Dive Brief:
- California-based Nura has launched several new ingredient products, including Yestein Yeast Protein, Postbiotics EF-2001 and beLP1 and its sweetener Madblend Stevia Extract Blend.
- The company is focusing its new products to address the latest consumer trends of healthier, eco-friendly ingredients and will allow more CPGs to create products in alignment with these ideas, said Caydie Carrizosa, marketing manager at Nura in a press release.
- The company’s product expansion comes on the heels of a research & development initiative expansion, which involved application-specific ingredient recommendations, including guidance throughout the process of ideation to manufacturing. The company also has plans to open a new R&D innovation center.
Dive Insight:
Nura’s Yeast Protein product is a vegan alternative to traditional protein sources. The protein product comes in a powder form in both savory and neutral offerings. It also has a complete amino acid profile.
The company’s new postbiotics product known as Postbiotics EF-2001 is designed to support the gut microbiome and its new Stevia Extract blend, Madblend. is a natural sweetener solution described as low calorie, and is meant to improve taste and stability in food products.
The protein ingredients market is projected to grow to $86 billion by 2028. As more consumers are flocking to the macronutrient, they are also paying closer attention to the source of the ingredient itself.
In addition to nutrition, proteins are widely used for their functional properties. These include texturing, emulsifying, solubility, stabilizing and binding. These properties have allowed food manufacturers to lower their raw material costs as they act as substitutes for food additives.
The company’s new sweetener solution, Madblend, offers a low calorie alternative to sugar.
Across the globe, most consumers (55%) are concerned about their sugar intake, according to a report from HealthFocus International, and sugar reduction is the number one dietary trend globally. As a result, many companies have been turning to stevia and monkfruit products to deliver on the sweet taste sugar conventionally gives to food.
Nura’s new product has a sucrose-like taste, the company said. The is produced through Fluid Bed Technology — a process that turns dry powders into soluble, ready-to-use products, to ensure uniform, rapid drying and even distribution of high-intensity sweetness.
