Page 2 - Acidified Protein Beverages
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PROTEIN                                                                                  INTRODUCTION




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                                                     is the overarching trend                                                                    We can help you meet your goals:



                                                     linking two different segments                                                              • Reducing sugar or fat content - without sacrificing taste
                                                                                                                                                 • Using fewer ingredients
                                                                                                                                                 • Options to meet organic, non-GMO compliant and vegan formulations
                                                     DAIRY & PLANT-BASED



                                                                                     - Innova Market Insights, Oct. 2019
                                                                                                                                                 We make formulating these low pH beverages easier:

                                                                                                                                                 • Drinking yogurts                               • Whey-juice drinks
                                                                                                                                                 • Fermented milk drinks                          • Soy-juice drinks

                                                                                                                                                 • Smoothies                                      • Clear sports beverages
                                                                                                                                                 • Milk-juice drinks





                                                                                                                                                  We know there’s a bit of a scientific balancing act that must occur between
                                                                                                                                                  the dairy- or water-based protein and the acidic
                                                                                                                                                  environment created by fruit juice.

                                                                                                                                                  • Protein aggregation
                                                                                                                                                  • Gritty/chalky mouthfeel

                                                                                                                                                  • Settling of insoluble ingredients
                                                                                                                                                  • Visible separation
                                                                                                                                                  • A fermented beverage that looks thin and watery
                                                                                                                                                  • Shelf stability



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