New Dairy Directions

Reinhart notes that, while many sweetener systems work well in dairy products, in a no-sugar-added product “you need to build back that bulk to replace the sucrose or high-fructose corn syrup that you’re pulling out from the product, whether that’s ice cream or yogurt,” she says. Sometimes, a polyol sweetener can supply the bulk and get a sweetness boost from a high-intensity sweetener. Other options include maltodextrose, polydextrose, inulin and fructooligosaccharide ingredients, and because dairy products are high-moisture, gums and starches can build texture.

Sweetener consideration in ice cream is different than in cultured products. “You formulate a product based on solids and freeze-point depression,” Reinhart says. “If you’re going from a full-fat ice cream to reduced fat or reduced calories, a good way to do that is to use sucralose. Sucralose is a high-intensity sweetener to reduce calories. Then you have to build back in some bulking agents for freeze-point depression. By doing that, you can produce a product that eats the same, has less calories and tastes very similar to the traditional product that you formulated.”

Functional in many forms

The inclusion of soluble fibers in probiotic ice cream and frozen desserts is a growing trend that enhances the textural and melting characteristics of refrigerated and frozen probiotic dairy products. Song says the texture of low-fat probiotic dairy products can be improved with prebiotic resistant dextrins “that provide a healthy alternative for adding fiber, reducing sugars, calories and glycemic load in dairy applications.” Because the ingredient is resistant to acid, it can be used in low-pH products.

Soluble corn fiber can also fortify dairy products. “The usage level is going to be different from a yogurt to an ice cream to a chocolate milk,” says Reinhart. “Levels are usually under 5%, but it’s all tied to the serving size and whether the customer is trying to achieve a ‘good source of fiber’ or an ‘excellent source of fiber’ in a product.”

An abundance of research exists concerning whey-peptide functionality. DSM Food Specialties, Delft, the Netherlands, recently launched a milk-derived tripeptide with the bioactive amino-acid sequence isoleucine-proline-proline, noted for its blood-pressure-lowering effect. In milk protein, the lactotripeptides are inactive. Although the ingredient is targeted to the supplement market, it could be used in functional foods and labeled “hydrolyzed casein.”

McDonald sees peptides used in infant formulas and sports-nutrition bars. “Another interesting area is an isolated alpha-lactalbumin, rich in the high-quality amino acid tryptophan,” she says. “This amino acid has been shown in some research to improve sleep quality, morning alertness, and mood and cognitive performance under stress.”

Peptide-performance research is an emerging area with more animal studies completed than large human clinical trials, says Matthew Pikosky, Ph.D., director of research transfer, National Dairy Council, Rosemont, IL. “There are emerging benefits in these areas in terms of some of these peptides, which are helping to enhance immune function, decrease inflammation and actually improve blood pressure,” he says.

Fermented dairy beverages containing phytosterols “would be of interest to a consumer looking for a product that lowers cholesterol,” says Ram Chaudhari, Ph.D., senior vice president, Fortitech, Inc., Schenectedy, NY. “Phytosterols, including stanol esters, can achieve this by suppressing intestinal cholesterol absorption while partially suppressing cholesterol biosynthesis.”

Milk is a fortification vehicle for vitamins A and D, so “consumers should accept the addition of another healthy ingredient, omega-3s, as an added benefit,” Chaudhari says. “Issues surrounding omega-3-enhanced dairy products are primarily formulation challenges. Microencapsulated fish oil has solved a main formulation challenge—the flavor and odor problem—allowing its addition to a wide variety of foods.”

Cindy Hazen, a 20-year veteran of the food industry, is a freelance writer based in Memphis, TN. She can be reached atcindyhazen@cs.com.

Dairy Good Flavors
One key aspect of any dairy product is its flavor, whether it’s geared to take advantage of the trends or to provide a boost to a finished product.

Just as superfruits are pushing aside traditional favorites in many food products, so they are in dairy. “Everyone has heard about the benefits of pomegranate and blueberry, but tropical superfruits like açaí, mangosteen, cupuacu and acerola are becoming increasingly popular,” says Jason Perkins, applications specialist, Cargill Flavor Systems, Minneapolis. “More and more yogurt flavors are pushing the envelope, using exciting new flavors that include mood-enhancing flavors like floral and fruit blends.”

Cheese also is experiencing a flavor explosion. According to Marilyn Wilkinson, director, national product communications, Wisconsin Milk Marketing Board, Madison: “Natural cheeses, as compared to processed cheese, are growing in sales and popularity. In recent years, we have also seen the emergence of more specialty cheeses, not only ethnic. Hispanic is the largest growing, with queso blanco, asadero and others, but other ethnic varieties include Mediterranean varieties, like the fetas, and the Italian cheeses, such as fontinas. Another trend is the emergence of really upscale artisan cheeses, and organic and pasture-fed cow’s milk cheeses.”

Flavors can also help with soaring dairy prices by increasing the impact and enhancing the formula’s flavor. For example, Cargill has responded to dairy price volatility by developing a new line of specialty cheese flavor ingredients. Sanjay Gummalla, dairy specialist, Cargill Flavor Systems, says these ingredients deliver “authentic Swiss, Romano, Parmesan, gouda and Monterey Jack cheese profiles to a range of snack crackers, sauce, soup and dairy-spread applications.”

Other substitutes for commodity dairy ingredients include cream yogurt, sour cream, buttermilk and nonfat dry milk flavors. “Our new cream powder is a natural, authentic, all-dairy product,” says Gummalla. “This product can potentially be used to enhance genuine cream or dairy notes in reduced-fat sweet goods, confectionery, ice cream and yogurt applications.”