Dairy Proteins in Nutrition and Food Science: Functional Ingredients in the Current Global Marketplace As the world population exponentially grows, food production must increase to supply adequate nutrition to meet basic needs and optimize health outcomes. Developing economies around the world are expected to increase in both size and wealth as the population continues to rise, creating a global demand for dairy products due to their nutritional value, flavor, and affordability (United Nations 2013). Dairy products are a feasible means to help meet the demands of a growing world market as well as the nutritional needs of the global population. For instance, dairy products provide an adequate source of protein that can help meet daily protein requirements to maintain positive protein balance and prevent muscle loss. Dairy proteins are of the highest quality and are considered complete proteins that contain all essential amino acids necessary to support muscle growth and maintenance. Dairy proteins such as whey and casein, derived from milk, have been shown to be superior to other protein sources in stimulating and improving muscle protein synthesis under both resting and exercise conditions (Burd and others 2012), allowing dairy to be considered an optimal protein source for regulation of muscle mass throughout the human lifespan. In addition to the role dairy proteins play in daily muscle protein synthesis, additional benefits in bone and metabolic health have been attenuated by the consumption of dairy products. Dairy products (milk, cheese, and yogurt) and their milk proteins, when consumed as part of a higher protein diet, have been shown to promote satiety (Lorenzen and others 2012), enhance glycemic regulation (El Khoury and others 2014), reduce blood pressure (Machin and others 2014), and improve body composition by preserving or increasing lean muscle mass and enhancing the reduction of fat mass during weight loss and maintenance (Josse and others 2011). Also, when consumed as part of a higher-protein diet, dairy has been shown to further enhance calcium retention and bone integrity due to the high-quality protein and calcium content of dairy products (Thorpe MP and others 2008), thereby resulting in greater long-term bone health. These metabolic and health advantages of dairy protein have led the global food and beverage industry to isolate or concentrate the protein components from milk to incorporate as value-added ingredients in a variety of different food and beverages. Dairy proteins are versatile and used by product developers to produce MS 20141615 Submitted 9/26/2014, Accepted 10/7/2014. Authors are with National Dairy Council, 10255 W. Higgins Rd., Suite 900, Rosemont, IL, 60018, U.S.A. Direct inquiries to author Miller (E-mail: [email protected]).

formulations that provide enhanced nutritional, functional, and sensory properties for new products. Dairy ingredients such as milk protein concentrates, whey protein concentrates and isolates, caseins, caseinates, and milk powders also have a high demand in the global marketplace for product inclusion due to their own specific nutritional or functional benefits (MarketsandMarkets Analysis 2014). As dairy proteins’ role in health and nutrition continues to grow, the demand for dairy products and ingredients will continue to increase and drive the global market to meet the demands of increased dairy consumption around the world. The recognized nutritional and functional advantages of dairy proteins compared with other protein sources by consumers will be a key driving factor in expanding the use of dairy proteins as value-added ingredients in the current global marketplace. In this supplement, “Dairy Proteins: Nutrition, Product and Market Benefits” critical reviews are presented of the metabolic advantages of high-protein, dairy-based diets; advantages of whey protein in muscle mass and health; global market demands for dairy proteins; and manufacturing and applications of dairy ingredients. These reviews are meant to provide a critical examination of the current state of science on dairy proteins in human nutrition and the global marketplace.

References Burd N, Yang Y, Moore DR, Tang JE, Tarnopolsky MA, Phillips S. 2012. Greater stimulation of myofibrillar protein synthesis with ingestion of whey protein isolate vs. micellar casein at rest and after resistance exercise. B J Nutr 108(6):958–62. El Khoury D, Brown P, Smith G, Berengut S, Panahi S, Kubant R, Anderson GH. 2014. Increasing the protein-to-carbohydrate ratio in yogurts consumed as snack reduces postconsumption glycemia independent of insulin. Clin Nutr 33(1):29–38. Josse AR, Atkinson SA, Tarnopolsky MA, Phillips SM. 2011. Increased consumption of dairy foods and protein during diet- and exercise-induced weight loss promotes fat mass loss and lean mass gain in overweight and obese premenopausal women. J Nutr 141(9):1626– 34. Lorenzen J, Frederiksen R, Hoppe C, Hvid R, Astrup A. 2012. The effect of milk proteins on appetite regulation and diet-induced thermogenesis. Eur Clin J Nutr 66: 622–7. Machin DR, Park W Alkatan M, Mouton M, Tanaka H. 2014. Hypotensive effects of solitary addition of conventional nonfat dairy products to the routine diet: a randomized controlled trial. Amer J Clin Nutr doi: 10.3945/ajcn.114.085761 MarketsandMarkets Analysis. 2014. Dairy ingredients market by type (milk powder, whey ingredients, lactose, MPC & MPI, casein & caseinates), by application (bakery & confectionary, dairy, convenience foods, infant milk formula, sports & clinical nutrition) – global trends & forecasts to 2018. Available at: http://www.marketsandmarkets.com/Market-Reports/ dairy-ingredients-market-974.html. Thorpe MP, Jacobson EH, Layman DK, He X, Kris-Etherton PM, Evans EM. 2008. A diet high in protein, dairy, and calcium attenuates bone loss over twelve months of weight loss and maintenance relative to a conventional high-carbohydrate diet in adults. J Nutr 138(6):1096– 100. United Nations, Department of Economic and Social Affairs, Population Division. 2013. World population prospects: the 2012 revision, highlights and advance tables. Working paper no. ESA/P/WP.228.

Author disclosures: All authors are employed by National Dairy Council/Dairy Management, Inc.

R  C 2015 Institute of Food Technologists

doi: 10.1111/1750-3841.12800 Further reproduction without permission is prohibited

Vol. 80, S1, 2015 r Journal of Food Science A1

Special Supplement (by invite only)

Nicole S. Litwin, Beth H. Rice Bradley, and Gregory D. Miller