Volac Position Whey Permeate for Salt Reduction

Containing 86% lactose, 2.6% potassium and only 0.6% sodium, together with other valuable minerals such as calcium and phosphorous, Volactose Whey Permeate is also an ideal alternative for replacing sugars such as maltodextrin, sucrose and dextrose.

24 Sep 2009 --- In response to the ever-growing demand from manufacturers for salt reduction solutions, Volac will capitalise on its position as European leader in dairy nutrition to demonstrate the capability of Volactose Whey Permeate as a superior cross-category sodium reducer at Food Ingredients Europe this year.

While whey permeate has been known for its salty flavour, ease of handling has previously stood in its way as a reliable ingredient. As Mark Neville, Marketing Manager, Dairy & Lifestyle Ingredients, Volac, explains: “Meeting sodium reduction targets whilst retaining your consumer base was a challenge before the global credit crunch, but the added costs of reformulating in this environment makes it all the tougher.  Now, however, Volactose Whey Permeate provides an outstandingly natural and cost-effective route to sodium reduction.”

Containing 86% lactose, 2.6% potassium and only 0.6% sodium, together with other valuable minerals such as calcium and phosphorous, Volactose Whey Permeate is also an ideal alternative for replacing sugars such as maltodextrin, sucrose and dextrose, at up to 80% less cost and without compromising on taste or functionality.

Volactose Whey Permeate can be used in a wide range of applications from soups to biscuits.  Volac’s latest drying technology means that the granular powder is free-flowing and has a crystalline rather than powdered texture for ease of transportation through distribution and the manufacturing environment.  Furthermore the unique manufacturing process renders it non hygroscopic compared to other whey permeate products manufactured using traditional drying techniques.

Additional functional benefits include: superior surface browning, particularly for baked products, improved crumb texture, moisture retention and appealing flavour.

Volac technical experts will also demonstrate other product qualities not widely available elsewhere - Volactose Edible Lactose, for example, can help manufacturers gain ground in growing specialist markets as it is Vegetarian, Halal and Kosher approved. 

In terms of protein, the Volactive range of whey proteins is ideally suited to high performance and nutritionally demanding markets, such as sport and seniors, where taste, ease of application, and convenience are key requirements. As well as ready-to-mix whey protein isolates and concentrates, Volac will offer HeatStable for clear ready-to-drink beverages and ProCrisp developed for use in nutritional snack bars where it combines a high protein content with a lighter, crisper and crunchier texture.

Visitors to the stand will be invited to sample crunchy bite-sized, protein-enriched chocolates made with ProCrisp whey protein crispies.  Mark Neville, Marketing Manager, Dairy and Lifestyle Ingredients, comments: “As this breakthrough prototype shows, the Volactive range offers a wealth of opportunities for bringing the functional benefits of whey protein to nutritionally demanding markets, without sacrificing the all-important attributes of appetising taste and convenience.”