Protein fortification has been on-going for decades from energy seekers to body builders. Today, the GLP-1 users are shaping the protein enhancement trends in various foods like beverages, bakery and yogurts. However, protein comes with its own set of formulating challenges. Citri-Fi® citrus fiber provides water binding and emulsification which aid in improving protein-packed food's texture, stability and nutrition.
Years ago, protein as an ingredient made its main debut via nutrition bars. Trendy as they were, protein bars were a staple found in hikers’ backpacks, kids’ school lunches and the top drawers of office desks. Protein promised energy in the form of a convenient meal replacement. And then the supplement industry cashed in on the protein craze by creating hype around building and restoring muscle. Cheese-making byproduct, such as whey, found a home in protein powders and RTD protein drinks that filled this market need. However, today’s protein enhancement trends revolve around the GLP-1 movement, satiety and healthy aging.
GLP-1 Formulating Trends
GLP-1, which stands for glucagon-like peptide-1, are new weight loss drugs that are the talk of the century. These pharma inventions promise pounds to fly off the waist and thighs. This is due to the GLP-1 users embracing new eating habits which include reducing portion size and increasing the intake of nutrient dense foods. The two healthy ingredients on the red carpet in response to this trend are protein and dietary fiber. Both of these ingredients are commonly found in protein formulations designed for these dieters.
Consumers using the GLP-1 drugs are seeking out products that contain high sources of protein. As a result, food manufacturers responded by pumping protein into conventional food formats like beverages, bakery items, frozen foods, breakfast cereals and pasta. However, each food format has their own protein strategy. And because of this, protein enhancement in foods comes with a range of challenges.
Boosting Beverages: Protein and Fiber
Fortified drinks is one of the common formats for protein enhancement. Beverage makers are supplementing various beverages with proteins like dairy-based whey in milks, sodas and even coffees. At the same time, the heat used in thermal processing to make beverages shelf stable, can unwind protein strands. As a result, this denaturation of the protein causes gelling, cloudiness and sedimentation. Broken down protein composition creates an undesirable chalky and grainy mouthfeel. And if this beverage is plant-based, the added protein can create flocculation (clumping) or creaming.
One fiber-based solution to this dilemma is Citri-Fi citrus fiber. This upcycled ingredient is byproduct of the citrus juicing process. At low usage levels (<1%), Citri-Fi can improve the stability of protein-enriched RTD beverages like shakes or smoothies due to its water binding and emulsification properties. In addition, this natural citrus fiber can improve the creamy and full body mouthfeel of plant-based beverages.
To Better Protein-enhanced Bakery with Citrus Fiber
Baked goods is another protein enriching category. Many GLP-1 users still gravitate toward breads, muffins and bagels during mealtime. However, there are a variety of proteins that are typically used such as whey, milk protein concentrate, soy proteins and isolates, pea protein, fava proteins and egg whites to name a few. Bakers struggle with protein fortification because protein loves to compete for water. It tends to create dry, dense and crumbly bread structures. This is due to the protein diluting the gluten innately found in the flour. When the gluten matrix is loosened, then the dough is weaker causing gas to not be trapped. As a result, this negatively affects the volume and crumb of the protein-enhanced bread.
There are a few workarounds such as adding more water, adjusting the processing parameters and bake times and using a blend of different protein sources. Another solution is incorporating Citri-Fi citrus fiber at low usage rates (<1%). As mentioned, this citrus fiber binds water and provides emulsification. As a result, breads tend to retain moisture over time giving it a fresh appeal over shelf life.
Protein-packed and Stable Textured Yogurts
One last food format that innately contains protein due to its dairy or plant-derived bases is yogurt. Yogurt is the poster child for health and wellness. Despite its fame, producers are loading yogurts up with even more protein. Some achieve this by using different processing such as strained yogurts which become Greek-style yogurts with higher protein concentrations. Alternatively, others are adding in milk protein concentrate, whey protein, casein and/or skim milk powders to boost the protein content. But, added protein weakens the gel structure. As a consequence, water weeps out of the protein matrix and causes syneresis. In other words, the water separates from the yogurt and pools on the top.
Other issues using ingredients in the protein space include grainy or chalky mouthfeels and excessive thickening. And due to the thermal processing used in creating yogurts, protein strands can denature and create separation. Many yogurt formulators use stabilizers to solve these issues. However, some of these stabilizers are not perceived to be label friendly. One solution for protein-enhanced yogurts is to use Citri-Fi citrus fiber. The water binding and emulsification power aids in minimizing the water separation. Because of this, protein packed yogurts are thick, smooth and creamy. Citri-Fi improves dairy-based and plant-based protein-enriched yogurts.
Protein-infused Foods: Now and Later
The protein wave will continue to be fueled by not only the GLP-1 users but also those consumers seeking energy, healthy aging and sustenance. For now, product developers are building the formulation road map for protein fortified foods.
In the future, the anticipation is that AI (artificial intelligence) will reduce the trial and error of developing these foods. And with continued nutrition research, food manufacturers and academia will create more science around protein bioavailability and the physiological effects of consuming various proteins. This will aid in producing the most efficient protein solution to improve the consumer’s life.
Citri-Fi citrus fiber is an ideal tool which can be key in formulating in the protein space to achieve protein enhancement. This natural citrus fiber is non-GMO Project certified, allergen-free and gluten-free. There is no e-number which is ideal for certain regions like Europe. And labeling include citrus fiber, dried citrus pulp or citrus flour which resonate well in the clean label markets.
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