Containing 60% protein, the slightly sweetened pancake formula is based on a blend of whey protein, lactoproteins and oatmeal.
The porridge variant contains 30% protein, and is made from gluten-free oat-flakes, lactoprotein and apple powder seasoned with cinnamon.
The whey protein is particularly beneficial, because it is rich in the branched-chain amino acids leucine, lsoleucine and valine, SternLife said.
‘Demand is steadily growing’
“These new breakfast products serve a sector for which demand is steadily growing, and will allow our clients to place their brand on the breakfast table,” said SternLife sales director Marc van Essen.
Also available is a new protein bread baking mix that caters to consumers who prefer a traditional continental breakfast range, but would like it enriched with protein.
The baking mix consists of linseed flour, rice and pea protein, sunflower seeds and psyllium (plantago).
Psyllium seeds come from a plant known for its medicinal properties, and it traditionally has been used mostly for its positive effect on the intestines.
Helps maintain a balanced diet
The protein baking mix helps maintain a balanced diet and appeals to a wide target audience –including people who want to follow a low-carb regime, SternLife suggested.
The protein bread contains little carbohydrate and is also vegan. Moreover, the label is clean and clear, having only a short list of ingredients.
Meanwhile, protein is the focus of one of the top 10 food trends in 2017, identified by Innova Market Insights.
With its ‘Beyond the athlete’ trend, the market research company pointed to the steadily expanding range of protein products that are no longer marketed only to athletes and people with weight problems.