Solae said that its Suproplus 9000 and Suproplus 9040 products are the latest additions to its existing portfolio of isolated soy proteins. The two ingredients are designed as replacements to milk powder and proteins used in a variety of dairy, beverage and bakery products. Manufacturers are increasingly examining ways to maintain their margins in the face of rising prices for milk and dairy products. Reformulation is one means of reducting the cost, posing a threat to dairy processors, who are battling supply shortages and a doubling of prices for raw milk. According to Solae, Suproplus 9000 is designed to specifically to match the protein and nutrition profiles of non-fat dry milk, while the 9040 variety has similar benefits as a replacement for whole milk powders. Both products can be used in place of milk for formulating beverages, nutrition bars, bakery mixes and even processed dairy goods, the company stated. The group's senior director for global strategy, Will Black, said the ingredients would fulfil a wide number of manufacturers' needs. "In many applications, we can replace all or a portion of the dairy proteins used, maintaining traditional taste, texture and nutrition while delivering significant cost savings," he stated. Solae joins a growing number of ingredients groups targeting food processors concerend about the rising cost of milk and dairy ingredients. Because of these cost hikes, some major dairy manufacturers have had to make significant changes to both their output and pricing to remain competitive. Danone has this year continually increased the cost of some of its products like yoghurts, while Arla foods has ceased production of some cheese varieties like Emmental to better manage milk supply. A number of ingredients firms have also been quick to encourage use of their products as non-dairy alternatives to existing ingredients. CP Kelco has recently suggested that its portfolio of pectin-based products, which have been on the market for some time, could have additional uses replacing milk powders in maintaining functionality in yoghurts.
Two new soy-based ingredients could allow processors to replace higher-priced dairy counterparts without significantly affecting nutrition and taste, their manufacturer claims.