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Save costs, gain functionality with whey permeate
Southeast Asia’s food and beverage manufacturers are discovering a cost-effective dairy ingredient that can help solve various formulation challenges. Whey permeate, also called dairy solids, is a high-lactose ingredient produced by removing protein and other solids from whey. According to Innova Market Insights, the number of new food and beverage product launches in Southeast Asia that uses permeate has grown continuously since 2011. From 2017 through 2021, confectionery (30%), bakery (26%) and hot drinks (21%) were the top categories that uses permeate. Whey permeate is a co-product in the manufacturing of whey protein concentrate and whey protein isolate. Permeates have a minimum of 76% lactose, a maximum of 14% ash and approximately between 2-7% protein. It has become an important ingredient for manufacturers interested in strengthening the nutritional profiles of various food products. The ash component of permeate contains calcium, phosphorus and other valuable minerals, which can significantly contribute to the overall mineral profile of food products. Whey permeate contributes naturally occurring minerals from a dairy source, which means that manufacturers can raise a product’s mineral profile without relying on chemical sources. Many manufacturers use permeate in various applications to help achieve cost savings. It can be used in applications that would otherwise rely on lactose or whey. Permeate can also replace portions of ingredients such as skim milk or whole milk powder. It offers good solubility and a pleasant dairy flavor. Whey permeate provides important functionality in many applications. The lactose in whey permeate contributes to better browning in baked goods. The ingredient also improves flavor and texture in baked applications. Beverage manufacturers have found it an ideal ingredient for better formulations, adding nutritional value and improved performance for ready-to-mix and ready-to-drink beverages. Making a dairy-based hydration beverage using permeate is possible, which provides important electrolytes—sodium and potassium—to help rehydrate the body. The lactose content provides a good carbohydrate source of energy. Whey permeate is also a valuable ingredient for manufacturers working to reduce the amount of sodium in their formulations. Excess sodium intake is a common health issue that contributes to hypertension and increases cardiovascular disease risk. Data shows that sodium intake in most Southeast Asian countries exceeds the World Health Organisation’s 2g per day recommendation. The greatest proportion of dietary sodium in the region comes from added salt and sauces. Permeate meets a challenge that's proven difficult for food manufacturers to solve. Simply removing salt from a formulation often negatively impacts texture, flavor and functionality. Some sodium replacers increase food costs, alter processing parameters or cause off flavors. Whey permeate carries a salty taste, which can reduce sodium without affecting flavor in applications including soups, sauces, confectionery, dry mixes and beverages. Agropur is a top 20 global dairy producer and a leading exporter serving more than 60 countries worldwide. With a sales office in Singapore, the Agropur team can assist manufacturers throughout Southeast Asia with all their dairy ingredient needs. Agropur offers three branded whey permeate products in spray-dried powder form: Crino deproteinised whey, Crino premium deproteinised whey and Crino permeate. Contact Agropur to learn how whey permeate can strengthen your formulations.