Items Tagged with 'whey'
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LactiWhey

Test Whey for Composition

Don't Flush Profits Down the Drain! Turn that Fat and Protein into Healthy contributions to your Bottom Line!
July 8, 2014
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A Critical Control Point, Whey composition results provide management tools that help optimize profitability.


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Sharon Gerdes

Innovative whey ingredients meet global demands

State-of-the-art filtration, evaporation and drying equipment are producing new protein-based dairy ingredients used in beverages, baked goods and dairy foods.
Sharon-gerdes-dairy-foods-columnist
Sharon Gerdes
March 14, 2013
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Dairy continues to be the ingredient of choice in many food products because of its high-quality protein, excellent flavor profile and unique functionality in a wide variety of applications. Domestic dairy suppliers are proving to be both consistent global suppliers for basic dairy ingredients and diligent innovators of new ingredients.
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Sharon Gerdes

Dairy Foods Can Promote Healthy Aging

Sharon-gerdes-dairy-foods-columnist
Sharon Gerdes
January 13, 2012
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The first baby boomers turned 65 in 2011. As more of the boomer generation reaches retirement age, the number of consumers 65-plus in the United States will burgeon from 40 million in 2010 to 72 million in 2030. Similar statistics can be seen around the world, with the highest percentages of seniors in Japan and Western Europe, and the highest population of seniors in China, whose citizenry swelled to 132 million people age 65-plus in 2011.
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EVENTS

Industry

3/1/12
InterContinental Mark Hopkins
1 Nob Hill
San Francisco, CA
United States
Contact: Laurie Jacobson

14th Annual Dairy Ingredients Symposium

Designed to provide an overview and update on the latest trends and issues in the marketing, science, manufacturing technology and application of dairy ingredients, including whey-derived and milk-derived concentrates and powders. Read More

Webinar

7/28/16
Online
Contact: Vania

Optimize Whey Protein Isolate Production: Discover New Opportunities from Whey Protein Phospholipid Concentrate Research

On Demand Production of Whey Protein Isolates (WPI) have always been hampered by the creation of pro-cream. This occurs as a byproduct during the microfiltration step to remove the remaining cream in Whey Protein Concentrate to achieve 90% WPI. However, new advancements in WPI processing equipment alongside research conducted at the Wisconsin Center for Dairy Research, has helped increase value, awareness and applications for the use of Whey Protein Phospholipid Concentrate (WPPC).

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