Future proteins might come from dairy

Alternative proteins like algae and cricket powder is gaining ground, but milk proteins are also showing great potential in the food industry. Danish dairy cooperative Arla Foods will soon be testing a meat-like alternative made of milk protein.

Alternative proteins from cows

In the future, meat may very well come from a variety of alternative protein sources. The demand for alternative proteins like algae and cricket powder is rising and has already gained ground, but milk proteins are also showing great potential in the food industry. The global alternative proteins market was valued at USD 7.75 billion in 2016, expecting an annual growth rate of 7.4% from 2017 to 2025. Therefore, proteins may very well come from a variety of alternative sources in the future.

Danish dairy cooperative Arla Foods has decided to enter the alternative protein market by testing out a new product: A tofu like product made from milk proteins. For starters, this product will be introduced to a yet unknown market.

Many uses for dairy protein

People are incorporating new kinds of proteins into their diets. Whether it be the traditional Japanese fermented soy bean tofu or more modern food innovations like insects or seaweed based proteins, the trend has settled on many markets. Even though milk may seem old-school compared to some of these products, its’ properties have many uses in alternative protein products.

Dairy and whey are complete proteins with all the essential amino acids, it combines well with other solutions – especially liquids – and the taste is easy to manipulate. Take for example protein bars, usually bland and dry because of the high concentration of proteins. Using whey or milk protein can soften the bars up for a much lighter and more delicious experience. Dairy proteins are also applicable in e.g. coffees and creamers, high-protein baked goods, snacks or in frozen desserts like ice cream.

Source: Landbrugsavisen, Foodnavigator, Research and Markets