HiE: Peptides and proteins

Peptides​

The first in a new series of ‘smart technology’ collagen peptides will be on show at Gelita’s stand (H14).

Collagen Peptides ST is designed to overcome the process limitations that exist when developing new products, which can result in problems such as undesired foaming.

This not only enables manufacturers to run more stable, controlled and optimised processes, it also allows new products to be developed without investing in new production facilities, Gelita says.

Collagen peptides will also be the focus of the Rousselot stand (D14).

Experts will be on hand to share insights on market innovations and discuss formulation opportunities when manufacturing collagen and protein-enriched products to capture health conscious consumers.

Visitors will be able to sample a range of prototypes containing Rousselot’s Peptan product, including a coco drink for anti-ageing benefits and gummies that are claimed to support skin beauty.

Proteins​

Inevitably, proteins are going to play a central role at HiE. Arla Foods Ingredients (AFI) (G2) will unveil a range of products under the theme of ‘Whey Better Proteins’.

Included will be WheyHi, a new ready-to-drink beverage ingredient developed to make it easy for companies to create nutritious long-shelf-life drinks for the mainstream sport and breakfast categories.

Suitable for ultra-high temperature processing applications using both direct and indirect heating, WheyHi can deliver up to 40% protein in both water and dairy-based drinks, AFI says.

The ingredients firm will also show for the first time how its Lacprodan DI-7017 whey protein can work with iced coffee.

Proteins will also be at stand H63, jointly hosted by Carbery Food Ingredients and Synergy Flavours.

Carbery will be showcasing the hydrolysed whey protein Optipep with beverages and snacks, while Synergy is to demonstrate its bitterness masking capabilities with a range of flavours that can disguise bitter off-notes in protein-based products.

Visitors to the show can also try out isolated soya proteins, which will be available from WFSI (G24). Clarisoy is claimed to be ideal for increasing the protein content of beverages without negatively affecting the taste, colour or acidity of the finished product.

WFSI’s protein crisps Textura, meanwhile, will be displayed at the show and are available in a range of protein content levels.

The crisps can be used in food products in a cost-effective way to enhance nutrient content, and to provide texture and flavour, the company says.