Food Business News - August 16, 2011 - (Page 44)

Whey Protein Whey protein’s emerging mass appeal Continued from Page 1 demonstrates the ability of whey protein to help consumers improve body weight and composition. Published in the Journal of Nutrition, the findings show that whey protein may be more effective than carbohydrates or soy protein with regards to weight management. “Without changing diet, whey supplemented to the diet resulted in a small loss of body weight and fat compared to a group receiving the same amount of calories from supplemental carbohydrate,” said David Baer, supervisory research physiologist in the food components and health laboratory of the U.S. Department of Agriculture’s Agricultural Research Service, and the lead scientist in the study. “The body weight and fat of the group supplemented with soy protein was not different from the carbohydrate supplemented group.” The outcome may be related to enhanced satiety with whey protein, as participants in the whey protein group showed significantly lower levels of the hunger-stimulating hormone, ghrelin, compared to the other two groups, Dr. Baer said. The study was conducted by the U.S.D.A.-A.R.S. Beltsville Human Nutrition Research Center in Beltsville, Md. Researchers tracked body weight, body composition and waist circumference data from 73 overweight and obese adults, who were assigned to consume a 200-calorie beverage, consisting of 28 grams of whey or soy protein plus carbohydrate or carbohydrate alone, twice a day for 23 weeks. The subjects were described as “free-living,” meaning no other dietary direction was given, and no lifestyle changes were dictated. While there were no significant differences at the start of the trial between the study groups, by the end of the study the whey protein group’s body weight was approximately 4 lbs lower than the carbohydrate group, and their body fat was 5 lbs less than the carbohydrate group. Additionally, the whey protein group’s waist size was measured nearly an inch smaller than both the carbohydrate and soy protein groups. Those who consumed soy protein did not exhibit significant differences from the carbohydrate group. Research data indicates that all groups compensated for the additional 400 calories per day by cutting back on other foods, as none gained a significant amount of weight during the 23-week period. However, the whey protein group likely made up for the added calories from the beverage more effectively, since they showed improvements in body weight and composition compared to the carbohydrate group. Dr. Baer said the study should lead to further research. “(We want to) confirm the results, identify subgroups that may respond to a greater degree than others, and to determine the mechanisms by which whey protein might alter metabolism or food intake,” he said. The study was funded by the U.S. Whey Protein Research Consortium, of which the Dairy Research Institute is a managing member, and the U.S.D.A.’s Agricultural Research Service. As the potential benefits of adding whey protein to a diet continue to emerge, ingredient manufacturers also are developing new whey-based better utilized compared to other forms. Binding L-leucine to a whey peptide also resulted in complete solubility of the L-leucine with no sedimentation or stratification in beverage Research highlights potential applications for the ingredient ingredients for commercial food and beverage applications. Glanbia Nutritionals, which is a division of Glanbia P.L.C. and has an office in the United States in Evanston, Ill., said recent research has highlighted the role of branch chain amino acids and, in particular, leucine in supporting muscle growth and development. Glanbia recently introduced PepForm Leucine Peptides, a high-leucine peptide product. Recent animal studies showed this form of amino acids is applications, according to the company. Glanbia also recently introduced Optisol 1000 as a functional whey protein. The whey protein system has about twice the level of high molecular weight proteins. The high molecular weight may provide better emulsification characteristics compared to a standard whey protein concentrate, and sensory attributes are also improved. DBN — David Phillips 44 FOODBUSINESS NEWS ® August 16, 2011

Table of Contents for the Digital Edition of Food Business News - August 16, 2011

Food Business News - August 16, 2011
Ralcorp to buy Sara Lee refrigerated dough business
Whey protein’s emerging mass appeal
Gluten-free labeling in the spotlight
Web Contents
Editorial - Search for insights in P.&G.’s farewell to food
Nestle profi t down in fi rst half of year
Sara Lee income up sharply in year
Pilgrim’s Pride’s second-quarter earnings plunge
Snyder’s-Lance swings to loss in quarter
Consumers taking active role in beverage trends
Cargill recalls 36 million lbs of ground turkey
Consumers more concerned with fat, calories than HFCS
Investment group partnering with Kettle Cuisine
Smart Balance purchases gluten-free food company
Sunsweet acquires Function Drinks
Kraft's big Split
Additional amicable separations
Ralcorp to buy Sara Lee refrigerated dough business
Ralcorp net down on impairment charge
F.D.A. warns Lazy Larry brownies are unsafe
Cott income climbs 19% in second quarter
Lower salad volumes contribute to loss at Chiquita
Restaurant Performance Index above 100 in June
Cost and taste remain barriers for functional foods
Sugar prices strong as supplies tighten
Gluten-free labeling in the spotlight
Health and wellness remains at the heart of oil innovations
Inside the guar gum bubble
Use hydrocolloids to save on costs
Dairy Business News
Conditions remain diffi cult for Dean Foods
Dean Foods suffers loss after litigation charge
Whey protein’s emerging mass appeal
Adding ethical value
Dannon adds Greek Oikos to portfolio
Caribou adds ‘Grown-up Grilled Cheese’ to menu
Beech-Nut to co-brand baby food with Mott’s
Earth’s Best expands Sesame Street line
Popchips introduces jalapeño variety
Kettle Brand launches reduced-fat chip line
Tropical fl avor line extends beyond familiar
SunOpta completes purchase of juice company
Spicetec names director of marketing
Carton protects fragile products
GPC hires scientist, sales representative
F.D.A. has no objection to krill oil’s GRAS status
Birko to buy maker of washing, pasteurizing systems
Ingredient Markets
Ad Index
Food Business in the News

Food Business News - August 16, 2011