FrieslandCampina Ingredients targets clear protein drinks with new whey isolate

FrieslandCampina Ingredients will debut a pre-acidified whey protein isolate for clear beverages at Fi Europe 2026, alongside concepts targeting protein consumption in smaller portions, soft drinks and confectionery-style snacks.

• Nutri Whey Isolate Clear PA is designed for clear, still and sparkling protein beverages, with a light body, neutral taste and heat stability.
• The company’s showcase includes a low-sugar protein soda with prebiotic fiber, a 20g protein shot and a drinkable yogurt containing 6% protein.
• High-protein bar concepts and presentations on beverage development and children’s nutrition will also feature at its Frankfurt appearance.

The company will exhibit at stand 31G38 during the November 17–19 event in Frankfurt, Germany. Its expanded offering addresses demand for different ways to consume protein, with taste, texture and portion size shaping the concepts available to sample.

Nutri Whey Isolate Clear PA extends FrieslandCampina Ingredients’ clear protein portfolio into applications including functional hydration, energy and wellness drinks. According to the company, the ingredient combines clarity and a complete amino acid profile with a light body and neutral taste.

Its heat stability is intended to give formulators flexibility across still and sparkling applications, allowing protein to be incorporated into drinks with characteristics different from conventional creamy shakes.

Three new clear protein drink concepts will demonstrate those possibilities. Among them is Re-vibe, a low-sugar protein soda combining Nutri Whey Isolate Clear PA with galacto-oligosaccharide (GOS) prebiotic fiber.

The concept, which the company said has been shortlisted for the Fi Europe Health Innovation Award, is aimed at health-conscious consumers seeking alternatives to sugary drinks and alcohol in social settings. It brings protein and prebiotic fiber into a refreshment format rather than a traditional nutrition drink.

“Protein may have become part of everyday nutrition, but we’ve only scratched the surface of what’s possible with it. There is still huge potential to explore what happens when the right protein is combined with the right insights, science and formulation expertise,” said Floor van der Horst, Global Marketing Director for Performance and Active Nutrition at FrieslandCampina Ingredients.

“From creating new formats and experiences, to bringing protein into occasions where it hasn’t traditionally had a role, we believe that protein can be a driver of innovation – not just a nutritional checkbox. That’s where we see the next opportunities for our customers, and we’re looking forward to bringing some of these ideas to life with them at this year’s Fi Europe.”

Another part of the showcase focuses on delivering protein in compact formats, including products developed with GLP-1 users in mind.

FrieslandCampina Ingredients said its proprietary consumer research suggests the influence of GLP-1 medications is also extending into wider attitudes toward portion size and nutritional value. The company cited studies conducted among US and UK users in 2026.

Its Nutri Boost concept is a compact shot containing 20g of protein from fast- and sustained-digesting dairy proteins. Nutri Balance, a blueberry-vanilla drinkable yogurt, contains 6% protein.

Both concepts use Nutri Whey ProHeat, a microparticulated whey protein developed to address formulation challenges associated with heat treatment. The ingredient is designed to help manufacturers produce smooth, high-protein whey drinks.

The compact concepts demonstrate a different formulation requirement from the clear beverages: delivering substantial protein in a smaller serving while retaining a texture consumers will accept.

FrieslandCampina Ingredients will also present bar concepts intended to combine higher protein content with familiar confectionery characteristics. The company cited 2025 research from FMCG Gurus suggesting one in two consumers were replacing confectionery with high-protein or low-sugar alternatives.

Its Melo Bar is a marshmallow-inspired concept with a fluffy core containing 35% protein. A separate Sticky Caramel Protein Bar contains 20% protein in its caramel layer.

The concepts use Nutri Whey ProHeat and Excellion Textpro to demonstrate different textures and applications. The stated protein percentages relate to the core and caramel layer respectively, rather than necessarily describing the composition of each complete bar.

Alongside the stand demonstrations, FrieslandCampina Ingredients will contribute two presentations covering beverage formulation and children’s nutrition.

Stella Effraimidou, Technical Sales Specialist, and Evelien Bikker, Innovation Marketing Manager, will present Crafting Next-Gen Protein RTDs: How Consumer Trends Are Reshaping Protein Beverage Development on November 17, from 15:00-15:25.

Their session will examine how formulation is changing in response to consumer expectations for protein beverages.

Carolina Donoso, Marketing Manager for Early Life Nutrition, will present Children Keep Growing. Should Their Nutrition Solutions Evolve Too? on November 18, from 11:30-11:55, examining how children’s changing nutritional needs inform product development opportunities.

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