OPTIMUM NUTRITION
WHEY FLAVOURS
WIDER APPLICATION
Through these advances, supplement
manufacturers have also been able
to innovate with other protein-based
supplements. For example, Donato
elaborates that product categories such
as diet proteins are also getting a flavour-
based makeover.
“Within USN these innovations include
great-tasting low-calorie whey protein options,
like our Diet Whey Isolean. It has a low sugar
content, which means you wouldn’t expect to
have flavours such as Wheytella and Pink Jelly
Bean. However, our research and development
team has worked hard to deliver a low- calorie
source of sweetness by combining natural
and artificial sweeteners, without any harmful
preservatives, dyes or allergens. This has
made these products the preferred indulgent
‘treat’ for the week among many health- and
physique-conscious individuals.”
Gareth elaborates further, explaining that
flavouring systems used in whey products
are no longer simple powder-based flavour
compounds. “Today, we have a selection of
powders, aromas, oils and micro-encapsulated
flavour systems that offer diversity and
uniqueness in their delivery and flavour.
Where oils and aromas are
spray-dried before use, there
needs to be a carrier compound to
ensure a universal blend across the full
batch. Flavours are highly concentrated,
and they make up a very small
component of the finished item with,
in many cases, the flavouring system
comprising just 2% of the total product.
This brings little in the way of added
calories, which means you end up with
a highly ‘purified’ supplement.”
In terms of the use of artificial
sweeteners, Gareth explains that
they are commonly used to give the
flavouring system some balance. “Again, these
are included in micro-doses. No brand that I
can think of in South Africa adds sugar to their
whey formulations to achieve a sweetness
level, especially since commercially-available,
safe sweeteners have between 200 to 600
times the sweetness of table sugar. As a
manufacturer, we would use micro-doses
to achieve a satisfactory taste profile, which
means we get to keep calorie levels in check.”
ONGOING FLAVOURS:
■ Banana
■ Cake Batter
■ Caramel Toffee Fudge
■ Chocolate Malt
■ Chocolate Mint
■ Chocolate Peanut
Butter
■ Cookies & Cream
■ Double Rich Chocolate
■ Extreme Chocolate
■ French Vanilla
■ Mocha Cappuccino
■ Rocky Road
■ Strawberry
■ Vanilla Ice Cream
LIMITED EDITION FLAVOURS
(American flavours)
■ Birthday Cake
■ Cake Donut
■ Caramel Frappe
■ Chocolate Coconut
■ Cinnamon Graham Cracker
■ Coffee
■ Key Lime Pie
■ Orange
■ Root Beer Float
■ Red Velvet Cake
■ Ginger Bread
■ Strawberry Banana
■ Tropical Punch
■ Salted Caramel
■ White Chocolate
■ Pumpkin Pie
■ Egg Nog
*not all flavours available
in South Africa
WHAT’S NEXT?
“GLOBAL STANDARDS
DICTATE WHAT A PRODUCT
NEEDS TO DELIVER IN
TERMS OF QUALITY AND
VALUE FOR MONEY TO
CONSUMERS.”
Donato Colangelo, Marketing Director at USN
With few massive scientific breakthroughs
on the horizon for the supplement
industry, Donato believes that this is where
supplement innovation will continue to
happen. “The science is established, and
global standards dictate what a product
needs to deliver in terms of quality and
value for money to consumers. Our
goal now is to continue innovating by
addressing the user experience without
compromising on the integrity and quality
of our products. In so doing, we aim to
remain the market leader, at the forefront
of setting the trend in areas such as whey
protein flavours,” he concludes.
Gareth agrees, stating that innovation in the
supplement industry will, for the foreseeable
future, hinge on the process of reworking what
is already available to offer something new.
“This may be a new delivery method, a new
flavour, or the inclusion of an ingredient or a
new combination that may offer a marginal
benefit, but the core of the product remains
the same.” However, he adds that there are a
few promising advancements on the horizon
that could change this view in the future. M.E
www.muscleevolution.co.za
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