It’s no secret that a diet rich in protein has many health benefits for consumers. Protein provides many essential nutrients and amino acids that the body needs, strengthens bones, and aids with weight loss, muscle recovery and growth. Protein can even help reduce the risks of certain diseases such as diabetes and stroke.
In America, a stroke occurs every 40 seconds, on average, translating to nearly 800,000 new or recurrent episodes each year. Several studies indicate that consuming higher levels of protein is significantly associated with lower risk of stroke – but not just any protein.
Studies Reveal Whey Protein’s Impact on Stroke Risk
A study from the University of Reading suggests that high doses of whey protein reduce the risk of contracting heart disease or suffering a stroke by about 8%. Another study by several authors showed that whey protein lowers systolic blood pressure and improves vascular functions, two major stroke risk factors.
These findings support previously published research in which scientists reviewed seven different studies involving more than 250,000 participants. They discovered that those who consumed the most protein saw a 20% decrease in their chance for having a stroke compared to those who consumed the least. In fact, each 20-gram increase in their daily servings was equated to a 26% decrease in risk. This does not include red meat protein sources, however, as those have actually been found to increase the risk of stroke, pointing to a key factor: reducing stroke risk involves the consumption of alternative protein sources such as whey protein.
Why Whey Protein?
You can’t find an alternative protein source that’s better than whey. Whey protein is one of the only protein sources to naturally have all nine of the essential amino acids our bodies need.
Despite some marketing claims about health benefits from other plant-based protein sources, whey protein reigns supreme. Looking at the protein comparison chart below, you can also see that it’s superior in quality as well.
What the chart doesn’t show you, however, is just how much more functional whey protein is in various food and beverage applications compared to other sources. In addition to whey being the highest quality protein source, it’s also known to have the cleanest taste and smoothest consistency when added to any formulation.
Differences Among Whey Protein Ingredients
While whey protein is clearly more nutritional and suitable for various formulations, not all whey protein ingredients perform equally. Some food manufacturers have tried to introduce commodity whey protein concentrates into their formulations with disappointing results, leading some to dismiss its use. As with any ingredient, there are quality differences among various types of whey protein, and how those ingredients are produced and sourced can significantly impact outcomes.
Grande Custom Ingredients Group creates some of highest-quality whey protein ingredients in the world through the use of proprietary production processes. Our whey protein concentrates and isolates can blend seamlessly with your original formulation, meaning reduced R&D requirements and faster time to market.
Whey protein can improve the nutrition of your drinks, dressings, nutrition bars, soups, dips and many other applications, without losing the original taste or intended mouthfeel. Here’s an overview of the various types of whey protein available for your application.
Rather than creating a one-size-fits-all whey protein concentrate to blend with your original formulation, Grande Bravo® features multiple flavor profiles to best match your original product’s intended taste and texture. This functional whey protein concentrate is the perfect replacement for high-fat, high-cost dairy ingredients. It blends so well that consumers won’t be able to tell they’re eating a low-fat version of your product. Shifting consumer attitudes toward low-fat diets combined with the clean label trend puts an emphasis on the importance of scrutinizing the protein sources in your products. Thankfully, Grande Bravo can help you create lower-cost, lower-fat dressings, sauces, dips and desserts that appeal to major food trends and consumer preferences for recognizable, all-natural ingredients.
Yogurt was declared the food of the decade, leading to this protein-rich dairy product being used in dips, dressings, coatings, and smoothies to capture market share, in addition to many other innovative applications. If you’re trying to add that distinct yogurt taste and texture without the perishability of fresh yogurt, Grande PrimoTM can give your product the creamy mouthfeel and slightly tart flavor profile consumers love.
Our specially produced isolate is an industry leader in taste and turbidity. With the explosion of clear protein drinks taking over the beverage market, this allows you to create a drink that’s fortified with protein while achieving a clean, neutral flavor and best clarity available over a wide pH range. With acidic beverage trends growing in popularity, this pH adaptability becomes increasingly important. Learn more about Grande Ultra® and how it can help add a protein boost to your sports drink, fruit drink, or nutritional supplement.
Whey protein crisps are a great source of protein that can be seasoned, coated or mixed with other ingredients for use in snack bars and other products. They can also serve as a higher-quality substitute for corn, rice or soy proteins without requiring any flavor masking agents. Grande WPCrisp® can add a crunchy protein boost to your nutritional bars, snack mixes and cereals.
For more information about how you can use the many different types of whey protein products to improve the health benefits of your current offerings, in addition to improved flavor and texture, check out our applications page or contact one of our applications experts today! Want more reasons to consider whey protein? Click the link below.