Applications
Whey proteins have opened up new horizons in the agri-food sector and a greater awareness of their use in balanced health-oriented diets is creating high expectations for an alternative approach to nutrition.
Whey proteins can be used in multiple applications in the food sector and beyond, offering considerable advantages whether it is in conducting technological processes and as a source of their protein constituents.
Performance Nutrition
Whey proteins are a highly versatile ingredient offering a wide range of uses in the food industry:
- In producing milk- or yoghurtbased products, processed cheeses, ice creams, sweet or savoury bakery goods, snacks, biscuits and pastries.
- In producing protein bars, milk- and yoghurt- based protein drinks, instant drinks, and in preparing supplements.
- In providing nutraceuticals with functional properties and a high nutritional value.
Standardisation
Whey proteins are used to provide a unique texture and enhance the flavour of foodstuffs, such as soups, sauces, dressings, pasta stuffings as well as processed cheeses and various kinds of savoury snacks.
Technological properties
With whey proteins, using best and modern technologies, we obtain different protein fractions and sugar components, such as lactose, of which many acknowledged functional properties.