Protein prominence grows with Cargill’s ProwLiz blend

Announcing the move at the Food Ingredients Europe trade show in Frankfurt, marketing communication specialist Guillaume Planque told FoodManufacture.co.uk ProwLiz soluble hydrolysed wheat protein would suit beverages ranging from colas to iced teas.

“It allows beverage manufacturers to produce clear protein drinks,”​ said Planque. “In beverages this is brand new.” ​The neutral-tasting solution provided an alternative to animal-based proteins that was more environmentally friendly, he said.

It was suitable for acid beverages and required no homogenisation, and therefore no further investment in homogenisation capabilities beyond what processors already had, Cargill claimed.

On-pack protein claims​

The development allowed manufacturers to make on-pack protein claims, enabled consumers to feel fuller for longer and offered benefits associated with maintaining muscle mass, said Planque.

It was low in all forms of fat, including saturated fat, and because it was not a dairy-based protein, it was suitable for those who were lactose intolerant, Cargill claimed. It was also not susceptible to the same price fluctuations plaguing the dairy ingredients market, it said.

FoodManufacture.co.uk understands large beverage companies are investigating the potential of building ProwLiz soluble wheat protein into their products.

Standard ProwLiz variants for solid foods are being worked on by Cargill's research and development team, added Planque, stressing the formulations signalled an area of future core focus in several categories.

‘Bigger focus for Cargill’​

“Protein has a bigger focus for Cargill going forward. We’re looking at bakery, ice cream, meat, convenience foods …”​

Standard version of ProwLiz could help manufacturers design healthier alternatives of existing products, said Planque. For example, it enabled them to make cakes with satiety benefits, so those consuming them would feel full more quickly and therefore not eat as much.

He admitted helping shoppers overcome perceptions of products such as cakes as indulgent foods and encouraging them to buy them for health benefits would be an intriguing challenge.

But he claimed increasing numbers of mainstream consumers, not just fitness junkies, were paying attention to aspects such as calorie intake and the protein content of products.