Baking&Snack - November 2012 - 67

R&D PERSPECTIVE Theresa Cogswell
bakercogs@sbcglobal.net

The Other Dairy Choice
Whey permeate may be the ‘whey to go’ to address high-price, short-supply issues.

Y

You don’t have to look far in the grocery store, drug store or maybe even your own desk drawer or kitchen cabinet to find health foods touting high protein — bars, shakes, supplements and powders. These protein-enriched products are intended to help enhance or maintain energy or to assist you in the satiety battle, working to keep you feeling full. Many people use them as meal replacements during a busy day. It is common to see ingredient legends on protein-enhanced products that include the words “isolates” and “concentrates.” It is important that the “bang for the buck” on the percentage of protein ingredients used be as high as possible. This approach allows more room for the good-tasting ingredients while maintaining the level of protein delivery required to satisfy healthconscious consumers. And they like their protein bars to taste more like candy than health food. Whey protein concentrate (WPC) is in high demand and short supply today. As the typical supplyand-demand curve indicates, when demand increases, supply tends to have a difficult time keeping up — especially with high volume demand. Many times, byproducts from manufacturing ingredients can be beneficial to the baking and snack food industries. Such is the case with whey permeate.

Whey is the liquid remaining after milk is turned into cheese. It goes through further processing to concentrate its components into useful ingredients. During ultrafiltration, whey proteins are retained in the filtering membrane because of their larger size. Substances of lower molecular weight such as lactose and minerals pass through the filter and become the permeate stream. Once the moisture is removed from the liquid permeate, the result is an off-white powder with a mild dairy flavor. After the protein and some of the lactose and minerals have been removed, the remaining collection of components is called whey permeate. Other names for this material are “dairy product solids,” “deproteinized whey” or “modified whey.” When you’re investigating ingredients for new product development, whey-based materials can offer benefits to baked goods. Enhanced surface browning and flavor development are two attributes valued by bakers and snack food producers. Permeate’s naturally salty flavor may actually allow the reduction or elimination of added salt to formulations. The sodium content of whey permeate is approximately 0.6%. In some cases, adding 5 to 8% whey permeate in muffins, scones or cookies allows reduction of sugar and/or fat in the formulations while maintaining or improving product quality.

The composition of whey permeate varies by milk source, cheese type and processing conditions. So knowing if the permeate is made from cow’s milk, typical of cheese-making in the US, is important. Also, ask questions concerning the type of filtration, evaporation and spray-drying process, so alternative sources of whey permeate are as similar as possible. Many of us in new product development have been around long enough to see the move from nonfat dry milk to whey/soy blends and then to no milk ingredients at all. Bakers have long memories. They remember using various dairy ingredients and then finding them unavailable or prohibitively priced for the new contract period. This situation requires purchasing, product development, regulatory and operations to jump through hoops to replace or remove the ingredient in a short period of time. During the past few months, several potential clients have called requesting information about the use of whey permeate in baking. A recent review of the bread aisle found several branded bread products listing butter, non-fat milk or milk on their ingredient legends. As a dairy farmer’s daughter, I love the mouthfeel and flavor enhancements of dairy ingredients. As a baker, I must analyze the benefits and the risks to determine what is right for the consumer and the company.

•

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November 2012 / Baking & Snack / 67


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Baking&Snack - November 2012

Table of Contents for the Digital Edition of Baking&Snack - November 2012

Baking&Snack - November 2012
Table of Contents
Table of Contents
Editorial - An ounce of preparation
Newsfront - Hostess to close five bakeries
Mondelez International successfully spins off
Industry unites to launch online resource
In Brief
Contest crowns best raisin breads
Snyder’s-Lance, Inventure complete distribution agreement
AACCI honors AIB’s Olewnik
Farm to Market Bread opens new bakery
News People
In Memoriam
Gold Standard Baking - Seizing Golden Opportunities
Baking for Food Service - Solutions for Institutions
Chocolate - Chocolate's Healthy Boost
Sustaining cocoa for the future
Learning from retail sales
Starch - Just Add Starch
Considering 2012 corn
Ingredient App - A Fighting Chance
R&D Perspective - The Other Dairy Choice
Innovation Q&A - Front of the Pack
Freezing Systems - A Continuous Cold Front
Keeping it clean
Icing and Glazing - Finishing Touches
Preventing icing buildup
Fleet Management - Daily Deliveries
Improving customer service
Case Study - Encouraging Entrepreneurship
International Construction Q&A - Building in Developing Nations
Industry Images - TIA takes on trends
Events
Innovations
Products & Packagaing
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - November 2012 - Baking&Snack - November 2012
Baking&Snack - November 2012 - 2
Baking&Snack - November 2012 - 3
Baking&Snack - November 2012 - 4
Baking&Snack - November 2012 - 5
Baking&Snack - November 2012 - 6
Baking&Snack - November 2012 - 7
Baking&Snack - November 2012 - 8
Baking&Snack - November 2012 - Table of Contents
Baking&Snack - November 2012 - 10
Baking&Snack - November 2012 - Table of Contents
Baking&Snack - November 2012 - Editorial - An ounce of preparation
Baking&Snack - November 2012 - 13
Baking&Snack - November 2012 - Mondelez International successfully spins off
Baking&Snack - November 2012 - Contest crowns best raisin breads
Baking&Snack - November 2012 - 16
Baking&Snack - November 2012 - 17
Baking&Snack - November 2012 - Farm to Market Bread opens new bakery
Baking&Snack - November 2012 - 19
Baking&Snack - November 2012 - In Memoriam
Baking&Snack - November 2012 - 21
Baking&Snack - November 2012 - Gold Standard Baking - Seizing Golden Opportunities
Baking&Snack - November 2012 - 23
Baking&Snack - November 2012 - 24
Baking&Snack - November 2012 - 25
Baking&Snack - November 2012 - 26
Baking&Snack - November 2012 - 27
Baking&Snack - November 2012 - 28
Baking&Snack - November 2012 - 29
Baking&Snack - November 2012 - 30
Baking&Snack - November 2012 - 31
Baking&Snack - November 2012 - 32
Baking&Snack - November 2012 - Baking for Food Service - Solutions for Institutions
Baking&Snack - November 2012 - 34
Baking&Snack - November 2012 - 35
Baking&Snack - November 2012 - 36
Baking&Snack - November 2012 - 37
Baking&Snack - November 2012 - 38
Baking&Snack - November 2012 - 39
Baking&Snack - November 2012 - 40
Baking&Snack - November 2012 - 41
Baking&Snack - November 2012 - 42
Baking&Snack - November 2012 - Chocolate - Chocolate's Healthy Boost
Baking&Snack - November 2012 - Sustaining cocoa for the future
Baking&Snack - November 2012 - 45
Baking&Snack - November 2012 - 46
Baking&Snack - November 2012 - 47
Baking&Snack - November 2012 - 48
Baking&Snack - November 2012 - 49
Baking&Snack - November 2012 - 50
Baking&Snack - November 2012 - 51
Baking&Snack - November 2012 - Learning from retail sales
Baking&Snack - November 2012 - 53
Baking&Snack - November 2012 - 54
Baking&Snack - November 2012 - Starch - Just Add Starch
Baking&Snack - November 2012 - Considering 2012 corn
Baking&Snack - November 2012 - 57
Baking&Snack - November 2012 - 58
Baking&Snack - November 2012 - 59
Baking&Snack - November 2012 - 60
Baking&Snack - November 2012 - 61
Baking&Snack - November 2012 - 62
Baking&Snack - November 2012 - 63
Baking&Snack - November 2012 - 64
Baking&Snack - November 2012 - Ingredient App - A Fighting Chance
Baking&Snack - November 2012 - 66
Baking&Snack - November 2012 - R&D Perspective - The Other Dairy Choice
Baking&Snack - November 2012 - 68
Baking&Snack - November 2012 - Innovation Q&A - Front of the Pack
Baking&Snack - November 2012 - 70
Baking&Snack - November 2012 - 71
Baking&Snack - November 2012 - 72
Baking&Snack - November 2012 - Freezing Systems - A Continuous Cold Front
Baking&Snack - November 2012 - 74
Baking&Snack - November 2012 - Keeping it clean
Baking&Snack - November 2012 - 76
Baking&Snack - November 2012 - 77
Baking&Snack - November 2012 - 78
Baking&Snack - November 2012 - Icing and Glazing - Finishing Touches
Baking&Snack - November 2012 - 80
Baking&Snack - November 2012 - Preventing icing buildup
Baking&Snack - November 2012 - 82
Baking&Snack - November 2012 - 83
Baking&Snack - November 2012 - 84
Baking&Snack - November 2012 - Fleet Management - Daily Deliveries
Baking&Snack - November 2012 - Improving customer service
Baking&Snack - November 2012 - 87
Baking&Snack - November 2012 - 88
Baking&Snack - November 2012 - 89
Baking&Snack - November 2012 - Case Study - Encouraging Entrepreneurship
Baking&Snack - November 2012 - 91
Baking&Snack - November 2012 - 92
Baking&Snack - November 2012 - International Construction Q&A - Building in Developing Nations
Baking&Snack - November 2012 - 94
Baking&Snack - November 2012 - 95
Baking&Snack - November 2012 - 96
Baking&Snack - November 2012 - Industry Images - TIA takes on trends
Baking&Snack - November 2012 - 98
Baking&Snack - November 2012 - Events
Baking&Snack - November 2012 - Innovations
Baking&Snack - November 2012 - 101
Baking&Snack - November 2012 - 102
Baking&Snack - November 2012 - Products & Packagaing
Baking&Snack - November 2012 - Patents
Baking&Snack - November 2012 - New on the Shelf
Baking&Snack - November 2012 - 106
Baking&Snack - November 2012 - Marketplace
Baking&Snack - November 2012 - 108
Baking&Snack - November 2012 - 109
Baking&Snack - November 2012 - 110
Baking&Snack - November 2012 - 111
Baking&Snack - November 2012 - 112
Baking&Snack - November 2012 - Ad Index
Baking&Snack - November 2012 - New Product Spotlight
Baking&Snack - November 2012 - 115
Baking&Snack - November 2012 - 116
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http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
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https://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
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