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Arla Foods Ingredients develops whey protein to create sports yoghurts
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Monday, 24 November, 2014, 08 : 00 AM [IST]
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fiogf49gjkf0d Arla Foods Ingredients has developed Nutrilac, a whey protein solution for creating sports yoghurts (yoghurt-based sports nutrition products that would appeal to active consumers who prefer not to use traditional gels and shakes).
It makes it easy to produce sports yoghurts with a pleasant taste and texture. These are like standard drinking yoghurts, but have a whey protein content as high as 28g per serving (a level that would offer excellent recovery benefits).
The sports yoghurt concept is expected to resonate with those who take their exercise seriously.
Using the new ingredient, sports yoghurts can be formulated in a variety of flavours and packaged in bottles or pouches, formats that are already well established and popular in the fast-growing sports nutrition category.
Torben Jensen, Arla Foods’ Ingredients’ category manager for functional dairy products, said, “The number of people participating in sports is sky-rocketing, but many are put off using traditional sports nutrition products because they don’t like their taste and texture.”
“Our Nutrilac protein solution for sports yoghurts provides a real alternative that makes high-protein products much more approachable for active consumers,” he added.
“Because they taste and feel just like conventional drinking yoghurts, sports yoghurts will widen the appeal of sports nutrition products to reach new active consumers, helping to encourage incremental growth in the category,” Jensen said.
Whey protein is easily digested and absorbed quickly by the body, and is therefore very effective in terms of helping the muscles recover from intense physical activity.
It also offers well-documented bone health benefits, offering yoghurt manufacturers the opportunity to create great-tasting sports yoghurts that provide a combined muscle and bone health proposition.
Arla Foods Ingredients’ sports yoghurt solutions are carefully formulated to offer a carbohydrate to protein ratio of 1:1 (the ideal balance to optimise and accelerate the recovery process).
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