Carbery launches heat-stable 100% Whey Protein at Health Ingredients Europe 2016.

Carbery launched a great tasting 100% whey protein for ready to drink beverages at this years this year’s HiE exhibition in Frankfurt. Responding to the continuing demand for convenient, nutritious and tasty beverages that support health throughout life, Optipep® RTD can deliver a 10% pure whey protein content in RTD teas, coffees, juices and dairy beverages.

Carbery’s latest innovation means that for the first time, customers can use a great tasting 100% whey protein ingredient that can withstand pasteurisation, UHT treatment and a shelf life of up to 12 months while also providing a meaningful quantity of premium protein in each serving. Whey is widely regarded as the ideal protein source due to its amino acid profile and bioavailability.

Like all Carbery’s other whey proteins, it is manufactured from grass-fed whey, a natural and sustainable protein source.

Carbery’s wins The Green Food & Beverage Award

Carbery has won the 2016 Green Food and Beverage Award as recognition for our outstanding achievements of exceeding Origin Green targets ahead of schedule, and our innovative approach to sustainability through initiatives such as Carbery Greener Dairy Farms and the farmer tree planting programme; Carbery Trees.

For the past 7 years the Green Awards has celebrated the commitment that Irish businesses make towards sustainability in Ireland and continues to be the number one platform where the leading organisations and thinkers gather to celebrates the Irish green community.

Carbery launches farmer tree project to address climate change locally


Carbery, in conjunction with SWS Forestry, has launched The Carbery Tree Project, whereby local farmers will be given 20 trees each for planting on their farms in an initiative to address climate change at a local level: offsetting carbon emissions, and increasing biodiversity. The project is the first scheme of its kind for the dairy industry in Ireland and involved all 1,314 suppliers across the four West Cork Co-ops. Over 26,000 trees were provided in biodegradable bags, during National Tree Week, that ran from the 6th-13th March.

Recovery from exercise – what’s going on with muscle refueling and repair?

Dairy protein has a valuable role in recovery. Replenishment of muscle fuel stores with carbohydrate and protein should be a priority after exercise. This ebook, produced by Food for Health Ireland (FHI) and the National Dairy Council summarises the current focuses within sports nutrition research including the role and application for dairy, hydrolysates and bioactive peptides in sport nutrition. Download the ebook here

Food for Health Ireland (FHI) unites world-class science & industry expertise to improve health through innovation in food. Its purpose is to identify novel ingredients coming from milk to develop functional food ingredients which will offer health benefits to consumers. Established in 2008, FHI is one of the biggest technology centres in Ireland, funded by Enterprise Ireland and five major dairy companies including Carbery.

Why great taste differentiates

Aine Hallihan, Head of Innovation, spoke to FoodIngredientsFirst about the creation of a new NPD tool which makes flavour development easier. Through “Taste for Performance,” a unique collaborative protein and flavor platform by Carbery and Synergy Flavours, formulators now have a new ability to develop high protein nutritional bars, beverages, and powders that “strike the perfect balance of taste and performance.” Great taste is a key differentiator between the success and failure of high protein foods.

To watch this video on the FoodIngredientsFirst website, click here

Carbery develops R&D tool for flavouring high protein products

Carbery Food Ingredients has created a new flavour map for a particular group of dairy protein hydrolysates in sports nutrition, providing R&D professionals with insights into the flavouring of high protein sports supplements.
The tool was developed with the latest Carbery commissioned research by North Carolina State University (NCSU), leading expert in the use of sensory analysis in combination with flavour chemistry. Its trained descriptive panels have extensive experience in dairy.
The map, based on the analysis of 22 commercially available whey protein hydrolysates, charts 8 different flavour profiles that fall under the categories of ‘umami’, ‘fermented’, ‘green’ and ‘milky’. This characterisation helps customers to optimise their choice of flavours with different types of whey protein.
Aine Hallihan, head of R&D at Carbery commented: “We created this tool to help our customers select the best flavours or proteins depending on their compatability. For example, when the protein base has creamy, milky notes, customers have a wider choice of flavours to choose from. This insight helps formulators to be more creative when developing sports nutrition products, providing consumers with greater variety and satisfaction.”
While protein hydrolysates are often found to be bitter, the recent study shed new light on the role of aromatic flavour compounds, concluding that key aromatics also play a role in defining the taste profile of protein hydrolysates. This insight was used to develop the R&D tool and is helping Carbery to better understand the inherent characteristics of different whey proteins and how best to apply flavour science to improve the taste of fortified products.
Carbery and its flavour company Synergy have been looking closely at how dairy proteins bind and interact with flavour compounds. For the first time the research has been extended to include a wider variety of protein sources. The insights from these studies will help create the next generation of flavours with better intensity, impact and stability for protein applications.
Carbery and Synergy are unveiling “Taste for Performance”, a unique collaborative protein and flavour platform, at Health Ingredients Europe 2014.

Carbery unveils “Taste for Performance”

Carbery & Synergy to showcase joint protein and flavour capabilities at HiE 2014
Stand J60, Health Ingredients Europe 2014, 2-4 December, Amsterdam

Carbery Food Ingredients and Synergy Flavours will unveil “Taste for Performance”, a unique collaborative protein and flavour platform, at this year’s Health Ingredients Europe show. The collective knowledge and capabilities of both companies in high protein applications provide formulators with an unrivalled ability to develop nutritional bars, beverages, and powders that strike the perfect balance of taste and performance. Brought to life through a series of specially flavoured prototypes including a unique ready to drink beverage, visitors will have an opportunity to experience the exceptional flavour and nutrition impact that this platform makes possible.
The latest collaborative research undertaken with North Carolina State University, into the sensory analysis of various protein sources, has provided Carbery and Synergy experts with a deeper understanding of how proteins bind and interact with flavour compounds. These insights enable the development of superior flavour profiles in protein-based formulations. Protein and flavour experts will be on hand to explain how the characteristics of different protein sources behave in application and how flavour science is applied to achieve the best possible taste.
Carbery’s leading range of hydrolysed whey protein isolates and concentrates, Optipep®, offers an exceptionally clean taste profile. The ability to overcome the problems of acute bitterness inherent in many other hydrolysed whey products, provides development teams with greater choice in flavouring high protein products with Optipep. As a superior quality protein, Optipep also provides a rich source of essential and branched chain amino acids and an optimised concentration of peptides. New research outcomes into the bioactivity of dairy peptides will be discussed, which provide innovation opportunities for infant, performance and clinical nutrition. Visitors are invited to meet with research scientists to discuss the importance of quantity, quality and timing of dietary protein intake in building and maintaining skeletal muscle mass and strength; optimising body composition and improving blood glucose management.

Weight management: paving the whey for a healthier lifestyle

Carbery’s Aine Hallihan examines new initiatives to highlight the role of diet and exercise as a way to achieve a normal weight and create healthier nations.

According to the World Health Organisation (WHO), obesity has been identified as a leading risk for global deaths, especially when taking into consideration the impact of associated diseases such as cardiovascular disease, type 2 diabetes and inflammatory diseases.
Continue reading this article >

Carbery and Synergy highlight joint taste and nutrition expertise

Carbery & Synergy, stand 8C47, Fi Europe, 19-21 November 2013, Frankfurt, Germany

At FiE 2013, leading whey protein provider, Carbery, and its flavours division, Synergy, will showcase their unique joint expertise in flavour solutions and nutritional performance. They will highlight their technical knowledge and innovation capabilities – vital for food, beverage and nutritional products manufacturers developing great tasting products with enhanced nutritional content. Visitors to the stand will also be able to learn more about latest market insights, product innovations in flavour and nutrition and technical advances.

Leading flavour manufacturer, Synergy, will be showcasing its recently launched Cheddar cheese flavour solutions at the exhibition. Built on its extensive dairy heritage and cutting-edge flavour technology, Synergy has developed the range of innovative solutions to help manufacturers meet growing demand for rich, authentic Mature Cheddar flavour profiles across savoury categories.

Exciting applications featuring Synergy’s cheese flavour solutions available to sample will include Cheddar cheese twist discs and mozzarella and basil-flavoured crisps. Visitors to the stand will also be able to try enticing spiced orange chocolate brownies, delicious butter biscuits indulgent toffee popcorn.

Specialising in the supply of scientifically validated advanced whey proteins and with unsurpassed application capabilities, Carbery will be presenting some of the latest research it has conducted into fast-growing market segments, including weight management and glycaemic health.

To complement this, a series of original nutritionally enhanced soups, shakes and iced teas have been created with Synergy’s knowledge in delivering authentic sweet and savoury tastes to protein-enriched foods. Dairy and vegetable proteins will be featured, including the advanced whey protein ranges of Optipep and Isolac.

Experts from both teams will be on hand at stand 8C47 to discuss the joint production and technical support Carbery and Synergy can provide manufacturers.