Creation of a new branch of food research by utilising whey protein in the development of novel products of low calorie content and glycemic response

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Australian consumers are demanding healthy foods, yet our society is suffering from 'diseases of choice' such as obesity that largely result from our lifestyle. One particular problem is the low intake of nutrients in contemporary diet. Growing consumer interest in readily available and affordable foods with good nutrition has focused the industry on the merits of whey protein in processed products. This project will address the issue of consumer acceptability of whey-protein based products by rationalising at the molecular level the interactions of the protein with soluble dietary fibre and starch leading to added value formulations of appealing texture, low-calorie content and low glycemic load.