FOOD NAVIGATOR-USA - From high protein coffees to popsicles, dairy proteins are entering new categories, says AMCO Proteins


November 29, 2018 (Thu)

By Elaine Watson

*Copyrighted by William Reed


While plant-based and so-called "alternative" proteins - from algae to cricket powder - continue to gain traction in the food industry, dairy proteins are still growing fast, says AMCO Proteins, which has been working with customers on a range of novel applications from popcorn and popsicles to high protein coffees and creamers. While plant-based and so-called "alternative" proteins - from algae to cricket powder - continue to gain traction in the food industry, dairy proteins are still growing fast, says AMCO Proteins, which has been working with customers on a range of novel applications from popcorn and popsicles to high protein coffees and creamers. 

People are trying to get more protein into their diet, whether it's plant-or animal-based," Gail Sabatura, R&D manager at AMCO Proteins told FoodNavigator-USA. 

"Whey protein is growing across the board, in everything from dairy based desserts and ice cream to yogurts and probiotic drinks. In my opinion there's no compariosn between dairy and plant proteins. Dairy is a complete protein with all the essential amino acids, and overall dairy proteins really shine in terms of functionality and flavor profiles."

"They are pretty neutral tasting and work well with a variety of flavors from fruits and scidic flavors, to indulgent sweet flavors such as chocolate and caramel. So whey protein isolate is pretty clean tasting and whey protein concentrate is more milky-tasting."


Read the full article at FoodNavigator-USA