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.
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.
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?
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.
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.
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.
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
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).