The Clean Label movement challenges every segment of the food industry to deliver new, consumer-friendly products without affecting taste, texture and functionality. Dairy ingredients—and milk proteins in particular—are highly functional. Protein type and concentration, pH, ionic environment and heat treatment affect their physio-chemical abilities. These functionalities can be tailored by physical, biochemical and enzymatic modification and some processing technologies. This presentation focused mainly on milk proteins and its potential role in designing clean label products, but it also touched on other dairy components such as permeates and their potential role in salt reduction and buttermilk with its phospholipids for emulsification.
Sonia Patel, MSc, Dairy Application Scientist, Midwest Dairy Foods Research Center, Dept. of Food Science and Nutrition, University of Minnesota speaking on “Label-Friendly Dairy Ingredients” at the 2018 Clean Label Conference.
