Items Tagged with 'whey protein concentrate'

ARTICLES

Our Dairy Plant of the Year is a greenfield standout

MWC, our 2021 Dairy Plant of the Year, was built with food/employee safety, sustainability and future expansions in mind.

Anna Boisseau

August 2, 2021

Dairy Foods has a long tradition of devoting part of the August issue to our “Plant of the Year” winner. Previously, we’d nominate only the dairy plants we’d profiled in the past 18 months, and allowed readers to choose the winning facility. But this year we decided to do things a little differently: We opened up nominations to any exceptional U.S. dairy plant.

IDFA: FDA decision on milk protein concentrates a ‘positive step’

MPC, MPI and WPC may be labeled as ‘high-protein milk.’

June 26, 2020

Joe Scimeca, Ph.D., senior vice president of regulatory and scientific affairs for the Washington, D.C.-based International Dairy Foods Association (IDFA), issued the following statement on FDA’s decision to permit the use of milk protein concentrate (MPC), milk protein isolate (MPI) and whey protein concentrate (WPC) in products labeled “high protein milk”:

Bioriginal’s Wisconsin dairy facility receives BRC certification

The facility produces whey protein concentrate.

August 15, 2019

The facility produces whey protein concentrate.

Sharon Gerdes Health and Wellness columnist for Dairy Foods

Achieve a cleaner label by using dairy ingredients

Nonfat dry milk, whey protein concentrate and dairy ingredients are multifunctional. They can contribute to a cleaner label by replacing emulsifiers, whiteners and even preservatives.

Sharon Gerdes

May 6, 2016

In early March, the state of West Virginia passed a new law making it easier for its citizens to purchase raw milk. To celebrate the passage of the legislation, one lawmaker shared a toast of raw milk with his colleagues. It may have been just a coincidence, but many of the lawmakers ended up getting sick in the ensuing days.

Awards

2013 Exporter of the Year Agri-Mark feeds its passion

Agri-Mark is the 2013 recipient of the Tom Camerlo Exporter of the Year award.

Paul Rogers

November 16, 2013

The Massachusetts-based dairy cooperative sells 20% of its nonfat dry milk, 60% of its whey protein concentrate and 95% of its whey permeate to more than 30 countries.

Dairy ingredients

Grande creates two whey protein products for drinks, snacks

November 13, 2012

Grande Custom Ingredients develops a WPC and a WPI for protein fortification of meal replacement bars or sports drinks.

Dairy Ingredients Add Nutrition to Snacks

October 14, 2011

We are a snacking nation. Almost 87% of U.S. consumers snack between meals. In 2009, domestic consumers spent more than $93 billion for foods eaten during a snack occasion. Given

2011 International Whey Conference

August 22, 2011

Dairy processors, food scientists, brand marketers and regulators come to Chicago to share research and information about this important dairy ingredient.

A Royal Breakfast Needs Dairy Protein

August 15, 2011

There’s an old saying, “Eat breakfast like a king, lunch like a prince and dinner like a pauper.” Emerging research confirms that a hearty breakfast with ample protein may indeed be the most important meal of the day, but many Americans either skip breakfast or eat a hasty breakfast that’s low in protein. Data from the National Health and Nutrition Examination Survey indicate that Americans typically consume 15% of their daily protein at breakfast.

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.

Poll

Sustainability

View Results

Poll Archive

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.

See More Products