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6th November 2015


Protein Fortification: The ‘whey’ of life…

Despite the perception of whey protein being used by body builders and athletes to recover and repair muscles after exercise, there is a growing target market of active seniors that could benefit from its use.

According to an article on the UK Parliament website, 10 million people in the UK are now over 65 and this number is expected to nearly double by 2050. With this rise in ageing population, the incidence of conditions such as sarcopenia (the degenerative loss of skeletal muscle mass) will increase. However, it seems that older people are now more focused on maintaining good health, which in turn opens up opportunities for dairy companies to try and reduce the incidence of such conditions.

One way to do this is the consumption of whey proteins! Whey is an abundant source of branched chain amino acids, for example leucine, which are used to stimulate protein synthesis and reduce the effects of sarcopenia. Whey protein not only preserves valuable muscle mass essential in the ageing population, but can also improve immune competence – another vital factor!

In conclusion, supplementing a healthy diet with whey protein, as well as incorporating resistance based training, is an ideal ‘whey’ of preserving health throughout the ageing process. Thought does, however, need to be given to the type and, more importantly, taste of products on offer.  Whey protein can very often have a bitter taste which is not great for fortifying into food products. Ideally thisbitterness needs to be removed leaving a bland tasting whey protein hydrolysate that when fortified into food products won’t alter its taste. Using enzymes is an easy and cost effective way of achieving this. Take a look at our technical bulletin to see how our enzymes are used in the production of whey protein hydrolysates, ensuring your whey protein has the best texture and taste!



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