As debates follow on the benefits of dairy products within a balanced diet and the ecological impact of their production, recent studies reveal new avenues to satisfy both nutrition enthusiasts and sustainable processes. Indeed, the use of whey, resulting from the manufacture of cheese that has remained a low value compound in the eyes of the industry, is now a major asset to consider.

 
Prebiotic Activity on Bifidobacteria

Dr. Daniela Barile and her team from the Department of Food Science and Technology at the University of California at Davis published an article last summer on the benefits of oligosaccharides from bovine colostrum whey permeate. Indeed, they have the potential to reduce microbial imbalances in the intestine of infants and adults. This discovery reveals the arrival of a whole new class of prebiotics. For more information…

 
Glycomacropeptide (GMP)

The dairy cooperative Agropur recently received the Breakthrough Award for Dairy Ingredient Innovation for their research on glycomacropeptide (GMP). They have developed a unique filtration process to extract a form of glycomacropeptide from whey. This bioactive protein is distinguished by its amino acid and nitrogen profile. Its very low content in aromatic acids and high content in branched amino acids as well as its ideal nitrogen content would confer many advantages.

  • It would be an ingredient of choice for dietary formulas offered to patients suffering from liver disease or phenylketonuria, a rare genetic disease resulting from a disorder of the metabolism of phenylalanine (amino acid of food origin), causing its accumulation in the body and causing intellectual deficiencies.
  • It would give a feeling of satiety.
  • It would help remineralize teeth and reduce plaque.

 
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