Pacific Flavours and Ingredients describes itself as providing innovative ingredient solutions that help food manufacturers improve product quality, efficiency, and consumer appeal.
“Among these solutions, enzymes and whey permeate powder have become valuable ingredients across a wide range of food applications,” says Ali Spencer, company co-owner.
Spencer says enzymes are naturally occurring proteins that act as biological catalysts, accelerating specific reactions during food processing.
“In the dairy industry, enzymes are used to improve texture, enhance flavour development, and increase manufacturing efficiency. They can also help break down complex components, making products easier to digest and more appealing to consumers,” she says.
“Whey permeate powder, a dairy ingredient derived from the production of whey protein concentrates and isolates, is rich in lactose and minerals and offers a cost-effective way to enhance sweetness, improve browning, and deliver a clean dairy flavour.”
Manufacturers commonly use whey permeate powder in dairy and bakery products, confectionery, beverages, and savoury applications to improve taste and functionality while reducing formulation costs.
When used together, enzymes and whey permeate powder provide additional benefits such as lactase enzymes converting lactose into simpler sugars, creating naturally sweeter products while improving lactose digestibility. This combination can support product innovation, enhance processing performance, and contribute to more sustainable use of dairy resources.
“Through our extensive ingredient portfolio, Pacific Flavours and Ingredients helps manufacturers leverage the benefits of enzymes and whey permeate powder to create high-quality products that meet evolving consumer and industry demands.”
Sponsored content: For more information phone +64 9 5701516, email sales@pacific-flavours.co.nz or visit www.pacific-flavours.co.nz
