Anti-Cholesterol Factor in Milk Could Give Way to New Dairy IngredientsOrigo Biosciences, a life sciences company in Vienna, Va., has identified a dietary antibody to cholesterol. When ingested, this naturally occurring protein binds to cholesterol in the human digestive tract and blocks its absorption into the bloodstream. This discovery may enable a new generation of functional dairy ingredients. Whey protein concentrates with anti-cholesterol antibodies would provide food and beverage companies with a functional food ingredient that already has consumer appeal, states Origo.
Elevated cholesterol levels are considered to be the single most important predictor of atherosclerosis and coronary heart disease. More than $3 billion is spent on functional foods that help consumers manage their cholesterol levels.
Origo evaluated dairy sources-whey protein concentrates, solostrums and fluid milks-from the US, Europe, New Zealand and Australia, measuring levels of anti-cholesterol antibodies. The company found a wide variation in anti-cholesterol concentrations, with several sources containing many hundreds of times more activity than the most popular whey protein concentrates and fluid milks.
Origo is currently collaborating with a leading research university to evaluate the efficacy in a preclinical animal trial. Following these studies, the company plans to conduct a human clinical evaluation.
Origo Biosciences Inc.
Protient Inc., of St. Paul, MN introduces CaproAmino 5189, an 80% milk protein concentrate made from goat's milk. Goat's milk has been known to be more digestible than cow's milk because goat's milk contains smaller protein molecules that are closer in size and composition to human milk. Inside the stomach, goat milk protein (such as that found in CaproAmino 5189) forms a softer curd, making the protein more easily and rapidly digestible, increasing the absorption rate. Additionally, formulas containing CaproAmino 5189 goat milk proteins create less allergic reactions than formulas containing milk or whey proteins. The bland flavor profile of CaproAmino 5189 makes formulating easy. The company also introduces ProMyogen 4023 (PMG 4023), a whey protein hydrolysate with enhanced levels of branched chain amino acids, which have been found to improve protein synthesis and decrease protein catabolism at the muscle level. ProMyogen 4023 is manufactured from all-natural, rBGH-free whey protein and is also Kosher certified. PMG 4023 is 90% protein (d.b.) and is lightly hydrolyzed, reducing bitterness. ProMyogen 4023 is recommended for aseptic, RTD and powder formulations.
Dairy House® partners with the dairy industry in the development and production of milk and juice beverages that offer nutrient value and flavor options. Juice offers a beverage alternative to school kids and school foodservice personnel who are seeking menu options. YUM™ contains at least a 30% reduction in sugar, when compared to traditional 50% juice drinks, allowing for consumption moderation and reduced calorie intake. Additionally, YUM contains key vitamins and nutrients as found in orange juice and milk. And, kids choose milk to be a part of their daily diet now more than ever. Top Dogg™ flavored milk products contain at least 30% reduction in sugar, allowing for consumption moderation and reduced calorie intake.
Philadelphia-based David Michael & Co., a vanilla industry expert, has partnered with TransFair USA, a non-profit, independent Fair Trade certification agency, to provide clients with the first Fair Trade Certified™ pure vanilla in the US market. Fair Trade ensures that farmers use sustainable farming methods and are paid a fair price for their crops, which leads to thriving communities and a healthy environment. When market prices fall below the cost of production, farmers are still guaranteed the Fair Trade price. David Michael will begin to offer its Fair Trade Certified vanilla immediately. However, due to a small number of certified growers, quantities are limited.
David Michael & Co.
Improved texture and mouth feel, as well as increased moisture content can be achieved in a range of cheddar and other cheeses, according to recent trials by DSM Food Specialties. The trials show that DELVO-ADD 100-F modifies the structure of cheddar style cheese curds at a very early stage in the ripening process - within 10 to 14 days. This provides a smooth, creamy curd much earlier than usual, imparting a creamy texture and higher moisture content, even in reduced-fat cheeses. In soft and semi-hard cheeses, the use of DELVO-ADD 100-F maximizes water content and improves yield, while softening the cheese body. DELVO-ADD 100-F produces Exopolysaccharide (EPS) in dairy products, a common feature of lactic acid bacteria.
DSM Food Specialties
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