Fortified whey protein

THE global whey protein market is forecast to increase from $9.2 billion in 2015 to $13.5 billion in 2020, the BCC research report, Whey Protein Products: Global Markets, said. During this five-year period, the food and beverage segment will increase at a CAGR of 5 percent to grow from $4.3 billion to $5.5 billion, while sports nutrition as a segment will grow at a CAGR of 9 percent from $1.7 billion and $2.7 billion.

While the US and EU markets for whey protein ingredients are stable, regions with emerging economies are pushing demand for these products, the report also said. Asian consumers’ growing awareness of healthier food and beverages is significant to the growth of whey protein in this region.

Food and beverage manufacturers use whey proteins to enhance the nutritional value of their products. But this isn’t the only value from whey proteins, since these can also increase product shelf life, maintain quality and taste. Whey proteins provide emulsification, solubility, water binding, foaming and viscosity, to food and beverage.

Whey protein ingredients in particular are becoming a replacement to milk in a number of products. Whey protein which used to be restricted to athletes is also now commonly found in nutrition bars, nutritional beverages, infant nutritional formula and weight-management supplements. In addition to these health products, whey protein application has expanded to bakery, confectionery, dairy, ice cream and other prepared food.

Whey protein has a wide range of applications. One is to improve browning in baked goods (Photo: Liz Van Steenburgh  Dreamstime Stock Photos)

Research pointing to the benefits of whey proteins continues to spur demand for these products. While nutritious as it is, a whey protein drink can be fortified with other vitamins providing that overall taste is not compromised.

Fortified and tasty

One of the more recent studies which appears in CyTA - Journal of Food,  the official journal of the Sociedad Mexicana de Nutrición y Tecnología y Alimentos,  aimed to discover how vitamins and fiber would affect the ‘physiochemical and sensory’ qualities of whey-based beverages.

In this study, researchers Algirdas Liutkevičius and colleagues from Lithuania, prepared two whey drinks, both enriched with vitamin D and prebiotic fiber. To the first drink they added calcium phosphate, and to the other, calcium lactate. The team also recorded the effects on the volunteers (trained testers and the public) who consumed these beverages.

Volunteers did not find any difference between the two drinks in terms of taste and appearance.  However after periods of storage, the beverage with calcium phosphate was no longer agreeable with the volunteers. Meanwhile, the more favored beverage with calcium lactate was again put to the test against a control drink.

Consumers as we know like healthy functional beverages however they still want these to taste good, the researchers said. “Sometimes consumers agree to compromise sensory attributes for other perceived benefits, such as nutritional value or country of origin of the products. However, if the sensory attributes of the product do not meet consumers’ expectations, it is unlikely that such product will be used again. Nowadays, consumers can find very different functional products with the same ingredients and the same effect on health, so sensory properties of products should meet consumers' expectations in order to encourage consumers to include the product in their diet.”

As to the health benefits of drinking the whey beverages for 21 days, the volunteers’ blood analysis showed a significant decrease in LDL-cholesterol (P < 0.01) and triglyceride (P < 0.01) concentrations.

Study shows lower LDL-cholesterol and triglyceride concentrations in volunteers who took whey-based beverage with calcium and prebiotic fiber for 21 days (Photo: Shaffandi I Dreamstime.com)

Improved muscle recovery

Research which appears in the Journal of the American College of Nutrition (JACN), finds a whey protein supplement fortified with compounds to aid in muscle recovery after highly demanding resistance exercise.

Beta-hydroxy-beta-methylbutyrate (HMB) is a metabolite of leucine, a branched-chain amino acid found in whey protein that activates key protein synthesis enzymes post-exercise. According to studies, HMB can promote synthesis and reduce breakdown of muscle protein. Isomaltulose is a slow-release carbohydrate believed to prevent glycogen depletion in endurance athletes.

The study tested the muscle recovery benefits of a supplement combining whey protein, HMB, and isomaltulose against whey protein alone, on resistance-trained men who consumed a supplement of whey protein, HMB, and isomaltulose or just whey protein at intervals before, during, and following three consecutive days of intense resistance exercise. Treatment outcomes were evaluated using blood-based muscle damage markers and hormones, perceptual measures of muscle soreness, and counter-movement jump performance.

Researchers also observed reductions in markers of muscle damage and improved athletic performance in subjects taking the whey protein, HMB, and isomaltulose supplement, suggesting that whey protein supplementation can be optimized for muscle recovery during intense conditioning by adding HMB and a slow-release carbohydrate.

References:

Whey Protein Products Global Markets. BCC Research. January 2016.

Taylor & Francis. “Whey protein optimization for athletes.” ScienceDaily. www.sciencedaily.com/releases/2015/10/151019123753.htm (accessed February 26, 2016).

Taylor & Francis. “Another ‘whey’ to improve your health in the New Year?.” ScienceDaily. www.sciencedaily.com/releases/2015/12/151215093933.htm (accessed February 26, 2016).