Journal of Food Science Supplement Looks at Role of Dairy Proteins in Nutrition and Food Science

Article ID: 631018

Released: 12-Mar-2015 5:05 PM EDT

Source Newsroom: Institute of Food Technologists (IFT)

Newswise — CHICAGO— The Food and Agriculture Organization (FAO) projects the world population will increase more than nine billion people by 2050, which means food production will have to increase by 70 percent to meet the demand for adequate nutrition. According to the authors of a new supplement to the March issue of Journal of Food Science published by the Institute of Food Technologists (IFT), dairy products are a feasible means to help meet the demands of a growing world market as well as the nutritional needs of the growing population.

The supplement, “Dairy Proteins in Nutrition and Food Science: Functional Ingredients in the Current Global Marketplace,” includes four review articles detailed below:

Metabolic Advantages of Higher Protein Diets and Benefits of Dairy Foods on Weight Management, Glycemic Regulation, and Bone: This article reviews the scientific literature assessing metabolic advantages associated with higher protein diets on weight management, glycemic regulation, and bone health, with emphasis given to studies evaluating the potential benefits associated with dairy.

Supplemental Protein in Support of Muscle Mass and Health: Advantage Whey—This review examines the existing data supporting the role for protein consumption, with an emphasis on whey protein, in the regulation of muscle mass and body composition in response to resistance training, caloric restriction, and aging.

Global Markets for Dairy Proteins: This article provides a thorough understanding of the variety of ingredients, how the ingredients are derived from milk, and how the demand from particular markets affects the supply situation.

Innovative Uses of Milk Protein Concentrates in Product Development: This article reviews the development of milk protein concentrates and milk protein isolates including their composition, production, development, functional benefits, and ongoing research.

The abstract for the supplement can be read here. Please contact Mindy Weinstein at mweinstein@ift.org for the articles in their entirety.Editor’s Note: This supplement was sponsored by the National Dairy Council/Dairy Management, Inc.

About IFTFounded in 1939, the Institute of Food Technologists is committed to advancing the science of food. Our non-profit scientific society—more than 17,000 members from more than 95 countries—brings together food scientists, technologists and related professionals from academia, government, and industry. For more information, please visit ift.org.


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