Vitafoods, Geneva, 9th-11th May, 2006
14/02/2006
Come and visit Volactive at Vitafoods, Geneva, 2006 on Stand 316 to discuss new product ideas with whey protein.

FiE Paris 29th Nov - 1st Dec 2005
08/11/2005
Come and visit Volactive at FiE Paris, 2005 on Stand V75, Hall 4 to discuss new product ideas with whey protein.

Whey Protein and Bone Health
10/06/2005
Recent research by Ballard (2005) suggests that whey protein supplementation together with a strength and conditioning program is good for bone health. For a summary of the paper visit the research page

The Wheys of Weight Loss
31/05/2005

Increased protein in the diet helps to reduce hunger and helps with weight loss - Rob Childs discusses which proteins have the best satiety inducing effects.  Source: Functional Foods & Nutraceuticals, March 2005

Volactive lauch new web site
09/11/2004

Volactive have just launched their new web site. The site features more information about products and expertise and makes it easier for visitors to communicate with the company. In addition it has an improved content management system.
The new web site was created for Volactive by MagStar Ltd, a design and marketing company based in the Cambridge area. www.magstar.co.uk

GI makes more business sense than cholesterol-lowering
09/09/2004
“Keep it simple and stick to one message”, says Markku Patajoki, General Manager of the Oat Business Unit of Finn Cereal, Finland’s biggest cereal company. And for him the message is glycemic index (GI). Even though much effort has been put into developing the oats and cholesterol-lowering relationship, Patajoki tells New Nutrition Business that it will never really make a breakthrough, and instead the future for oats lies in the GI concept.
Source: New Nutrition Business. Copyright 2004.
Contact New Nutrition: Miranda.mills@new-nutrition.com

So how big is the market for functional foods and beverages?
09/09/2004
Trying to find the size of markets for functional foods and beverages is a bit like selecting lottery numbers and there seem to be as many estimates of market size as there firms of market researchers. One thing that all researchers seem to agree on is that functional markets grow steadily each year, with annual growth rate estimates varying between 8% and 14%.
Source: New Nutrition Business Copyright 2004.
Contact New Nutrition: Miranda.mills@new-nutrition.com

Ultra Whey 99 - A Whey Protein Isolate Case Study: -
19/07/2003

Following a presentation at the Society of Dairy Technology, Volactive were invited to publish their paper in the International Journal of Dairy Technology. Please see the following links to the paper and journals...
The Whey Protein Isolate Case Study paper - in Adobe PDF format (appears in issue 54.4 of the International Journal of Dairy Technology - copyright 2001 Society of Dairy Technology, published by Blackwell Science Ltd.)
Online journals service: http://www.blackwell-synergy.com
Journal home page: http://www.blackwell-science.com/idt

Volactive launch Volactive 80, a fat free whey protein concentrate
14/06/2003
Volactive has extended its product range to include a fat free whey protein concentrate under the brand name Volactive 80

Athletes benefit from the use of high protein drinks
12/06/2003
The Independent on Sunday (24th June 2001) reports on a study carried out by the American College of Sports Medicine. 'In a test they put 10 athletes through a series of gruelling tasks. The athletes were then tested for levels of creatine kinase (a muscle waste produced during exercise) in the blood - they found that creatine kinase levels were 36% lower in those who drank the high protein drinks. The apparent conclusion? That those using the drink had suffered less muscle breakdown during exercise.'

Plans for 'High Tech' Whey Processing Partnership Announced
11/02/2003
Volac International Limited and D.O.C Kaas bv announce a new joint venture partnership designed to utilise the very latest technological developments in whey processing.

The partnership plans to build a new plant at Hoogeveen in Holland from where it aims to supply products for the International health food and animal feed ingredients market. A final decision to go ahead will be announced within the next three months.

'The demand for innovative whey proteins for the food and feed ingredients markets has developed significantly in recent years and this trend is expected to continue in the future. The new plant has been designed to produce highly concentrated tailored whey proteins via state of the art technology to meet the needs of an evolving nutritional market' explains James Neville, Operations Director for Volac International

'The new plant takes advantage of the latest technologies which can be used to add value to liquid whey. We plan to complete the building of the plant by early 2004 when it will become one of the largest, efficient and innovative whey processing plants in Europe' comments Jannes Oosterveld, Managing Director of D.O.C. Kaas bv.

D.O.C. Kaas bv is an independent Dutch co-op focused on producing quality Dutch type cheeses according to specific Customer requirements. The company has recently started building a new 70,000t per year cheese processing plant at its base in Hoogeveen, Holland.

Volac International Ltd is a specialist food and feed ingredients business based at Cambridge, England. The company is focused on providing nutritional solutions through processing technology and its expertise in the global health and feed ingredients markets.

Ultra Whey HS to be launched at Health Ingredients Europe 2002
10/01/2003
Volactive is extending its range of whey protein ingredients to include Ultra Whey HS, a heat stable whey protein isolate especially designed for use in drink applications.

Research by Wolfe (2002) establishes a direct role of amino acids in regulating net protein balance
08/11/2002
The author suggests that increasing amino acid intake will increase muscle mass. For a summary of the paper visit the Research Page.

Developments in whey processing
02/11/2002
Specialist Whey Ingredients - an article featuring in Food Ingredients and Analysis International describes the developments in whey processing.
Click here to view the article (in PDF format)