Food and beverage industry experts gathered to talk about the latest in the protein market during The Protein Trends and Technologies Seminar, held on May 23-24 in Itasca, Illinois. The seminar -explored functional properties, nutrition and application of many protein sources. As discussed, consumers gravitate towards nutrient-dense ingredients, and protein has held its spot as an important macronutrient for achieving a healthy lifestyle.

Because of this, manufacturers have strong incentive to increase the protein content in their foods and beverages. With a wide range of protein sources at their disposal, it can be challenging to make the best choices to create the optimal formulation. U.S. Dairy bring significant taste, function and nutrition benefits to the table.

As explained in the Milk Protein Ingredients: Functional Properties and How to Maximize Use in Formulating Foods, seminar presentation by Hasmukh Patel, section manager for the ingredients solutions platform at Land O’ Lakes Inc., not all proteins are created equal. Knowing the functional and nutrition properties of each source will help manufacturers make the best decisions for their applications.  

To select a protein source, important considerations are its amino acid profile, digestibility rate; set of functional properties, including solubility, heat stability, viscosity and emulsification; and its taste, which either disrupts or complements intended flavors. Proteins derived from milk have a neutral flavor, contain the essential and nonessential amino acids the body needs, including branched-chain amino acids and provide a variety of functional properties, including:

• Solubility: The ability to remain soluble under different processing conditions. This is extremely important in beverages to avoid a chalky or gritty texture, floating particles, and to provide desired nutritional and functional benefits.
• Heat stability: The ability to withstand ultra-high temperature sterilization or retort temperatures without coagulation, precipitation or excessive increase of thickening, gelation and viscosity.
• Emulsification: The ability to keep two immiscible liquid into stable solutions.
• Gelation: Dairy proteins can form rigid, heat-induced irreversible gels that hold water and fat, and provide structural support.
• Foaming: Dairy proteins - in particular whey proteins - contribute to production of stable foams that are important for some food and beverage applications.

Taste, texture and nutrition are three main purchase drivers for consumers. The broad portfolio of U.S. dairy proteins allows manufacturers to created tailored products based on customer, consumer and formulation needs. In addition, emerging dairy technologies and ingredients offer additional opportunity enhance the capabilities and benefits of dairy. One example is native whey which is filtered directly from fresh milk and not a co-product of the cheesemaking process. It has better clarity and flavor benefits, along with a higher amount of branched-chain amino acids, such as cysteine and leucine.