Dairy & Plant-Based Proteins

Dairy and plant-based proteins are two popular sources of protein in human nutrition, and CARBOCRAFT supplies both.

DAIRY vs PLANT BASED

Dairy proteins offer a complete amino acid profile, superior digestibility, and certain essential nutrients. On the other hand, plant-based proteins have lower allergenic potential, are generally more environmentally sustainable, and offer a wider range of options for specific dietary preferences and restrictions. CARBOCRAFT supplies the best of both worlds, combining the respective advantages of both sources, giving you…the customer…the most suitable protein solution for your specific need.

Protein Content:

Both dairy and plant-based proteins contain high-quality proteins necessary for the body. Dairy protein, particularly whey and casein, is known for its complete amino acid profile and high biological value. Plant-based proteins can also be rich in protein, but some individual plant sources may have limited or imbalanced amino acid profiles. However, by combining different plant protein sources, such as legumes and grains, a more complete amino acid profile can be achieved.

Digestibility:

The digestibility of proteins is an important factor in their utilization by the body. Whey protein, found in dairy, is highly digestible and rapidly absorbed, providing a quick and efficient source of amino acids. Plant-based proteins, on the other hand, can have varying digestibility rates. Some plant proteins, like soy and pea protein, have comparable digestibility to dairy proteins, while others may be lower. Processing techniques, such as heat treatment or enzymatic modification, can enhance the digestibility of certain plant-based proteins.

Allergenic potential:

Dairy proteins, particularly cow’s milk proteins, can be allergenic for some individuals, causing adverse reactions like lactose intolerance or milk protein allergy. Plant-based proteins, including soy, pea, and hemp, are generally considered hypoallergenic and can be suitable alternatives for those with dairy allergies or sensitivities.

Environmental impact:

Dairy production is associated with various environmental concerns, including greenhouse gas emissions, land and water usage, and deforestation. Plant-based proteins often have a lower environmental impact, as they require fewer resources, produce fewer emissions, and can be more sustainable depending on the sourcing and production methods.

Nutritional profile:

Dairy proteins provide essential nutrients like calcium, vitamin D, and vitamin B12, which are important for bone health, immune function, and nervous system health. Most plant-based proteins, excluding some fortified options, do not naturally contain these nutrients. However, plant-based proteins often offer other nutritional advantages, like higher fiber content and a broader range of vitamins, minerals, antioxidants, and phytochemicals present in various plant sources.

Dietary restrictions and preferences:

Plant-based protein sources cater to a wider range of dietary restrictions and preferences, including vegetarian, vegan, and lactose-free diets. They can also be free of cholesterol and saturated fat, which are commonly associated with dairy proteins.

Dairy Proteins by CARBOCRAFT

Through a close collaboration with leading international producers, we supply a diverse range of whey protein concentrates (WPC), whey protein isolates (WPI), milk protein concentrates (MPC), milk protein isolates (MPI), demineralized whey powder, roller-dried milk powder, cream powder, yoghurt powder, acid and rennet casein and various types of caseinates. Through these highly functional natural ingredients, we supply solutions to almost every fathomable application in the food and beverage industry.

In the cheese arena and particularly analogue or imitation cheese, protein supplementation with natural milk proteins leads to better fat utilization and thus a higher yield. Our products can compensate for unreliable availability of raw materials as well as regional and seasonal fluctuations in milk quality.

Through constant proactive R&D work, our suppliers have created a wide range of products for stabilizing yoghurt. Our products bring about a firmer structure and prevent the release of whey, while increasing the proportion of solids and protein content of the milk, causing a more compact gel and fuller flavour to develop in the yoghurt.

When using our sodium caseinate in coffee creamers, our customers can optimize their product by maximizing the emulsifying properties of the creamer, and increasing the whitening efficacy at the same time, whilst also creating a more intense flavour with a well-rounded body.

In ice cream, our innovative products offer solutions to maximize creaminess and optimize the mouthfeel, whilst simultaneously reducing the melting time. Our products also add enormous value to protein-enriched, fat-reduced ice cream products, by providing a creamy structure and velvety mouthfeel.

Our products are fondly regarded as “problem-solvers” for mayonnaise, salad creams and dressings, by increasing emulsion stability, heat stability and improving the viscosity and freeze-thaw resistance of the end-product. Our products are also commonly used to optimize formulations for egg-free and fat-reduced mayonnaises and dressings.

We supply “milk-based” solutions to the baking industry in the constant pursuit of “formulation cost optimization”, complete and partial egg replacement, and improvements in browning or gloss. Our products are used in muffins, wafers, pancakes, bread rolls and a whole assortment of other baked goods.

In chocolate and confectionary applications, we supply a roller-dried whole milk powder to round off the flavour of the chocolate and enhance its gloss. The high proportion of free fats in the chocolate, results in better flow properties in the production process and good melt of the finished chocolate product.

We supply our functional milk ingredients to cream liqueur producers, to optimize the emulsification and stabilization of the liqueur, and to impart the creamiest of mouthfeels. Typically, our customers use an extruded or roller-dried sodium caseinate for this application, and our products never fail to deliver!

Here is a brief overview of other applications and industries we serve, and HOW our products add value:

*Application:*	*CARBOCRAFT products:*	*Technological advantages:*
Baby food	Extruded calcium caseinate Extruded potassium caseinate Demineralized whey powder Lactose Whey protein concentrate (WPC)	· Protein supplement, source of calcium and potassium ·High nutrient and lactose content, to aid in product standardization ·Good solubility, suitable for wet mixes, heat stable
Cheese Analogue / imitation cheese	Extruded sodium caseinate Extruded calcium caseinate Rennet casein Milk protein concentrate	·Increased yield and enhanced texture ·Improved emulsifying effect ·Optimized stretch, good cheese “gratability”, homogenous melt, favourable browning, cost reduction
Coffee Creamer	Extruded sodium caseinate	·Improved emulsifying effect ·Higher whitening efficacy ·Fuller and more intense flavour
Cream Cheese	Milk protein concentrate (MPC) Whey protein concentrate (WPC)	·Increased yield and enhanced texture ·Improved emulsifying effect
Ice cream, high-protein ice cream	Stabilizing compounds	·Partial or complete replacement of skimmed milk powder to reduce costs ·Enhanced mouthfeel with more creaminess and better melt ·Overrun up to 120% ·Prevention of syneresis in the ice cream mix ·Protein enrichment up to 12% ·Neutral dairy taste and smooth ice cream texture, with low pre-mix viscosity
UHT, pasteurized milk and whey drinks	Stabilizing compounds Milk protein concentrate (MPC) Whey protein concentrate (WPC)	·Protein supplement and improved mouthfeel ·Viscosity adjustment and increased stability during heat treatment ·Improved storage stability and prevention of syneresis
Vegetable fat whipping cream	Extruded sodium caseinate	·Improved stabilization and emulsification
Yoghurt	Stabilizing range of compounds	·Improved mouthfeel for high protein yoghurts ·Texture improvement for premium high protein/ Greek-style yoghurts ·Improved storage stability, prevention of syneresis and viscosity adjustment ·Glossy surface, enhanced mouthfeel, clean labelling, as well as protein enrichment

Unleash Your Potential:

HARNESSING THE POWER OF PROTEIN IN SPORTS NUTRITION

In the world of sports nutrition, nothing fuels performance and recovery quite like protein! And when it comes to maximizing gains and pushing your limits, CARBOCRAFT supplies the three protein powerhouses that stand out (amongst other protein products), for use in protein shakes and/or protein bars:

whey protein concentrate (WPC)

Packed with a powerful blend of essential amino acids, it’s the go-to-choice for many athletes. With a high protein content and a moderate amount of carbohydrates and fats, our WPC provides a well-rounded nutritional profile that supports muscle growth, repair, and recovery.

Protein Content: Our WPC typically contains 70-80% protein, with the remaining percentage consisting of carbohydrates (including lactose) and fats.
Amino Acid Profile: WPC is a rich source of essential and branched-chain amino acids (BCAAs), including leucine, isoleucine, and valine, which play a crucial role in muscle protein synthesis and recovery.
Moderate Digestion Rate: WPC is more slowly digested compared to whey protein isolate, making it suitable for sustained release of amino acids, aiding in muscle recovery and reducing muscle protein breakdown post-exercise.
Immune-Boosting Properties: WPC contains bioactive compounds like lactoferrin, immunoglobulins, and growth factors, which have been associated with potential immune-enhancing benefits.
Available in “regular” or “instantized” (easy-soluble)

Special type available for “bar-softening” in protein bars

Whey protein isolate (WPI)

Whey protein isolate takes protein purity to the next level! Through advanced processing and purification techniques, CARBOCRAFT’s WPI undergoes the most rigorous filtration to remove most of the lactose, fat, and carbohydrates, resulting in a protein powder with an ultra-high protein concentration. This purity ensures fast absorption, making it fantastic for immediate post-workout nutrition.

Protein Content: WPI is produced by further processing WPC to remove most of the lactose, fat, and carbohydrates, resulting in a protein content of 90% or higher.
Rapid Digestion and Absorption: WPI is rapidly digested and absorbed by the body, leading to a quick increase in plasma amino acid levels and promoting immediate muscle protein synthesis.
High Biological Value: With an excellent amino acid profile and high biological value, WPI provides all essential amino acids in optimal proportions, facilitating superior muscle recovery and growth.
Low Lactose Content: The removal of most of the lactose during processing makes WPI suitable for individuals who are lactose intolerant or have difficulty digesting lactose.
Minimal Fat and Carbohydrates: WPI is virtually fat-free and contains negligible amounts of carbohydrates, making it a preferred choice for those aiming for lean muscle gain and maintaining a low carbohydrate intake.

Milk protein concentrate (MPC)

CARBOCRAFT’s milk protein concentrate offers an exceptional combination of whey and casein proteins! Combined, they provide both rapid and sustained amino acid release, making our MPC an ideal choice for athletes looking for a prolonged protein supply to enhance muscle synthesis and reduce muscle breakdown.

Blend of Proteins: MPC contains a combination of whey and casein proteins, 90% or higher.
MPC offers a complete amino acid profile, providing all nine essential amino acids required for muscle protein synthesis, repair, and recovery.
MPC contains a favourable ratio of leucine, an essential branched-chain amino acid, which is particularly important in promoting muscle protein synthesis.
The presence of both whey and casein proteins in MPC creates a unique blend, offering an extended “time-release” effect. This allows sustained elevation of amino acid levels, further promoting muscle protein synthesis.
The slow digestion rate of casein in MPC contributes to a prolonged delivery of amino acids, reducing muscle protein breakdown and helping to maintain a positive protein balance.
The combination of both whey and casein proteins in MPC has been shown to enhance satiety and create a feeling of fullness, which can aid in weight management by reducing overeating and snacking.
Milk proteins in MPC contribute to calcium intake, which is essential for optimal bone health, especially in physically active individuals susceptible to higher bone mineral demands.
Adequate calcium intake supports proper muscle function, nerve transmission, and energy production, aiding in exercise recovery.
Milk proteins in MPC are known to contain bioactive peptides with antioxidant and immunomodulatory properties. These peptides may support overall health and enhance immune function, potentially reducing exercise-induced inflammation and oxidative stress.
The concentration process used to produce MPC reduces the lactose content, making it suitable for individuals with lactose intolerance or sensitivity. Compared to some other protein sources, MPC is generally well-tolerated, minimizing potential gastrointestinal discomfort in athletes.
The new era of Plant-Based Proteins by CARBOCRAFT:
In addition to our dairy proteins, we offer you a compelling alternative, through a successful partnership with a leading producer in Europe!

The new era of plant origin proteins!

Chickpea Protein (Cicer arietinum)

Chickpea, natural rich source of protein, produced to the highest quality standards, suitable for use in “dairy alternative” products, baked goods, and snacks.

Our Chickpea protein has a protein content of 45%, is low in saturated fat, and high in natural dietary fibre. It is an excellent source of potassium and magnesium and has a good amino acid profile, making it a valuable ingredient for nutritional fortification.
Chickpea protein also has compelling functional properties as a naturally capable emulsifier and “texturizer” leading to an improved texture and creamy mouthfeel, in various applications.
Our Chickpea protein is neutral in taste, odourless, with a pale tan colour, and can easily be incorporated into a multitude of formulations, regardless of whether sweet or savoury
Our Chickpea protein is a 100% natural product, GMO-free, Kosher, Halal, etc.

Red Lentil Protein (Lens esculenta)

Derived from red lentils, this protein powder is gaining popularity in the food industry due to its favourable nutritional profile and functional properties.

High in dietary fibre, low in saturated fats, with a good source of iron and potassium, our red lentil protein typically contains around 55-60% protein by weight. This makes it a concentrated protein source suitable for fortifying various food products.
Our red lentil protein provides a balanced profile of essential amino acids, including lysine, isoleucine, valine, and phenylalanine. While it may be slightly lower in certain essential amino acids compared to animal-based proteins, it can still contribute significantly to dietary protein needs.
Red lentil protein exhibits good emulsifying and foaming properties, allowing its use in products requiring emulsification, stabilization, or aeration, such as plant-based creams, dressings, and mousse-like desserts.
Red lentil protein can absorb and retain significant amounts of water and oil, enhancing moisture retention, and overall product stability. With its good binding properties, red lentil protein can act as a binder in food systems, helping to improve texture, reduce crumbling, and increase cohesiveness in products like plant-based burgers or meat analogues.
Red lentil protein is naturally free of common allergens such as gluten, soy, and dairy. This makes it a suitable option for consumers with specific food allergies or intolerances.
Red lentil protein has a mild, neutral taste profile, which makes it versatile for various food applications. It allows for easy flavour customization and incorporation into a wide range of recipes without significantly affecting the overall taste.
Lentils, including red lentils, have a low carbon footprint, require minimal water usage, and promote soil health, making them an environmentally sustainable protein source.
With the growing interest in plant-based diets and the demand for plant-based protein alternatives, incorporating our red lentil protein into your food product will position you favourably to take advantage of this rising market trend and growing consumer preference.
Red lentil protein powder readily disperses and dissolves in liquid solutions, simplifying its incorporation into various food systems, including beverages, bakery products, snacks, and more.
Our red lentil protein powder is 100% natural, GMO-free, Kosher, Halal, clean-label, etc.

Fava Bean Protein (Vicia faba)

Derived from the seeds of the fava bean, this third plant-based protein powder that we supply is gaining increased attention in the international food arena due to its attractive nutritional profile and the long list of technological advantages for savvy food producers.

High in dietary fibre, low in saturated fats, and an excellent source of magnesium and potassium, our fava bean powder is rich in protein with a protein content of 55-60%.
Fava bean protein provides a well-balanced profile of essential amino acids but is particularly notable for its relatively higher leucine content compared to other plant-based proteins, contributing to muscle protein synthesis and recovery.
Fava beans are also a good source of dietary fibre, which can contribute to improved digestive health and help meet daily fibre requirements in food formulations.
Fava beans are naturally gluten-free and have a lower allergenic potential compared to some other legume proteins, such as soy and pea. This characteristic makes fava bean protein suitable for individuals with specific dietary preferences or allergen sensitivities.
Almost neutral in taste with a mild pulse flavour, odourless, with an off-white colour, our fava bean protein can easily be introduced into a myriad of different food applications.
Fava bean protein exhibits good solubility at different pH levels, allowing for easy integration into various food matrices, including beverages, bakery goods, vegan products and meat analogues, and dairy alternatives.
Fava bean protein possesses excellent emulsifying and foaming properties, improving product texture, stability, and mouthfeel. These highly functional properties enable the production of emulsions, dressings, whipped toppings, and other aerated food products without the need for additional emulsifiers or stabilizers.
Fava bean protein can form gels, a feature which is particularly advantageous for vegan and meat analogue products, as it can contribute to a meat-like texture and bite.