Due to their high nutritional value, whey and milk proteins play an important role in nutrition. Do you benefit from that?

Whey proteins have higher nutritional value than milk proteins and casein. Today some major manufacturers can fractionate and concentrate milk proteins with even higher nutritional value or nutrition for special purposes. As examples those fractions could be α-Lactalbumin, Milk Fat Globule Membrane Proteins (MFGM), Lactoferrin, Osteopontin, Lactoperoxidase or ß-casein. Each of them with specific nutritional purposes and bioactive properties.

Due to the high costs of fractionation and clinical documentation these proteins are expensive to manufacture and use. In addition, there are several challenges to overcome if your products and business should benefit such as:

1. 1. Legal constraints

1. 1. Understand the possibilities and potential.

1. 1. Addition rate to obtain the desired effect.

1. 1. Documentation of the effect.

1. 1. Impact on your new product’s taste, physical and chemical properties.

1. 1. Avoid unacceptable fouling in your processing line.

1. 1. Processing to maintain nativeness and avoid denaturation.

1. 1. Claims and marketing possibilities (often highly restricted).

Most nutritional products and consumers would benefit from the addition of whey proteins, and we are at your disposal to help as we have insight in all the challenges you may meet in that respect. Do not hesitate to benefit from the use of whey.

Contact us now to learn more about whey proteins today: https://nutrixperts.com/contact/ 

Tag: Sven, Eric

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