"Dairy Permeate Powder +" leads the new trend of food innovation

Reporter of this newspaper Lian He

The final of the 4th "Milk Delicious Cup" Food Creative Competition of Jiangnan University was recently held
online and offline in Wuxi, Jiangsu Province.
The competition was co-sponsored by the Dairy Innovation Center of Jiangnan University and the Dairy Export Association of the United States, with the theme of "Discovering Innovative Ways to Enjoy Dairy Products - Using Milk Ingredients to Develop Innovative Foods that Promote Physical and Mental Health and Enhance Well-being"
.

Tasting site

The competition invited Liu Xiaoming, deputy director of the Dairy Innovation Center of Jiangnan University, Su Chang, Lin Youtang, representatives of the American Dairy Export Association, and many other veterans from the scientific and technological and industrial circles as judges
.
After offline tasting, online voting, on-site scoring and other links, using the rich lactose in whey permeate powder, combined with biological fermentation technology, and integrating beer technology and yogurt technology, the unique Nicole milk beer product developed won the first prize
of the competition.

Creative new products that combine deliciousness and wellness

Affected by the new crown pneumonia epidemic, people's attention to health has increased significantly
.
In order to comply with this trend, this competition, as in the previous edition, requires the use of dairy permeate powder, whey protein concentrate, milk protein concentrate, and skim milk powder
in the entries.
Among them, the "star ingredient" - dairy permeate powder is a must-use raw material
.

"Dairy permeate powder, including whey permeate powder and milk permeate powder, is used as a food raw material in food and beverages, and has the advantages
of improving flavor, increasing flavor and reducing sodium, providing natural milk minerals, and reducing costs.
" Su Chang said that dairy permeate powder was approved for use in China in May 2020 and is still a relatively new dairy raw material
.
The U.
S.
Dairy Export Association is committed to helping the industry better understand this ingredient and promote its use
in the food industry.

Hu Changli, director of beverage research and development of Jinmailang Beverage Co.
, Ltd.
, said that the innovation of dairy products is inseparable from the innovation of raw materials, and dairy permeate powder has not yet been widely used
in China.
In this competition, the application of dairy permeate powder is encouraged to innovate, which injects vitality into dairy product innovation, and looks forward to more and better applications
of dairy permeate powder in the dairy field.

In the competition, students added nutritious and functional milk protein ingredients to enhance the nutritional value
of dairy permeate powder.

Ganoderma lucidum, lion's mane mushroom and other fungi have a long tradition of food and medicine in China
.
In the post-epidemic era, in the face of "health anxiety", the market for functional edible fungi represented by Ganoderma lucidum has broad
prospects.
The second-prize "Seeking Zhiwei" mushroom aroma half-replacement meal shake is supplemented with two edible mushrooms, Ganoderma lucidum and Hericium erinaceus, which soothes mood and improves immunity, while using dairy permeate powder instead of sodium salt, in order to provide health support
for the life of modern urbanites through the functional characteristics of traditional mushroom mushroom health preservation and salt reduction measures.

The third prize work "EMO Assassin" room temperature yogurt is composed of two parts: prickly pear flow cake and prickly pear pineapple yogurt, in addition to the use of Guizhou prickly pear with anti-fatigue function as the main material, the product achieves zero sucrose addition through whey permeate powder, which also adds natural plant ingredients such as white kidney beans and lilies, meeting consumers' pursuit
of "light health".

Porridge is a staple food that many people eat in breakfast and dinner, but there is controversy
such as "not nutritious enough".
The team that won the third prize "Milk Porridge Yiou" took Nanjing's traditional snack Meiling porridge as the carrier, and at the same time grasped the high-protein characteristics of milk protein concentrate, giving a new connotation
to the traditional food of porridge.
The team member introduced, "Morning milk porridge meets people's nutritional needs, and late meal replacements supplement dietary fiber and protein to create a healthy life
.
" At the same time, the product uses black tea soup and coconut water instead of the raw water in the morning and evening versions, the former to dispel the cold and refresh the vitality in the morning, and the latter is fragrant and fragrant in the evening
.
”

Su Chang said: "The application of dairy permeate powder can reduce the use of sugar and salt, if applied to the salty porridge such as preserved egg lean porridge, it can not only reduce the use of salt, but also provide milk mineral nutrition and enhance umami"
.

Dou Yanping, R&D director of Shanghai Fusong Food Co.
, Ltd.
, said that consumers have higher health demands for products, and "low sugar, low calories, high protein, natural ingredients" and other voices are getting higher
and higher.
It can be seen from the raw material matching of the participating products that the students carefully understand the special needs of different consumer groups, and combine the characteristics of high-quality dairy permeate powder and milk protein raw materials, so that the products have new selling points
while reducing sugar, salt, flavor and protein.

"The use of dairy permeate powders and milk proteins gives the product an unexpected flavor
based on a healthy and delicious foundation.
" Zhao Ying, business development manager of functional food of Yunnan Yunke Characteristic Plant Extraction Laboratory Co.
, Ltd.
, said that what is surprising is that many groups of contestants have integrated medicinal and food homologous ingredients into their creative products, making the products both delicious and healthy, conforming to the trend of functional snack food, and meeting the health needs
of the current Z generation.

Zhang Xiaoying, Innovation Center of Inner Mongolia Yili Industrial Group Co.
, Ltd.
, said that from the display of the entries, it can be seen that the students' understanding of dairy raw materials is deepening, which is essential
to give full play to the characteristics of raw materials.
”

The crossover combination style "swept" the circle

"Nicole milk beer developed by us uses milk, malt and hops as the main raw materials, which not only has the advantages of low alcohol, rich foam, good palatability and mellow wheat aroma, but also has the characteristics of yogurt drink, sweet and sour, rich in nutrition, etc.
, milk aroma and wine aroma are perfectly integrated, is a healthy drink with social attributes, especially suitable for young people to drink
.
" Nicole milk beer team members believe that dairy products have comprehensive nutritional value, beer has obvious social functions, and the milk beer that organically combines the two is still a blue ocean with huge market potential
.

Similar to the milk + beer crossover, in this competition, many teams are trying to fuse, trying to create a "1+1>2" effect
.

Under the impact of refreshing fruit tea, the dominance of milk tea has been affected, and how milk tea can continue to maintain its popularity in the fierce competition is worth pondering
.
The second-prize winner Kangyan Yogurt Tea team fermented tea with dairy to create a low-sugar kombucha
.
"Dairy permeate powder is a good fermentation substrate with a unique flavor similar to the sweet and sour of fruit tea, as well as natural milk minerals
.
" Team members introduced
.

Have you ever seen milk tea in the form of milk flakes? The Best Taste Award team granulated traditional milk tea trimmings and added them to the milk tablets, along with chocolate chips, jasmine chips and dried cranberries to make milk tea chips
.
The product uses dairy permeate powder instead of sucrose, and uses milk protein concentrate to meet the health needs
of young people with low calories and low fat.

"Spirulina helps boost immunity
.
The product innovatively introduces spirulina into yogurt production, making up for the problem of
single color and insufficient taste of market products.
The "Algae New Look" team fermented milk, whey protein concentrate and spirulina to create a curdled yogurt snack
.

In addition to the "inside" fusion in the production, some groups pursue the "outside" fusion to create combined products
.
The third prize is the "Berry" You "Cloth" double layer French pudding combined with the jelly double layer, the "Mellow" flowing light cheese pudding combined with jumping candy and pudding, the "EMO Assassin" room temperature yogurt combined with new Chinese pastry and light health room temperature yogurt.
.
.
The crossover combination style "swept" the entire circle
.

Yang Li, R&D Director of Food Chemicals China of Decathlon Group, said: "The 15 entries have their own characteristics, and the product ideas and defense presentations are very exciting, which also reflects the advantages
of Jiangnan University in practical education.
”

"Happy" snacks relieve anxiety

At present, the anxiety and irritability caused by the repeated epidemic have prompted consumers to seek food
related to emotional management and relaxation.
Providing people with food that eases emotions, lifts their spirits, brings happiness and satisfaction is the trend of food development in the post-epidemic era, and also provides a good opportunity
for the development of innovative food products.

Potato chips are one of the most popular casual snacks, and their crispy texture has a pleasant mood function
.
Salt-free joy replaces potatoes with a mixture of cassava and yam, reducing fat content and enriching the taste; Potato chips are made into a smiley face shape to make people feel good
.

"In the post-epidemic era, social anxiety has become a common phenomenon, and the contestants have taken this as a starting point and combined with the consumption perspective of Generation Z to give many outstanding product solutions
.
" Zhao Ying praised
the students' innovative thinking.
She said that the participating students gave full play to the creative talent of the post-00s generation and brainstormed
in terms of outer packaging and eating methods.

To ease anxiety, the "Squeeze BOOM" team combined two flavored liquids, milky hawthorn and mint ice cream, into one to create a creative food
that can be squeezed and eaten.
"EMO Assassin" combined with prickly pear to design the "Assassin" image IP, and added "random chicken soup quotes" to match the functional ingredients in the product to ease consumer emotions
.

Ni Hao, chief product officer of Huabao Group's large catering sector, said that dairy permeate powder has broad application prospects in seasonings, and the students' ideas are very creative, and they look forward to more new product prototypes for the reference of enterprises
.

"The projects designed by the students were successful, and I was impressed
by the connection of product ideas to current social trends.
" Lin Youtang said that it is recommended that students can study social needs more deeply and launch more and more comprehensive creative products
.

"We have always believed that through the Creativity Competition, we can stimulate students' creative potential, enhance their R&D skills, and help students gain career development opportunities
.
This is also an important work
identified when Jiangnan University and the American Dairy Export Association established the Dairy Innovation Center in 2018.
Su Chang said
.

China Food News(November 22, 2022, Version 05)

(Responsible editor: Gao Jiaodi)