Ingredients

[INGREDIENTS]
by Donald E. Pszczola

Uses for Dairy Deepen

W

heyVolution. That was the theme name
for the 5 th International Whey Conference,
held in Paris this past September. The
event—organized by the European Whey Products
Assn., along with the American Dairy Products
Institute—brought together more than 50 speakers
to provide insights on the use of whey products
as functionaland nutritional ingredients.
And as you probably can guess from the
catchy name, the event focused, in particular,
on the different directions that these whey
derivatives are taking in food formulating. A wide
array of studies over recent years have looked at
many of their potential benefits ranging from fat
reduction in deep-fried foods to novel coatings for

Formulators today aretaking advantage of the functional and nutritional
benefits of dairy ingredients in ever-expanding applications. These products
range from a novel breakfast food concept (shown in photo) to snack bars
made with whey protein crisps.
Photo courtesy of Dairy Management Inc.

pg

46

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freeze-dried fruit pieces. Their ever-broadening
applications again demonstrate how farwhey
has come since those days when it was primarily
viewed as a by-product with limited use.
The name WheyVolution could probably serve
as a mantra not only for whey proteins, but dairy
ingredients in general. Formulators today are
taking advantage of their functional and nutritional
benefits in a number of ways, including their ability
to work with other ingredients. For example,Multigrain Crunch , one of the many versions
of the Snickers Marathon Energy Bar, contains
Quadratein , a blend of soy protein isolate, peanut
flour, whey protein isolate, and calcium caseinate.
From a health perspective, dairy ingredients
can promote a satiety effect—an important
factor in weight management and one that may be
increasingly considered when looking for potential
solutions toaddress the current obesity problem.
This satiety effect, especially relevant today, is
one of a long list of health benefits associated
with dairy. As a source of calcium, protein, and
other valuable components, dairy ingredients
can enhance the nutritional profile of the finished
product. Furthermore, some of these components
have the potential to manage blood pressure levels,
which can havean impact on overall health.
From a functionality perspective, dairy
ingredients can help enhance the flavor and
texture of the food product. Hispanic cheeses, for
example, are finding their way into the mainstream,
bringing new flavor and functionality opportunities. Buttermilk is also gaining some time in the
spotlight. Sour cream has come a long way from
its traditional association withpotato pancakes.
And let’s not forget about yogurt, which can
function as an ingredient in a variety of formats.
The result is that applications for these dairy
ingredients are broadening. Inspired by the dairy
muses, formulators are developing a number
of creative prototypes. Imagine, for example,
a buttermilk-based cultured smoothie. Or hash
browns reformulated with cheese. Or a soup madewith dairy peptides that can lower blood pressure.
Or snack bars made with novel whey crisps.

Inspired by the dairy muses, formulators are developing a number of creative prototypes. Imagine,
for example, a buttermilk-based cultured smoothie. Or hash browns reformulated with cheese.
These and many other
prototypes will be discussed in this
article, illustrating the potential
benefitsof dairy ingredients and the
impact that they can have in future
formulating. Business developments,
ranging from the formation of new
technical centers to strategic
alliances, should help further
spur the creative uses for dairy
ingredients (see sidebar on page 48).

Inspiring New Directions
At the 2008 IFT Food Expo®, one
of the prototypes highlighted
by Dairy Management Inc.,...