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... the addition of whey protein may boost the textural properties of low-fat yoghurt to levels comparable with its full-fat counterpart, according to new research ... they study, published in lwt - food science and technology, investigates the effect of whey protein addition on textural properties of yoghurt at different protein and fat contents, finding that “the use of whey proteins impart the possibility to replace parts of fat ... ” the team of researchers, led by alina krzeminski from the institute of food science and biotechnology at the university of hohenheim, germany, reported that the firmness and viscosity of yoghurt samples increased with the addition of whey protein ... “it is evident that the addition of whey proteins reinforces firmness properties of low-fat yoghurts comparable to characteristics of full-fat yoghurt,” wrote krzeminski and colleagues ... one alternative to fat replacement with hydrocolloids is the use of milk ingredients such as whey proteins ... krzeminski and colleagues noted that previous research has highlighted the potential application for the use whey proteins in cheese production

... 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 ... whey emulsions whey proteins are an important nutritional and functional food ingredient, and are extensively used in food applications, including sport beverages, meat replacement products, baked products, salad dressings, ice creams, artificial coffee creams, soups and dairy products ... they noted that whey protein-stabilized emulsions can be transformed into emulsion gels, through heat treatment, and acidification with glucono-delta-lactone (gdl) however dr liu and co workers noted that the heat setting process may not be suitable for many forms of bioactive compounds ... they added that a recently developed novel cold setting technique has been recently reported to produce gel-like emulsions from whey protein concentrate at ambient temperatures

... whey proteins from cow's milk are used as emulsifiers in a broad range of food products including ice creams, beverages, salad dressing and sports supplements, and are classified as either concentrates (protein content between 25 and 80 per cent) or isolates (more than 90 per cent protein) ... com that the arla r&d team has to ensure the proteins in its arsenal match the requirements of industrial bakers in the eu, with varying perceptions of pound cakes across the bloc

... advances in food technology bring new challenges for allergy sufferers, regulators and industry, finds a new study, as proteins are can be unexpectedly present in functional foods ... proteins from food allergens may now added to food and beverage products to given them extra nutritional or functional properties, but their appearance might be changed and consumers might not expect them to be there ... called whole, the beverage contained isolated bovine whey proteins; a process called clearprotein rendered these proteins clear, rather than cloudy as would normally be expected for dairy ingredients ... the beverage was marketed as ‘a bridge for the hunger gap’ and the presence of dairy proteins was noted on the front of the bottle in 3mm font, in accordance with new zealand regulations ... need to name a spokesperson for the anaphylaxis campaign in the uk agreed that the increasing use of proteins is a growing problem

... the whey protein industry is gathering data to submit article 13 ... 1 protein and whey protein-related dossiers ... industry members said they were reevaluating the available evidence and ways of presenting it to the european union nutrition and health claim process, which they said had become a lot clearer since protein and whey protein dossiers were submitted in 2007 ... “over the last 3 years, however, a vast amount of positive evidence has emerged on the independent role of whey protein and more is due to be published,” said suzane leser, nutrition manager in lifestyle ingredients at uk-based protein supplier, volac, and vice chair of the european specialist sports nutrition alliance (essna) ... “we firmly believe therefore that there is scope to support specific health claims on whey proteins, via article 13 ... " efsa verdicts on whey and whey protein in two opinions relating to a host of dossiers efsa’s panel on dietetic products, nutrition and allergies (nda) rejected a slew of protein and whey claims including those around satiety, endurance and recovery ... the findings, if authorised by the european commission and member states, present a major problem to the whey industry that does so much of its business in sports nutrition and weigh management markets ... only ‘growth or maintenance of muscle mass’ drew some kind of positive response from the nda for whey, albeit in a guarded fashion

... demand for whey and lactose ingredients is showing strong growth after a significant fall in demand in 2008/2009 following big price rises the year before, according to a new report from food and drink industry analysts, 3a business consulting ... its report, global opportunities for whey and lactose ingredients 2010-2014, attributes the growth to a return to regular pricing patterns ... “the extreme price increases in 2006 and first half of 2007 forced many food manufacturers to replace expensive whey and lactose ingredients with cheaper food ingredients, resulting in less demand for products ... however, processed foods such as the bakery sector also use modified high end whey proteins to replace egg white,” he said ... the global market value for whey powder, whey proteins and whey protein fractions is forecast to reach us $6

... but for athletes, milk also contains the two proteins best for rebuilding muscles: casein and whey ... the casein and whey proteins in milk are precisely what the body needs to regenerate muscles fast ... though the vitamins and proteins found in milk are present in soy milk or dietary supplements, experts say milk has better proportions of those nutrients

... 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 ... whey protein nanoparticles were produced by incorporating whey protein in microemulsions – a technique that boosted the heat stability of the whey, and produced transparent particles that could lead to innovative clear beverages, according to results published in food chemistry ... “the improved heat stability and reduced turbidity of whey protein nanoparticles may enable novel applications of whey proteins in beverages,” state scientists from tennessee’s department of food science and technology ... the ‘whey’ to success the advance taps into a growing use of whey in beverages ... whey has long been viewed as a secondary product within the dairy industry, used simply as a means of feed for animals and not as an added-value ingredient ... according to a 2008 report by 3a business consulting, the market for ingredients such as whey protein concentrate was expected to experience three to five per cent annual growth between 2007 and 2010 ... speaking to foodnavigator earlier this year, bruce hein, positioning manager, marketing-emea for hydrocolloid supplier cp kelco, said interest in whey-based drinks is increasing around the globe, be it in eastern or western europe, or in asia pacific ... “companies want to find new value added ways to use their whey, and whey beverages are an excellent way,” said hein

... tine also provided an update on its fat and whey products facility in verdal, nord-trøndelag ... the company commented: "tine ’s future strategy for whey processing is based on the fact that whey and its constituents are mostly dried and used in food ... this will take place by building drying facilities for whey proteins and permeate in verdal and at the new dairy at jæren" ... "our cooperation agreement with arla foods ingredients on marketing and sale of whey products continues as already decided

... whey proteins market is anticipated to reach 472 ... 3 million pounds by 2015, driven largely by functional advantages of whey proteins and surging demand from nutrition industry, according to a new report from global industry analysts, inc ... developments in technology of whey processing and investments in r&d are other major driving forces for the growth of the whey proteins market ... the report, “whey proteins: a us & european market report”, provides a comprehensive review of market trends, competitive scenario, product introductions/innovations and recent industry activity ... it also analyzes european market data in terms of volume sales for whey proteins ... according to the report, whey protein market momentum is primarily being driven by the functional advantages of whey proteins, isolates and concentrates ... moreover, high-end whey protein isolates (wpi), whey protein concentrates (wpc) and whey protein hydrolysates (wph) are exhibiting substantial growth rates, owing to the rising demand from nutrition and health segments