Proteins\ Marché - N°65 Milk proteins: unique assets to meet tomorrow’s nutritional and functional challenges If plant-based protein sales are expected to continue PRODIET their growth driven by consumer’s new expectations FLUID® Est une caséine and the necessity to nd a sustainable consumption micellaire développéepour formuler des model, animal proteins stillaccount for 72.3% boissons «ready-to-drink» riches en of the global industry share. And dairy protéines pour lescibles de population proteins are stillin high demand. nécessitant un apportimportant en protéines. Elle permet d’atteindre This might be due to the fact that consu- replaced by the DIAAS method recommended 14% de protéines dans les boissons tout en mers want familiar ingredients, as sug- by the FAO. It determines the ileal digestibi- conservant une haute gested by a recent survey conducted lity-corrected chemical index (i.e.: determined uidité. PRODIET Fluid® among 10,000 consumers from 10 different upon exit from the small intestine), which better est idéale pour les développements de countries* (Source FMCG Guru 2018). This refl ects the amount of absorbed amino acids. produits en nutrition survey shows that milk proteins are consumers’ Milk proteins have a DIASS of 123 (FAO Report, clinique et sportive. favourite protein source (59%), ahead of egg Cette protéine est 2007), which means optimal digestibility. Wheat riche en acides aminés (54%) and soy proteins (52%). and pea proteins have a DIASS of 40 and 64 essentiels, et en 033 The French dairy cooperative Ingredia spe- particulier en leucine respectively. This means that some of the dont on connait le rôle cializes for over 40 years in the production of essential amino acids they contain are not dans le déclenchement milk proteins extracted by fi ltration. Audrey fully absorbed. de la synthèse Boulier, Scientifi c & Innovation Manager for protéique et donc Bioactives and Nutrition, and Elsa Trotier, Nutri- musculaire. Associated micronutrients tion Product Manager, remind us the specifi c Is a micellar casein properties that make milk proteins ingredients making it possible Milk proteins, especially micellar casein, have to formulate “ready- like no others. to-drink” beverages an undeniable advantage: they are rich in highly rich in protein for the An excellent nutritional profile bioavailable calcium, which makes them par- population groups ticularly interesting for bone health. In general, with high protein requirements. It can Milk proteins, micellar casein and water-soluble milk proteins provide elements which are spe- be incorporated in cifi c of animal products, such as vitamin B12. drinks up to 14% while proteins have higher essential amino acid levels still remaining as fl uid than the reference protein defi ned by the FAO in With a high nutritional value, chemical index as milk. PRODIET Fluid is ideal for® 2007. Its chemical index is therefore higher than and essential amino acid bioavailability higher clinical and sports 100. This is not the case for most plant-based than plant-based proteins and containing nutrition applications. proteins. Soy proteins, for instance, are poor in highly bioavaialble calcium, milk proteins are This protein is rich in essential amino acids, methionine and cysteine, while proteins extracted essential for meeting tomorrow’s functional especially leucine, from wheat, rice or maize are poor in lysine. and nutritional challenges. which is known as being able to stimulate muscle protein Optimal digestibility Milk proteins by Ingredia: synthesis. taste, texture and applications If the amino acid composition is an essential element to avoid defi ciencies, it is also impor- With a fi ne milk taste, milk proteins are easy tant that these amino acids may be absorbed to use for the development of nutritional pro- into the blood. The protein digestibility-cor- ducts. ■ rected amino acid score (PDCAAS) formerly used to evaluate protein quality is currently * The United Kingdom, Sweden, Italy, Spain, The United States, Germany, France, Nigeria, China and Brazil. News on Functional & Health Ingredients \ N°65 \ Otctober - November - December 2018 \ ■