Glanbia ventures into citrus and berry flavors with BevEdge Whey Protein A-220W

By Mary Ellen Shoup contact

- Last updated on GMT

Due to its low pH, BevEdge Whey Protein A-220W overcomes multiple challenges of creating high-acid protein powder drinks mixes. ©GettyImages/Ivanko_Brnjakovic
Due to its low pH, BevEdge Whey Protein A-220W overcomes multiple challenges of creating high-acid protein powder drinks mixes. ©GettyImages/Ivanko_Brnjakovic

Related tags: Milk, Whey protein

Glanbia Nutritionals has expanded its protein powder capabilities with the launch of BevEdge Whey Protein A-220W, a pre-acidified whey protein isolate that allows for berry- and citrus-flavored protein drink mixes.

The development of BevEdge Whey Protein A-220W was based on the company’s desire to expand its dairy protein technologies and customer inquiries for a whey protein powder with easy dispersability that can be used with different flavors, according to the company.

“We also looked at gaps in the market and the changes in consumers,”​ Vicky Fligel, Glanbia Nutritionals’ senior product manager, functional systems, told BeverageDaily.

The global sports nutrition market was $28.37bn in size in 2016 and is projected to reach $45.27bn in 2022 with beverages accounting for the largest share of the category, according to Zion Market Research. However, within the whey protein drinks market non-fruit flavors like chocolate and vanilla dominate the shelves.

Improved clarity and texture

A pre-acidified whey protein isolate means a lower pH (under 3.5) allowing Glanbia to venture into a more “citric-type of flavors” ​and improves the clarity with better dispersability of the protein powder drink mix, Fligel added.

Its large, uniform particle size reduces ‘powderiness,’ dusting, and clumping, while improving ‘flowability’ for easier blending and canister delivery and providing more than 82% of a daily protein content, the company said.

In addition, BevEdge Whey Protein A-220W is lecithin-free, contains no soy, and can be labeled as “whey protein isolate, citric acid”​ by protein powder brand manufacturers fitting into consumer demand for clean-label products, according to Glanbia.

“BevEdge Whey Protein A-220W is visually appealing and disperses as well or better than protein powders made with soy or sunflower lecithin. It mixes easily with a spoon or shaker,”​ Glanbia said.

“In addition to creating new opportunities especially in the sports and lifestyle markets for citrus- and berry-flavored powdered drink mixes, BevEdge Whey Protein A-220W offers many benefits in powdered beverage processing, as well.”

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1 comment

What is clean label in the age of climate change?

Posted by Stu,

Given dairy's outside role in producing the greenhouse gas methane, I don't think you can call milk, cheese or any dairy derivative like whey or casein "clean label," "natural" or "sustainable" as many dairy companies are doing. As climate change hits harder (16 of the last 17 years have been the hottest on record), dairy milk and any ingredient made from dairy (whey, casein, butter, yogurt, etc.) will come under the glare of the general public's spotlight. Dairy cows and beef cattle belch enormous amounts of methane out their mouths (in addition to it coming out their rear ends and from their manure). Since methane is 25X as powerful as CO2 at trapping climate-changing heat, any tax on methane production should be 25X whatever carbon tax is imposed (to be fair - otherwise you're playing favorites with dairy). Yes, the carbon/methane tax for dairy should 25X what it is for C02. That will obviously raise ingredient prices for products incorporating climate change-unfriendly ingredients. Regardless of the price, given the above facts, if a beverage or product maker is still using whey, casein or dairy in their products, they have to ask themselves: are they part of the climate change solution or are they still part of the problem?

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