Milk contains two main types of proteins – casein and whey. Casein accounts for 80% of the protein in milk, while whey contributes around 20%.
Whey protein is renowned for being a staple in the diet of bodybuilders, which is no surprise given its ability to promote muscle growth and maintenance. However, it is now becoming a key part of mainstreams diets as well, given the unrivaled benefits of high-quality whey proteins.
Whey protein contains all the essential amino acids the human body needs in a form that is rapidly and easily absorbed by the body. Whey protein is particularly high in the branched-chain amino acids (BCAAs), especially leucine. This unique BCAA has been shown to trigger muscle protein synthesis, the process by which the body builds and generates new muscle fibers, which is key for everyone of all ages – not just those wanting to get bigger muscles.
The benefits of whey protein go beyond its ability to support muscle tissue; it has been shown to increase satiety, support weight management,manage blood glucose – both in healthy and pre-diabetic subjects – and even help endurance athletes run faster.
Casein, the main protein in milk protein concentrates and isolates, is also a great source of essential amino acids but is absorbed more slowly by the body (graph source: Boirie, Y, et al. Proc Natl Acad Sci USA 1997). This has the benefit of supplying the body with essential amino acids over a longer period and is why casein or milk protein is often found in overnight recovery products.
Rate of Leucine Absorption From Whey or Casein
HIGH QUALITY PROTEINS IN THE PRODUCTS YOU LOVE
Dairy proteins have long been used in many different applications as they have a long shelf life, can be easily incorporated into products and have a neutral taste. The diversity of applications these proteins can be incorporated into is in part due to the range of ingredients available, many of which have been developed for specific products to meet consumer preferences.
IN CONCLUSION
Dairy proteins provide unparalleled nutritional benefits to help consumers reach their sports performance, weight management, lifestyle, and healthy aging goals. The demand for protein-rich foods and supplements continue to skyrocket, as consumers recognize the benefits of incorporating them into their diet through a variety of applications. Not all proteins are created equal, but for consumers looking for the best source of complete amino acid profiles, dairy proteins are unmatched for nutrition and versatility. Embrace the power of dairy!
Alpha-lactalbumin | Man laying down in bed to rest
Sleep is a critical part of our daily routine. We spend about a third of our time doing it and it’s as essential as food and water. Getting sufficient quality and quantity of sleep impacts our day-to-day performance, as well as our long-term health.
The amount of sleep we need and get reduces with age, from most of a newborn’s day spent with eyes closed, through around 10 hours in preschool and school age, to 7-9 hours for most adults (see figure 1). Older adults tend to need less sleep at around 7-8 hours. However, many adults are not getting their optimal amount and quality of sleep. Between our non-stop world, increasing demands on our time and increased stress and anxiety, it’s no surprise that 50-70million Americans are reported to have sleep or wakefulness disorders (NIH, 2023). It’s even been reported that “undiagnosed sleep apnea alone is estimated to cost the [US] Nation $150 billion annually”. Athletic populations may have a higher level of sleep disturbances due to travel, late night competitions and training commitments.
Sleep impacts our daily functioning, including reaction time, memory, mood, and physical performance. It is also known to be strongly associated with long term health, with less than 7 hours and more than 9 hours in middle-age being correlated with dementia risk from 70 years of age (Sabia et al, 2023). The same level of under-or over-sleeping has also been reported to potentially increase the risk of metabolic syndrome in young adults aged 18-24 years old (Nutrients | Free Full-Text | The Relationship between Sleep Duration and Metabolic Syndrome Severity Scores in Emerging Adults (mdpi.com)). This may be through the known impact of sleep on metabolic systems, including blood pressure, glucose homeostasis, and hormone regulation.
Figure 1. Recommended hours of sleep per day by age group
Tryptophan’s Influence on Sleep
As an essential amino acid, tryptophan is required in the diet since the human body cannot make it. Tryptophan, one of the amino acids in the diet that can cross the blood-brain barrier, is a precursor to serotonin, a neurotransmitter in the body that influences the sleep-wake cycle, mood, cognitive function and much more. This neurotransmitter is then converted into the hormone, melatonin (see figure 2). The uptake of tryptophan into the brain is also influenced by the level of other amino acids in the diet.
Figure 2. Tryptophan’s path to enhancing melatonin
Some foods are richer in tryptophan, as highlighted below. Amongst some of the highest dietary sources is the whey protein fraction, alpha-lactalbumin.
Figure 3. TRP per serving
Alpha-lactalbumin for enhanced sleep and overnight recovery
Alpha-lactalbumin and tryptophan have been tested for various measures of overnight recovery, sleep quality and quantity, morning wakefulness and cognitive performance. Essentially, it’s been tested to see if it improves sleep and favorably impacts performance the following day.
Some early work from Hartmann et al (1979) tested 250mg, 500mg or 1g tryptophan supplementation 20minutes before bedtime in those with longer sleep latencies (the time taken to fall asleep) of more than 30minutes. They found that supplementation with 250mg of tryptophan tended to reduce sleep latency and significantly increased the minutes in slow wave sleep.
Markus et al (2005) found that evening alpha-lactalbumin intake caused a 130% increase in Trp:LNAA before bedtime, and “modestly but significantly reduced sleepiness and improved brain-sustained attention processes the following morning”. Furthermore, in poor sleepers, this was accompanied by improved behavioral performance.
More recent work looked at whether supplementing semi-professional female rugby union players 2 hours before bed with for the duration of the season impacted any measures of sleep, including total sleep time, sleep efficiency, sleep onset latency and wake after sleep onset (Gratwicke et al, 2023). Alpha was found to reduce sleep onset latency compared to placebo, in particular during bye weeks (weeks with no competition) and during weeks of away games.
While MacInnes et al did not see an effect of acute alpha-lactalbumin intake in elite or serious recreational cyclist on either sleep quality or performance, this may have been due to the short intervention period.
Alpha-lactalbumin – more than just a source of tryptophan
Alpha-lac is the second most abundant fraction in whey protein and, as we know, whey protein has an unrivalled essential and branched-chain amino acid composition, being one of the highest sources of leucine available. While alpha does provide additional leucine compared to a standard whey, this invaluable array of amino acids gives something extra special – high quality protein the muscles and body thrive on.
While casein or milk protein is most commonly used in overnight recovery products, whey protein was recently shown to be as effective as caseinate for muscle protein synthesis when taken prior to bedtime (Trommelen et al, 2023).
NutriPRO™ Alpha
Milk Specialties relentless quest for optimal ingredient solutions led to the addition of alpha-lactalbumin to our portfolio. With a number of product offerings available for multiple applications, please contact us to learn more about how to utilize our ingredient expertise for your products.
Defining the nutritional and functional differences between skim milk powder and whey protein concentrate and exploring the effects of these milk protein sources on nutrient digestibility and performance in calves.
Young calf in a nursery for cows in a dairy farm. Newborn animal. No peple.
Calf milk replacer (CMR) is fed to a majority of the dairy calves in the United States in place of whole milk because it is often more economical, provides convenience and consistency, and lowers risk of disease transmission from unpasteurized milk. Many CMRs are made exclusively from dairy ingredients due to the calf’s innate ability to efficiently digest, absorb, and utilize the nutrients that naturally exist in ingredients of dairy origin.
Research into products to replace whole milk began in the mid-20th century and primarily utilized casein, skim milk, and whey as protein sources. As reviewed in Kertz et al. (2017), the prevailing thought of the time was that quality of protein within a milk replacer was directly related to the ability of the milk replacer to form a clot in the abomasum, and that poor-quality CMR would not form clots in the abomasum, resulting in diarrhea and reduced calf performance. Given that CMRs formulated with dried skim milk powder (SMP) readily clot in the abomasum due to the presence of casein and CMRs formulated with whey protein concentrate (WPC) do not clot in the abomasum due to the absence of casein, one might assume that CMR formulated with SMP would result in improved health and digestibility in calves. A review by Logenbach and Heinrichs (1998) dispels this myth and states that factors other than clotting are responsible for observed differences in calf performance.
This paper defines the nutritional and functional differences between SMP and WPC and explores the effects of these milk protein sources on nutrient digestibility and performance in calves.
A PRIMER ON MILK PROTEINS
While both WPC and SMP originate from whole milk, they are derived through very different forms of milk processing. Dried WPC is a co-product of the cheesemaking process – liquid whey is separated from curds during the cheesemaking process and subjected to ultrafiltration and drying, resulting in various whey protein concentrates containing 34-80% crude protein. Dried SMP, in contrast, results from the separation of cream from milk for butter manufacturing – the resulting skim milk is dried to produce a 34% crude protein ingredient. A key difference among these ingredients is that SMP contains all proteins found in milk, whereas WPC does not contain casein because casein is utilized in the cheesemaking process. As a result, the amino acid profiles of whey protein and skim milk protein differ slightly.
Historically, skim milk was a prime candidate for inclusion in CMR – it was readily available and inexpensive compared to whole milk. More recently, there has been an emergence of skim milk protein use in human and sports nutrition, which has driven the cost of SMP higher and precluded use of much SMP in modern CMR in the United States. In contrast, whey was long considered a waste product with little to no value. As soon as technology allowed for efficient collection and use of whey proteins, milk replacer manufacturers were quick to adopt WPCs in CMR, and WPC is now one of the most commonly used ingredients in CMR due to its excellent nutritional value, high digestibility, and relatively low cost. Heinrichs et al. (1995) surveyed milk replacer use in the United States and reported that approximately 90% of CMRs sampled did not clot in the presence of rennet, indicating little to no casein-containing ingredient inclusion. Another 8% of CMRs sampled formed only a soft clot, indicating 5% of less of the protein in the CMR being derived from casein-containing ingredients. Only 2% of sampled CMRs formed firm clots in the presence of rennet, suggesting very little usage of casein-based ingredients such as SMP in most CMRs.
RESEARCH ON NUTRIENT DIGESTIBILITY AND CALF PERFORMANCE
Several studies have evaluated nutrient digestibility and calf performance when feeding CMR containing WPC and/or SMP. Terosky et al. (1997) fed calves CMRs containing 0, 33, 66, or 100% of protein from either WPC or SMP through 8 weeks of age and measured calf performance and nutrient digestibility (Table 1). The authors reported no difference in bodyweight gain, average daily gain (ADG), dry matter intake (DMI) or feed efficiency with increasing WPC inclusion. Apparent digestibility also did not differ across treatments. There was also no difference in number of scour days per calf between treatments.
Table 1. Performance and nutrient digestibility in calves fed CMR containing 0,33,66 or 100% of protein as WPC or SMP, Adapted from Terosky et al., 1997.
A study conducted by Lammers et al. (1998) fed diets similar to those above in two trials until 6 weeks of age. Results are shown in Table 2. In the first trial, calves were fed CMR only, and in the second trial, calves were fed CMR plus ad libitum calf starter. When calves were fed CMR only, ADG and feed efficiency were improved with increasing WPC inclusion, and there was no difference in DMI or scour days per calf among treatments. When calves were fed CMR and calf starter, there were no differences in DMI, ADG, feed efficiency, or scour days per calf among treatments.
Table 2. Growth and performance in calves fed CMR containing 0, 33, 67 or 100% of protein as WPC or SMP, Adapted from Lammers et al., 1998.
A more recent study by Marsh and Boyd (2011) reported no difference in weaning weight, 12 week weight, coat bloom score, ADG, DMI, or feed efficiency when Holstein bull calves were fed CMR containing protein from either SMP or WPC. Finally, Petit et al. (1988) sought to determine if clotting ability of CMR affected nutrient digestibility. Calves were fed either a control CMR containing SMP, or the control CMR with added oxalate, an anti-clotting factor that does not denature milk proteins. As shown in Table 3, there was no difference in dry matter, protein, or fat digestibility when calves were fed identical CMR that clotted or did not clot, disproving the notion that CMR quality was linked to ability of CMR to form a clot in the abomasum.
Table 3. Dry matter protein, and fat digestibility in calves fed either clotting or non-clotting CMR containing SMP
Taken as a whole, these data suggest that WPC provides similar digestibility and calf performance to SMP, and that ability of protein to clot in the abomasum is not indicative of nutrient digestibility.
CONCLUSION
While casein-containing ingredients such as skim milk were first on the scene in CMR formulation due to low cost and high availability, they have all but been replaced with more cost-effective whey based protein sources such as WPC. Despite differences in ability of these protein sources to form clots in the abomasum, substituting WPC for SMP has little to no impact on calf performance – nutrient digestibility, intake, calf growth, and feed efficiency are maintained. Whey-based protein sources such as WPC are a cost-effective, ideal ingredient for inclusion in CMR.
As the demand for artisanal and specialty cheeses continues to rise, so does the need for supporting small to medium-sized cheesemakers. These cheesemakers often face the challenge of what to do with the whey, a co-product of the cheese-making process. Whey is a valuable dairy ingredient that can be used in a variety of ways, but many cheesemakers struggle to find a cost-effective way to process and utilize it. That’s where dairy ingredient processors can help.
Dairy ingredient processors are companies that specialize in processing whey and other dairy co-products into usable ingredients for the food industry. They offer a range of services, including whey protein concentrate production, lactose processing, and whey permeate production. By partnering with these processors, small to medium-sized cheesemakers can upcycle their whey into a valuable asset, rather than a waste product.
One of the main benefits of working with a dairy ingredient processor is that they can provide a home for the cheesemaker’s whey. Instead of disposing of the whey, which can be costly and environmentally harmful, the processor can take it off the cheesemaker’s hands and turn it into a useful ingredient. This not only helps the cheesemaker save money on waste disposal costs but also reduces their environmental impact.
Worker separating curd from whey in tank at cheese factory, closeup
Upcycling Co-product of Cheesemaking
If a dairy processor did not take the whey, the cheesemaker would need to find another way to dispose of it. Whey contains nutrients and other substances that can be harmful to the environment if not properly handled. Some cheesemakers may dispose of whey in landfills, which can have negative environmental impacts such as methane emissions and leachate contamination. In addition to environmental concerns, disposing of whey can also be costly for cheesemakers. They may need to pay for transportation and disposal fees, which can add up over time.
Overall, not taking the whey could lead to negative environmental impacts and increased costs for cheesemakers. That’s why partnering with a dairy ingredient processor can be a beneficial solution for both the cheesemaker and the environment. The processor can take the whey off the cheesemaker’s hands and upcycle it into a valuable ingredient, reducing waste and providing a return for the cheesemaker.
Partnering with Cheesemakers
Dairy processors can work with cheesemakers to co-invest in whey processing equipment, which can be located on-site at the cheesemaking facility or at a central processing location. By investing in equipment that can condense and dry whey, cheesemakers can reduce the volume and weight of the product, making it more cost-effective to transport and in the end take more trucks off the road.
In addition, condensing the whey can also make it easier for cheesemakers and dairy processors to store and use the product. The condensed whey can be stored in a smaller space and has a longer shelf life than raw whey.
Overall, partnering and co-investing in whey processing equipment can have multiple benefits for cheesemakers and dairy processors. It can help reduce transportation costs, greenhouse gas emissions, and improve the efficiency of whey utilization. By working together, cheesemakers and dairy processors can create a more sustainable and profitable future for the industry.
Conclusion
In conclusion, partnering with a dairy ingredient processor can be a win-win situation for small to medium-sized cheesemakers. By providing a home and return for whey, processors can help cheesemakers turn a waste product into a valuable asset. As the demand for specialty and artisanal cheeses continues to grow, it’s important to support these small and medium-sized producers, and dairy ingredient processors can play a vital role in helping them succeed.
“This product is backed by university research, and we believe it will perform as good or better than anything on the market.”
David Lenzmeier, CEO of Milk Specialties Global
After more than two years of research and development, Milk Specialties Global (MSG) is launching RPMet, a new rumen protected methionine supplement for dairy cows. RPMet increases milk protein yields in dairy cows by delivering high levels of the amino acid methionine into a dairy cow’s small intestine. Performance tests for RPMet were conducted by the University of New Hampshire and the University of Nebraska-Lincoln, with more university-led studies being planned in the future. “We believe in creating more value up and down the dairy supply chain. There is a lot of consumer demand for products with dairy protein and RPMet helps farmers capture more of that value in their milk check by increasing their milk protein output,” says David Lenzmeier, CEO of Milk Specialties Global. “This product is backed by university research, and we believe it will perform as good or better than anything on the market.” RPMet uses a unique polymer-based coating that ensures high levels of metabolizable methionine. RPMet will be available for distribution later this year.
“We set out to make the best performing rumen protected methionine supplement on the market, collaborating with experts in product development and amino acid nutrition,” says Mark Scott, Director of Animal Nutrition Research and Development for MSG. “We believe RPMet will deliver adequate levels of metabolizable methionine to meet the need of the modern dairy cow.” Milk Specialties Global has been providing nutritional solutions to dairy farmers for nearly 80 years. Founded as a milk replacer manufacturer in the 1940s, MSG continues to be a leading global supplier of milk replacer. The company also manufactures to Energy Booster line of rumen bypass fat products, fed to millions of dairy cows around the globe over the past 30 years.
For follow up questions, please contact Ben Kroeplin at bkroeplin@milkspecialties.com
Milk Specialties Global (MSG), an industry-leading manufacturer of nutritional ingredients for the health and wellness, performance nutrition and functional food industries, has acquired the 96,000-square-foot, gluten-free certified Kay’s Naturals Processing facility, located in Clara City, Minnesota, along with the Kay’s Naturals consumer brand.
Milk Specialties Global plans to expand operations at the Clara City facility to accommodate demand for extruded protein products, which are used for a wide variety of applications ranging from snacks to meat alternatives. To ensure business continuity, the facility’s current employees have received offers to remain with the facility, and additional jobs will be created in the future to support production expansions. “There is a lot of potential to ramp up production and increase capacity at our new Clara City facility, including more co-manufacturing,” says MSG Vice President of Extrusion Technology and Strategy Jim Fischer. “This acquisition will expand our extruded protein capabilities and help us better meet the needs of our customers.”
The Clara City plant is part of MSG’s long-term expansion strategy. The newly named Milk Specialties Global Clara City Facility is MSG’s 11th plant, and the latest in a series of strategic acquisitions and expansions that began in 2008. Most recently, in 2020 the company doubled its lactose production following expansion of its west coast processing facility in Visalia, CA. Earlier this year, MSG completed a capital improvement project at its Fond Du Lac, WI facility to begin production of lactoferrin, signaling the launch of its NutriPRO™ line of products focusing on the health benefits of whey protein. “MSG has one of the best protein supply chains in the world and great infrastructure for producing high-quality products,” says MSG CEO David Lenzmeier. “With each investment, we can offer more value for our customers.”
Media Note: For additional information or to schedule an interview, contact Media Relations, Inc. at 952-697-5221.
About Milk Specialties Global Milk Specialties Global (MSG) is an industry-leading manufacturer of nutritional ingredients for the health and wellness, performance nutrition and functional food industries, with manufacturing facilities in WI, MN, NE, IL and CA. The core of MSG’s business is in high-percentage protein ingredients (whey protein concentrates, isolates and hydrolysates, as well as milk protein concentrates, isolates and micellar casein), lactose and permeate as well as value added ingredients. Additional information about Milk Specialties Global, including the benefits of its proprietary processing methods, can be found on www.milkspecialties.com.
Milk Specialties Global, a leading international whey and milk protein producer, is entering the lactoferrin market following a multi-million-dollar investment at the company’s Fond Du Lac, Wisconsin facility. The project, which will be completed in May, is in support of ongoing customer partnerships and to align with their future supply chain needs.
“The research around the health and immune benefits of lactoferrin is very compelling,” says David Lenzmeier, CEO of Milk Specialties Global. “We recognize that consumers are becoming more health conscious and we make it a priority to stay in tune with our customers. We are simply excited to play a key role in the development of the next generation of health-focused products.”
Lactoferrin is a unique protein fraction that occurs naturally in whey protein. Lactoferrin comprises only a tiny portion of the overall whey protein but offers powerful health benefits when concentrated. There is a growing body of research around the benefits of concentrated lactoferrin for all life stages including enhanced immune system support, promotion of “good” prebiotic bacteria for positive gut health and improved iron status. Recent studies have brought lactoferrin’s antiviral properties to the forefront, demonstrating that it can favorably influence human cell response to COVID-19 infection.
“Milk and its components are such an incredible canvas to create innovative products,” says Tom Benson, Executive Vice President at Milk Specialties Global. “As the world is becoming more health focused, we saw an opportunity to diversify our portfolio, deepen our commitment to customers and grow with them in the future.”
Lactoferrin is part of Milk Specialties’ NutriPRO™ family of products and comes in a wide range of concentration options – from 0.15 percent purity up to 95 percent purity. Lactoferrin is highly functional and can be used in a wide range of applications. Along with being a core ingredient in infant formula, lactoferrin is ideally suited for health supplements, medical nutrition products, ready-to-mix drinks and functional foods.
Stacey PexaLodden, Vice President of Human Resources, honored as Minneapolis/St. Paul Business Journal 2020 Woman in Business
Hard work, dedication and persistence pays off. Stacey Pexa Lodden, Vice President of Human Resources, has led Milk Specialties Global through significant growth by increasing employee headcount, strengthening employee retention, and instilling a purpose, vision and values program company-wide. Stacey is instrumental in executing policies and procedures that are currently the core of Milk Specialties Global today.
Joining Milk Specialties Global as Human Resources Manager in 2012, Stacey quickly rose to Director of Human Resources in 2013 and Vice President of Human Resources in 2016. Under her leadership, MSG has experienced 70% growth, increasing headcount from 520 employees to 880 employees in 2020.
Pexa Lodden’s planning and leadership resulted in the expansion of the company’s Eden Prairie, MN, Headquarters as well as significant growth in the company’s Wautoma, WI & Norfolk, NE manufacturing facilities. Stacey successfully integrated a newly acquired facility in Monroe, WI in 2016 as well as led initiatives to acquire a new Research & Development lab for the company’s Animal Nutrition Business Unit in Edina, MN in 2017.
Impacting all Milk Specialties Global employees, Ms. Pexa Lodden implemented a unified HRIS & Payroll/timekeeping system for the entire organization in 2015. From start to finish, Stacey led MSG’s company-wide purpose, vision, and values, as well as implemented talent management processes in 2017.
Stacey has demonstrated a dedicated involvement to her field and industry by receiving her SPHR (Senior Professional in Human Resources) Certification in 2010 and being an active member of SWMHRA (Southwest Metro Human Resources Association) since 2012. Outside of her professional life, Stacey enjoys time with her husband and two daughters, and has been a certified Feng Shui Practitioner since 2013.
We extend our sincerest gratitude to Stacey for her hard work, dedication, and outstanding leadership at Milk Specialties Global.
***Given the fluid nature of the COVID-19 pandemic, this statement will be updated as new developments occur and will be time and date stamped each time a change is made. Last update: Wednesday, March 18, 2020, 3:30pm (CST)
These are extraordinary times. With the global spread of COVID-19 reaching pandemic levels, it is critical that we all do what we can to help reduce the spread and bring this virus under control.
At Milk Specialties Global, we take the obligation to do our part very seriously. The health and well-being of our employees, customers, consumers, business partners, and communities is of utmost importance to us. With this in mind, we are taking many precautionary measures in our business and operating practices.
As a leading North American producer of dairy protein ingredients and animal nutritional supplements, we already have strict safety policies and procedures in place. Our strong biosecurity programs that we follow for food safety also work as protection against this virus. We will continue to maintain these high standards. We are also leveraging our biosecurity and food safety knowledge to develop plans to enhance our business practices in non-operational environments.
Below outlines a number of steps we have taken once concerns about the spread of the virus started to escalate:
Restricting non-business critical visitors into our locations and implemented a visitor screening tool.
Communicated and implemented self-quarantine measures.
Supporting employees to work from home whenever possible and where that is not possible, we are taking additional precautions, including implementing practices that maximize social distance when we can.
We are leveraging technology to facilitate meetings and other interactions as much as possible.
We are prohibiting air business travel.
If team members or members of the household are traveling personally, they are asked to report the travel to Human Resources so that our quarantine policies can be properly applied.
Diagnostic lab testing of COVID-19 is covered at 100% under company medical plans.
Of course, anyone experiencing any symptoms is required to stay home. Benefits have been put in place to assist employees with COVID-19 related absences.
We will continue to monitor developments and will further adapt our policies and practices as new information becomes available. To keep our employees informed, we have created an email box for employee questions related to COVID-19 and continue to provide updated information as we have it.
We are also sharing information with our stakeholders as we work together to do the right thing.
At the present time, all plants are operating, and our company is only minimally impacted. We continue to ship and export normally and we have not experienced any significant issues with our ability to procure necessary supplies. We will continue to work very closely with our supply chain partners and given that the situation is extremely fluid, we will continue to engage in thorough contingency planning.
We recognize that our protein ingredients and animal nutritional supplements are essential in nourishing both people and animals, and a critical piece of our customers’ supply chain. We are committed to continuing to execute our business with excellence, maintaining operational stability and the health of our people and being vigilant in the steps we are taking to mitigate the risk of the spread of the virus in the communities where we operate.
For 75 years, Milk Specialties Global has been delivering nutritional solutions to the world. At Natural Products Expo West 2020, we will be showcasing diverse proteins in an expanded variety of ready-to-drink (RTD), ready-to-mix (RTM), and baking premixes.
Join us March 5-7, 2020 at NPEW booth #4778 to experience quality protein ingredients and innovation, supporting performance nutrition and functional health.
Introducing PROriz™ wholesome brown rice protein.
Recognizing the consumer demand for plant-based proteins, Milk Specialties will debut PROriz™ brown rice protein at Expo West 2020.
Sourced and produced in the U.S.A. using hexane-free processing, PROriz™ provides all nine essential amino acids in a low grit, neutral tasting, free-flowing powder. Available in both organic and conventional formats, PROriz™ provides 80% pure protein, a superior taste profile vs. leading competitors, and flawless performance across a variety of applications.
“Milk Specialties continuously looks for ways to bring protein innovation and leadership to help our customers succeed in a competitive market. The demand for vegan protein is explosive, and brown rice protein brings an unparalleled solution for our customers to meet the nutritional and sensory demands of the performance nutrition consumer. PROriz™ is both sourced and produced the U.S.A., which is a clear differentiator to other brown rice proteins in the market” says Michael Hiron, Vice President of Sales.
Experience PROriz™ brown rice protein by visiting Milk Specialties booth #4778 to sample espresso chai and apple cinnamon ready-to-mix protein shakes, boasting 15g of vegan protein in an 8 oz serving.
Discover theconvenience and versatility of ready-to-drink protein beverages
Consumers increasingly recognize the health benefits of dairy proteins and seek ways to incorporate protein into their everyday consumption habits. Ready-to-drink functional beverage sales continue to lead the growth of the sports nutrition category, with consumers responding to the increased variety of flavor, form and nutritional offerings.
PRObev™ clear whey protein isolate provides an exceptionally clean taste with low astringency that compliments fruity flavors and a variety of protein concentrations that perform well in both still and sparkling RTD formats.
Produced utilizing proprietary technology, PRObev™ is a heat-stable whey protein isolate that is clear in solution over a wide pH range. The versatility of PRObev™ helps our customers achieve on-trend, differentiated offerings while delivering the unrivaled amino acid profile of whey protein, high digestibility and superior sensory experience that today’s consumers demand.
A recent 3rd party blind taste test conducted with a trained sensory panel highlighted PRObev™ to be significantly less astringent than its top global competitor. Sample our all-natural ginger-pear flavored RTD protein beverage containing 10 grams of crystal-clear whey protein isolate.
Additionally, for consumers looking for an on-the-go caffeine boost, the convenience of ready-to-drink iced coffees continues to drive conventional RTD new product introductions. Milk Specialties looks forward to showcasing an RTD Iced Latte beverage featuring 30 grams of organic milk protein concentrate in an 11 oz serving.
Sports Nutrition Innovation: Clear ready-to-mix high protein shakes
As showcased by recent sports nutrition industry innovation awards, PRObev™ has helped open a new category of ready-to-mix protein shakes that are clear rather than milky after mixing. The clear alternative provides a lighter option for the consumer, creating refreshing, fruit-focused flavors in RTM protein shakes that appeal to new as well as existing protein powder consumers.
Try a clear tropical punch RTM shake, delivering 20 grams of clear protein per serving.
Protein-fortified baking solutions
Protein-fortified baking premixes and cookies have disrupted otherwise stagnant categories, driving sales through health benefits and differentiated offerings. The baking premixes are formulated with dairy proteins to enhance the nutritional profile while delivering on taste, mouthfeel and shelf-life requirements. High protein baking premixes can be produced at the Milk Specialties manufacturing facility, meeting formulation specifications, and nutritional requirements.
Enjoy 10 grams of protein per 2 oz gluten-free Snickerdoodle flavored cookie, made with no artificial flavors, colors, sweeteners or preservatives.
