Dairy Ingredients Research Update
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1 Dairy Ingredients Research Update Phillip Tong, Ph.D. Director, Dairy Products Technology Center Cal Poly State University San Luis Obispo, CA
2 Dairy Ingredients Research Update Market driven ingredients research National Dairy Centers Future research
3 Market Driven Research Responding to consumer trends/demand Health and Wellness Convenience Indulgence Changing demographics (global and domestic) Responding to other market forces Supply Food industry Market channels Regulatory Economics Other?
4 Ingredient Research Drivers Dairy ingredients for industrial use Consumers Consumer Marketing Food Product Manufacture Food Industry Product Development Ingredient Manufacturing & Marketing Raw Materials
5 Need for Innovation Changing consumer interests and needs drive food industry desire for innovation, new ideas, new foods Dairy ingredient suppliers must respond to changing needs of food industry for value added food ingredients in a competitive marketplace
6 National Dairy Foods Research Centers Foundations for Dairy Ingredients Utilization Technical information and support to spark innovation and maintain competitiveness Characterization of basic properties Isolation and purification technology Quality and Functionality Ingredient Applications Support
7 Characterization of Basic Properties Analytical Methodology (Physical, Chemical & Microbiological) Detailed composition Structure/Function Interactions with other food components Changes during processing and storage
8 Isolation and Purification Technology Major protein classes Individual primary proteins Minor proteins Peptides Milkfat globule membrane Membrane Processing Chromatography Novel Technologies
9 Quality & Functionality Nutrition Sensory Microbiology Composition Functionality
10 Ingredient Applications Support Reconstitution & recombination Supplier support (end user needs) End User support (effective application) Interface between supplier and enduser to spark innovation Third party validation Independent development Formulation
11 Dairy Centers Recent Activities Isolation, separation and purification of milk proteins (milk refinery) Protein Standardization and fortification of SMP for export Spore count detection and reduction in milk powders Sensory properties characterization (sensory lexicon) Improving use (reconstitution) Improved storage stability Improving nutrient profile Improving functionality (solubility, heat stability)
12 Specific Example: Native Milk Proteins Native Whey Protein retains original protein structure and function Drivers Nutrition and health (bioactivity) Sensory Properties Functionality (clarity, solubility)? How do we effectiveness measure denaturation? Membrane filtration INRA, Maubois ( ), NEDFRC, Barbano/Rizvi
13 Microfiltration of Skim Milk
14 Specific Examples: MPC Functionality Concentration induced changes (MPC40 vs MPC 80) Composition induced changes High sodium vs. High calcium Driver: Improving Functionality for end-user? Do you track closely the changes in functionality associated with concentration processes?
15 WPC & MPC Functionality: Protein Aggregation Protein-Protein Interactions Reversible Irreversible Drivers: (variations) in Functional Properties Solubility Viscosity Clarity Heat stability?how is protein aggregation controlled and how does aggregation affect product properties?
16 Nutrients in Dairy Foods & Ingredients Less, More, Free, Extreme... Less fat Sugar free More Protein
17 High Protein Frozen Dairy Foods Yo-Pro Frozen Yogurt yoprotreats.com contains proprietary blend of whey proteins
18 HEB/Select Milk Producers Compared to traditional whole milk, H-E-B s MooTopia features: 60 percent less sugar, 35 percent more calcium, 75 percent more protein
19 Zero Lactose Normal Butter Valio Zero Lactose Butter Normal SMP Valio Zero Lactose SMP Lactose % 0.8 < <0.1 Carbohydrates %
20 Future Trends Use of dairy systems to deliver other nutrients Improved, new, more targeted functionality New approaches to handling of milk and milk products for food quality, preservation and safety Economic production of milk & milk products to match the consumer needs (domestic & worldwide)
21 Redefining Value Added Dairy Ingredients Taste Functionality Cost Savings Convenience Applications Support Health and Wellness Sustainability? Green? Traceability?
22 Latest Dairy Ingredients Research Dairy Management, Inc. Dairy Foods Research Centers Industry Associations (ADPI)
23 Market Trends and Dairy Ingredient Opportunities Health, Wellness and Dairy Ingredients Innovative Technologies for Dairy Ingredients Processing Dairy Ingredients Functional Properties and their characterization And more... March, 2009 San Francisco, CA
24 Dairy Ingredients Research Update Phillip Tong, Ph.D. Director, Dairy Products Technology Center Cal Poly State University San Luis Obispo, CA
25
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