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.
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.
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.
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.