Whey protein hydrolysate is more readily absorbed than intact whey protein, giving the body quicker access to amino acids1 and reducing muscle damage.2 Several studies have shown that athletes experience improved recovery after intense exercise when they consume whey protein hydrolysate.3

However, whey protein hydrolysates are known for a bitter taste not found in traditional whey protein isolates or concentrates. This unpalatability is a common challenge for sports nutrition brands during product development. 

Arla Foods Ingredients’ new 100% whey protein hydrolysate Lacprodan® HYDRO.PowerPro overcomes this challenge. It is 50% less bitter than comparable products with a similar degree of hydrolysis (21-27%).4

Anne Louise Friis, Health & Performance Nutrition Manager at Arla Foods Ingredients, said: “The benefits of whey protein hydrolysate for post-exercise recovery make it ideal for sports nutrition applications. However, its unpleasant taste is a familiar challenge during product development. Lacprodan® HYDRO.PowerPro solves this problem, offering all the power of whey hydrolysates without the bitter taste. It paves the way for a new generation of protein products that act quickly but also taste great.” 

Lacprodan® HYDRO.PowerPro is ideal for powder shakes and ready-to-drink protein beverages. Sourced from grass-fed cows and made in Europe, it is fat-free, additive-free, non-GMO, Halal and Kosher. On-pack benefits include high-in-protein, no added sugar, great taste, low bitterness, easy-to-dissolve and low viscosity.

Arla Foods Ingredients will showcase Lacprodan® HYDRO.PowerPro at Booth #1565 of SupplySide West (17-18th October in Las Vegas). Concepts on show will include a 300ml shake packed with 20g of protein and a ready-to-drink protein water. 

Visitors will also be able to learn about a new 100% whey protein ingredient designed for clear protein beverages. It will offer a great mouthfeel without the taste of protein, creating flavor options previously not possible in clear drinks. 

1. Morifuji M, et al. J Agric food Chem. 2010, 58 (15): 8788-8797

2. Hansen M, et al. Int J Sport Nutr Exerc metab. 2014,25(2):97-109

3. Brown MA, et al. Appl Physiol Nutr metab. 2017:apnm-2017-0412

4. based on blinded sensory evaluations