According to a recent seminar conducted by USDEC, entitled ‘Scaling New Heights in Bakery Innovation with US Permeate’, the application of permeate in food and beverage applications achieved record heights in 2021, with a remarkable growth of 35% from 2020 to 2021, or twice the increase in number from 2017. (see Chart 1.0)
Permeate is a high-lactose dairy ingredient produced through the removal of protein and other solids from milk or whey via physical separation techniques.
In 2021, permeate use expanded globally with North America and Western Europe accounted for 52% of all permeate product launches, while Asia contributed 7.4%. Within the Asia region, Southeast Asia accounted for 43% of total launches in this region.
In terms of the application of permeate, it has been used most often in bakery product launches in Southeast Asia, followed by confectionery and dairy products (see Chart 2.0). Permeate has many benefits as it can be used for sodium reduction, moisture retention, as a bulking agent, a flavor enhancer or to control crystallisation of food products. In the bakery segment, these are the benefits that most bakers are looking for to ensure quality bakery products for the end consumers.
For the confectionery segment, permeate is popularly used in candies to reduce sweetness while providing crystallisation characteristics, and it has been used to enhance flavor of compound chocolates and chocolate coating and filling.
According to Martin Teo, Technical Director for Food Applications at USDEC Southeast Asia, permeate use for cookies and cakes with the removal of salt is suitable for small scale bakery which employs semi to fully automated production process. This ensures their products are clean label while optimising production and product quality.
While permeate is mostly used for the food industry, its application in beverages has also grown over the years. According to Innova Market Insights, malt and other hot beverages accounted for the largest use of permeate with more than 1/3 of the 97 new products launched globally in 2021. The use of permeate however has diversified with its growing use in coffee and flavored milk in recent years. (see Chart 3.0)
The US is the world’s largest producer of whey permeate producing an estimated 535,000 metric tonnes in 2021.
For more information, click on:
U.S Dairy Export Council Southeast Asia
