October 15, 2024
High-protein, high reward for dairy companies
FaBA Premium Food and Beverage Program researchers have been recognised for their partnership with Fonterra, a New Zealand-based dairy co-operative, to develop high-protein yoghurts that don’t compromise on taste or price.
Professor Jason Stokes and Dr Heather Shewan were awarded a 2024 Research Partnerships and Translation Award by The University of Queensland for their work to advance dairy industry research and innovation.
High-protein yoghurt is experiencing a rapid growth in sales, as consumers increasingly turn to healthy, high-protein foods and beverages that taste good.
FaBA Senior Research Fellow Dr Heather Shewan explained traditional yoghurts were made from whole milk that contained both whey and casein. However, this standard formulation presents several processing challenges, such as foaming and high viscosity, when creating high-protein products.
“Our goal is to understand the levers for control over the physical properties of high protein fermented dairy products incorporating affordable, highly nutritious and readily available protein ingredients developed by Fonterra,” Dr Shewan said.
Dr Shewan said that the FaBA Premium Food and Beverage Program was working with Fonterra to develop and tune a range of ingredients that could be used in yoghurts, as well as other dairy products, to ensure a smooth and creamy mouthfeel that consumers were accustomed to eating.
“There are a variety of protein-rich applications for these types of ingredients, such as high protein yoghurts, nutritional beverages and dairy desserts,” Dr Shewan said.
Dr Mark Malone, GM, Science & Technology at the Fonterra Research and Development Centre said consumer needs were always evolving and that it took innovation and ingenuity to meet those expectations.
“Across our Co-operative, dairy know-how and innovation is part of our DNA. We’ll continue to uncover the secrets of milk and develop leading products that can help people live better lives,” Dr Malone said.
“There is a global demand for high-protein dairy products, and Fonterra aims to develop affordable, nutritious and readily available protein ingredients to meet this demand.
“UQ offers a deep scientific understanding of rheology and its relation to food structures, supported by advanced research techniques and instrumentation.
“This partnership will help us address challenges related to high-protein dairy products and enhance their innovation and sustainability efforts.”
The project is expected to take two to three years.