Cheese is a great source of protein and calcium but is often high in saturated fat and salt, which could contribute to heart disease, type 2 diabetes and Alzheimer’s disease, so moderation – like most things in life – is recommended.
But what other benefits does this beloved coagulated milk compound offer? According to a new study, a by-product from cheesemaking might actually help fight diabetes.
A New Zealand-based company is researching alternative uses for a by-product from cheesemaking, with its sights set on developing it into a remedy for people with type 2 diabetes.
WheyTech Bionics NZ is partnering with the Ministry for Primary Industries (MPI) on a two-year project that aims to develop technology to process whey permeate, a by-product from the cheesemaking process, as a sweetener product with anti-diabetic properties.
“An existing patent from Germany shows the high levels of glucose in whey can create a sugar with properties that are anti-diabetic,” MPI director of investment programmes Steve Penno said.
WheyTech Bionics has access to this patent.
“Part of the project’s research and development process will involve exploring the manufacturing and efficacy of an equivalent product made from New Zealand whey,” he said.
Through the Sustainable Food and Fibre Futures fund, MPI is committing more than $111,000 to the $277,903 project.
WheyTech Bionics NZ’s chief executive officer Ben van Rooy is excited about the potential of whey.
“We need to stop overlooking whey, as it’s a marvelous product,” Van Rooy said.
“We already have significant support from many quarters, in particular beverage companies keen to try alternative sugars. Also, the chocolate and bakery sectors are interested in replacing what we know as normal sugars with whey-derived product.
“Currently there are no New Zealand made sweeteners on retail shelves. The imported sweeteners often have artificial ingredients added that don’t have any health benefits. This gap in the market presents a real opportunity.”
Milk producers from Canterbury, Hamilton and Tauranga are providing raw product for the trials, which are being conducted by Plant & Food Research in Palmerston North and FoodSouth at the University of Canterbury.
“We’ve already managed to make a liquid syrup but we’re still working on the flavour profile,” Van Rooy explained.
He says the next challenge will be to turn the product into a stable powder format that can be used in nutraceuticals; the most valuable part of the project lies in the nutraceutical component of the product.
“This will be technically tricky due to its stickiness but if we manage to achieve this, it’ll be a world first,” he said.
“We’re hoping to eventually create a pharmaceutical product that doctors will prescribe for type 2 diabetes. Of course, this will require extensive testing and clinical trials so will be a few years away – but this is my ultimate dream.”
Penno says the opportunity to make good use of a common waste product is also a compelling reason to support this project.
“If this project is successful it will make a positive difference to our dairy industry, our environment, and potentially people with type 2 diabetes,” he said.
