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Functional foodstuffs are products usually enriched or fortified in nutrients. They let individuals benefit from a richer and more specific nutrition as well as consume food close to their original state instead of liquid or tablet.
According to the study on behaviours and food consumption of French people, dairy produce are the first source of proteins in alimentation of French people.
Milk cracking has indeed allowed the dairy industry to innovate on ingredients and to create new products in order to meet health needs. Dairy ingredients are notably used for various dietary and therapeutic contexts: low-calorie food, sport nutrition, baby food…
A diverse offer of ingredients derived from milk exists, valued for their answer to health and dietary issues: WPC, WPI, lactoferrin, lactose…