Arla Food Ingredients will be demonstrating how its whey solutions can help meet growing demand for high-protein products in Africa and the Middle East at the upcoming Gulfood Manufacturing.
According to Innova Market Insights, between 2017 and 2022, the number of product launches with a high-protein or source of protein claim grew by an average of 17.64% annually in the Middle East and Africa. There is also increasing interest in nutrient quality and origin, with 70% of global consumers focused on the sources of protein in foods and beverages.
At Gulfood Manufacturing, running 7-9 November 2023 in Dubai, Arla Foods Ingredients will showcase three concepts that demonstrate how the high-quality products in its whey protein range can meet these needs.
- A high-protein ice cream made from ingredients in the Nutrilac Protein Boost range. The microparticulated whey proteins suit protein-rich ice cream well because they offer low viscosity and perfect meltdown, as well as a mild creamy taste.
- A refreshing fermented protein drink based on Lacprodan 365 and Nutrilac FO-8571. Because they minimise cloudiness and sedimentation, these 100% whey-based hydrolysates can be used to create clear high-protein fermented beverages.
- A clear protein-enriched juice drink, in which Lacprodan Clear delivers the benefits of whey protein isolate. As well as being high in protein, it offers great taste with zero dry mouthfeel, contains no added sugar, and can be fortified with vitamins and minerals.
“In recent years high-protein claims have increased in the Middle East and Africa as manufacturers respond to growing demand. However, as elsewhere in the world, it’s not just about the quantity of protein you pack into your product, but quality too,” explained Morten Kaas Hansen, Director of SBU Food at Arla Foods Ingredients. “Consumers want complete proteins that deliver nutritional benefits – and they want them in products with great taste and texture. As these concepts demonstrate, the right whey protein ingredients can deliver both nutritional and functional benefits in a wide range of food and beverage applications.”
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