12.17.14
Rousselot has developed ProTake-P, a hydrolysed gelatine boasting 90% protein content.
The company said the new ingredient allows manufacturers of dairy goods, sports nutrition, snacks, bars and powder blends to develop new products to meet consumer demand for protein-enriched foods and drinks, or to reformulate existing products.
With neutral organoleptic and functional properties, it can be incorporated easily into a wide range of applications, the company said. It can be utilized in binding dry components to improve texture in bars, for example. Furthermore, thanks to its compatibility with many other ingredients, it can also easily be used in powder blends for instant cold-soluble drinks.
“ProTake-P has been developed specifically to help our customers tap into the protein fortification trend,” commented Sandor Noordermeer, vice president global marketing & sales Rousselot. “Mintel states that almost three times (+260%) as many high protein products were launched in 2013 compared with 2008. All the indicators point to long-term growth in this sector, and ProTake-P gives our customers a simple and cost-effective way to be part of its success.”
In addition to offering a creamy mouthfeel in low-fat formulas, ProTake-P’s water retention properties make it a suitable bulking agent in low-sugar formulations.
ProTake-P is derived from porcine gelatine. It is a natural food ingredient, so it has no E-number, is GMO-free and contains no allergens.
For more information: www.rousselot.com
The company said the new ingredient allows manufacturers of dairy goods, sports nutrition, snacks, bars and powder blends to develop new products to meet consumer demand for protein-enriched foods and drinks, or to reformulate existing products.
With neutral organoleptic and functional properties, it can be incorporated easily into a wide range of applications, the company said. It can be utilized in binding dry components to improve texture in bars, for example. Furthermore, thanks to its compatibility with many other ingredients, it can also easily be used in powder blends for instant cold-soluble drinks.
“ProTake-P has been developed specifically to help our customers tap into the protein fortification trend,” commented Sandor Noordermeer, vice president global marketing & sales Rousselot. “Mintel states that almost three times (+260%) as many high protein products were launched in 2013 compared with 2008. All the indicators point to long-term growth in this sector, and ProTake-P gives our customers a simple and cost-effective way to be part of its success.”
In addition to offering a creamy mouthfeel in low-fat formulas, ProTake-P’s water retention properties make it a suitable bulking agent in low-sugar formulations.
ProTake-P is derived from porcine gelatine. It is a natural food ingredient, so it has no E-number, is GMO-free and contains no allergens.
For more information: www.rousselot.com
