Premiere at Tavola: desserts containing extra protein, developed for people following a protein-rich lifestyle


Premiere at Tavola: desserts containing extra protein, developed for people following a protein-rich lifestyle


At the Tavola gastronomic trade fair, from 17-19 March, Maisonie will launch four flavours of dessert with extra protein. In nutritional terms, two are sources of protein and two are rich in protein, Nathalie Van der Straeten tells us. She also reveals which plant proteins have been added.


A small team at Maisonie develops fully custom-designed deserts for the consumer, from the packaging to creating the most original flavours. The company supplies retailers, the food service and the retail trade. Having seen that the market is dominated by bars and yoghurts with added protein, the company decided to broaden the market by introducing similar desserts. “The company targets consumers who are following a protein-rich lifestyle, such as the elderly and athletes", says Nathalie Van Der Straeten, manager of this SME. “We have developed four flavours: banana mousse and brownie, strawberry mousse, caramel mousse and chocolate mousse".



Rich and a source of protein

The first two are protein-rich and the other two are a source of protein. Protein-rich means that more than 20% of the dessert's energy value is from protein. For a protein-source dessert, the threshold is at least 12%. To the basic ingredients are added rice protein and the incredible faba. “For that reason, the desserts fit into a protein-rich diet", the manager tells us.



Care institutions and gyms

Van der Straeten expects to see the desserts, which come in cups, in care institutions and gyms to begin with. The desserts will also be found among the pastries and cakes at retail outlets. “Our desserts are tasty snack with coffee, or after brunch or dinner. We aim to make them accessible to anyone who needs protein-rich food". Maisonie is all about creating delicious desserts and discovering new flavours, concludes Van Der Straeten.




Related news


‘The average Belgian is still Burgundian at heart. If producers of prepared meals use additives, it is because they - like the other ingredients - have a purpose. It is a fallacy that all sorts of things are added to meals just for no good reason,’ explains industry federation director Anneleen Vandewynckel.


How can microorganisms be used to manufacture alternative (milk) proteins? This can be achieved in two ways, explained Julia Keppler of Wageningen University & Research at the spring congress of the Society for the Advancement of Dairy Science.


Food companies use additives in their products for specific functions, says FEVIA, the federation of the Belgian food industry. “Statements against 'ultra-processed' foods are often scientifically unfounded."


Naturally occurring magnesium chloride (MgCl2) is a healthy, innovative alternative to sodium chloride (NaCl), commonly known as salt. Nedmag introduced this product to the market in February. Application Technologist, Jetze Wijnia discusses the benefits. “The ingredient, or additive, is not only natural but can also reduce the amount of sodium in...

This website uses cookies to provide you with a better experience while visiting this site.