Carbery commissions whey protein research

by Jeff Gelski
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CORK, IRELAND — Carbery has commissioned research at North Carolina State University in Raleigh, N.C., that will focus on sensory science and the flavor chemistry of whey protein ingredients. The research will seek to gain insight on the relationship between flavor, manufacturing processes, storage and consumer responses.

Much of the research will focus on Carbery’s Optipep hydrolyzed whey protein range. Carbery, based in Cork, and Synergy, its flavor and savory ingredients company, work on flavor engineering for whey protein. Synergy Flavors Inc. is based in Wauconda, Ill.

“We feel that it is essential to have a precise understanding of the sensory flavor profiles in whey protein ingredients so that we can evolve our processes and continue to provide the highest quality ingredients,” said Barbara McCarthy, ingredients applications manager for Carbery.

MaryAnn Drake, a professor in the Food, Bioprocessing and Nutrition Sciences Department at North Carolina State University, said, “The flavor research will focus on the development of defined sensory languages for proteins and the use of flavor chemistry to benefit product development and formulation. It will also lead to in-depth understanding of inherent flavors in whey protein and greater insight into consumers’ perception of flavor.”

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