Food & Beverage Asia October/November 2022

INGREDIENTS 21
risk losing 30-50% of our total muscle mass 4 .
Protein also supports many functions, from
cognitive, digestive, to bone and joint health.
Food is medicine — we see more consumers
turning to food and beverages to provide not
just nourishment but the right nutrients to
sustain a healthy lifestyle through every
life stage. In Asia, 70% of consumers say that
choosing functional products are important
or very important 5 .
DELICIOUS SUSTAINABLE DRINKS
Maximising nutrition in beverages, particularly
in sustainable dairy or dairy alternative
beverages, while maintaining great taste
and texture, requires understanding the
key challenges in plant protein processes
to formulate with the right nutritional
plant-based or dairy alternative solution.
Bitter off-notes, a cardboard-like texture, and
beany taste characterise most plant-based
proteins such as pea, soy and blends. ProDiem
uses a proprietary processing technique and
flavour masking technology to address the
mouthfeel and taste challenges traditionally
associated with plant proteins. ProDiem plant
protein range is made with plant sources
such as pea, rice or sunflower proteins and
its nutritional profile can be optimised to
deliver a protein quality similar to milk or egg
proteins, according to the Protein Digestibility
Corrected Amino Acid Score (PDCAAS=1).
THE PROTEIN FACTOR
As demand for plant-based or dairy alternatives
grows, consumers also want food and beverages
that offer efficient protein digestion.
BC30 (Bacillus coagulans GBI-30, 6086) is a
patented probiotic ingredient that supports
not just digestive health and immune
health. A recent clinical study has found
that BC30 improves protein absorption from
plant sources. All groups, young and old,
vegetarians and vegans, as well as athletes
can benefit from more efficient absorption
of protein to maintain muscle mass. BC30
is a shelf-stable, spore-forming sciencebacked
probiotic strain that is highly stable
in all types of beverages: dairy and dairy
alternative drinks, nutritional beverages,
cold press pasteurised beverages, tea
and coffee and enhanced waters.
Hybrid innovation may be the way forward
to opening opportunities in dairy alternative
beverage innovation. Producers can consider,
for example, a blend of cow-free and oat milk
which brings improved nutrition and
taste. It offers a high source of protein
and fibre from wholegrain oats, better
digestion and absorption of protein
with the addition of BC30. Furthermore,
it is also sustainable as cow-free milk
produces significantly lower carbon
emissions compared to milk while oat
milk requires just 1/8 the amount of
water to produce a pound of almonds.
The functional beverage market in Asia
Pacific, Middle East and Africa is valued
at more than US$42 billion 5 , the largest
globally. Combining complementary
functional ingredients to create tasty,
sustainable and nutritious dairy and dairy
alternative beverages that meet healthy
ageing needs shows good potential. FBA
REFERENCES
1
IPSOS Global: Things that best describe
the good things about getting old
2
Ageing and health (who.int); Chapter 3.
Ageing in Major Regions of the World, 2010
to 2050, Pew Research Centre
3
Kerry Proprietary Consumer Research –
The Protein Mindset 2021, n=2,153; APAC4
4
Kerry Health and Nutrition Institute, 2020
5
Euromonitor Passport 2020
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2022