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Research Needs and Market Potential of PastureBased Animal Products

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Title: Research Needs and Market Potential of PastureBased Animal Products


1
Research Needs and Market Potential of
Pasture-Based Animal Products
Peggy M. Tomasula Dairy Processing Products
Research Unit Eastern Regional Research Center,
USDA, ARS Wyndmoor, PA 19038 ptomasula_at_arserrc.gov
2
Overview of the DPPRU DPPRUs resourcesWhat
the dairy industry is doingRelevant Research
Knowledge Gaps
3
The Dairy Processing and Products Research Unit
Mission To apply knowledge of the chemistry
and biochemistry of milk to the development of
new methods and processes to increase its
utilization, nutrition, safety and security.
Only Research Unit in ARS doing post-harvest
research on milk and dairy products.
4
Dairy Processing Products Research
UnitChemists, chemical engineers, food
scientists, microbiologists, molecular biologists
5
DPPRU Research at ERRC
  • Dairy Food Processing and Development
  • Dairy Starter Culture/Biotechnology
  • Dairy Food Quality and Preservation
  • Dairy Food Science and Technology
  • Biosecurity of Milk and Dairy Products
  • Support USDA and action agencies (School Lunch
    Program, Food for Peace, APHIS, the Military)
  • Support stakeholder needs.

6
Selected Accomplishments ERRC Dairy Program
  • Reduced lactose and lactose-free milk (Lactaid)
    and other products

7
Low-fat Mozzarella Cheese
  • ERRC Mozzarella cheese has and has good texture.
  • Used by the School Lunch Program, sales have
    reached over 23M pounds with an estimated value
    of 34.5M.

8
Low-fat, low-sugar shake for the school lunch
program
9
Fortification of snack products
with dairy components to enhance
nutritional profile.
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11
DPPRU Collaborators
Universities
ARS Athens Beltsville NCAUR Penn
State PIADC Other Govt APHIS FDA Natick Foreign C
IAD Moorepark Embrapa,Br
Stakeholder Groups NMPF DFA DMI IDFA
Cal Poly Cornell Fort Valley St. Langston North
Carolina St Penn State Rutgers University of
Arkansas University of Delaware University of
Hawaii University of Wisconsin Utah State
University
Companies Devine Foods EnerGenetics Grande
Cheese MM Mars SMBI
The Dairy Processing and Products Research Unit,
ERRC
12
Current Project Titles Relevance to the
Consortium
New and Improved Processes to Foster Utilization
of Milk Components
Use of Novel Processing Methods to Develop
Specialty Cheeses With Unique Functional
Properties
Molecular Basis for Improved Milk Protein Based
Dairy Products
Development of Lactic Fermentation Bacteria for
the Production of Bioactive Food Ingredients
Protein Processing Using High Pressure Gases
and Supercritical Fluids
Biosecurity of Milk from the Farm to the Dairy
Processing Plant
13
Processing Methods for Specialty Cheese with
Unique Functional Properties Lead Scientist
D. VanHekken M. Tunick A. Bricker
J. Renye P. Tomasula
  • Objectives
  • Characterize, quantify, and establish the
    properties of four
  • selected Hispanic-style cheeses
  • 2) Identify the cheesemaking steps that are key
    elements in
  • developing the desired characteristics in
    these cheeses
  • 3) Develop cheesemaking procedures to extend
    the shelf life
  • of selected fresh Hispanic style cheeses.
  • Identify the peptides formed during aging that
    are responsible
  • for cheese flavor, functionality and
    nutrition aspects.

14
Overview of the DPPRU DPPRUs resourcesWhat
the dairy industry is doing Relevant Research
Knowledge Gaps DPPRU Needs
15
ERRC Core Technologies
  • Microscopic Imaging Unit Peter Cooke
  • TEM, SEM, atomic force, confocol microscopy
  • - Magnetic Resonance Spectroscopy Unit Gary
    Strahan
  • Nucleic Acid Sequencing Unit David Needleman
  • Proteomics Laboratory Alberto Nunez
  • 2-D HPLC, capillary electrophoresis, amino
    acid analysis,
  • mass spectrometry

16
Proximate analysis/functionality of dairy
products
17
Identification of proteins and other components
Research support at ERRC Proteomics Genomics
NMR Microscopy
18
Instrumentation for Textural and Structural
Studies
19
Sensory analysis of dairy products
20
Milk processing equipment
21
Cheese facility
22
Pilot plant facilities
23
Overview of the DPPRU DPPRUs resourcesWhat
the dairy industry is doing Relevant Research
Knowledge Gaps DPPRU Needs
24
Dairys Nutrient Package Is Superior The power
is in the combination of nutrients, how they
interact, and how they are absorbed (Cubillos,
DMI, 2004)
25
Dairys Benefits Go Beyond Bone Health
  • 1. Body composition
  • 2. Weight management
  • 3. Cardiovascular health
  • 4. Immunity
  • 5. Enhance nutrient absorption
  • Recent Emphasis
  • 6. Digestive health - probiotics
  • 7. Oral health toothpaste, gums
  • 8. Dermatology skin preparations

26
Whats Hot ?
  • Healthy dairy products yogurt, yogurt
  • drinks, dairy drinks, ice cream,
  • ingredients especially whey-based
  • Specialty Cheeses
  • In Research - Identifying / characterizing
  • minute milk components (bio-actives, milk
  • fat globule membrane)

27
Specialty Cheese
  • Hand crafted
  • Artisan
  • Farmhouse
  • Farmstead
  • Goat milk
  • Sheep milk
  • Blend of milks
  • From Jerry Dryer, DMI, 2/2004

28
Specialty Cheese Trends and Opportunities
  • High flavor profile is important
  • High flavor-to-fat ratio
  • Blue as an ingredient
  • Feta as an ingredient
  • From Jerry Dryer, DMI, 2/2004

29
Trends Opportunities Population Changes
  • Italian
  • Hispanic
  • Indian
  • Middle Eastern
  • Asian?
  • From Jerry Dryer, DMI, 2/2004

30
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33
Liquid egg Whites with Added Omega
3 Introduced.
Australia is Marketing a Pasture milk Product
with Added omega 3s.
34
Dairy Products from MILK

(fats, proteins, lactose)
Separation/clarification Rennet
Cultured Precipitated
Skim Cream
Curds Whey
Standardize Separation
Standardization
Cheese Whey
Buttermilk

beverages Acidophilus Condensing
Churning
Condensing Yogurt
Cottage
cheese Homogenization Butter
Whey powders Sour
Cream Evaporated, Salted,
sweet Condensed Fluid milks
Fractionation
caseinates Canned milk Skim,
1, 2 Buttermilk
co-precipitates 3.25
fat milk
Whey protein concentrate

Drying Whey protein isolate
Flavored milks Drying
Creamers - table, coffee
Lactose Creams - heavy,
light, whip Buttermilk powder Powders
Ingredients Further processing
Ice cream, sauces
35
Pasture Related Nutrition Research to Date
  • CLAs isomer in dairy pdts and ruminant meat
    appears to be the isomer that demonstrates
    anticarcinogenic activity. Dose level for similar
    response in humans is unknown study was done
    with supplements.
  • Rats fed butter with increased CLA developed
    fewer mammary tumors than controls. This
    demonstrated that natural CLA is biologically
    active.
  • CLA May modulate immune function
  • Triglycerides May enhance long-chain fatty acid
    and calcium absorption
  • Sphingolipids may reduce risk of colon cancer
  • Butyric acid, milk proteins reduce colon cancer
    risk
  • Stearic acid may modulate blood lipids to
    reduce risk of cardiovascular and heart disease,
    reduces LDL.
  • Unknown enhances Vitamin E absorption Vit E
    fortified dairy foods.

36
CLAs, Omega 3,Stearic Acid,Triglycerides,
Butyric Acid, Sphingolipids, Unknown fatty acids
Pariza, J. Nutrition. 2000.Hoolihan, L. Health
Benefits of Dairy Foods Beyond Calcium. 2004.
Nutrition Today, 39 69- 77.
  • Increase metabolic rate
  • Decrease abdominal fat
  • Enhance muscle growth
  • Lower cholesterol
  • Lower insulin resistance
  • Lower food allergic reaction
  • Enhance immune system
  • Cardiovascular effects
  • Antitumor effects
  • Enhance calcium absorption and vitamin absorption
  • So do other dairy components! None substantiated
    by human nutrition studies and difficult to look
    at just one component.

37
But.
  • A study from Wisconsin Initiative for Value-Added
    Development said that consumers dont know what
    CLAs are or care that much about buying something
    for the health benefits. They want Flavor and
    High Functionality.
  • LSZ Greenberg, D. Klasna. The market potential of
    CLA in cheese. May 2002. SARE Program, IFAFS
    www.farmprofitability.org/services/research/cla/cl
    a/pdf

38
Opportunities for Marketing
  • Flavorful cheese
  • Cheese produced from milk from grazed animals
  • Animals raised humanely
  • Farming methods which attend to the environment
  • Products from a group of small farmers label
    that its from grass-fed animals
  • Consumers must be educated about the health
    benefits-soy industry. The dairy industry is
    focusing on obesity now.

39
Knowledge Gaps
  • Human nutrition studies that evaluate the effects
  • of pasture-based products on human health.
  • 2. Studies that characterize all compositional
    properties
  • of pasture-based milk for comparison to
    commercial
  • milk.
  • 3. Studies that characterize the health-enhancing
    properties
  • of pasture-based dairy products bioactive
    properties
  • and develop improved products to deliver
    health.
  • 4. Studies that investigate the impact of
    pasture-feed on milk
  • flavor and products made from that milk.

40
Research Objective
  • Maximize the market potential of pasture-based
    animal products by quantifying their human health
    benefits, chemistry, flavor and functional
    attributes and developing new production and
    management guidelines for pasture-based animal
    systems to enhance these benefits.

41
DPPRUs Needs
  • An additional researcher who can
  • leverage our resources and those of
  • our collaborators, especially in the
  • area of lipid chemistry, flavor and
  • functionality. The position
  • will be responsible for examining
  • the effects of grass based feeding
  • systems on all aspects of milk and
  • milk processing and products.
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