Scientists from The Netherlands have uncovered the relationship
between the perception of crumbliness in whey proteins and
polysaccharide mixed gels and their breakdown behaviour, findings
that could help engineer crumbliness in semi-solid...
Freisland Foods Domo and Nandi Protiens are introducing a new range
of whey protein concentrates for low-fat yoghurt and other food
categories - the fruit of a partnership to leverage new protein
technology to quickly meet new market...
Canadian researchers are looking into the effects of gelling of
whey protein isolates with xanthan gum in concentrations well below
that usually reported, and have already filed for a patent on the
Modification of whey protein concentrates with high phospholipid
proportions could turn standard emulsifiers into functional health
promoting ingredients, results that could have important
implications for the food industry.
Whey protein and isolate manufacturer Protient has been acquired by
ABF Ingredients, a division of Associated British Foods - a move
which will increase the Minnesota company's sales on a global
Since it opened two years ago, Glanbia's R&D center in Twin
Falls, Idaho, has set about addressing some of the problems that
plague formulators working with whey protein ingredients. Jess
Halliday speaks to Eric Bastian,...