stability, maintaining product quality from production to consumption. With precise formulation and rigorous testing, it addresses the unique challenges of blending proteins with other ingredients. Whether it's enhancing creaminess, preventing separation, or improving mouthfeel, IFPC’s stabilizer systems are the ideal solution. Committed to innovation, IFPC empowers dairy manufacturers to meet evolving consumer preferences for nutritious and flavorful products.
800-227-8427; www.ifpc.com/
WATER-SOLUBLE VITAMIN D AND BLENDS
Through its Vitacyclix division, Morre-Tec has solutions for customers with vitamin D deficiency and insufficiency. The company’s water-soluble Vitamin D and Blends enable companies to create labels that match today’s trends and requirements. Its technology delivers water-soluble concentrates of fat-soluble vitamins, expanding the functionality of foods and beverages. The company says the products dissolve crystal clear, are available in custom blends including vitamin D, A, and E, etc., and in custom concentrations such as 16,000 IU-400,000 IU Vitamin D3. They don’t affect taste, color, or texture of formulations, and there is a vegan grade of vitamin D3 available.
908-688-9009; www.morretec.com
PLANT PROTEIN BLENDS AND CRISPS
Osage Foods Products has developed and commercialized a new line of optimized plant protein systems called SolvProÒ, delivering targeted functionality and nutritional properties for product developers. By combining different plant protein sources and modeling their combined amino acid profiles, the company says it is able to deliver a protein digestibility-corrected amino acid score (PDCAAS) of 1.0 with excellent flavor and functional properties equivalent to milk proteins in vegan format. The SolvProÒ systems are offered in both masked and unmasked versions as well as a SolvProÒ Crisp that delivers a PDCAAS of 1.0 with no allergens, available in both a 60% and 70% protein form. The company also offers a range of nutritional protein bars showcasing its ingredients that deliver 25-30% protein.
636-390-9477; www.osagefood.com
FUNCTIONAL, TASTE-NEUTRAL PROTEIN
Cosun Protein’s Tendra from Sensus America is a functional, taste-neutral protein that is sourced from fava beans cultivated in Europe. The company says it is ideal for creating dairy-alternative and animal-free products that meet today’s consumer demands. The plant-based protein also offers excellent functional properties, the company says.
913-453-0395; www.inspiredbyinulin.com
