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Consumer demand, innovation and opportunity for co-products
Due to their superior nutritional quality, dairy ingredients and co-products can play a key role to meet the unmet consumer demand for production of healthy, convenient and great tasting dairy and dairy-based products that fit the way people live today. The successful introduction of new dairy products such as Greek yogurt as well as increasing production of milk and whey protein concentrates has driven the creation of new co-products like Greek yogurt whey, milk and whey permeates, delactosed-whey, and milk minerals. These co-products need to have value-added utilization to increase the value of farmer’s milk, improve sustainable nutrition and decrease the carbon footprint of dairy products. There are opportunities to develop novel technologies to enhance the utilization co-products to advance our Nation’s ability to produce dairy ingredients that can not only be used in applications such as food aid, nutritional beverages, meal replacers, infant formula, and medical foods but also help food companies fulfill the current consumer trends related to high protein, clean label, and health and wellbeing.
Keywords: whey, permeate, co-products