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Protein: a trending functional food ingredient in Europe

17 August 2015  •  Source: FI Europe

Protein has been one of the main ingredients of interest in the food industry for many years. Global demand has greatly increased due to its efficiency and high nutritional value, and the overall protein market is forecast to reach $40 billion in the coming years, according to a recent study by Gran View Research. Food ingredients (Fi) Europe & Natural ingredients (Ni) 2015, one of the top ten events worldwide for the food and beverage industry, will provide a key platform for both sourcing solutions and learning about the latest insights and developments in protein.

Taking place in Paris Nord Villepinte, France, from 1-3 December, Fi Europe 2015 will welcome over 26,000 visitors from all over the world and more than 1,300 exhibitors including Brenntag, Cargill, ADM and Naturex. A number of exhibitors will be showcasing their innovations and solutions in protein, such as Rousselot, Prinova and Essentia Protein Solutions and there will be several features on the show floor for visitors which will focus on the trending topic of proteins.

Pea, Animal and Dairy Proteins

Fi Europe 2015 exhibitor Roquette claim to be the world leader in pea ingredients and have developed an entire range of pea proteins with different functional and physical properties. Some of them are particularly suitable for sports nutrition, weight management products and clinical nutrition. The range is marketed under the name NUTRALYS®, a highly purified pea protein consisting of 85% dry matter, which is obtained from the yellow dried pea, a sustainable source with a low level of anti-nutritional factors.

Industry experts expect the market growth of pea protein to rise to 9% by 2019. “The benefits of pea protein are many,” says Datamonitor Analyst, Renata De Marchi. “The ingredient is hypoallergenic and not genetically modified, giving brands a ‘cleaner’ label. It is also more sustainable than many other crops. In order for pea proteins to gain traction in the marketplace, companies need to increase production capacity and reduce costs, as pulses are in short supply.”

Animal proteins accounted for over 70% of protein ingredients revenue share in 2013 and are expected to grow the fastest in the coming years, according to Grand View Research. Dairy proteins are also on the rise, as highlighted by Natalie Meijers, Communication Manager at FrieslandCampina DMV, also exhibiting at the show. “We see an increasing demand for dairy proteins due to their natural and healthy image combined with a great taste. Dairy proteins have a unique combination of high nutritional value combined with excellent functionality. We produce dairy proteins out of fresh milk which quality is controlled from grass to glass. This enables manufacturers of healthy and nutritious food to develop natural and good tasting high protein products.” At Fi Europe 2015, FrieslandCampina DMV will launch a unique protein innovation with increased functionality, Excellion EM7 High Viscosity. This innovation will help analogue and processed cheese producers save costs and improve their product quality in a natural way.

Protein solutions at Fi Europe & Ni 2015

Visitors to Fi Europe 2015 seeking solutions in protein can take a self-guided Discovery Tour around the show floor on Protein Innovation. Created by Leatherhead Food Research, visitors can find the key exhibitors with ingredient solutions to boost the protein content of their products. Experts from Nutrimarketing will also conduct two guided Innovation Tours around the show on New Sources of Protein. They will discuss trends and developments in protein sources while introducing exhibitors specialising in this area to attendees. The co-located Fi Europe modular conference will welcome industry professionals to discuss today’s developments and challenges in the food and beverage industry, including in the protein market. Experts from Rousselot, Wageningen University, Euromonitor International and more will here provide the latest insights in protein trends, protein innovations and developments in healthy ageing and sports nutrition. Visitors can get specific knowledge on dairy proteins during the ‘New product development in protein rich dairy products‘ and ‘Lactose-Free‘ sessions, while the latest technologies for protein extraction will be discussed by specialists like Delamere Dairy, Novozymes and Arla.

Fi Europe & Ni has provided a successful, global platform for sourcing food and beverage ingredients for over 25 years. The three-day exhibition is one of the most influential and important events of the entire food and beverage industry and really is a must-attend for all professionals in the field. Visitors can pre-register for free (saving €130 onsite fees) at www.fi-europe.eu/proteintrends. An early bird rate is also currently active on conference passes which offers a saving of €400 until September 4th.

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