Protein is one of six ongoing Power Trend topics at Prepared Foods. Here, Chief Editor Bob Garrison talks protein beverage formulation trends with Jason Dompeling, senior manager, product development, at Imbibe, a Chicago-based flavor supplier and product development company.

The conversation naturally alternates between issues of trends and formulation technologies. The trend discussion covers new protein beverage types including high protein, clean label and clear options. It also examines technology issues related to protein drink mouthfeel and stability.

Protein Beverages: Innovation From all Angles

Chief Editor Bob Garrison explores protein beverage formulation trends with Jason Dompeling, senior manager, product development, at Imbibe.

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Listen to the podcast for complete details but here are a few quick summaries.

High Protein Trend & Technology Challenge: More consumers understand the importance of protein in the diet and they want easier ways to achieve daily protein goals. This requires formulators to pack as much protein as possible into products such as ready-to-drink protein shakes. One technological challenge involves working through the overall solids demanded in a high protein beverage (often greater than 10% of the overall formula).

These higher solids bind more water, which can increase viscosity and increase the risk of gelling over time. Dompeling says it’s critical to select the right source of protein (the more soluble the better) for the application. He says dairy protein is still “the gold standard.” Even so, there’s still variability between how milk protein concentrates and milk protein isolates bind water and drive viscosity versus other dairy-based proteins, such as sodium caseinate or a calcium caseinate, which typically tend to be lower in viscosity.

Clean Label Trend: Dompeling notes industry is pushing for alternative hydrocolloids and mineral salts. He notes the shift away from gums such as carrageenan to other natural alternatives such as gellan gum (derived from fermentation). He adds that there’s ongoing scrutiny of mineral salts such as sodium and potassium phosphates.

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Clear Protein Trend: Dompeling notes clear protein beverages typically have comparably lower protein content to keep overall levels of solids low and maintain clarity. Hydrolyzed proteins can provide optimum stability and smaller particle size for clear protein formulations. Collagen also could be a protein option in these beverages Microencapsulation also can work but the protein needs to be highly water soluble to effectively work.

Carbonated Protein Drink Trend & Technology: Dompeling says carbonation “stresses” a beverage’s protein system and he notes that not all proteins are suitable for carbonated applications, such as functional soft drinks. He adds that one of the technological challenges is the introduction of carbonic acid itself, which can react negatively to pH-sensitive proteins.

He says that creating a stable product means using a protein that’s stable at a lower pH, highly soluble and relatively resistant to foaming. He notes that this is tough because most protein isolates like to foam, which is a side effect to avoid when carbonating. Most suitable proteins in these applications are acidified whey proteins, hydrolyzed pea proteins (for plant-based options) and even collagen, which is very stable at a low pH.