John McGough, Consumer Foods Division, Bord Bia

Reading through the coverage of Food ingredients Europe, FiE, Frankfurt, one would have been forgiven for thinking that perhaps dairy ingredients do not fit under the Natural heading. The mentions of dairy ingredients were few and far between. Though there was some coverage given to a number of major international dairy organisations, it was primarily for ingredients from their non dairy activities.

From the competitions’ side of things, proteins came under scrutiny. For example, Dutch processor Solanic is promoting the clean label, allergen-free benefits of their potato protein isolates. These ingredients have a wide range of applications from processed meat, fish gluten-free bakery, dressings and even ice cream. They suggest that their advantage over dairy ingredients is the combined emulsifying and gelling effects of the isolates, combined with the fact that the dosage required is some 30-50% less than with caseinates.

Similarly, pea protein is being heavily promoted by companies such as Cosucra Group, Belgium, with their Pisane pea protein isolate. Among the advantages that they are pushing are that it is non-dairy, lactose-free and suitable for vegetarians.

All however was not lost, with coverage being given to whey in an extensive article covering ‘How whey protein is taking the active nutrition market by storm’. One of the main benefits in the area of sport nutrition for whey protein is that it allows consumers to digest protein quickly following exercise, thereby reducing subsequent fatigue and post exercise stiffness.

In this vein, Hilmar Ingredients gained coverage for their Birthday Cake Crispy Bar, a protein fortified bar for children. The product, designed as an all natural, child-friendly snack bar contains whey protein isolates and whey crisps geared towards the provision of optimum nutrition.

So, the battle for space in consumer acceptance of a variety of natural protein sources continues!