Carbery gains consumer thumbs up for hydrolysed protein
The taste, aftertaste, aroma and mouthfeel of protein ingredients used in high protein-containing products has become a major preoccupation for ingredients firms, as the market has grown and more casual sportspeople are using sports products and expecting them to give a pleasant experience as well as a nutritional boost.
At the HIE trade show in Madrid this week Paul Donegan, marketing manager at Carbery, told NutraIngredients.com that the problem with hydrolysed proteins is the astringency or bitterness, which comes from the processing used.
The company launched its Optipep SN in June this year. It is one of the outcomes of research conducted with North Caroline State University in the US on ways to make cleaner tasting proteins. The ingredient is said to offer high levels of di- and tri-peptides that are ideal for rapid delivery of essential peptides for recovery and strength building.
Carbery commissioned an in-depth survey involving 300 serious sports enthusiasts in The Netherlands, aged between 26 and 36 years. The research was carried out by Opinion-Group. In a blind tasting each participant tasted one of four products and gave detailed preference data. One product was made with Carberys protein, and the others were leading protein products on the market.
Donegan said the survey demonstrates the flavour challenge for hydrolysed whey protein. People want clear tasting product, especially the lifestyle consumers.
The company also expects to be able to use the same research framework for benchmark testing of other new products, to ensure they meet consumer expectations.
One possible ingredient that it may put through the process next year is its whey protein isolate.
