Carbery's new fermented dairy ingredients deliver a unique combination of high-quality protein with prebiotic-promoting properties. The easily digested whey protein isolate (WPI) is produced using a natural fermentation process.
Interest in fermented products is on the rise; globally, there was an 18% average annual increase in food and beverage launches with a fermented claim in 2013-17.
The new range taps into growing interest in the benefits of having a diet rich in high-quality protein, plus the holistic health benefits associated with promoting a more positive gut microbiome. It is suitable for use in many formats, including powders, ready-to-drink beverages and bars.
Produced with milk from grass-fed Irish cows, it contains all the essential branched-chain amino acids (BCAAs) required for muscle growth and maintenance, making it perfectly suited to active consumers.
In 2017, Carbery conducted a survey among global bar manufacturers and discovered that bar hardening, which can occur as early as three months into shelf life, was a major issue. Many bar manufacturers have to use non-vegetarian protein sources to deliver a soft texture in their bars. This is increasingly unappealing to many consumers who are looking for vegetarian and natural claims.
Sourced from grass-fed cows, Optipep 4BARS is vegetarian friendly, rich in essential amino acids, and delivers unrivalled texture and softness to high-protein bars. Visitors to the stand will also be able to taste cookie dough and tiramisu protein bites that contain Optipep 4BARS.
Carbery will also showcase a variety of high-protein concepts with exciting flavour profiles, such as speculoos, iced coffee and dragon fruit. The trending flavours were specifically developed for protein applications by Synergy Flavours, a subsidiary of Carbery.
