IDEAAL™: the revolutionary super protein – Competitive protein product from domestic players

Endre Marton

The aim of the research and development was to create a Milk Protein Concentrate (MPC) that is high in protein, easy to digest, and has wide application possibilities. The result was IDEAAL™, a preparation with a unique completed protein structure that enhances digestibility and bioavailability, aligns with modern nutritional needs, and remains competitive in the market.

“We wanted to create a product with functional and sensory properties that is not only nutritious but also easily absorbed from a nutritional biology standpoint. We targeted market segments with special dietary needs, including the elderly, athletes, and individuals with health issues,”

– says Endre Marton, Head of R&D at Bonafarm Zrt.

Dr. László Abrankó

It was also essential that even a small amount of protein could provide significant nutritional value while maintaining outstanding product quality.

“These proteins are particularly beneficial for older adults, who often struggle to consume enough protein due to reduced appetite, leading to muscle mass loss. A concentrated protein source like this helps ensure adequate nutrient intake,”

– adds Dr. László Abrankó, Head of Department at the Institute of Food Science and Technology, MATE. Proteins are composed of 20 amino acids, nine of which are essential, meaning the body cannot produce them and must obtain them from food sources.

Dr. Gellért Cseh

“During the research, we identified which essential amino acids could enhance the usability of the protein if increased or supplemented. By optimizing these, the absorption of all amino acids improves significantly,”

– explains Dr. Gellért Cseh, Managing Director of Medifood Kft.

“This led to the development of IDEAAL™, a truly competitive alternative to other similar preparations on the market – a super protein with up to 25% better absorption than traditional proteins.”

High nutritional value, maximum bioavailability

“Creating a high-protein product proved to be a significant challenge, but the goal was achieved. The results even led the consortium members to file a patent for the product,”

– highlights Dr. Gellért Cseh. The new protein product stands out from currently available alternatives in several ways.

“Its nutritional value is significantly higher, as we optimized the formulation for better absorption. The functional and sensory characteristics of the product are also outstanding,”

– notes Endre Marton.

“High-protein products are increasingly popular, but not just quantity, quality also matters. That’s where we aimed to gain a competitive edge,”

– adds Dr. László Abrankó.

MediDrink Platinum+

In the project, MATE researchers developed the optimal protein blend and produced lab prototypes while testing its efficacy in experimental food applications. At Sole-Mizo Zrt.’s Csorna plant, an industrial-scale manufacturing process was developed to ensure consistent quality and large-scale production. Experts at Medifood Hungary Innovation Kft. tested the product’s use in clinical nutrition. The outcome was MediDrink Platinum+, a clinical nutrition drink aimed at dietary support for age-related muscle loss.

Protein Index – a new protein quality classification system

The project also resulted in the creation of a new protein rating system: the Protein Index, which classifies the protein nutritional value of foods. An EU trademark application has already been submitted. “Such a system provides clear and accessible information about protein quality and quantity, helping consumers make more informed choices. The Protein Index could have a major impact on future food product development,” says the R&D Head of Bonafarm Zrt. (Sole-Mizo Zrt.). Many consumers only look at protein content, but quality matters just as much. The Protein Index is based on international standards, using the WHO and FAO-recommended DIAAS (Digestible Indispensable Amino Acid Score) scale.

“This classification system ranks food into four categories based on protein nutritional value: excellent, good, moderate, and sufficient. Each category has its own logo to help consumers navigate products more easily,”

– adds the Head of Department at MATE’s Institute of Food Science and Technology.

What’s next?

By incorporating this protein into clinical nutrition, Medifood can offer unique market value and encourage further innovation. With patent protection, it also opens doors to international markets,” emphasizes Dr. Gellért Cseh.

“Given recent consumer trends and the rise of health-conscious eating, the next decade will be the decade of protein. For Sole-Mizo, Hungary’s largest dairy company, this segment represents major business potential, supported by one of the region’s most advanced milk protein powder manufacturing capacities,”

says Endre Marton.

The consortium of Sole-Mizo Zrt., Medifood Hungary Innovation Kft., and the Hungarian University of Agriculture and Life Sciences received HUF 996.44 million in non-refundable EU support in 2022 under the Széchenyi Plan Plus program, enabling the implementation of their research and development project (GINOP-PLUSZ-2.1.1-21-2022-00048) titled “Development of milk protein-based food and nutrition components for special purposes.”