Davisco Named “Exporter of the Year”

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INSIDE: December 2006 U.S. Dairy Industry News USDECNews Dairy Exporter of the Year...... 1 Market Situation ...... 2 In the News ...... 3 Davisco Named “Exporter Cheese & Manufactured Products of the Year” U.S. Cream Cheese ...... 4 Cream Cheese Applications...... 5 USDEC member Davisco Foods International Inc. was named 2006 Exporter of the Year by Dairy Field, a U.S. dairy industry trade publication. The magazine recog- Ingredients nized Davisco as “a pioneer in the value-added dairy ingredients export business” Whey Protein ...... 7 and acknowledged its “crucial role in growing global demand for U.S. dairy products” through worldwide sales efforts. Nutrition Davisco Foods, a family-owned cheese and whey processor based in Le Sueur, Whey Protein: Physiological Minnesota, was among the first in the U.S. market to recognize the value and potential of dairy exports, and is an ongoing innovator in product development, Effects and Health Benefits ....10 applications and research investments, Dairy Field says. Meet Our Members The ever-increasing importance of the international market to U.S. dairy industry interests led Dairy Field to highlight individual company efforts by creating the BC USA...... 12 new Exporter of the Year honor. The criteria for consideration include: role in Davisco Foods ...... 13 driving the growth of global dairy demand; industry leadership in advancing U.S. Glanbia Nutritionals ...... 14 dairy exports; company resources committed to export market development; significant export sales; and the role of exports in the overall company growth Tropical Foods ...... 15 strategy. More From USDEC “We are heavily into exporting, it’s our biggest market, but we don’t talk about it much (in the domestic market). We’re surprised and honored to be named the See Our New Publications ...... 16 Dairy Field Exporter of the Year,” says Polly Olson, Davisco’s vice president of sales, marketing & new business. Olson accepted the honor on behalf of Davisco on October 12 in Phoenix, Arizona, at Stagnito’s Top Gun Conference, an event for top-level food and beverage industry executives hosted by Dairy Field’s parent company. Matt McKnight, USDEC’s vice president of export ingredients marketing and industry affairs, presented the award. A major U.S. exporter of whey products, Davisco provides about 65% of the global whey protein isolate (WPI) market and exports products to 50-plus international markets. Davisco produces whey, whey protein concentrate

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U.S. Dairy Export Council 2101 Wilson Blvd. Suite 400 Arlington, VA 22201 USA Telephone 703-528-3049 Fax 703-528-3705 E-mail: [email protected] Website: www.usdec.org U.S. Dairy Industry News

(WPC), WPI, whey permeate, hydrolyzed Rather than relying on phone, fax and whey proteins and lactose. The compa- e-mail or intermediaries, Davisco has a ny’s global marketing and R&D efforts commitment to maintain first-hand per- are focused on milk proteins for infant sonal contact with its global customers, formula, sports nutrition and functional explains David Curta, Davisco’s interna- food/nutraceutical products. Davisco’s tional sales manager. “It’s an opportunity profile in the “Meet Our Members” sec- for us to really understand what a new tion of this issue offers detailed market is looking for,” says Curta. information on its latest branded whey fraction innovation. Your link to more information: Davisco entered the global whey pro- Dairy Field magazine: tein market more than 20 years ago by http://www.dairyfield.com Polly Olson of Davisco Foods (middle) accepts establishing the first American whey Exporter of the Year coverage: Dairy Field’s Exporter of the Year trophy from ingredient office in Europe in Geneva; it http://www.dairyfield.com/content.php?s Pierce Hollingsworth, director of special additionally has an office in Mexico City =DF/2006/08&p=19 projects, Stagnito Communications (left); and Matt McKnight of USDEC. and a newly-opened office in Shanghai.

USDEC News is published by the U.S. Dairy Export Council (USDEC) and is designed to provide up to date information about the U.S. dairy industry for the benefits of our international partners. USDEC was formed by Dairy Management Inc. in 1995 to enhance the U.S. dairy industry’s ability to serve international markets. USDEC is an independent non-profit membership organization representing dairy processors, exporters, milk pro- ducers and industry suppliers. USDEC supports international buyers of dairy products by providing information about U.S. suppliers, their products and capabilities. We bring buyers and sellers together through conferences, trade missions and trade shows. USDEC furnishes application and usage ideas for U.S. dairy ingredients through seminars, one-on-one consultations and technical publications. We assist with foodservice promotions, menu development and education. We also work with local authorities to resolve market access issues that ensure reliable delivery for customers and importers. When you work with USDEC and its members, you are partnering with companies that manufacture and export more than 85% of all U.S. dairy products. Copyright © 2006 U.S. Dairy Export Council.

2 USDECNews | December 2006 U.S. Dairy Industry News

U.S. Market Situation and Outlook

Over time, U.S. milk production has Lower farmgate milk prices in 2006 supplies. In the last three months, spot increased about 1.3 to 1.4% per year. (milk prices down 17% from a year prices for nonfat dry milk (NDM) are up But fueled by record-high farmgate ago) have curtailed expansion. Cow about 18%, while prices for sweet whey milk prices in 2004, U.S. dairy produc- numbers in the third quarter of 2006 and whey protein concentrate with 34% ers have embarked on a two-year stood at 9.107 million. protein (WPC 34) have jumped 42% period of expansion at a rate three In the June–September 2006 period, and 24%, respectively, according to times faster than usual. U.S. milk production was up 1.4% from USDA. From January 2004 to June 2006, U.S. prior-year levels – back at the historical U.S. production of WPC 34 slowed dairymen added 161,000 cows – the annual growth rate. The U.S. Department this summer, while manufacturers equivalent of a new 1,200-cow herd of Agriculture (USDA) projects 2007 milk boosted output of WPC 80. At the same every week. In the last 24 months through production will be 83.4 million MT, up time, feed users are finding it less September 2006, U.S. milk production 1.0% from 2006 output. expensive to use WPC 34 in their for- was 224.4 thousand metric tons (MT) per On cheese and butter, inventories mulations rather than mixing WPC 80 day, up 4.7% (+9.7 thousand MT per appear sufficient to satisfy needs through and sweet whey. day) from the previous 24 months. the key end-of-year holiday buying sea- More than anything else, robust over- Naturally, dairy product production son. However, if production continues seas demand for milk solids for food and was also higher. Total cheese production trending downward, supplies will be feed use has contributed to the tight in 2006 (through August) was up 6.7% tighter in 2007. supply situation. In the June–August peri- from 2004 levels and butter production U.S. markets for dry ingredients have od, U.S. exports of NDM/SMP (skim milk was up 17.1%. already turned, with prices strengthen- powder) were 86.2 thousand MT, up U.S. commodity prices have been ing considerably since the spring. 42.9% from a year ago, while shipments weak most of the year, as product sur- Ingredient manufacturers report light of whey proteins were 89.9 thousand pluses and growing inventories weighed inventories and little or no product MT, up 32.7%. on markets. However, the market situa- available for spot sale for the remainder tion has begun to turn. of the year. Buyers are lining up 2007

U.S. dairy market at-a-glance

Milk production statistics, 2006 Production Change vs. Exports Change vs. (Jan-Aug) a year ago (Jan-July) a year ago U.S. milk production (Jan-Sept) 6,200,000 MT +2.9% U.S. cow numbers (Sept) 9,107,000 +0.5% Production per cow (Jan-Sept) 25 kg/day +2.0% Dairy products – Production and Exports, 2006 Total cheese 2,800,000 MT +3.2% 40,000 MT +27% American cheese 1,200,000 MT +3.2% Mozzarella cheese 945,000 MT +3.5% All other types cheese 695,000 MT +3.0% Butter 439,000 MT +7.5% 5,000 MT +54% NDM + SMP 488,000 MT +0.9% 176,000 MT -5% Sweet whey 335,000 MT +4.3% 131,000 MT +10% WPC 125,000 MT +13.8% 52,000 MT +58% WPI 9,000 MT +10.1% 5,000 MT +25% Lactose 298,000 MT +2.4% 128,000 MT +16%

Source: USDA; USDEC

3 USDECNews | December 2006 U.S. Dairy Industry News

In the News…

New companies New plants and upgrades New products • The Artisan Cheese Exchange was • Southwest Cheese Co., Clovis, New • Bravo Foods reached a production formed as an export management and Mexico, held a grand opening cere- agreement with HP Hood. Hood will trading company linking U.S. specialty mony October 6, 2006. The plant, a produce 70 million bottles a year of cheese makers with trading partners in joint venture between Glanbia plc Slammers and Bravo! brand shelf- export markets. The company will rep- and the Greater Southwest Agency, stable, single-serve flavored milk resent artisan cheese makers handles 3.2 thousand tons of milk drinks. nationwide, providing product consoli- per day, producing about 113.3 dation, export documentation and thousand tons of cheese and 7.5 Acquisitions and mergers • Sartori Foods, Plymouth, Wisconsin, supply-chain support. It also has thousand tons of high-value whey acquired Antigo Cheese Co., Antigo, established relationships with proteins per year. Wisconsin, and Blackfoot Cheese importers and distributors in key • Unilever completed a $7-million Co., Blackfoot, Idaho. Both make export markets. The Artisan Cheese expansion of its Good Humor- aged Italian cheese. Exchange has also joined USDEC’s Breyers ice cream plant in • Lifeway Foods, Morton Grove, membership. Hagerstown, Maryland. Illinois, the leading U.S. processor of • In March 2006, Hilmar Cheese kefir, acquired rival Helios Nutrition, Name changes broke ground on a new cheese and • The name WestFarm Foods has been Sauk Center, Minnesota. Production whey plant in Dalhart, Texas. When retired and the company has will be consolidated at Lifeway’s completed in the fourth quarter of returned to using its long-standing Morton Grove facility. 2007, the plant will be able to han- legal corporate name Darigold, Inc. • Dean Foods acquired Jilberts Dairy, dle 2.3 thousand MT of milk per day “We are enormously proud of the Marquette, Michigan. and will sell cheese and whey to Darigold heritage and are excited • Agri-Mark, Methuen, Massachusetts, domestic and export markets. about the future of our great organi- merged with Allied Federation of • Nestlé will build a $359-million pro- zation. Returning to the Darigold Cooperatives, a group of 26 small co- duction facility in Anderson, Indiana name – Darigold products, Darigold ops in New York. to make Nesquik ready-to-drink fla- people, and Darigold facilities – will vored milk and Coffee-Mate allow us to share the Darigold expe- Moves and consolidations creamers. The 9,472,551-square- • Crystal Cream & Butter closed its rience with our customers and meter plant, which will be the largest downtown Sacramento, California, consumers,” says Darigold, Inc. pres- for Nestlé in the United States, will plant and consolidated production at ident & CEO John Underwood. replace seven contract packers. its newer facility at the south end of • The Mid-America International Agri- • Kraft Foods will invest more than the city. Trade Council (MIATCO) changed $10 million to upgrade its Lowville, • Kraft will close its Rupert, Idaho, its name to Food Export New York, cream cheese plant, the string and cream cheese plant in Association of the Midwest USA. largest cream cheese operation in January and move production to The group is a non-profit organiza- the Kraft system. other facilities in Wisconsin, New York tion that promotes the export of food • Groupe Danone will invest $66 mil- and Missouri. from the Midwestern region of the lion to expand its Stonyfield Farm • Kraft will close its Visalia, California, United States. yogurt plant in Londonderry, New cottage cheese/sour cream plant in • BL Ingredients, an Evanston, Illinois- Hampshire; the increased production April 2007 and consolidate produc- based unit of Ireland’s Lakeland of organic yogurts will be earmarked tion at a larger, more modern facility Dairies, changed its name to Socius for export to Europe. in nearby Tulare, where the company Ingredients. currently makes parmesan, cheddar cheese and whey powder. • Cass-Clay Creamery will cease production at its Mandan, North Dakota, plant. Output will be consolidated into its Fargo, North Dakota, operation.

4 USDECNews | December 2006 Cheese & Manufactured Products

U.S. Cream Cheese

Soft-fresh cheeses removed from milk itself The United States is a nation of immi- and their flavors are meant grants and much of our heritage and to be milky, creamy, and traditions reflect that immigrant ancestry. above all, fresh. Another This is especially true with soft-fresh compelling reason to cheeses like cream cheese. Throughout make them at home was the long history of cheese making in that they weren’t found in Europe, most countries had their own many stores. Until early in version of a fresh cheese and hundreds the 20th century, most soft- of different types were produced. In fresh cheeses were not England it may have been cottage available in regional or cheese or clotted cream; in France fro- national distribution. mage blanc or neufchâtel; in Italy ricotta Perishability, the lack of or mascarpone. adequate refrigeration, and the lack of sanitary Photo courtesy of Wisconsin Milk Marketing Board, Inc. Made at home packaging, made it impos- When immigrants from England first sible to distribute them grants settled in and around New York arrived in America they brought cows successfully. City, they opened traditional Jewish deli- with them on the boat. Milk, cream, Creole cream cheese catessens and bakeries. and butter were the first products they In the delicatessens, they used cream Certain parts of the United States fos- enjoyed, and any surplus milk was cheese to make cheese blintzes and tered traditions that led to cream cheese quickly made into cheese. The first many other delicacies, including New as we know it today and one of the first cheeses they made were various styles York Style Cheesecake, which became a was Louisiana. Prior to the United States of soft-fresh cheeses, similar to what we new American dessert favorite. Their purchasing Louisiana and surrounding know today as cottage cheese or bakeries also made bagels popular in areas, they were French territory. Many cream cheese. They were easily made the U.S., fostering the very popular parts of Louisiana were settled by by combining fresh milk and some American breakfast tradition of bagels French, and also by Creoles from Nova form of starter culture, typically butter- and cream cheese. milk or sour cream. Scotia. One of their food traditions was the French cheese known as neufchâtel, Packaging innovations and Eaten at home and a similar variety of cheese was pro- new technologies One reason these cheeses were eaten at duced by many home vendors in the At the turn of the 20th century in New home, or on the farm, is that they were area. Sometime around 1850, a new York City, several local dairies made their intended to be eaten soon after making. tradition developed when vendors, com- own versions of neufchâtel and cream Soft-fresh cheeses are only one step peting to sell their baskets of cheese at cheese, and began distributing them all the market, would turn out a piece of around the area. What initially made fresh cheese from a basket, and then distribution possible was a new packag- top it off with spoonfuls of fresh cream. ing material called tin foil. In 1906, one This style of cheese was originally dairy began to mold fresh cream cheese known as Creole but eventually into small 8-ounce (112-gram) squares acquired the nickname of “cream and wrap them tightly in tin foil. Parallel cheese”. This was one of the first to that, the advent of ice deliveries and cheeses that helped define the style of iceboxes also made it possible for con- cream cheese in America. sumers to better store fresh dairy Ethnic traditions products like cream cheese. Another New York cheese maker The next region that used large vol- developed a product he deemed unique umes of cream cheese was New York, and creamy enough to be named after and one ethnic group more than any the city of Philadelphia, known for its other affected cream cheese usage in culinary traditions. It was one of the first New York, and eventually all over the cream cheese brands to be distributed Photo courtesy of Wisconsin Milk Marketing Board, Inc. U.S. As large numbers of Jewish immi-

5 USDECNews | December 2006 Cheese & Manufactured Products nationally and it was a huge hit. Within the original or full-fat variety containing popular not only at breakfast but also in 50 years, Philadelphia Brand cream at least 33% butterfat. New products appetizers and sandwich spreads. cheese went from national to internation- that have grown significantly include al and at the time was the world’s largest whipped, low-fat, and nonfat cream The most popular sweet flavors include: selling packaged cheese. cheese. U.S. cheese manufacturers also • Strawberry led the way in customizing products and • Maple & Walnut Cream cheese today packaging for many different markets • Pineapple Over the years, cream cheese’s popular- around the world. • Chocolate ity has continued to grow, and today • Honey & Cinnamon American cheese makers produce over Flavored cream cheese and 300,000 metric tons of cream cheese cream cheese spreads The most popular savory flavors include: per year. Along the way, innovations in Because cream cheese is mild, and has • Garlic & Herbs cheese making and packaging have high moisture content, it carries other • Garden Vegetable increased the quality, consistency, and flavors well. Sweet and savory flavors • Roasted Garlic shelf life of cream cheese. It is pack- both work well and a wide range of fla- • Pesto aged in a wide array of sizes, and vored cream cheeses are now popular. • Sun-Dried Tomato & Basil containers from foil-wrapped to plastic Another category that has grown signifi- tubs. The most popular cream cheese is cantly is that of cream cheese spreads,

Cream Cheese Applications

In addition to being popular at retail, cheese delivers that quality-of-taste, and cream cheese usage at foodservice has they eagerly seek out menu items that continued to grow steadily. Many differ- contain cheese. One chef summed it up ent trends are responsible for this by saying, “Anything that sells well on the increase, including operator attitudes, menu, sells better with cheese.” Here is diner’s preferences, lifestyle changes, a snapshot of how operators menu and other demographics. But the most cream cheese in the U.S., and some sig- important factor affecting cheese usage nificant trends that have affected cream at foodservice is its “Quality of Taste”. cheese usage at foodservice. For people dining out, good flavor or quality-of-taste remains their top criterion Fried cheese appetizers No one part of the menu has seen a for choosing the restaurants they patron- greater increase in cream cheese usage ize, and for the food they choose from than hot appetizers. Hot cheese appe- the menu. Consumers believe that tizers are big sellers, and the leaders in the category are breaded cheese sticks Photo courtesy of Wisconsin Milk Marketing Board, Inc. and cheese stuffed appetizers. The most popular stuffed appetizers are odd numbers, prompting many groups Jalapeño peppers filled with cream to order more than one appetizer plate cheese, breaded, and deep-fried. Many and share these. other popular cheese appetizers are also stuffed with cream cheese. Hot cheese dips Once made purely in-house, the Another hot cheese appetizer popular all popularity of fried cheese appetizers over the U.S. is Spinach & Artichoke Dip, skyrocketed when food manufacturers typically served with nachos or various began to produce pre-breaded, frozen breads for dipping. Variations of this item products, ready for the deep fryer. can be found on most every appetizer Fried cheese sticks and cheese stuffed menu, and most include cream cheese. appetizers are now on virtually every Cold appetizers casual, family, and fast-food menu in the Cheese spreads and cold cheese dips U.S. As a sales technique, these items have also become very popular at food- Photo courtesy of Wisconsin Milk Marketing Board, Inc. are often served in small amounts and

6 USDECNews | December 2006 Cheese & Manufactured Products

cream cheese, operators are constantly Top 10 cream cheese flavors using cream cheese in new ways on the • Plain menu. Several national breakfast chains • Garlic & Herbs recently introduced a new breakfast, • Vegetable “cream cheese stuffed French toast”. • Sun-Dried Tomato & Basil Hotel breakfasts • Chives • Pesto Foodservice programs also include buf- • Smoked Salmon fet breakfasts at U.S. hotels. Many hotel • Roasted Garlic chains offer business travelers a break- • Honey & Cinnamon fast buffet with their room package. • Strawberry These types of hotels are becoming increasingly popular with business trav- Cheesecake — king of desserts elers and budget-minded families on Cheesecake is one of the biggest-selling leisure travel. Toast, bagels, English desserts on restaurant menus, and muffins, and sweet muffins are popular equally popular at lunch or dinner. The items often topped with cream cheese. “Cheesecake Factory” is a highly suc- Photo courtesy of Wisconsin Milk Marketing Board, Inc. For those in a hurry, these foods are also cessful restaurant chain in the U.S. that easy to grab and go, on the run. capitalized on the cheesecake’s popu- service—not typically On-The-Menu but, Sandwiches and wraps larity by using “cheesecake” in their instead, On-The-Buffet. Whether they restaurant name. They are a top quality, Americans love sandwiches and these are served at catered events, receptions full service restaurant with a complete are very popular at foodservice. Cream or private parties, a wide range of fla- menu of appetizers, entrées and cheese has seen increased usage on vored dips and spreads have become desserts. With dozens of flavors to sandwiches for several reasons. The rich popular, typically served with crackers or choose from and a cheesecake for flavor of cream cheese goes well on vegetables for dipping. everyone’s taste, cheesecake helped sandwiches, providing a very good make them famous. Retail-foodservice mouth feel that quality-of-taste diners are Another growing trend has been the looking for. Its soft texture and moisture For more information about U.S. cheeses sale of more prepared food at super- content also makes it a good carrier of see the “Information About Cheese markets. In-store delis, also known as other flavors, allowing operators to blend Products” section of our website. “Retail-Foodservice” departments have a variety of herbs and spices into the Link address: also made great use of cream cheese cream cheese. Another thing that makes http://www.usdec.org/Products/Cheese. dips and spreads in deli trays and cream cheese ideal for sandwiches is its cfm?navItemNumber=1214 party platters. texture, which adheres well to breads, Breakfast meat and other ingredients, helping to Cream cheese is heavily present on hold the sandwich togeth- breakfast menus in a host of ways, but the er as it is eaten. most popular item of all is bagels & Wraps have been pop- cream cheese. Whether it’s at home, on ular for decades and are the run, or at the office, bagels continue seeing a resurgence. to be one of the most popular ways to With low-carb diets being enjoy cream cheese at breakfast in the all the rage and wraps U.S. Widely marketed, bagels may come having less carbs than from a bagel shop, coffee shop, conven- bread slices, wraps are ience store, or restaurant. One big factor popping up on menus supporting the popularity of bagels & everywhere. Cream cream cheese is their convenience and cheese, besides having portability. Instead of eating them at a the ability to deliver a restaurant, many people take them to the variety of flavors, helps office for breakfast. In fact, this trend of hold finished wraps eating breakfast at the work desk has together. This attribute become so popular that many marketers has made cream cheese now refer to this meal occasion as one of the most popular cheeses used in wraps. “Deskfast”. Recognizing the popularity of Photo courtesy of Wisconsin Milk Marketing Board, Inc.

7 USDECNews | December 2006 Ingredients

U.S. Whey Protein Ingredients

What are whey proteins and through an extruder. The product where do they come from? obtained through this process is a hard, Whey proteins are water-soluble proteins fluffy protein crisp. that are naturally present in milk. On In the case of the enzymatic process, average, liquid milk contains around whey protein ingredients are mixed with 3.2% protein. Whey proteins account for water. Proteolytic enzymes are then 20% of this amount. Under the generic added under very specific pH and tem- term “whey proteins”, we find the follow- perature conditions. The enzymes cut ing proteins: beta-lactoglobulin, down the protein molecules into smaller alpha-lactalbumin, bovine serum albu- particle size yielding smaller proteins, min (BSA), immunoglobulin (Ig) and polypeptides and peptides. These mol- proteose peptones. Whey also contains ecules are desirable for their bioactive, many other important molecules found nutritional or functional roles. in smaller quantities such as lactoferrin Use of whey protein and lactoperoxidase; and, depending ingredients in meal on the manufacture process, glycomacropeptide (GMP). replacers: what’s the latest? The meal replacement types of food Whey proteins derive their name from were born from the consumer’s desire “whey”, which is produced during either for convenience, portability and good cheese or casein manufacture; after the nutrition. This category targets people curdling of the casein. Liquid whey con- managing their weight, busy people tains water, lactose (milk sugar), protein, looking for quick healthy alternatives, primarily due to the nutritional benefits fat, vitamins and minerals. sports enthusiasts and athletes. as well as the functional characteristics What technologies are used Whey protein ingredients have of whey proteins. by U.S. whey protein become an ingredient of choice for most Meal replacement products need, by definition, to be nutritious, portable, ingredient manufacturers? meal-replacement manufacturers. This is Advances in processing technologies allow ingredients manufacturers to sepa- rate the different constituents of whey in order to obtain the desired finished prod- Separation technologies uct. The separation technologies can be The principle behind membrane filtration technology is to circulate a liquid membrane filtration, ion-exchange chro- through pipes that are equipped with porous membranes. Due to the high pres- matography or a combination thereof. sure with which the liquid is circulating, smaller particles will pass through the After refinement the protein solution is pores of the membrane (permeate) whereas larger particles will remain on the pasteurized and then dried. inside of the membrane wall (retentate). Depending on the pore-size of the Typically, U.S. whey protein ingredient membrane and the pressures involved, different components of whey will be iso- manufacturers modify the lactose to pro- lated. Ultrafiltration (UF) technologies are typically used to obtain whey protein tein ratio of their finished products and concentrate from liquid whey. Mostly, lactose and minerals are separated in the are able to offer whey proteins concen- UF permeate, whereas whey proteins remain in the retentate. trates (WPC) with protein levels varying The principle behind ion-exchange chromatography is to circulate liquid from 34% up to 85%, and whey protein whey through a vessel filled with electrically charged resin beads. This tech- isolates (WPI) with protein levels of 90% nique takes advantage of the natural characteristics of whey proteins. Since and up. whey proteins carry charges they temporarily become attached to the resin In some cases, whey protein ingredi- beads through weak bonds, whereas the water, lactose, fat, vitamins and miner- ents are further processed with either als pass through. Once enough liquid has been circulated, the pH of the extrusion or enzymatic technologies. column is inverted so that the whey protein solution may be collected. This tech- In the case of extrusion, whey pro- nology also allows for the selective modification of the ratio between the various teins ingredients are combined with a major whey protein molecules, such as β-lactoglobulin and α-lactalbumin. carrier (such as tapioca starch or rice flour) and water; the slurry is then run

8 USDECNews | December 2006 Ingredients

an insulin response as their regular- lysts and building material for muscle glycemic-index counterparts would. This growth and lean muscle mass mainte- is particularly important for people suf- nance. This knowledge is reaching the fering from diabetes, hypoglycemia and general public and people of all ages metabolic syndrome. are becoming aware of the benefits of Whey proteins may also be found in whey protein on muscle health and body high-protein products. These products composition. For the aging population, are designed for consumers interested in the consumption of high-quality proteins diets that are low in carbohydrates and such as whey proteins, in combination high in proteins. with resistance exercise, may help to Most meal replacement products delay the loss of muscle strength and designed for athletes and sports enthusi- mass (i.e. sarcopenia). asts contain whey proteins. This is Whey proteins are also easily and particularly important since athletes are rapidly digested. Typically most amino constantly focused on lean muscle mass acids from whey proteins pass into the maintenance and whey proteins are bloodstream within 2 hours of consump- known to contain high levels of tion. Since whey proteins are digested branched chain amino acids (BCAA) at such a rapid rate, it may be recom- which are beneficial to maintain muscle. mended to use an additional source of Some meal replacement products do protein that is digested more slowly, in not cater to any specific audience but the design of a meal substitute. Milk are simply a good way to consume high- proteins, such as those found in skim quality nutrition in a portable way. Such milk powder and milk protein concen- products offer a balanced nutrition and trate and isolate, are often chosen for whey proteins, thanks to their excellent this purpose. They are also excellent amino acid scores, are quite often pre- sources of high-efficiency, high-quality ferred to other protein sources. protein. And, depending on the type of milk protein, it may take the body up to 6 What nutritional role do whey hours to fully digest them. proteins play in meal replacement products? Proteins are the building blocks of the human body. Our bodies break down convenient and, above all, for any the proteins we eat into small proteins, chance of commercial success, they peptides and amino acids that are then need to taste good. absorbed into the bloodstream. These Examples of products amino acids are then turned into new available on the market cells, enzymes, hormones and numerous We find whey protein ingredients in other compounds responsible for the meal replacement products targeting proper functioning of our metabolism. satiety (the sensation of feeling full). Nutritionists would select whey pro- These products come in powder form teins as an ingredient in a meal and customers simply need to add water replacement food system because whey (or any other liquid) to have a delicious proteins provide all the essential amino shake in an instant. By consuming such acids (EAA) in the right proportions for products, individuals are able to limit use by the body. Whey contains over their caloric intake and consequently 50% of EAA which have to be part of an control or lose weight. everyday diet since they cannot be syn- Whey proteins are also found in prod- thesized by our bodies. On average, ucts targeting low-glycemic-index whey protein also contains a minimum of audiences. Due to the presence of whey 20% of BCAA. BCAA, comprising proteins (as well as other low-glycemic- Leucine, isoleucine and valine, are index carbohydrates), the consumption especially known to sports enthusiasts of such products will not trigger as high and body builders as they serve as cata-

9 USDECNews | December 2006 Ingredients

Whey proteins are ideal in acidified teristics and water retention imparted by Ready-To-Drink (RTD) beverages. For an whey proteins), functional mixes such as innovative product, WPI can be added high protein omelets (gelling), creamed to any water and flavor base to make soups (texture), high protein breads clear and tasty beverages with high lev- (moisture retention), muffins, pancakes els of proteins. Whey proteins can also and other products. be used in neutral pH RTD beverages – shake-type products. Care must be What should food scientists taken in selecting all the ingredients in expect from U.S. whey protein the formulation. Whey proteins will pro- manufacturers? vide emulsification and can impart a U.S. whey protein manufacturers desired mouthfeel/thickness to the fin- have very modern processing facilities ished product. and R&D centers. They continuously From Dutch chocolate, cookies‘n explore and improve the functional crème to pineapple/orange/banana, the attributes of whey proteins. As such flavor profile of these beverages is left to they have created several specialized the imagination of the food scientists. WPC and WPI with specific target func- In meal replacement bars and baked tions and health benefits. With the goods, many functional characteristics of combination of additional processes whey proteins and further processed (such as extrusion, enzymatic process- proteins are fully shown. WPC, WPI and es…) applied to whey protein extruded whey products can all serve to ingredients, U.S. whey protein manufac- increase the protein level of the product. turers are only limited by their own The challenge with bars is that, during imagination. Discuss your product What functional storage, the moisture in the product ideas and protein needs with your U.S. characteristics are food migrates between the various ingredi- whey protein supplier. Their expertise scientist looking for in whey ents which lead to less desirable texture will help you create innovative products proteins ingredients? as well as a reduced shelf life. while saving time and money. Whey proteins are very complex mole- Specialized whey protein ingredients cules with several structural levels. can be used to maintain texture and For more information about U.S. whey Whey protein ingredients such as WPC increase the shelf life of the products. protein ingredients their manufacture and WPI are water-soluble over the Food scientists in the nutrition industry and uses see the “Information About entire pH range (pH 2 to 10). When in at large have also been very successful at Whey & Lactose Products” section of solution, they impart very little texture or incorporating whey protein ingredients in our website. Link address: mouthfeel. They also exert excellent ice cream and frozen specialties (greater http://www.usdec.org/Products/Whey.cf emulsification and foaming properties. overrun imparted by whey proteins), flans m?navItemNumber=1215 Food scientists have been known to also and custards (increased gelling charac- capitalize on the gelling or texturizing properties of whey proteins when food systems are subjected to certain pH, mineral and temperature parameters. In meal replacement products sold as mixes, food scientists are primarily looking at whey proteins as ingredients that disperse and dissolve well. Since whey proteins are almost 100% soluble, they impart no chalkiness or grittiness to the reconstituted drink. Furthermore, since they create very little viscosity, they may be used in large amounts. Thanks to their excellent organoleptic properties, they do not require the use of large quantities of masking agents or flavoring systems.

10 USDECNews | December 2006 Nutrition

Whey Protein: Physiological Effects and Emerging Health Benefits

USDEC sponsored a symposium titled consuming the whey protein “Whey Protein: Physiological Effects & were lower than the group Emerging Health Benefits” at the Institute consuming the carbohy- of Food Technologists (IFT) Annual drate treatment, whereas Meeting and Food Expo in June 2006. there were no differences Organized by the National Dairy between the group consum- Council, Dairy Management Inc., and ing the soy treatment and the U.S. Department of Agriculture the groups consuming the (USDA), this symposium highlighted the carbohydrate or whey treat- multifaceted effects of whey protein. As ments. Waist circumference they investigated whey’s influence within was lower in the group con- various subpopulations such as the eld- suming the whey protein erly and obese adults, experts in the than the two other groups. field presented the latest results on These changes were whey’s contributions to weight manage- observed without a signifi- ment, satiety, immunity and muscle and cant change in energy body composition. Topics at the sympo- intake. Concomitant with sium included the following: changes in body composition, the group consuming Effects of whey protein on body the whey protein had a sig- weight and fat in supplemented nificant decrease in blood overweight and obese adults pressure compared to the Presenter: D. J. Baer, USDA-ARS Diet group consuming the soy and Human Performance Laboratory, and carbohydrate treat- Beltsville, Maryland, USA ments. Protein intake may In a double-blind, randomized con- alter insulin response; and trolled trial of 90 overweight or obese therefore, may play a role in individuals, we investigated the effects of changes in body composi- adding to their free-living diet 60 g/day tion. In fact, subjects modulates satiety factors. Whey protein of whey or soy protein compared to car- consuming the whey and soy protein stimulates insulin secretion and this may bohydrates on body weight, treatments had improved insulin sensitiv- be a factor; the role of glycomacropep- composition, and other health-related ity compared to those consuming the tide (GMP) also remains to be clarified. outcomes. After 6 months of supplemen- carbohydrate treatment. These results The individual effects of proteins, pep- tation, body weight and fat of the group suggest that dietary protein is associated tides and amino acids also would with improving body composition and require investigation. that whey protein specifically may help improve some risk factors for chronic dis- Immunomodulatory properties eases. of milk proteins and emerging clinical implications Influence of whey protein on Presenter: G. Krissansen, Auckland satiety and food intake University, New Zealand regulation This presentation, in two parts, examined Presenter: H. Anderson, University of (a) milk protein immunomodulatory Toronto, Ontario, Canada properties and (b) the effect of lactofer- Whey protein has been shown to stimu- rin in cancer treatment. (a) An overview late satiety and suppress food intake for was provided of the bioactive compo- longer periods than carbohydrates. nents and properties of both casein Further research is required to elucidate protein and whey protein. Clinical bene- the mechanism by which whey protein fits together with examples of

11 USDECNews | December 2006 Nutrition commercial bioactive milk derivatives greater/more positive with milk protein easily quantifiable. In relation to the role were examined. (b) This segment report- compared to soy protein. Additional long of protein quality, a comparison of soy ed on the anti-tumor activity of bovine term trials demonstrated that milk protein and beef protein resulted in no demon- lactoferrin in mice. The oral administra- promoted greater gain in lean body strable effect on LBM. tion of lactoferrin was conducted in mass and greater loss in fat mass. The combination with immunotherapy and role of branched chain amino acids For additional information about the nutri- chemotherapy treatments. The results (these amino acids are present in high tion topics presented above please consult indicated lactoferrin enhanced the sen- levels in whey) may be significant as the following USDEC monographs at sitivity of tumors to both immunotherapy activators of muscle synthesis. http://www.usdec.org/publications/mono- and chemotherapy regimes. graphs.cfm?navItemNumber=1210: The role of protein intake on • Whey Proteins and Seniors Nutrition Interaction of exercise and muscle and body composition • Sarcopenia and Whey Proteins whey protein to promote in elderly people • U.S. Whey Ingredients and Weight muscle anabolism Presenter: W. W. Campbell, Purdue Management Presenters: R. R. Wolfe, University of University, West Lafayette, Indiana, USA • U.S. Whey Proteins in Sports Nutrition Texas Medical Branch and Shriners Research has demonstrated that muscle • Whey Proteins and Body Composition Burns Hospital, Galveston, Texas; S. mass and strength declined with age in • Whey Proteins and Immunity Phillips, Department of Kinesiology, normal healthy people. Progressive loss McMaster University, Ontario, Canada of muscle resulted in sarcopenia and Muscle plays a central role in whole increased risk of physical body protein metabolism by serving as debilitation and frailty. the principal reservoir for amino acids to Inadequate protein intake maintain protein synthesis in vital tissues below the RDA and organs in the absence of absorption (Recommended Dietary of amino acids from the gut. Further, Allowance) of 0.8 gram of altered muscle metabolism plays a key protein per kilogram of role in the genesis, and therefore pre- body mass per day) exac- vention, of many common pathological erbated this process. The conditions and chronic diseases. potential for dietary protein Exercise and nutrition are the most effec- in excess of RDA in combi- tive means of maintaining muscle mass nation with exercise to and strength. However, resistance exer- counter the loss of muscle cise alone does not induce an anabolic mass was reviewed in this state in muscle. Rather, it sensitizes the presentation. Resistance muscle to the anabolic effect of amino exercise has been shown acids. Whey protein is a good natural to increase muscle mass in source of amino acids, and this ingestion older people. However, of whey protein following exercise exercising subjects con- induces an anabolic state in muscle. The suming an RDA protein anabolic effects of whey protein on mus- quantity lost lean body cle protein synthesis are equally effective mass (LBM) while subjects whether the protein is ingested either 30 consuming 125% RDA minutes before or immediately after protein gained LBM. resistance exercise. The insulin response Research results indicated to ingestion of whey protein may also that incremental gains in play a role in the anabolic response. LBM in response to addi- Experimental work indicated that both tional protein intake over acute and long term whole body protein those obtained from resist- synthesis/nitrogen balance was ance exercise were not

12 USDECNews | December 2006 Meet Our Members

Bongrain Cheese USA

History Production and distribution BC-USA is a subsidiary of Bongrain S.A., Today, BC-USA operates three cheese headquartered in Paris, France. Named plants in the U.S.: Fleur de Lait-East in after their founder, cheese maker Jean- New Holland, Pennsylvania, Kolb Lena Noël Bongrain, Bongrain S.A. is an Cheese Co. in Lena, Illinois, and Fleur de international company whose primary Lait-West in City of Industry, California. business is specialty cheese. To be clos- er to the burgeoning cheese market in International markets BC-USA products are currently distrib- the U.S., Bongrain S.A. brought their uted in Mexico, Central America, South French cheese making traditions to the America, and the Caribbean. Below we United States, and in 1978 began pro- highlight five reasons why BC-USA has ducing cheese there. Their efforts met done so well in the international markets: with great success and they quickly grew 1.They have a wide range of specialty to operate three factories that produce a products targeted to retail and food- wide variety of specialty cheeses under service markets. several different brands. BC-USA was 2.Their products are delicious and top then formed in 1990 to bring together all quality, inspiring repeat business. of those various entities. 3.Brand name recognition is high. Products and brands Customers know BC-USA brands and Drawing upon their French heritage and perceive them as top quality. expertise, BC-USA produces several 4.They are experts in shipping and dis- soft-ripened cheeses, including Alouette tribution. Customers appreciate the Baby Brie in several sizes and Delice de reliability of their sourcing with mini- France Grand Camembert. Their Fresh mal shortages or back orders. Also, Cheeses include Alouette Spreadable when products arrive, they are in Cheese and Alouette Elegante Gourmet superior condition. Layered Cheese. These brands enjoy 5.Pricing is fair, benefiting distributors, great popularity in supermarket, club retailers, foodservice operators, and store and mass merchandiser deli and consumers. dairy departments. Alouette Spreadable Cheese is sold in a large variety of fla- Contact information For more information on Bongrain vors. It is the largest-selling premium products and worldwide distribution, spreadable cheese in the U.S. BC-USA please contact: also produces the Saladena line of crumbled cheeses. Olivier de Sigalony at BC-USA Additionally, BC-USA manufactures Vice President, the Smithfield brand of cream cheese Finance & Export Business in plain bars and in soft spreadable, E-mail: [email protected] flavored varieties in retail and foodservice formats. They also produce cream cheese under private label for retail and foodservice.

13 USDECNews | December 2006 Meet Our Members

Davisco Foods International Inc.

Davisco Foods International Inc. is a fam- availability and improved both sleep ily-owned U.S.-based global cheese and and morning alertness. The results were food ingredient company founded in particularly favorable for subjects with 1943 by Stanley Davis. The company sleep complaints. has more than two decades of experi- “When articles about the research hit ence serving export markets, with offices the press, our phone was ringing off the in Mexico and Switzerland as well as hook with inquiries from all around the partnerships with companies in Tokyo world,” says Polly Olson, Davisco’s vice and the European Union. president of sales, marketing & new busi- Based in Le Sueur, Minnesota, Davisco ness. “We’ve seen a huge amount of has five processing facilities in the United interest in the infant formula market and States. The combined capacity processes from people in the sleep market. It’s the 5 million liters of milk per day into cheese hottest thing going; everyone is analyzing and whey ingredients. On an annual if they are getting a good night’s sleep.” basis, Davisco produces about 84,000 Unique functional and nutritional metric tons (MT) of cheese and 5,000 MT properties are also available through of whey protein isolate (WPI). Davisco’s BioZate 1 and 3, highly puri- A long-time industry leader, Davisco is fied hydrolyzed whey proteins. BioZate 1 a product-development innovator and contains bioactive peptides shown to an aggressive investor in research to have anti-hypertensive properties, demonstrate the health benefits of whey reducing both systolic and diastolic proteins. Davisco additionally creates blood pressure in pre- and stage-1 new applications for ingredients and hypertensive humans by altering designs custom solutions and products angiotensin converting enzyme (ACE) for customers. activity. BioZate 3 contains peptides to extend the bar shelf life by providing a Specialized ingredients softer texture over time. Davisco produces refined edible lactose, premium deproteinized whey and whey Contact information protein concentrate (WPC) with 34%, Davisco Website: 65% and 80% protein levels. In addition, http://www.daviscofoods.com Davisco’s specialized ingredients such as WPI, pure individual whey protein Davisco Contacts: isolate fractions and hydrolyzed WPI Polly Olson, Vice President of Sales, have long been recognized by the inter- Marketing & New Business, Le Sueur, national market for their functionality. Minnesota, USA; BiPRO is a WPI produced through an E-mail: [email protected] ion-exchange process. It is fully soluble David Curta, International Sales from pH 2 to 9, has high gel strength Manager, Geneva, Switzerland and a bland taste. E-mail: [email protected] BioPURE-alpha-lactalbumin is part of Davisco’s BioPURE line of isolated whey Alex Pegon, Sales Manager/Europe; protein fractions. The ion-exchange Geneva, Switzerland processed BioPURE line carries a clean, E-mail: [email protected] bland flavor and is fully soluble in a wide Diego Pineda, Sales Manager/Latin pH range. Other products in the line are America, Col. Guadalupe Inn, Mexico; beta-lactoglobulin, glycomacropeptide E-mail: [email protected] (GMP) and immunoglobulins (IgG). Clinical research found that evening intake of BioPURE-alpha-lactalbumin increased subjects’ plasma tryptophan

14 USDECNews | December 2006 Meet Our Members

Glanbia Nutritionals Inc.

Glanbia Nutritionals Inc. is a leading in Twin Falls, Idaho. The building was provider of science-based dairy and expanded into a 511-square-meter facili- nutritional products with enhanced ty, a new lab-scale processing system to health benefits. A subsidiary of the Irish test nutritional ingredients in prototype dairy firm Glanbia plc, Monroe, beverage and bar products was incorpo- Wisconsin-based Glanbia Nutritionals’ rated and new staff was hired. U.S. production facilities based in A recent example of the company’s Monroe, Wisconsin, create a variety of research involves modified whey pro- specialty dairy and whey ingredients tein concentrates (MWPC) – whey with Glanbia Nutritionals has recently concentrated immunoglobulin, lactofer- Protein product power expanded its U.S. marketing operations rin and phospholipid proportions. Glanbia Nutritionals’ wide range of U.S.- to include new sales offices in China, Specialty MWPCs can turn standard made products includes: specialty whey Brazil and Uruguay. The Shanghai office whey emulsifiers into functional health- protein isolates, whey protein concen- will respond to rising demand for nutri- promoting ingredients, providing trates, heat-stable whey proteins, whey tional ingredients in Asia-Pacific. The additional stability and acting as an fractions, milk proteins, dairy calcium Brazil and Uruguay offices will work alternative to the use of non-natural and lactose products. Detailed product exclusively with the South American emulsification systems, according to and brand listings are offered within market. “We are focused on providing Glanbia Nutritionals’ research. The Glanbia Nutritionals’ new website’s our customers with innovative nutritional MWPC utilized in the study is commer- application solutions for protein fortifica- solutions. That’s our commitment – no cially available through Glanbia with tion, sports and performance, weight matter where you are in the world,” versions to suit various applications. management, health and wellness, explains Kelly Czerwonka, Glanbia Glanbia Nutritionals’ most recent processed food, vitamin and mineral for- Nutritionals’ marketing manager. product innovation is Provon A-190 whey tification, and personal care markets. Stateside, Glanbia plc partnered with protein isolate (WPI). This highly purified Contact information the Greater Southwest Agency to create source of whey protein is created using Glanbia Nutritionals Website: Southwest Cheese. The resulting $190- the natural and gentle cross-flow micro- http://www.glanbianutritionals.com million processing facility located in filtration (CFM) process. Officially Clovis, New Mexico, will produce 20 launched in March 2006, Provon A-190 Glanbia Nutritionals Key Contacts: metric tons (MT) of cheese and 1.4 MT is being marketed in Europe, Asia and Kelly Czerwonka, Marketing Manager; of whey protein per hour, and “will have South America for use in beverage E-mail: [email protected] a big impact on whey protein customers mixes, sports beverages, isotonic bever- Eric Bastian, Vice President of R&D; around the world,” Czerwonka says. ages, fortified juices and smoothies. It is E-mail: [email protected] Glanbia’s beverage and bar solutions soluble in a wide pH range and has a Glanbia Nutritionals international offices are expected to be expanded following neutral flavor specifically designed for marketing products manufactured in the September 2006 acquisition of protein-fortified beverage application, U.S. facilities: California-based Seltzer Companies Inc. says Eric Bastian, vice president of R&D Brazil (Curitiba-Parana); by Glanbia plc. Seltzer specializes in the at Glanbia Nutritionals. “I’m really excit- E-mail: [email protected] development and supply of bulk fine ed about this Provon A-190 ingredient. It nutrients (amino acids, minerals and helps solve a lot of the flavor and astrin- Uruguay (Montevideo); vitamins) and nutritional premixes. gency issues that you have when using E-mail: [email protected] Glanbia Nutritionals’ ongoing focus on proteins in nutritional beverages,” Europe (Brussels, Belgium); science and industry-specific applications Bastian adds. E-mail: [email protected] led to the 2005 expansion of research capabilities at the company’s R&D center Asia (Shanghai, People’s Republic of China); E-mail: [email protected]

15 USDECNews | December 2006 Meet Our Members

Tropical Foods, LLC

Strategically located in the Miami, respond to new opportunities and meet Florida, export district, U.S.-produced demand quickly,” says Ross. dairy, food and beverage export distrib- The distributor offers flexibility in utor Tropical Foods LLC serves nearly 30 pricing and minimum orders to accom- countries throughout the Caribbean, modate the demands of smaller Mexico, Latin America and Asia. markets, and participates in USDA Tropical Foods, founded in 1993, pri- trade missions and food shows. It car- marily exports perishable dairy foods ries affiliation with USDEC as well as including yogurt, cheese, cultured dairy the USDA Foreign Agricultural Service foods and fresh juices and blends. Its Florida Food Exporter. retail and wholesale customer base includes supermarkets, club stores, food Product line-up Tropical Foods distributes the following service distributors and restaurant chains. dairy brands to export markets, and “We act as the export arm” for U.S. dairy additionally helps larger customers food and beverage suppliers, says Steve develop private label programs: Ross, Tropical Foods’ president. Proper handling of perishable prod- LaYogurt – More than 40 flavors in ucts is a crucial aspect of Tropical Foods’ Original, Light, Calcium Enriched, service to export customers, as is export- Custard and Tropical Sabor Latino vari- specific support such as quotations, eties. Available in 6-oz. cups and consolidation, shipping documentation, variety club packs, with dynamic new product labeling and registrations. packaging. Fifty-day shelf-life is ideal Tropical Foods provides manufacturer- for export applications. direct shipments to customers to ensure Crystal Farms – Crystal Farms produces long product shelf life and maximum nearly 32,000 tons of cheese annually, stock keeping unit (SKU) selection, as with shreds, slices, snacks and well as dairy case category management processed cheese available for export, and plan-o-grams to promote maximum as well as butter and cream cheese. retail sell-through, Ross says. Dannon – A worldwide leader in yogurt As a representative of several large and smoothies, Dannon leads the food- U.S. manufacturers under both exclusive service yogurt category with 43% market and non-exclusive marketing agree- share. Light-N-Fit Smoothies are among ments, Tropical Foods matches the top Dannon drinkable line sellers. manufacturer marketing allowances for Kid-branded products include Cup, export customers. Customized market- Sprinklins, and Danimals yogurts. ing programs include direct sales efforts, in-store promotions, point-of-sale Nestle Nesquik – Eight flavors of milk (POS) and merchandising equipment, fortified with extra calcium. Packaged in custom signs, co-branding strategies resealable 16-oz. bottles with 60-day and implementation, TV, radio and shelf-life. newspaper advertising and national Contact information account rollout services. Tropical Foods website Tropical Foods offers personal atten- (available in both English and Spanish): tion to specific customer requirements www.tropicaltrading.com through its knowledgeable, trilingual sales and office staff. “Tropical Foods Tropical Foods LLC Sales Office: continually monitors key trends in the Daren Primoli; Miami, Florida, USA; food industry and maintains ongoing [email protected] communications with the trade to

16 USDECNews | December 2006 More from USDEC

See Our New Publications

USDEC has four new publications: Cheese & beer appreciation guide A consumer guide to enjoying U.S. cheeses and their pairing with beer — including their conjoined history, descriptions, tasting tips and suggestions for selecting and serving both beer and cheese.

U.S. whey proteins in processed meats A monograph designed to educate users of whey products in meat applications. Includes complete information on the functional benefits of whey in processed meats and related products, typical formulas using whey ingredients, and a Q&A section.

U.S. whey proteins in ready-to-drink beverages A monograph designed to educate users of whey proteins in RTD beverage applications. Includes information on the development of RTD beverages: the selection of U.S. whey ingredients, processing and packaging; also includes beverage formulations using WPC and WPI.

Sarcopenia and whey proteins A monograph designed to educate users of whey proteins in the prevention or treatment of sarcopenia (loss of muscle mass among seniors). Includes a scientific summary of the issue for health professionals and product developers, and the latest research on the physiological and metabolic implications of sarcopenia, whey protein’s effects on muscle protein metabolism and the unique role of whey protein in the management of sarcopenia.

17 USDECNews | December 2006