Arla Foods Ingredients (AFI) has developed a plug and play solution – meaning it can be used as is or within a recipe – to helps snack producers create bars with a high protein content in every layer.
Baked goods and snacks have a new dairy protein option from New Jersey-based AMCO Proteins. BakePLUS is said to be heat stable and highly soluble, preventing over-aeration common in pastries.
High protein, easy-to-eat foods are no longer limited to bars and shakes – now they can also be found in familiar baked goods that appeal to carb-loving consumers, thanks to companies like Flapjacked.
Protein fortification continues to be a hot topic, with high protein forms of shakes and other beverages, nutrition bars, cereals and other foods crowding the market. Now startup company Rap Protein LLC has expanded the idea into a new area with the...
The use of edible films could be a new approach to the production of functional cereals and bakery products with added probiotics, according to new research.
Volac has expanded its dairy ingredients plant in Wales to offer lactose for the first time, and increase its overall production output by 50 per cent.
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.
Whey protein isolates may reduce the fat content of deep-fried foods without affecting the hardness or crunchiness of the finished food, says new research.
The dairy derivative industry - namely that for whey protein -
looks set to profit from the functional beverage trend as
manufacturers say they have seen a surge in demand.
Freisland Foods Domo and Nandi Protiens are introducing a new range
of whey protein concentrates for low-fat yoghurt and other food
categories - the fruit of a partnership to leverage new protein
technology to quickly meet new market...
Canadian researchers are looking into the effects of gelling of
whey protein isolates with xanthan gum in concentrations well below
that usually reported, and have already filed for a patent on the
technique.
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.
Carbery believes that its new corporate structure will enable the
dairy ingredients giant to tap growing demand for added value
products and provide a one-stop-shop for manufacturers.
Irish dairy group Glanbia has begun construction of a new cheese
and whey manufacturing facility expected to generate sales of
around $350 million per annum when completed next year.
