Arla Foods Ingredients Launches Research Program Into Sports Nutrition

21 Oct 2010 --- Sports science graduate and, now, PhD student Stine Klejs Rahbek will conduct the project. Much of her work will involve designing and implementing clinical trials and analysing the results.

Oct 21 2010 --- Arla Foods Ingredients has launched an ambitious three-year joint research project to investigate the specific effect of whey protein hydrolysates on muscle growth and recovery after vigorous exercise.

The results will fill a gap in existing international documentation and, it is hoped, enable further optimisation of Arla Foods Ingredients’ hydrolysates for sports nutrition.

Arla Foods Ingredients is running the project – an industrial PhD – in collaboration with Aarhus University in Denmark.

“Our customers have a strong focus on documentation. We have chosen to look at whey hydrolysates in this project because their effect is less documented than intact whey proteins.”

Hydrolysates are part of the Arla Foods Ingredients’ natural whey protein range for performance-enhancing sports nutrition.

Sports science graduate and, now, PhD student Stine Klejs Rahbek will conduct the project. Much of her work will involve designing and implementing clinical trials and analysing the results.

“It is an exciting opportunity to conduct academic research of value to industry. In three years’ time, Arla Foods Ingredients should have the necessary documentation of hydrolysates’ effect on muscles after exercise,” Rahbek states.

Her time will be divided between Aarhus University’s Department of Sport Science and the factories, analysis laboratories and nutrition business area of Arla Foods Ingredients.

Arla Foods Ingredients has a tradition for collaboration with external research institutes and has a particularly close partnership with Aarhus University, which has an international reputation for pioneering milk protein research.

The industrial PhD has been approved by the Danish Agency for Science, Technology and Innovation, which is also providing financial support.

Part of Arla Foods, the fourth largest cooperative dairy company in the world, Arla Foods Ingredients has production facilities in Denmark, Sweden, Argentina and Germany, application centres in Denmark and Argentina and approximately 1600 employees worldwide.
 

Related Articles

Health & Nutrition News

KEY INTERVIEW: Algatechnologies’ New Advisor Believes in the Future of Astaxanthin

30 May 2016 --- Algatechnologies has boosted their R&D expertise with the addition of their new Scientific Advisor Professor Yuval Heled. NutritionInsight talks with the new appointee about his involvement in their new multi-year science-based product development strategy.

Business News

Culturing Insects to Use As a Basis for Foods And Pharmaceutical Ingredients

30 May 2016 --- Culturing insects to use as a basis for sustainable, natural, healthy foods, and as pharmaceutical ingredients, is the goal of Proti-Farm Holding NV, a Food Valley Society member since May 1, 2016. “We are continuously optimizing the breeding process in the Proti-Farm R&D center,” says CEO Heidi de Bruin.

Health & Nutrition News

Exercise, More Than Diet, Key to Preventing Obesity

17 May 2016 --- A study featured in the American College of Sports Medicine journal finds exercise has a more significant impact on metabolism and gut microbes, and decreasing fat tissue, than diet. 

Health & Nutrition News

New Research Reveals Sports Nutrition Benefits of Lonza’s L-Carnitine Supplement

11 May 2016 --- An exclusive online survey commissioned by Switzerland-based company Lonza, which produces and markets the premium Carnipure L-Carnitine ingredient, has found that increasing awareness of L-Carnitine’s benefits among sporty Millennials represents a significant untapped business opportunity for dietary supplement manufacturers.

More Articles
URL : http://www.nutritioninsight.com:80/news/Arla-Foods-Ingredients-Launches-Research-Program-Into-Sports-Nutrition.html