Blog

Recently in the lab we’ve been working on high protein, low calorie instant soups – and it’s been teaching us a lot! We went into this project knowing that not all dairy proteins play nicely with heat, especially with water that is at or nearly boiling therefore we had to do some preliminary testing first. We were determined to develop a high protein blend that was mixable with hot or near-boiling water, easy to flavor like whey protein and could easily disperse without denaturing or clumping. First, we set up our parameters and defined our constants: 1) the protein had to [...]

Protein hydrolysates are gaining momentum in the product development space owing to their unique digestive properties. Often hydrolysates are not only easier to digest since the proteins have been broken into smaller peptide chains, but they’re also more absorbable, making them efficient sources of amino acids. However, a side effect of manufacturing hydrolysates is that they are typically bitter; sometimes so bitter that no amount of flavor or sweetener can overcome any appreciable amount in an end-product formulation. But this challenge is currently being undertaken by one of our food engineers, Josh. The mission for Josh was to first identify key [...]