whey protein fortified foods trial - amazon s3 · because of its unique characteristics including...

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Bringing you the latest trends, insights and know-how to keep you ahead / February 2015

Taste and texture are now key purchase drivers for consumers, which opens the door to a key opportunity for manufacturers with protein-fortified foods in a range of tasty formats.

It’s all in the ingredientsIntroducing WPC515: NZMP’s whey protein WPC515 was chosen to fortify drinking yoghurt in the trial because of its unique characteristics including low viscosity, high protein and great taste (validated in consumer sensory pre-screening research). Results of the trial showed that the consumers could not only easily drink it, they highly liked the taste and texture, even after repeated exposure.

We’re all living longer and in most countries, the average age of the population is climbing. So healthy living is more important than ever before.A new lucrative market could open up as research shows that increasing protein in the diet of the ageing could help fight sarcopenia – an age-related debilitating condition that weakens and shrinks the muscles.

Fonterra has teamed up with the VU University Medical Centre, HAN University of Applied Sciences and the University of Wageningen in the Netherlands to conduct a real-life trial into whether replacing regular foods (yoghurt drinks and bread) with protein fortified foods in the diets of the elderly, could help increase their overall protein intake.

The clinical trial was carried out in a hospital and rehabilitation home with patients aged 55 or older. Participants were either malnourished or at risk from malnutrition, or recovering from hospital treatment. During the trial, patients were given the choice to have drinking yoghurt fortified with NZMP whey protein WPC515 and protein-fortified bread or regular drinking yoghurt and bread.

A tasty resultThis research shows that food fortified with dairy protein ingredients like WPC515 whey protein has the ability to boost overall dietary protein intake in older patients in a real-life setting without compromising taste and texture.

With a need to spread protein intake equally throughout daily meals, this opens the door for food manufacturers looking to enter the market with a diversity of protein-enriched food formats.

The research at a glanceThe need: 40% of the world’s population aged over 60 are affected by the age-related weakening and shrinking of muscles, known as sarcopenia1. This is a debilitating condition linked not only to ageing but to malnutrition, and a lack of protein in the diet2. Treatment of this condition currently costs hundreds of billions in healthcare and this will only worsen with an ageing population.

The opportunity: Studies have found that eating a diet rich in high quality protein can help fight sarcopenia and malnutrition. When the protein is spread evenly across the day, it is more effective than delivered in just one meal.

Whey protein fortified foods trial

RESULTS PROTEIN INTAKE expressed in g/kg body weight of protein-enriched products significantly increased

1.2 g/kg/day = the recommended daily

protein intake

0

50

100

150g

CONTROL

Control

INTERVENTION

Data source: Fonterra Top Sector healthy ageing clinical research project using NZMP WPC515

HOSPITALS REHABILITATION HOMES

High protein

Heat stability

Flavour (i.e. neutral)

Hot soluble

Low viscosity

Emulsifying capability Protein Fat Carb

79.2 6.1 7.3

Properties of NZMP WPC515 Key nutrition information

UNIQUE ADVANTAGE

EXCELLENT GOOD

Data source: Diagram for illustration purposes only

Breakfast30g

RECOMMENDED PROTEIN CONSUMPTION THROUGH THE DAY

LOWPROTEIN

HIGHPROTEIN

Lunch30g

Dinner30g



protein intake

0

50

100

150g

CONTROL

Control

INTERVENTION



High protein

Heat stability


Hot soluble

Low viscosity


79.2 6.1 7.3


UNIQUE ADVANTAGE

EXCELLENT GOOD


Breakfast30g


LOWPROTEIN

HIGHPROTEIN

Lunch30g

Dinner30g



protein intake

0

50

100

150g

CONTROL

Control

INTERVENTION



High protein

Heat stability


Hot soluble

Low viscosity


79.2 6.1 7.3


UNIQUE ADVANTAGE

EXCELLENT GOOD


Breakfast30g


LOWPROTEIN

HIGHPROTEIN

Lunch30g

Dinner30g



protein intake

0

50

100

150g

CONTROL

Control

INTERVENTION



High protein

Heat stability


Hot soluble

Low viscosity


79.2 6.1 7.3


UNIQUE ADVANTAGE

EXCELLENT GOOD


Breakfast30g


LOWPROTEIN

HIGHPROTEIN

Lunch30g

Dinner30g


Breakfast30g


LOWPROTEIN

HIGHPROTEIN

Lunch30g

Dinner30g

To find out more, please contact your NZMP Account Manager.

1 Abellan van Kan, G. (2009). Epidemiology and consequences of sarcopenia. J Nutr Health Aging, 13, 708-712. 2 Paddon-Jones D., Short K.R., Campbell W.W., Volpi. E., and Wolfe, R.R. (2008). Role of dietary protein in the sarcopenia of aging. Am J Clin Nutr vol. 87 no. 5 1562S-1566S.

F R E S H BRINGING YOU THE LATEST TRENDS, INSIGHTS AND KNOW-HOW TO KEEP YOU AHEAD

The global demand for food – especially healthy food – has never been higher. But the big question is, can we make this demand sustainable and secure?

“Creating a healthy, sustainable dairy industry that responsibly harnesses our natural assets, helps us enhance milk quality and secure supply into the future is really important to us,” Carly Robinson, Fonterra’s Director of Sustainability and Services.

“To safeguard this we need farms that are economically sustainable and valued members of their local communities. This approach ensures a better outcome for our ingredients, our customers and the communities in which we live and work.“

“We believe that demand for healthy food and nutrition from responsible production continues to increase and our offerings in this area are a core part of our identity, particularly in those markets in which we have farming operations.”

Fonterra is helping farmers grow and maintain a sustainable milk supplyFonterra is committed to having the best dairying environment in the world and the best quality milk. The two go hand in hand.

So in New Zealand, farmers are supported by the Supply Fonterra Programme which sets out environmental, animal health and food safety requirements and provides one to one support and advice to farmers to meet regulatory requirements and future proof their farming operations.

Farm, dairy and environmental assessments are carried out on every farm supplying Fonterra in New Zealand every year to ensure the farm meets specific food safety, milk quality, facilities, animal health and environmental requirements.

In Fonterra's second largest manufacturing base, Australia, the Fonterra SupportCrew™ programme provides farmers with access to a team of highly skilled specialists, with expertise and skill sets in the areas of finance, nutrition and agronomy, human resource management, quality and sustainability.

The aim is to improve farm profitability and production and the efficient use of natural resources.

For more information about the Fonterra approach to responsible dairying and sustainability initiatives, please talk to your NZMP Account Manager.

Focus on sustainability as demand for healthy food accelerates


The future of food safety and quality

Importantly, with continual advances in food science, technology and understanding, Fonterra is seeking to stay ahead of emerging risks and has introduced a four-year programme that will set a new global benchmark for food safety and quality.

The programme ensures all processes and systems from its farms through to its plants and sites, logistics and distribution network, are aligned to world leading GFSI standards and that its testing and detection procedures constantly evolve.

“As a food company, we cannot be complacent. Food safety and quality is non-negotiable,” says Greg McCullough, Fonterra Director Food Safety and Quality.

“Our customers expect the highest quality, safest ingredients from us and our four-year programme will not only maintain the highest standards across our entire supply chain, we envision the work we are putting in now being the genesis of a global benchmark for food safety and quality in years to come.”

Greg says the programme is expansive, encompassing all of

Fonterra’s operations, and focuses on removing risk through key areas including:

• Proof of origin

• Track and trace

• Anti-counterfeit packaging

• Food fraud detection

A recent development out of Fonterra’s Trust in Source programme has been the NZMP anti-counterfeit packaging.

Greg says working closely with customers on safety and quality initiatives is vital, “The integrity of our supply chain and the quality of our ingredients directly affects the trust consumers place in the products of our customers. It’s important we share capabilities and knowledge with our customers to ensure consumers have absolute faith in the dairy ingredients they are purchasing.”

Fonterra’s fully integrated supply chain from grass to glass is underpinned by a food safety and quality system that ensures the Co-operative has a global, clear, consistent framework to deliver safe, quality products and services.

To find out more about the food safety and quality

initiatives in your region, or to provide feedback, please contact your NZMP Account Manager.


We want to add value to your business – and open up a dialogue on how we can do this more effectively. If you have any questions, or want to follow up on any of the articles, ingredients or services mentioned in this issue, please get in touch with your NZMP Account Manager.

Fonterra Centre, 9 Princes Street, Auckland, New Zealand

Q & A

Get in touch

Why do my ingredients have

different lead times?

The difference in lead times is between our ex-warehouse and direct sales channels. We are fortunate to be able to sell via our warehouse which gives us more flexibility with orders and shorter lead times. We use the direct sales channel for larger volumes and materials we don’t store in our warehouse. This is transacted directly from the Fonterra Limited stores. We require a longer lead time due to scheduling and transport times.

Why do my ingredients come

from Auckland/Christchurch?

We understand this can seem strange – especially if our factory is near your premises. Our warehouse is located in Auckland/Christchurch and transacting out of this warehouse gives us greater flexibility with regards to lead times and volume of orders. We can look into the possibility of sourcing your orders directly from our export stores, however this will greatly reduce your flexibility and will increase the lead time for processing.

Why check ingredient

availability ahead of orders?

Customers sometimes ask us why are we checking ingredient availability in December, for example, when they have a contract for January? Surely we would have made the ingredient already? As we use an ex-warehouse model for this material our supply planning team schedule warehouse replenishment based on the forecast in our planning book. They often bring the ingredient into our warehouse the month before it is required therefore it is likely the ingredient will be available to take in December instead of January. However we still need to check and advise our planners of the changes so they can adjust their replenishment orders if necessary.

What is Fonterra’s New Zealand minimum

order quantity?

What is C2S?

Our current minimum order quantity is set at 100kg.

It means confirm to sell – this term is used once ingredient allocation has been confirmed by the supply planning team based on the demand forecast we receive from you.

Here to help – your questions answered

whey protein fortified foods trial - amazon s3 · because of its unique characteristics including...

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