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Supercritical CO2 to offer novel whey ingredients for food?
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.
Fruit has potential for natural sports nutrition product
New Zealand fruit researchers are looking at the potential of a fruit extract to boost muscle function.
Novel whey protein to boost formulation options
A modified whey protein concentrate (mWPC) combined with calcium could enhance the control of food formulations, especially under cold processing conditions, says new research.
Whey encapsulation highlights 2007
Whey protein is increasingly hitting the mainstream. This year saw numerous studies published exploring the potential of the ingredient to encapsulate value-added ingredients. Here, FoodNavigator reviews the progress from 2007.
Protein to help cut cardiovascular disease
Friesland Foods will be developing protein fractions aimed at preventing risk factors for obesity-related cardiovascular diseases as part of a team made up of businesses and academics in Holland.
Friesland ups capacity for healthy whey
Friesland Foods Domo has invested €6M in its whey protein plant in Workum, The Netherlands, allowing it to increase production of infant formula ingredients and produce its new low-fat ingredient for dairy applications.
Whey protein may boost citral stability in beverages
Stabilising beverage emulsions with whey protein isolate may inhibit the loss of citrus flavour ingredients, suggests new research from the US and Italy.
Health focus drives whey and lactose demand
The global market for whey and lactose ingredients will increase by 20 percent as the dairy industry focuses more on healthy and nutritional products, a new report forecasts.
Whey protein hydrogels offer encapsulation advantages - study
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.
HIE: Opportunity knocks for whey protein sector
The growing popularity of whey protein is creating new opportunities - though relatively low consumer recognition must still be overcome.
Glanbia turns whey into functional, nutritional emulsifier
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.
Pharming completes GRAS notification on human lactoferrin
Dutch biotechnology company Pharming said last week that it had completed its filing for a Generally Recognised as Safe (GRAS) notification in the United States for use of its human lactoferrin (hlF) substance in foods.