Ingredients for Dairy Processors

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In September, researchers, manufacturers and end users of whey protein from around the world gathered in Chicago for the eighth International Whey Conference. A key takeaway from the conference is that whey protein continues to be the “gold standard” for fueling muscle protein synthesis (MPS).

Clean label can be categorized multiple ways, but in the end, it’s the ingredients and their origins that matter for labeling. Four P’s — pronunciation, production, processing and purpose — all contribute to clean-label perceptions.

Probiotics are hot. Originally found primarily in dairy foods, probiotics now pop up in everything from pills to prunes. As competition mounts from other probiotic delivery vehicles, the dairy industry needs to continue to educate consumers about the benefits of dairy as a delivery vehicle for healthy bacteria.

Ingredion’s new starch solution Precisa 680 starch enables cheese manufacturers to save costs, maintain texture and improve performance, without compromising valuable whey streams.

The United States, Canada and the European Union have approved the use of thistle rennet in cheese. Cynzime from EDC is a botanical enzyme from the thistle flower.