Protein manufacturer Proliant continues to push ahead with its re-entry into the dairy sector through the global launch of a new ingredient it says can provide added value in food formulation, whilst cutting costs compared to other dairy solids.
Irish dairy and ingredients group, Carbery, is promoting research employing its hydrolysed whey protein ingredient, Optipep, that it says demonstrates its superiority to regular whey protein in terms of insulin response.
The ingredients arm of Scandinavia-based cooperative Arla Foods predicts there is further potential ahead for ice-cream innovation as it launches a new range of proteins it claims can reduce processor reliance on skim milk.
While the availability of whey and lactose products continue to climb during 2008, price volatility has managed to hamper hikes in profitability of the segment as manufacturers hunt for cheaper ingredients, says a new report.
With dairy companies increasingly looking to push whey as functional ingredient, the industry says it must do more to court and target leading food manufacturers to make use of the additive’s potential benefits.