Whey ingredients could play a far more significant role in gut and immune health products in future, according to academics at WheyVolution.
While the prebiotics market was currently dominated by inulin (which is derived from chicory root), whey-based galacto-oligosaccharides (GOS) showed just as much potential, argued Dr Gemma Walton from the School of Biosciences at the University of Reading. "GOS [derived from lactose] has been shown to be bifidogenic [to stimulate the growth of 'good' bacteria in the colon] and improve mineral absorption."
Although clinical trials exploring the chemo-protective effects of any food were costly and time-consuming, the results of animal studies showing that GOS helped reduce colorectal tumours in rats were also very encouraging, she said.
While food manufacturers were becoming more familiar with GOS, it was more expensive than inulin, admitted Friesland Foods Domo, which markets GOS under the Vivinal brand.
However, it was more stable at high temperatures and acidic conditions, and had broader applications, said Lesley Roberts, technical and development manager, ingredients, at UK-based dairy co-op First Milk. "We've talked to manufacturers of breads and cereals, but some are reluctant to put another allergen [lactose] on their ingredients list" she said. "However, for dairy, GOS is a more natural fit than inulin."
According to Mintel, there were 124 new product launches (globally) containing GOS in 2006-2008, the majority of which were in the infant nutrition market.
Separately, the anti-microbial qualities of whey derivatives including lactoferrin and lactadherin were also very promising, said Dr Corinne Sprong from Dutch researcher NIZO. "There have been some very interesting results from studies showing that lactadherin can protect rats from rotavirus, while sphingolipids in whey appear to confer significant protection against listeria monocytogenes. But more human studies are needed if the food industry is going to make claims along these lines."