Laura Dijkstra: Formulating functional foods with dairy
29 Aug 2018
Most producers struggle to successfully incorporate dairy protein ingredients into everyday products. NZMP has overcome these processing challenges to capture a growing market opportunity.
It's no secret that today's consumers are demanding mainstream foods with the nutritional benefits they need to live an active lifestyle. "One of the difficulties with fortifying normal foods with dairy ingredients is that high temperature processing can cause proteins to denature, resulting in undesirable end-product tastes and textures," says NZMP’s European Technical Innovation Manager, Laura Dijkstra - de Jong.
This issue is particularly prevalent when attempting to fortify products with dairy protein ingredients, especially whey protein, to reach a high protein content
NZMP’s European Technical Innovation Manager, Laura Dijkstra - de Jong
Using its NZMP's SureProtein™ specialized dairy ingredients range, NZMP has collaborated with partners and customers to overcome processing issues to successfully create indulgent but healthier everyday foods - such as high protein ice cream and apple pie - to provide active consumers with the great tasting nutrition they desire.