To satisfy the consumer demand for high-protein, low-carbohydrate ready-to-drink beverages that encourage weight loss and promote health, manufacturers are increasingly turning to whey and soy proteins for nutritional, functional and economic reasons. Thanks to innovations in whey and soy ingredients, a variety of low pH, juice-flavored drinks fortified with whey and soy have hit the market.

Whey proteins have traditionally been popular with athletes because they help build muscle, especially when combined with resistance exercise. Dairy Management, Inc. (DMI) now points to recent scientific research and clinical studies showing whey protein also promotes satiety, while reducing osteoporosis and high blood pressure.

Whey protein concentrate is increasingly being used to add viscosity to drinkable yogurt beverages. In a twist on the old fruit smoothie, Dannon introduced Danimals Xtreme, a drinkable yogurt aimed at children, with flavors such as Cherry Dragonfruit Rush, Banana Guava Cliffhanger and Smashin’ Passionfruit. Made from 80 percent whey protein concentrate and cultured low-fat milk, Danimals Xtreme includes calcium, vitamin D and natural Lactobacillus GG (LGG) probiotic as added functional ingredients.

At the other end of the spectrum, whey protein isolate contains less than 1 percent fat, which allows for excellent clarity and a clean taste profile that combines well with fruit flavors and tea. Typically these hot-filled beverages are clear and have very low viscosity. The hot-fill process is a relatively mild heat treatment as compared to UHT or retort processing, so beverage manufacturers can easily incorporate higher levels of whey protein into their products with excellent clarity.

“Whey proteins have always been ideal for low pH beverages because of their excellent solubility below pH 4.6,” says Sharon Gerdes, technical support consultant for DMI. “As heat can affect solubility, some whey suppliers have also developed specialty whey proteins that retain solubility in heat-treated products.”

Whey protein appeared in the energy drink market for the first time with the launch of WheyUP in April. WheyUP contains whey protein isolates along with ingredients typical of an energy drink: taurine, caffeine and B vitamins. WheyUP is like “getting a protein drink and cup of coffee in one shot,” says founder Eric Rothchild. The non-carbonated beverage contains 20 grams of protein and has only 1 gram of carbohydrates and zero sugar; the original Berry flavor will soon be joined by Citrus. To combat consumer misconceptions that whey protein equals a shake-like consistency, WheyUP switched to a clear plastic bottle.

Innovative juice-based beverages also are being formulated with soy protein, enabling food manufacturers to fortify their label with the Food and Drug Administration (FDA) approved claim of lower cholesterol and a reduced risk of heart disease. Cargill Texturizing Solutions has developed systems to provide stabilization of dairy and soy proteins in acidic beverage formulations called Unipectine AYD and Vitex. “The stabilizer systems offer beverage developers several advantages including protein coating, precipitation prevention in acidic pH environments, viscosity and improved mouth feel,” says Dr. Wen Shieh, technical leader for fruit, beverage and confection in Cargill’s business unit.

The Solae Co. also has introduced soy proteins that have been specially designed to offer maximum stability in an acidic environment. “In fruit-based systems, many formulators are combining soy with the more exotic, high antioxidant fruit juice bases, such as pomegranate and açaí,” says Jean Heggie, director of market insights for Solae. The company has successfully enabled juice-based beverages (up to 100-percent juice content) to deliver anywhere from 2 to 10 grams of protein per serving.

cargill.com • innovatewithdairy.com • solae.com

From Beverage World August 15, 2007