Showing posts with label dairy ingredients. Show all posts

Sunday, 20 July 2014

Baked goods are often overlooked as a source of protein because most consumer nutrition-education tools do not effectively communicate their nutritional composition, or the nutritional composition of other foods.

For example, a regular bagel is about 10 percent protein, while a basic oatmeal cookie is 6 percent protein. This makes them an excellent (a serving contains 20 percent or more of the Daily Value, or 10 grams or more of protein) and good source (a single serving contains 10 to 19 percent of the Daily Value, or 5 to 9 grams of protein), respectively, of this nutrient required by every cell, tissue and organ in the human body.

However, because bagels, cookies and other baked good are often grouped into the grains category, consumers are often unaware of their protein content.

Protein is essential for good health, and can improve appetite control and satiety, promote body-weight management and aid in sports nutrition. As consumers become more educated on the perks of increased dietary protein, they will likely seek out all types of food and beverages, including baked goods, for their protein content.

The good news for bakers is that protein is inherently present in traditional wheat-based products. There are also numerous ingredient options to add other proteins for both nutrition and functionality.

Wheat, as well as a number of other grains, contains two proteins called gliadin and glutenin. When these proteins combine with water and mixing occurs, they connect and cross-connect to form the viscoelastic gluten network responsible for providing structure and retaining leavening gases in bakery products. Hard wheat flours are high in protein (11 to 15.5 percent) than soft wheat flours (about 10.5 percent) and their levels of gliadin and glutenin may vary.

Milk and egg ingredients are also common additions to baked goods, and provide an array of functions, many of which are directly related to their protein component.

Of all the protein ingredients available to bakers, whey protein isolate is 11 percent leucine—a branched-chain amino acid considered a trigger for many of the benefits associated with protein consumption—while milk protein concentrate is 9.5 percent and egg protein 8.8 percent.

For a closer look at grains and dairy ingredients in baked goods—and what they contribute in terms of protein and functionality—download Food Product Design’s Digital Issue, “Protein in Baking: A Necessary Opportunity."

Thursday, 12 June 2014

NEW FOOD PRODUCTS: 2014: The Year of Protein Innovation - Do you agree?

2014: The Year of Protein Innovation

Judie Bizzozero

June 12, 2014 - Blogs

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High interest in protein content and high-protein lines across the food and drinks market is continuing to develop, despite the fact that most European and North American consumers already get enough protein in their diets.
According to Innova Market Insights, the protein trend is driven by increasing health concerns— primarily weight management—plus the move of sports and performance products into the mainstream and targeted at the more generally active, rather than just athletes and sportsmen. Also keeping protein in vogue is the rise is the Paleo diet, which focuses on lean protein, while avoiding processed foods and sugars.

“The time is right for protein innovation," said Lu Ann Williams, director of innovation at Innova Market Insights, adding that a number of drivers, including the need to feed a growing global population, an alarming rise in sarcopenia (declining muscle mass, particularly among an aging population), and the economic and environmental costs of existing protein sources.

“Proteins have diverse application potential, with opportunities for alternative vegetarian options, and new protein sources, such as microalgae, alongside existing and novel dairy-based and vegetable sources, such as soy, beans and grains," Williams said.

Innova Market Insights data indicate that nearly 3% of global food and beverage launches in the 12 months ending March, 31, 2014, were marketed on a “high-protein" or “source-of-protein" positioning, rising to 6% in the United States.

Demand for whey protein specifically is soaring as a result of growing demand in certain Asian markets, as well as its rising popularity as a natural, healthy ingredient, particularly in sports nutrition, medical and infant nutrition, and in weight management. (Download the free “Dairy Ingredients in Sports Nutrition" Digital Issue to learn more about different dairy protein options and why they are superior products for enhancing muscle-protein synthesis.)
While vegetables lead the list for the number of published protein patents in food and drinks, whey has risen from eighth position in 2012 to third position in 2013. At the same time, the number of nut and seed protein patents has also risen sharply, from single figures in 2012 to more than 200 in 2013. Even more exciting has been the strong activity in patent actions relating to algae-derived proteins.

The Institute of Food Technologists (IFT) recently named protein as one of 2014’s functional food trends that will likely shape the industry in the coming year. The protein market is still center stage with 57% of consumers, especially between the ages of 18 and 34 and above age 65, seeking protein sources. These consumers are looking for more protein to maintain healthy bones/joints, strengthen immune systems, and build muscle strength and tone while maintaining energy throughout the day.

Need proof of the power of protein? A recent report from the NPD Group found nearly 80 percent of U.S. consumers want more protein in their diets and look to a wide range of sources to meet their needs. Interestingly, about half of consumers say non-meat sources are best and the other half consider meat and fish the best source of protein.

Consumers willing to look beyond meat in order to meet their protein needs are motivated by health-related reasons. What’s more, the reasons often mentioned as barriers to getting more protein are that many sources of protein contain fat, are high in calories, or are too expensive.

The power of protein opens the door to more food and beverage innovations. A free report from Food Product Design’s FoodTech Toolbox, “Protein: A Plant-Based Look at this Power Macronutrient," found the global protein market is growing and is projected to reach $24.5 billion by 2015 with a focus on plant-based proteins. Rising-costs of animal-based proteins and consumer interest in a more plant-centric diet are spurring development of a wider range of vegetable sources, such as soy, pea, canola and even algal proteins that deliver nutrition and functionality.

Thursday, 5 June 2014

FOOD PRODUCT LABELS: Dairy Powders Improve Clean-Label Baked Goods

Dairy Powders Improve Clean-Label Baked Goods

Rachel Adams

June 04, 2014 - Blogs

Dairy powders—dried and concentrated forms of milk and its constituents—are simple, minimally processed ingredients that can assist bakers with delivering better baked goods while maintaining the clean label consumers seek.

Dairy ingredients have a long history of use in baked goods—butter is the gold standard fat ingredient in almost all bakery applications, while cheese, natural or processed, can be blended with other ingredients to improve melt and help manage moisture migration. Nonfat dried milk is another long-time bakery favorite that can improve texture and flavor of baked goods, and bind water to improve shelf life.

The three components of nonfat dried milk—lactose, casein and whey—contribute a medley of functional benefits, promoting the Maillard browning reaction, binding fat and water and adding to crumb texture and post-bake volume. However, the ingredient’s high cost has made it unsuitable in low-cost baked goods, causing manufacturers to seek more cost-effective ingredients that will provide similar attributes.

Sweet whey powder is one such ingredient. Sweet whey powder possesses a sweet taste profile, and can create a tender crumb, despite containing only about one-third the protein of nonfat dry milk. Although sweet whey was once used as an economic replacement for nonfat dry milk, it no longer provides the same financial advantage.
Instead, many bakers are now turning to permeate, a co-product of the product of whey protein concentrate (WPC), whey protein isolate (WPI), unfiltered milk, milk protein concentrate (MPC) or milk protein isolate (MPI). Permeate contributes to the browning of baked goods, and can reduce sodium in food products due to its salty flavor. What’s more, permeate labels as “dairy product solids" on ingredient labels to reduce consumer confusion.

For a closer look at dairy powders, and how to use them in bakery applications, download Food Product Design’s free Digital Issue, “Dairy Powders Build Better Baked Goods."

Sunday, 27 April 2014

HEALTH ALERT: SOY-DAIRY PROTEIN EXTENDS AMINO ACID DELIVERY TO MUSCLES

SOY-DAIRY PROTEIN EXTENDS AMINO ACID DELIVERY TO MUSCLES

Published April 25, 2014 in Food Product Design

Posted in News, Science & Research, Healthy, Healthy Foods, Nutrition, Diet, Proteins, Whey, Dairy,Dairy Ingredients, Amino Acids, Beverages, Snack Foods, Fortification, Functional Foods, Sports Nutrition, Weight Management, Casein, DuPont Health & Nutrition

The double-blind, randomized clinical trial included 16 healthy subjects, ages 19 to 30, to assess if consumption of a blend of proteins with different digestion rates would prolong amino acid availability and lead to increases in muscle protein synthesis after exercise. The protein beverages provided to study subjects consisted of a soy-dairy blend (25 percent isolated DuPont™ Danisco® SUPRO® soy protein, 50 percent caseinate, 25 percent whey protein isolate) or a single protein source (whey protein isolate). Muscle biopsies were taken at baseline and up to 5 hours after resistance exercise. The protein sources were ingested 1 hour after exercise in both groups.

Results concluded that consuming a soy-dairy blend leads to a steady rise in amino acids and an increase in select amino acid delivery for about an hour longer than the use of whey protein alone. The blend also sustained a greater positive net amino acid balance than whey, suggesting there is less muscle protein breakdown during the time period shortly after consumption of a blended protein product.

“This study sheds new light on how unique combinations of proteins, as opposed to single protein sources, are important for muscle recovery following exercise and help extend amino acid availability, further promoting muscle growth," said Blake B. Rasmussen, Ph.D., chair, department of Nutrition & Metabolism at the University of Texas Medical Branch and lead researcher of the study.

It's no surprise protein's popularity has been growing among consumers. The NPD Group study showed 24.9% of consumers look for protein on the Nutrition Facts label and 78% of consumers said protein contributes to a healthy diet. Half of those consumers say they want more protein in their diet.

“Because of the increased demand for high-quality protein, this study provides critical insight for the food industry as a whole, and the sports nutrition market in particular," said Greg Paul, Ph.D., global marketing director, DuPont Nutrition & Health. “With more and more consumers recognizing the importance of protein for their overall health and well-being, the results of this study have particular relevance to a large segment of the population, from the serious sports and fitness enthusiast to the mainstream consumer."

This is only part of a growing body of research that points to the value of dairy ingredients in sports nutrition. And dairy proteins aren't just for muscle—athletes interested in maintaining or losing weight can also benefit from high-quality dairy proteins. (Check out the "Dairy Ingredients in Sports Nutrition" Digital Issue from Food Product Design for more on this.) Coupled with soy protein ingredients—which have no cholesterol and are low in saturated fat—the possibilities are endless. For more on soy protein, check out Food Product Design's FoodTech Toolbox—the Infographic: Soy Protein Ingredients.