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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
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.
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.
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.
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.
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.
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
Technology is helping food companies create efficient emulsifiers—among the most critical aspects in the formation of successful emulsion-based food and beverage products.
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.
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.
A gluten-free, casein-free diet may lead to improvements in behavior and physiological symptoms in some children diagnosed with an autism spectrum disorder (ASD), according to researchers at Penn State.
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.