In a special episode of the PricePlow Podcast that includes a tasting panel, we welcome Sebastian Poulsen, Application Scientist at Arla Foods Ingredients, to explore the future of ready-to-drink protein beverages. Alongside returning guest Preston Losee, Sebastian guides us through an extensive sampling of innovative protein drink concepts powered by beta-lactoglobulin (BLG), demonstrating how this powerful protein fraction is revolutionizing the RTD landscape through superior taste, texture, and functionality.
Sebastian Poulsen and Preston Losee of Arla Foods Ingredients join PricePlow for a live tasting of innovative BLG-100 protein beverages in Episode #161, exploring groundbreaking applications from sparkling protein drinks to medical nutrition solutions. The team samples revolutionary formulations demonstrating BLG’s superior taste, clarity, and unprecedented protein concentrations.
Building upon our previous discussions about Arla’s protein innovations in Episode #108 and Episode #145, this conversation focuses on the practical applications of BLG in beverages, from clear protein waters to carbonated drinks and medical nutrition solutions. Sebastian explains the critical role of protein chemistry and pH control in formulation, while sharing insights from his extensive experience in Arla’s application center.
Through live taste-testing, we experience firsthand how BLG enables unprecedented protein concentrations while maintaining exceptional clarity and mouthfeel – including an impressive 21-gram protein shot that delivers over 3 grams of leucine in just 3 fluid ounces. We also come up with an idea for an energy drink that includes 10 grams of protein!
The sampling session reveals remarkable versatility across various applications – from sparkling protein sodas to nutrition-packed medical beverages – each demonstrating why BLG represents the next generation of protein innovation. For brands looking to differentiate in the crowded RTD market, these formulations showcase how Arla Foods Ingredients continues pushing boundaries in protein beverage development, offering solutions that combine excellent taste with meaningful nutritional benefits for diverse consumer needs.
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https://blog.priceplow.com/podcast/rtd-protein-innovation-arla-foods-ingredients-161
Video: Protein RTD Science and Innovation with Sebastian Poulsen
Podcast: Play in new window | Download (Duration: 56:46 — 50.8MB)
Detailed Show Notes: The Arla Foods Ingredients RTD Tasting
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0:00 – Introducing Sebastian Poulsen & Arla Foods Ingredients
Sebastian Poulsen, an Application Scientist at Arla Foods Ingredients, brings two years of experience in beverage development and an intriguing background in medicinal chemistry. He explains how his pharmaceutical expertise translates surprisingly well to food science, noting that the food industry has become increasingly “pharma-like” over the past decade – a shift that has elevated research capabilities and quality standards. Sebastian’s role focuses on supporting beverage applications across the Americas, working with both ready-to-drink and ready-to-mix formulations.
The conversation begins with a focus on beta-lactoglobulin (BLG), which Sebastian describes as a singular protein isolated from the whey stream. This specialized ingredient, first launched in 2021-2022, carries unique benefits both nutritionally and in application versatility. The team has brought several sample beverages showcasing BLG’s capabilities, setting up an extensive tasting panel to demonstrate its range of applications.
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2:45 – The Chemistry Behind Clear Proteins
Mike frames the historical context, referencing how clear protein drinks like Isopure were once revolutionary but fell behind as mixable protein powders improved. Sebastian emphasizes that success in clear protein beverages starts with selecting the right raw material – noting that while many manufacturers provide proteins, Arla Foods Ingredients stands out through 40 years of focus on quality, consistency, and innovation.
A critical insight Sebastian shares is that many formulators make the same fundamental mistake: not understanding protein chemistry deeply enough. Success requires comprehensive knowledge of protein chemistry, formulation principles, and processing techniques. The most common error he observes is improper pH control – a crucial factor that can mean the difference between a cloudy, unstable product and a clear, stable beverage.
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9:00 – High Acid vs. Low Acid Applications
The discussion turns to the strategic choice between high-acid and low-acid formulations, with Sebastian explaining how this decision often stems from consumer sensory expectations. He notes that if consumers expect a soda-like experience, they’re anticipating higher acidity, while products meant to mimic flavored water typically require neutral pH. This understanding helps guide ingredient selection between BLG (currently optimized for high-acid applications) and other protein options like Iso.Water for neutral pH formulations.
For brands considering entering the space, Sebastian recommends first deciding between a milky or clear appearance, then determining the desired acid profile based on flavor goals. While BLG currently excels in high-acid applications, developments are ongoing to expand its capabilities into neutral pH formulations. This systematic approach to product development helps ensure that the final beverage meets both technical requirements and consumer expectations.
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13:15 – The Many Applications of BLG
Mike delves deeper into BLG’s potential, exploring scenarios where maximal protein concentration is desired. Sebastian explains that BLG uniquely enables protein concentrations up to 23% by mass – a level unattainable with standard whey protein isolates or hydrolysates. This high concentration capability makes BLG particularly valuable for multiple demographics: elderly individuals who struggle with food volume, athletes seeking concentrated protein sources, and medical patients with limited intake capacity.
The conversation turns to the practical implications, with Sebastian revealing that their sample shots contain 21 grams of protein in just 100ml (approximately 3 ounces). This remarkable protein density showcases BLG’s potential to revolutionize how we think about protein delivery, especially for populations where traditional protein shake volumes might be prohibitive.
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17:00 – Real-World Testing: The First Taste Test
The group begins their tasting session comparing two critical samples – a standard clear acidified whey protein isolate versus BLG-100. While visually similar, the taste difference proves remarkable. Mike notes a “fruity cereal” aroma in the first sample, but the BLG version delivers a notably smoother, more refreshing experience. Ben emphasizes the dramatic reduction in astringency with BLG, leading to what he describes as a “crisper, more enjoyable experience.”
Preston contextualizes these differences, explaining that Sample #1 represents the current market standard for clear proteins, while Sample #2 demonstrates BLG’s superior taste profile and mouthfeel. Importantly, both samples contain identical protein content and flavoring systems – the only difference is the protein source itself, highlighting BLG’s inherent sensory advantages.
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21:45 – Exploring Protein Chemistry and Stability
Sebastian dives into the technical aspects of why BLG performs differently, explaining how pH levels affect both stability and taste perception. The ability to operate at slightly higher pH levels with BLG contributes to reduced astringency without compromising clarity or stability – something impossible with traditional whey protein isolates. This unique property opens up new possibilities for flavor development and application versatility.
The discussion extends to shelf stability and microbiological considerations, with Sebastian noting that while the protein itself remains stable once opened, standard food safety practices should be followed. The team also explores the possibility of larger format packaging, with Sebastian confirming that proper refrigeration and preservative systems could make bulk packaging viable, potentially opening new market opportunities.
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25:00 – Special Applications: Medical Nutrition & Hydration
Sebastian introduces their high-energy drink sample, specifically designed for medical nutrition applications. This formulation combines high protein content with substantial carbohydrates, targeting patients who struggle with food intake or require concentrated nutrition. While developed primarily for medical applications, the team discusses how this format could benefit endurance athletes seeking both protein and carbohydrate replenishment.
Ben notes the product’s delicious taste profile, immediately recognizing its potential for post-workout recovery. Preston adds that while mainstream consumers might hesitate at higher carbohydrate content, there’s significant potential in both medical nutrition and endurance sports markets. The discussion highlights how BLG’s versatility enables formulations that can cross between clinical nutrition and sports performance applications.
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31:00 – Innovation in Carbonated Protein Beverages?!
The conversation shifts to one of the most exciting applications – a carbonated protein beverage containing 4% protein (approximately 13.5 grams per 12-ounce can). This sparkling protein drink represents a significant innovation, with Sebastian revealing they’ve successfully tested formulations containing up to 10% protein while maintaining carbonation. The team discusses how this format could revolutionize the energy drink market by adding meaningful protein content to a familiar beverage format.
Mike and Ben explore potential market applications, suggesting that a carbonated protein energy drink could perfectly fill the gap between traditional energy drinks and protein supplements. The group notes how the mouthfeel, while initially different from standard sodas, quickly becomes familiar and enjoyable. Sebastian shares that this particular formulation uses sucralose and acesulfame potassium as sweeteners, maintaining a clean taste profile.
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37:15 – Medical Nutrition Applications & Fat Integration
The team examines a unique medical nutrition concept combining BLG with MCT oils (medium-chain triglycerides). Sebastian explains how this formulation demonstrates BLG’s compatibility with fat sources while maintaining clarity and stability – a significant technical achievement. The addition of coconut-derived MCTs allows for a richer mouthfeel without compromising the product’s clarity or stability.
The discussion delves into the technical aspects of incorporating fats into protein beverages, with Sebastian explaining the importance of proper homogenization and stabilization systems. This formulation showcases BLG’s versatility across different viscosity profiles, from water-like clarity to more indulgent, shake-like experiences. The team notes how this could open new possibilities for meal replacement and medical nutrition products that combine high protein content with beneficial fats.
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42:00 – Equipment and Processing Capabilities
Sebastian provides insights into Arla Foods Ingredients’ application center capabilities, describing an impressive array of equipment that mirrors full-scale production facilities. The center features multiple mixer types with various head sizes, vacuum mixing capabilities, and different UHT processing lines that can handle both plate and tubular heat treatment. This comprehensive setup enables them to accurately replicate commercial production conditions while testing new formulations.
The discussion highlights how the application center can support brands through every stage of development, from initial concept to scale-up. With both direct and indirect UHT capabilities, retort processing for shelf stability, and specialized homogenization equipment, the facility can help brands optimize their formulations before committing to full-scale production. Sebastian emphasizes that this extensive infrastructure allows them to troubleshoot potential manufacturing challenges before they arise in commercial production.
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46:30 – Coffee Applications and pH Challenges
The conversation turns to coffee applications, with Mike inquiring about BLG’s potential use in coffee-based beverages. Sebastian explains that coffee presents unique challenges due to its naturally low pH, making it better suited for neutral pH proteins like their ISO.WaterShake ingredient rather than BLG in its current form. However, he shares exciting results from their experiments with cold brew applications using ISO.WaterShake, describing successful formulations that maintain coffee’s authentic taste while incorporating significant protein content.
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49:00 – Brand Opportunities and Market Potential
The discussion shifts to exploring potential brand partnerships and market opportunities, with Preston asking the PricePlow team to speculate on ideal brand matches for these innovative formulations. The group discusses various possibilities, particularly focusing on the sparkling protein beverage’s potential to disrupt the energy drink market. Mike suggests companies like NutraBolt (with their C4 Energy line) might be well-positioned to leverage this technology, while Ben emphasizes the broad market potential for the clearer, crisper protein formulations.
The team explores how different market segments might approach these innovations, from mainstream beverage companies to specialized sports nutrition brands. A key insight emerges: with no direct competition in the sparkling protein category, the right brand with proper distribution channels could potentially dominate this emerging market segment. The discussion also touches on manufacturing considerations, noting how cold-fill capabilities at facilities like MacroCap Labs make these formulations more accessible to smaller brands.
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53:00 – Accessibility and Manufacturing Considerations
Ben highlights an important manufacturing advantage: since some of these formulations can be produced using cold-fill processes, facilities like MacroCap Labs that don’t have hot-fill capabilities can still manufacture these products. This opens up opportunities for smaller brands to enter the RTD protein market without requiring specialized aseptic manufacturing facilities. The accessibility of these manufacturing options could accelerate market adoption and innovation in the protein beverage space.
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53:29 – Future Innovation Possibilities with Ketones?
Mike raises an intriguing possibility about combining BLG with BHB (beta-hydroxybutyrate) ketones, sparking a discussion about potential ketogenic applications. Sebastian expresses interest in exploring this combination, though acknowledging the need to consider how protein intake affects ketone levels. The conversation demonstrates Arla Foods Ingredients’ openness to continued innovation and willingness to explore new functional beverage combinations.
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54:55 – Final Insights and Market Opportunities
The episode concludes with a discussion of market opportunities, particularly emphasizing the revolutionary nature of the clear, crisp protein beverages. Ben notes that these formulations represent a significant leap forward in the clear protein RTD category, setting a new standard for taste and texture. Preston reinforces that this progress stems from Arla Foods Ingredients’ commitment to continuous innovation, explaining that success only drives them to pursue further improvements rather than becoming complacent.
The team emphasizes the particular potential of the sparkling protein beverage format, with Ben expressing strong optimism about its market prospects. They also highlight opportunities in the endurance sports market for the carbohydrate-enhanced formulations, noting growing acceptance of carbohydrates in sports nutrition products.
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Thank you to Preston and Sebastian for joining us, and thanks to Sebastian for bottling all of these tasty drinks!
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