Product Innovation

Milk Protein Concentrates as Emulsifiers in Clean-Label Ice Cream
Global “clean label” estimated food sale at $180 billion in 2020, and more than 80% of consumers preferring simple and easy-to-recognize ingredient lists (Shelke 2020). Dairy ingredients are well positioned to meet the demand for ‘clean label’ and high protein’ foods through MPCs (MPC is a natural emulsifier that could potentially increase protein content, convey a premium image, and improve texture).
Innovative Dairy-Based Emulsion Systems for Controlled Nutrient Delivery
Oil-in-water (o/w) Pickering emulsions made with whey protein aggregates offer great potential as a delivery vehicle for lipophilic nutrients such as carotenoids or drug molecules. In this study, researchers will invent whey protein-based Pickering emulsifier ingredients. These ingredients may exhibit functionalities in terms of improving emulsion physical stability and improving bioavailability of poorly soluble nutrients.
Increasing the Value of Permeate Streams from Cheese, Whey and Milk
OBJECTIVES: To develop and to optimize scalable enzyme-driven bio-processing procedures for manufacturing LBA. To characterize and study the impact of key manufacturing parameters (e.g., pH, ionic strength of the substrates). To create a conjugated LBA-whey protein delivery system for nutrients.