Post on 20-Jul-2020
Protein remains top of mind for American
consumers. Various trends have converged to
encourage increasing focus on protein: the growth
of the snack category, the increasing popularity
of fitness and exercise activities, and high-protein,
low-carb diets. Together, these trends create a
situation where protein is in greater demand than
ever before.
However, some traditional sources of protein, such as whey and
soy, are incompatible with many American diets. CHiKPRO™
Chicken Protein Isolate Powder from IDF® offers a solution that
addresses the need for allergen-free protein.
Consumers seek protein to help keep them satiated while eating
smaller meals, to help build muscle and performance, or simply
to contribute to a balanced diet. The marketplace has responded
to the popularity of the nutrient with many new high-protein
foods and supplements. New types of traditional protein-heavy
applications like bars and shakes have proliferated, while even
nontraditional applications like pancake mix or ice cream have
been launched with a high-protein claim. Innovation is high, but
formulators must also consider the type of protein being used in
their applications. The facts and figures on the following page
(see Table 1) show that consumers are interested in eating more
protein, but many cannot or prefer not to consume traditional
sources of protein like whey and soy.
A PROTEIN SOLUTIONfor dairy-, soy-, and gluten-free applications
Approved for manufacture and use in dietary
supplements under FDA
SELECTING A PROTEIN SOURCE: ADVANTAGES AND DISADVANTAGES
Whether you make food, beverages, or
supplements, selecting the right protein
ingredient is critical to the success of your
application. Protein is available from a variety
of sources, as well as in a variety of formats.
Selecting the right protein and format is essential
to formulating a high-protein food or supplement
that has the claims and the sensory quality that
your customers demand.
Three of the most popular types of protein
are chicken, whey, and plant, such as soy or
pea. Though whey and plant proteins have
experienced significant popularity in recent
years, each has disadvantages for savvy
consumers and formulators: whey protein cannot
be consumed by the 65% of the population with
a reduced ability to digest lactose, while plant
proteins can be quite bitter and difficult to use in
formulations.
For the most versatile, diet-friendly protein,
consider CHiKPRO™. Chicken is free from
gluten, dairy, and soy, while being both friendly
to popular low-carb, dairy-free diets and highly
digestible. 77 percent of consumers already get
their protein from chicken, according to the NPD
Group, making it a familiar choice that supports
a clean label.
For formulators, CHiKPRO™ also offers a neutral
taste and high nutritional value (see Table 2).
As a complete protein, all its amino acid and
protein content can be credited to the % Daily
Value on a nutritional statement. It can take two
or three times the amount of some plant proteins
to make up the essential amino acid content of
CHiKPRO™. The product is also naturally rich in
minerals that are highly bioavailable, supporting
electrolyte balance.
Every current data point suggests that the market for products with allergen-free protein is strong.
Brands have the opportunity to launch new food and supplement products highlighting allergen-free
protein, or to add it to their existing line.
OF THE HUMAN POPULATION HAS A REDUCED ABILITY TO DIGEST LACTOSE AFTER INFANCY
75%
Sources: Mintel, CRN, NIH, Statista
OF CONSUMERS ARE INTERESTED IN EATING MORE PROTEIN
PEOPLE IN THE U.S.follow a gluten-free diet
3.1million
TABLE 1 THE NEED FOR ALLERGEN-FREE PROTEIN
65%
CHiKPRO™ is available in an easy-to-use
powder form and can be incorporated into many
traditional and cutting-edge applications. Most
recently this protein is gaining popularity as a
new meat-based protein supplement found in
health, supplement, and nutrition stores, and
can be easily incorporated into meat snacks,
meat bars, soups, and high-protein extruded
items.
Since this protein isolate powder is not a typical
poultry product, it can be used for protein
fortification at high levels in supplement products
with an FDA supplement facts nutrition panel,
provided specific guidelines are met. This can
allow plant facilities that are FDA-inspected
(but not USDA-inspected) the flexibility to
produce protein supplements.
IDF production is GFSI-certified for food safety
in the British Retail Consortium (BRC) system.
CHiKPRO™ is produced and labeled under
USDA inspection and can support either USDA
food formulation or FDA products under specific
guidelines.
IDF emphasizes clean label and fresh raw
materials, using only fresh, USDA-inspected
chicken and carefully managing the process to
protect nutrition and amino acids. Proteins can
easily be over-processed, resulting in reduction
of protein quality. Patent-pending CHiKPRO™ is
minimally processed under USDA, to maintain
quality comparable to fresh chicken.
For more information about CHiKPRO™ or IDF
visit CHiKPRO.com or IDF.com.
TABLE 2: CHIKPRO™ EFFICIENCY
Casein
4139
Soy Protein Isolate
58
Whey Protein Isolate
62
Whey Protein Concentrate
65
Spray-Dried Egg White
76
Pea Isolate
86
Sprouted Rice Protein
91
Grams of protein powder needed to get all the essential amino acids of a 50-gram daily value of complete protein.
Compared to incomplete protein, complete protein lets you use less to meet daily value.