Dairy as a cutting-edge component
July 26, 2005
by Keith Nunes
Numerous new product concepts were introduced at this year’s Institute of Food Technologists Annual Meeting and Food Expo, including several featuring ingredients derived from dairy products. Dairy Management Inc. (D.M.I.), Rosemont, Ill., exhibited these items at this year’s I.F.T.
The Dairy Products Technology Center at California Polytechnic State University, San Luis Obispo, developed an apple cranberry muffin that offers 6 grams of whey protein, the healthy fiber of and micronutrients of whole grains and the taste of butter. The whey-protein-enhanced muffin provides 12% of the recommended daily value for protein and twice the protein of a regular muffin.
Researchers in Wisconsin have developed a mango-flavored isotonic beverage. Offering 10 grams of whey protein isolate in one serving is an example of how dairy components may be used to develop unique offerings in the adult functional beverage market. Many isotonic drinks offer electrolytes for muscle recovery, but few deliver protein. A positive feature of this drink is its clarity.
"Whey proteins have the ability to remain clear at the low pH found in most isotonic drinks," said Kimberlee (K.J.) Burrington, dairy ingredient applications coordinator at the Wisconsin Center for Dairy Research at the University of Wisconsin, Madison. "The whey proteins used in the beverage remain soluble at pH 4.5, the point at which other proteins become insoluble."