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.