The Urgent Co., Los Angeles, launched Brave Robot frozen desserts — a new product line that uses “animal-free” whey protein.

One of the ways to add differentiation and consumer appeal to a fermented dairy drink is to increase the protein content. But adding protein to any cultured product typically results in an increase in viscosity.

Despite their dietary differences, dairy-eaters, flexitarians and vegans share a commonality: paying attention to the amount of protein they consume.

Innovations to consumer-ready dairy products such as yogurt, ice cream and cheese get plenty of attention. Innovations to dairy ingredients? Not so much.

Whey protein powder is extremely popular among athletes, bodybuilders and fitness models due to its high digestibility and muscle-supporting benefits. Additionally, whey helps to prevent weight gain, improve bone health and lower blood pressure.

Americans are infatuated with protein. Various surveys show that it's one of the top components consumers want to increase in their diet.

Dairy foods, including dry dairy ingredients, provide one-fifth of the total daily protein intake for the average American. Amidst a crowded protein market, demand for dairy proteins continues to grow.

The yogurt category includes a growing list of diverse products, many of which use dairy ingredients to contribute to their nutrition and overall sensory experience.

When it comes to category-specific growth potential within the dairy space, most market research reports and forecasts seem to focus on finished dairy product categories such as ice cream, cheese and cultured products. But dairy ingredients also present an enormous growth opportunity for North American processors.

The key trends showing up in nutritional supplements and meal replacements are similar to those in other food and beverage categories, a desire for more high-quality protein, clean ingredients, flavor variety and convenience, according to several formulators of protein and functional ingredients with whom we spoke.