Improving protein in plant-based dairy beverages
Case study: Adding vegan protein to plant-based dairy
How can makers of sports beverages enhance protein in their plant-based, vegan-friendly products? Read the case study below to see how Ingredion helped one of our sports beverage customers. If you’re facing your own nutrition, health and wellness-related challenge, contact our experts to discuss which of our solutions could enhance appeal and create value for your brand.
Customer has a brand of powdered milk protein beverages already well positioned in the Mexican market; however, they came to us to support in their strategy to launch a vegan blend, as many of the consumers are intolerant to lactose and associate milk proteins with digestibility issues.
Launch a vegan protein with a 1.0 PDCAAS profile while still delivering a great taste and competitive price.
Solutions and approach
The customer tried our VITESSENCE® Pulse 1853 pea protein isolate and quinoa flour to provide a unique source of amino acids alongside other complementary sources of protein.
Today the beverage is one of the best protein options in the Mexican market with a convenient price, robust nutritional profile and excellent flavour and creaminess.
More Ingredion solutions in action
See how we’ve helped our customers solve their toughest nutrition, health and wellness challenges. Read the additional case studies below, and then visit our nutrition, health and wellness hub to learn more.
Bakery customer case study
See how Ingredion added more nutrients for a line of gluten-free, low-carb bread products.
Find the right nutrition, health and wellness ingredients
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