MILK AND WHEY INGREDIENTS AND FRACTIONS 2025

Goal:
MILK AND WHEY INGREDIENTS AND FRACTIONS: Increase utilization of milk/whey proteins and other fractions and ensure that dairy proteins remain the protein ingredient of choice for food formulators
 

1. Drive new use applications by expanding/modifying the functionalities of dairy protein ingredients

· Identify and understand the technical gaps (flavor, texture, functionality, etc.) that limit the use of milk and whey proteins at higher concentrations in existing and new applications and devise cost-effective scalable solutions to overcome those gaps.

  • Understand and characterize the flavor and functionality of dairy proteins, specifically keeping in mind export geographies and applications (e.g., transit and storage stability, heat stability for aseptic/retort applications, etc.)
  • Develop technologies or functional whey and milk protein-based ingredients for sports nutrition specifically for high protein applications. These include high and low-acid beverages, bars, and gels to solve specific product-related challenges such as heat stability, solubility, viscosity, grittiness, bar hardening, etc.
  • Develop technologies or functional whey and milk protein-based ingredients for high protein beverage and/or novel applications for geriatric nutrition, children, and general population.
  • Understand the impact of various food/beverage processing and food/beverage matrix factors such as processing temperature, fermentation, pH of final food/beverage etc., on the interactions between (added) minerals and dairy proteins in mineral fortified functional food systems on the functionality and/or sensory properties.

2. Enhance capability 

· Refine current technologies and/or develop new cost-effective and scalable technologies to efficiently manufacture milk/whey proteins and other fractions (e.g., novel membrane materials, newer membrane filtration and/or other separation techniques, etc.).

· Explore novel technologies to deliver existing milk and whey ingredients with similar or improved functionality and shelf stability but with lower energy utilization when compared to spray drying.

· Develop cost-effective and scalable technologies (e.g., enzymes, reaction chemistry, process only, etc.) to make more functional milk ingredients and fractions (e.g., enhanced foaming ability, emulsification, water binding etc.) to help replace other ingredients such as modified starches, stabilizers, emulsifiers etc.

· Apply data science through sensor/analytical technologies to improve process and cleaning efficiency in milk and whey protein production processes

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