Items Tagged with 'casein'

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Innovation in the Dairy Alternatives Retail Space is Booming

The rise in consumer demand for dairy-free products has challenged developers to mimic the unique functions of the casein, whey, lactose, and fat found in animal milk
Olivia Conrad
October 29, 2021
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Since “dairy-free dairy” must deliver on a range of consumer needs, consumers who seek dairy alternatives due to an allergy or lactose sensitivity may want dairy alternatives that have comparable nutritional profiles to a dairy counterpart.


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Hydrolyzed Proteins, Amino Acids, Enzymes, Peptides, and Nucleotides Each Play a Role in Improving Health

Alongside the growth of whole ingredient protein, the various parts that make up the molecule are not being ignored
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David Feder , RDN Jennifer Seyler, MS, RDN
July 14, 2021
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The protein trend has promised to continue at a steady pace, with interest in, and consumption of, plant proteins increasing at record levels. This is due in large part to the rapid expansion in consumer demand for meat, dairy, and seafood analogs. But alongside the growth in protein as a whole ingredient, the various parts that make up a protein molecule are not being ignored. 
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Ascent Chocolate Peanut Butter Flavor

Ascent is committed to using real food ingredients and no artificial flavors or sweeteners
May 15, 2019
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Ascent products are designed to support clean-eating, hard-working athletes in improving their muscle health and performance and reaching their fitness and nutritional goals.
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FrieslandCampina Ingredients: Prolonged Protein

FrieslandCampina Ingredients North America introduces native, prolonged release protein
October 11, 2018
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FrieslandCampina Ingredients’ new Micelate™ Prestige is a premium quality, cold-processed, native micellar casein isolate, derived from high quality milk. Its unique microfiltration process results in a very pure micellar casein with a 95:5 casein-to-whey ratio.
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Snowville Creamery Dishes Up A2/A2 Yogurt

Snowville yogurts come from cows tested 100% for A2/A2 genetics
April 18, 2016
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A2/A2 refers to a variation of protein found in cows’ milk, which some research has shown to be easier to digest than the A1 milk that is predominantly produced by cows in the US. All human milk is A2/A2.
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Emulsifiers make possible many of the sauces, condiments, and beverages that consumers enjoy

Making Oil and Water Mix

Nature created oil and water specifically so they would not mix, then peppered the food supply with a whole range of other ingredients to help the two mix well
Kantha shelke
Kantha Shelke PhD, CFS
February 15, 2016
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Technology is helping food companies create efficient emulsifiers—among the most critical aspects in the formation of successful emulsion-based food and beverage products.


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Protein After a Workout

A study shows additional benefits of consuming a blend of soy and dairy proteins after resistance exercise for building muscle mass.
April 28, 2014
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The research also shows a prolonged increase in amino acid net balance across the leg muscle during early post-exercise recovery, suggesting prolonged muscle building.
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Casein for Adding Nutrients

March 8, 2012
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Using a natural milk protein called casein, researchers have created nanocapsules so tiny that they solve the longstanding problem of how to add nutrients to clear beverages without clouding or effects on taste or appearance.
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Adding Lactoferrin and GMP

June 1, 2004
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Erie Foods International Inc. and Murray Goulburn Nutritionals have added lactoferrin and GMP to their current line of fresh curd caseinates, caseins, whey protein isolates and milk protein concentrates.
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