According to a 2011 Nestle Nutrition Institute review of research, consumption of dairy products and their milk proteins increase satiety and reduce food intake and blood glucose response when consumed alone or with carbohydrate. Read more about studies into milk protein and health.
People need protein for survival as well as optimal health — that’s nothing new. However, recent research unveils that protein requirements may be higher than previously estimated. Also, preliminary research suggests that there is a maximum amount of dietary protein that the body can utilize at one time, leading some scientists to recommend consuming moderate amounts of protein at each meal.
Many consumers are looking for food and beverages that enhance satiety, or a feeling of fullness, and they know that products high in protein fill the bill. In fact, calorie-for-calorie, protein is more satiating than carbohydrates or fat. What’s more, research suggests that dairy proteins — both casein and whey — increase satiety.
Innovations in probiotic dairy products are on the rise. This is a reflection of the increasing demand for probiotics due to consumers’ interest in health and wellbeing. Dairy was the third most commonly named “functional food” in the 2011 Functional Foods Survey conducted by the International Food Information Council.
As scientists learn more about prebiotics, dairy’s prospects increase. For the present time, look to plants if you want to add prebiotics. But for the future, prebiotics could come from the oligosaccharides in whey permeate.
Although 72% of Americans are aware of prebiotics’ association with digestive health, according to the International Food Information Council’s 2011 functional foods survey, most would be hard-pressed to describe prebiotics and their functions. That’s understandable. The story of prebiotics and health is not simple. But as scientists learn more, the story becomes more compelling and worth the telling.
To rehydrate and refuel after intense exercise, it doesn’t get any better than flavored milk. According to Nancy Clark, MS, RD, internationally-known board certified specialist in sports dietetics and author of "Nancy Clark’s Sports Nutrition Guidebook," flavored milk has what it takes to help athletes recover: carbohydrate to refuel muscles, high quality protein to build and repair muscles, water to replace fluid losses, sodium for fluid absorption and retention, and calcium for bone health.
Consumers are searching supermarket shelves for tasty foods that contain fiber, according to new U.S. consumer research independently garnered for Tate & Lyle, a global food and beverage ingredient supplier.