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Addressing the Protein Need in Product Formulation The Mary Wilcox, V.P. Business Development-Mfg & Research foodnavigator.com 2015 15 Tr Tren ends: ds: Pack ck in in the e Protein tein restaurant-hospitality.com The Protein Trend
Mary Wilcox, V.P. Business Development-Mfg & Research
restaurant-hospitality.com foodnavigator.com
drinkpreneur.com
62% of consumers try to get more protein in their diets The top four benefit claims driving the growth of healthy snacks are calcium, protein, energy and fiber.
Source: Food Service Director, “Consumer continue to seek health snack options”, September 2014 IRI, “State of the Snack Food Industry”, March 2015
Protein is part of a healthy diet Dairy contains essential amino acids
88% of consumers recognize that protein helps build muscle Also helps with: Exercise recovery Appetite control Weight management
Source: New Nutrition Business, 12 Key Trends in Food, Nutrition and Health 2014
From 2010-2014, new product launches with a protein claim have grown at a 29% annual growth rate.
Source: InnovaDatabase, “Key Trends in the Global F&B Industry,” April 2015
When compared directly, High in Protein was the clear winner
55% 28% 17% High in Protein Excellent Source of Protein Control
Most st Likely y to Purchase hase
55% 29% 16% High in Protein Excellent Source of Protein Control
Purcha chase se Most t Often
54% 33% 13% High in Protein Excellent Source of Protein Control
Most st New & Different erent
56% 28% 17% High in Protein Excellent Source of Protein Control
Like Best st
Research funded by Dairy Management, Inc. & Leprino Foods
Provides 8g of Protein per Serving was by more compelling claim when compared directly against Good Source of Protein and no claim.
19% 23% 58% Control Good Source of Protein Provides 8g of Protein per Serving
Most st Likely y to Purchase hase
19% 24% 58% Control Good Source of Protein Provides 8g of Protein per Serving
Purcha chase se Most t Often
12% 20% 68% Control Good Source of Protein Provides 8g of Protein per Serving
Most st New & Different erent
17% 24% 58% Control Good Source of Protein Provides 8g of Protein per Serving
Like Best st
Research funded by Dairy Management, Inc. & Leprino Foods
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Sports Performance Weight for Wellness Healthy Aging
Protein Innovation Guide
www.usdairy.com
11
Compe petiti itive e Spirit rit
I love the high of crossing the finish line and achieving a personal best On Top
nationally or internationally Pushing hing Up
competitor
Fired red Up
shape
Protein Innovation Guide
www.usdairy.com
Weight ht Mana nagem ement nt in W n Wellne lness ss Cont ntext
People Concerned about Weight but Not Obese
Looking ng Good
“Look & feel good in my jeans”
for appearance
demographic
activity with eating well to fit into clothes Feeling ng Good
“Taking care of my health”
weight for health:
mobility with less weight
12
Body + M Mind nd + S Spiri rit
“Nurturing my whole self”
being at a healthy weight
and lifestyle
most out of it by being fit and toned
Protein Innovation Guide
www.usdairy.com
13
Forever er Youn ung
Staying Youthful & Active As You Age Young ng Boomers “Taking care of my family”
vision, weight)
13
Older r Boomers “Enjoying the next chapter”
connections
Aging g Well
Defying Aging through Healthy Living
Protein Innovation Guide
www.usdairy.com
14
Applica licati tions
& Techni hnical cal Suppor
Flu luid id Milk ilk Revit italiz alizat ation ion Milk ilk, , whey, , valu lue e added in ingre redient nts and co- pro products ucts Milk ilk Powder
Food Safety ty and Cheese
Wester ern n Dairy Center er
ity of Minnes nesota
h Dakot
a State Universit ity
ity
Wiscons
in Center er for Dairy Resear earch Southeas heast t Dairy Foods ds Research h Center er Northeas heast t Dairy Foods ds Research h Center er Midwes est t Dair iry Food Research h Center er
ity of Wiscons
n Madis ison
ell l Universit ity
h Carolin lina a State Universit ity
ippi i State Univer ersit ity
lifornia nia Polytech echnic nic State e Universit ity
State e
Calif ifor
nia Dair iry Research h Center er
Affiliate ted Univers ersiti ties es: Midwest est Dairy y Cente ter
sas s State te University ty
ersit ity of Miss ssou
ersit ity of Nebrask ska Weste tern Dairy y Cente ter
gham Young Univers ersit ity
egon State ate Unive vers rsity ty
te University ty
ersit ity of Iowa wa
ersit ity of Wash shing ington ton 15
18
(81.2 million consumers) Millen lennia nials ls : Consumer sumers s betwe ween en the ages of 18-37.
*3 Distin tinct ct Charact racteristics ristics of Mill llenni ennials: als:
1. Racially and Ethnically dive iverse 2. Fiercely indep epend endent ent 3. Millennials feel power
ful
*Source: The Millennials: Americans Born 1977-1994
“I look at ingredient lists. And, really for most foods these should be pretty simple. But, instead of 2-3 ingredients there’s usually a list of things you can’t read. I try to avoid foods like that.” – Christie, 31
lennia ials ls are re tr trying ng to to avoid additi tives es
s swayed d by tr traditi tional
th cl claims ims
re at attent tention ion to to soci cial al ca callou
ts, , pro roduct/p ct/poin
t of ori rigin in narr rrati tives es
Hartman Group, 2014
20
Biomacromolecules, 2007, 8 (4), pp 1300–1305 Casein micelles Bio-compatible microgel particles Acid / salt
pH
Dissociated / non- miceller casein (e.g. sodium caseinate) High pressure/ Very high temp Dissociated casein CO2 treatment Non-micellar /dissociated casein
Grade A Nonfat Milk, Cultures and Sugar
IF IFT Chai ai Pudding ding En Ensure re Abbott bott Boost t Nestl tle Snack pack Pudding ding Natur ure' e's s Pudding ding Pouches hes
Serve size 1 cup (100g) 4oz (113g) 5oz (141g) 1 cup (90g) 1 Pouch (85g) Calorie 150 170 240 110 100 Protein (g) 12g 4 7 <1g 3 Total Fat (g) 1.5 5 9 2.5 2.5 Total Carbohydrate(g) 24 30 33 20 16 Dietary Fiber (g) 3 3 2 1 Sodium (mg) 38 120 140 115 35 Calcium %DV 35 10 25 30 8
such as process cheese, beverage
melting, heat stability Applica ication tion Lab ab: :
Cheryl Bell cbell@midwestdairy.com Cindy Sorensen csorensen@midwestdairy.com Mary Wilcox mwilcox@midwestdairy.com
Contains cheese, milk protein concentrate & whey permeate
12gprotein per 110g serving
Savory y Kimc mchee ee-se se Pa Panc ncak ake Reduced uced-sod
ium BBQ Sauc uce e
115g per serving Whey permeate > 60% sodium reduction .