First Milk will manufacture specialist whey protein powder for Arla Foods Ingredients, enabling it to address the growing consumer trend for protein-enriched foods.
Arla Foods Ingredients (AFI) has developed a plug and play solution – meaning it can be used as is or within a recipe – to helps snack producers create bars with a high protein content in every layer.
Fusion beverages are making a splash as an emerging category of functional food. The demand is spurred by consumers who prefer beverages that go beyond quenching their thirst and offer nutritional benefits.
Two new studies have shown that late night consumption of protein doesn't help control glyceamic response to the following morning's breakfast, with one showing it may even have a negative effect.
Friesland Campina’s revamped operational structure will help better meet the needs of North American customers, an executive said at a recent trade show.
Nearly half of women surveyed recognized whey protein as an ingredient in infant formula, and four in 10 preferred it over other formulas, a new study from Arla Foods Ingredients found.
While plant-based and so-called ‘alternative’ proteins – from algae to cricket powder – continue to gain traction in the food industry, dairy proteins are still growing, fast, says AMCO Proteins, which has been working with customers on a range of novel...
Arla Foods Ingredients has developed a new protein shot concept consisting of whey protein for ‘athletes and gym-goers’. It debuted the idea at the Supply Side West show in Las Vegas last week to beverage manufacturers.
Glanbia Nutritionals has expanded its protein powder capabilities with the launch of BevEdge Whey Protein A-220W, a pre-acidified whey protein isolate that allows for berry- and citrus-flavored protein drink mixes.
Scientists say protein from date seeds could used as an alternative to soy protein isolate or whey protein in foods, however commercial viability needs to be further assessed.
The use of whey protein fluid gels can produce ‘very stable’ foams that may be useful in the commercial production of food foams and areated products, say researchers.
Greater energy from whey protein means greater loss of fat but retention of muscle while dieting, according to research that looked at different protein sources.
Arla Foods Ingredients says women wrongly believe high protein products risk making them fat or overly muscly, as Mintel warns Europeans simply aren’t that interested in protein drinks.
The role of doctors and dietitians in the education of the elderly on the benefits of protein for healthy ageing is key, US whey protein manufacturer Davisco Foods International told DairyReporter.com.
There is light at the end of the tunnel for a European whey wholesaler, as a long-running dispute over EU import duties on milk fat in whey protein is finally coming to an end.
Danone has terminated its existing supply contract with Fonterra and plans to sue the dairy exporter over the whey protein concentrate (WPC) Clostridium botulinum contamination scare that led to product recalls across Asia, Australasia and the Middle...
Glanbia has unveiled a €21m whey protein isolate (WPI) investment at its Dairy Ingredients Ireland (DII) Ballyragget facility – the Irish dairy giant’s latest expansion effort driven by the up-coming milk quota abolition.
Europe’s largest whey protein supplier Volac claims that new scientific research backs the ingredient’s healthy ageing benefits for older consumers, and the need for ‘tailored nutrition strategies’ to meet their demands.
Mark Neville, head of lifestyle ingredients at Volac, told BeverageDaily.com that the UK market for whey protein was hitting “critical mass”, since everyone knew someone who used such ingredients, with word spreading as to their benefits.
Arla Foods Ingredients says it is planning further ‘significant investments’ at its Danish whey processing plant, dedicated to the production of high-value dairy ingredients, over the next few years.
The addition of dextran to peanut protein isolate could significantly improve its emulsifying and foaming properties, putting it on par with other protein isolates such as soy and whey protein, says new research.
European food and sports beverage makers are set to benefit from a new dairy ingredients joint venture, which is aimed at increasing whey protein manufacturing capacity in Europe as well as improving the speed and reliability of the supply of such ingredients,...
A new method of emulsification, based on a pre-heat treatment of whey protein and microfluidization techniques, has produced a cold-set gelled emulsion for use in foods, say researchers.
The whey protein industry is gathering data to submit article 13.5 health claims after the European Food Safety Authority (EFSA) last month rejected a slew of generic, article 13.1 protein and whey protein-related dossiers.
Taking whey proteins down to the nano-scale may boost their stability to heat as well as help produce clear whey beverages, suggest new developments from the University of Tennessee.
A combination of pectin and fibrils of ovalbumin may offer interesting and innovative encapsulation materials for formulators as protection for sensitive ingredients like flavours, says a new study.
Food gums like gellan gum and pectin may hold the key to success in the growing market for whey-based beverages, as manufacturers look to offer dairy beverages at competitive prices.
Irish supplier Carbery Ingredients has debuted a whey protein concentrate (WPC)-omega-3 combination ingredient it says is the result of “extensive development work” in the area.
Volac has expanded its dairy ingredients plant in Wales to offer lactose for the first time, and increase its overall production output by 50 per cent.
Encapsulating flavours in proteins in order to protect it during food formulation, may be counter-productive if the protein reacts with the flavour, says a new American study.
A new study suggests that coating freeze dried strawberry pieces with whey protein, glycerol and lactose can help reserve texture when they are rehydrated, thereby making them suitable for use in a broader range of moist and liquid applications.
Whey protein isolates may reduce the fat content of deep-fried foods without affecting the hardness or crunchiness of the finished food, says new research.
Food formulators looking for novel gelling agents may soon be
offered whey protein isolates and concentrates modified by
supercritical carbon dioxide, suggests a new study.
A modified whey protein concentrate (mWPC) combined with calcium
could enhance the control of food formulations, especially under
cold processing conditions, says new research.
Stabilising beverage emulsions with whey protein isolate may
inhibit the loss of citrus flavour ingredients, suggests new
research from the US and Italy.
Scientists from The Netherlands have uncovered the relationship
between the perception of crumbliness in whey proteins and
polysaccharide mixed gels and their breakdown behaviour, findings
that could help engineer crumbliness in semi-solid...
Freisland Foods Domo and Nandi Protiens are introducing a new range
of whey protein concentrates for low-fat yoghurt and other food
categories - the fruit of a partnership to leverage new protein
technology to quickly meet new market...
Whey proteins hydrogels - 3D networks with the ability retain water
in it structure when dissolved - have the potential to encapsulate
sensitive ingredients, suggests a new study.
Maltodextrin and whey protein isolates can form complexes with
"exceptional emulsification properties", and could offer
industry an alternative to gum arabic, particularly for soft drink
applications.
Canadian researchers are looking into the effects of gelling of
whey protein isolates with xanthan gum in concentrations well below
that usually reported, and have already filed for a patent on the
technique.
Modification of whey protein concentrates with high phospholipid
proportions could turn standard emulsifiers into functional health
promoting ingredients, results that could have important
implications for the food industry.
