In addition to being a high-quality protein source, many whey protein ingredients also deliver a wealth of dairy nutrients, including calcium, phosphorus, magnesium, zinc, thiamin, riboflavin, and vitamins B6 and B12. Research is emerging about the potential health benefits of dairy proteins and, particularly, whey proteins. To date, most evidence on whey protein points to its impact on muscle building and body composition. Food and beverage manufacturers can pay heed to this ongoing research, much of it funded by DMI.
Looking Ahead Scientists continue to investigate additional health benefits of whey protein. Research is currently examining the potential beneficial role of whey protein on immune function, inflammation and blood pressure.
The scientific evidence supporting whey’s role in a healthy lifestyle continues to emerge, leaving today’s food and beverage formulators with many more reasons to use whey protein in product formulations. Because it addresses application challenges and helps meet targeted product nutrition goals, whey protein allows food and beverage makers to meet the needs of consumers interested in health and wellness solutions. pf
Besides soy, less traditional plant materials, such as hemp and chia, tout their “complete protein” content. Chia seed, which is taking a toehold in the food industry as a healthful ingredient, contains some 20% protein. One supplier notes that, compared to other oil seeds, chia contains relatively high levels of lysine.
Once again turning to the Mintel GNPD to quantify new foods and supplements making “high protein” claims (as defined by Mintel), some 291 were found in 2008, an 89% increase over 2005. The apparent renewed attention the food industry is placing on protein is due to a variety of factors. To name just a few, protein is easily and appropriately added to many products, is required on most Nutrition Facts panels and, thus, is included in front-label nutritional icons systems used by many manufacturers. With the stellar rise in gluten-free products, non-gluten proteins have a new role to play in foods.
For example, on this last point, the structure-providing ability of egg proteins has resulted in their incorporation in some six new gluten-free products in 2006, rising to a total of 25 in 2008, according to the Mintel GNPD. (Also search for “Egg Products=Gluten Solutions” at PreparedFoods.com.) Gluten-free, egg-containing applications range from bagels, muffins and pizza crusts to salad dressing, breaded meats and energy bars. -- Claudia Dziuk O’Donnell, M.S., M.B.A., Chief Editor