Items Tagged with 'whey'

ARTICLES

October’s additional offerings from suppliers to the dairy processing industry.

October 14, 2021

New equipment and ingredients from GEA, Glambia Nutritionals, ThermOmegaTech, and more!

Growing snacking trends spell opportunity for dairy

New product launches featuring US dairy ingredients are on the rise.

Terri Rexroat

October 7, 2021

By consuming snacks, consumers are meeting a wide range of personal needs ranging from indulgence and comfort to nutritional benefits and emotional considerations. Innovating with dairy ingredients plays an increasing role in this trend.

Promote healthy aging with dairy

Fortifying dairy products with certain ingredients can attract consumers looking to maintain a high quality of life as they get older.

Anna Boisseau

August 3, 2021

Paul McCartney famously bemoaned getting older when he asked, “Will you still need me, will you still feed me when I'm sixty-four?” Now almost 80 years old, McCartney still spent his last decade on tour (this author saw him perform in 2014) and often credits a healthy diet for his longevity.

Dairy plays a vital role in healthy aging

Consumers who add dairy into their diet at younger ages will reap the benefits as they get older.

Vikki Nicholson-West

August 2, 2021

Consumers in their 20s and 30s often start to think about the future. They start their career, figure out where they want to live, step up their skincare routine and exercise to stay healthy and fight the visible signs of aging — but do they know that diet also impacts aging?

Sharon Gerdes Health and Wellness columnist for Dairy Foods

Dairy protein supports recovery

For Olympic athletes, recovery nutrition is key to success.

Sharon Gerdes

July 15, 2021

Whether your favorite Olympic athlete is celebrating the thrill of victory or suffering the agony of defeat, he or she is now concentrating on recovery from intense exercise — and perhaps an injury that occurred as part of his or her competition.

Should you fortify yogurt with dairy or plant protein?

Plant proteins struggle to match dairy protein’s sensory and nutrition quality.

Sharon Gerdes

April 21, 2021

The first higher-protein yogurt appeared on U.S. shelves in 2001. Twenty years later, higher-protein products dominate the yogurt aisle.

Dairy has a superior protein profile

Amidst a crowded protein market, dairy delivers powerful nutrition for a healthy, active life.

Terri Rexroat

March 5, 2021

When guided by science, many options are available to achieve a healthy diet. While eating both animal- and plant-based foods is important for consumers to achieve a balanced diet that is both tasty and easy to enjoy, protein quality is an important factor to consider.

Wheyward Spirit creates whey-based liquor

The spirit is sourced from domestic dairies.

December 28, 2020

Portland, Ore.-based Wheyward Spirit launched a sustainably sourced whey spirit.

Proliant Dairy Ingredients is the 2020 Exporter of the Year

The whey permeate company blazed trails to China and other global markets, creating new opportunities for the US dairy industry.

Mark O'Keefe

October 19, 2020

Proliant Dairy Ingredients has built a growing international business focused exclusively on whey permeate - an ingredient that turns what was once considered dairy waste into a global treasure exported to more than 30 countries.

A new generation of dairy and nondairy proteins

Many dairy and nondairy proteins have undergone makeovers that improve some flavor, formulation and textural issues, as well as meet consumers’ nutritional demands.

Anna Boisseau

August 13, 2020

Despite their dietary differences, dairy-eaters, flexitarians and vegans share a commonality: paying attention to the amount of protein they consume.

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).

When it comes to cheese, Americans continue to find new reasons to indulge. In fact, per-capita consumption of cheese grew 19% in the United States during the decade ending in 2019, according to the International Dairy Foods Association.

Choosing the right targets, the right sampling points, and the right tools enable your dairy facility to not only find the pathogens, but to make sense out of the data backed by a sound and logical implementation plan.

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Products

Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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