Century Foods International (Sparta, Wis.) manufactures and markets dairy protein ingredients and does contract manufacturing for private label clients in the food, sports, health and nutritional supplement industries. The company has a long history in the dairy industry, as well as a staff with decades of experience in the manufacturing and utilization of dairy proteins. Recently, it has expanded its expertise to include grain- and egg-based protein sources.
For example, a powdered mix that “clumps” upon addition to a liquid frustrates customers. One solution is to agglomerate the complete mix, or just key ingredients within the mix, resulting in “instantized” powders which can be easily spoon-stirred or shaken. Or, for another example, lipid-based ingredients can rise to the top and form a ring over a liquid drink's shelflife. Possible solutions include appropriate selection of top-quality functional fats, the use of homogenization and/or altering the processing conditions, and/or mix sequence. “Careful selection of ingredients, based on their intended functionality or purpose, and understanding ingredient interaction is necessary when formulating and processing functional foods,” states Julie Wagner, director of R&D.