Archives: Resource Center

This is the Resource Center post type

Why do whey and casein work better together?

Milk is a mixture of two major proteins, whey and casein. Whey protein is frequently sold as a stand-alone supplement or used as the sole protein source in meal replacements. However,  research has shown that leaving casein and whey together (as found in our milk protein powders) may have multiple … Learn More

How should I use Milk Permeate Powder (MPP) for sodium reduction?

In general, 10 to 11 grams of milk permeate powder will replace 1 gram of salt in a formulation, without sacrificing flavor. It is recommended to balance the addition of milk permeate powder by reducing other macro-ingredients such as flour, fat, eggs, granulated sugar and other carbohydrates. In ma… Learn More

What are the advantages of milk proteins?

Milk proteins are value-added ingredients that offer food and beverage manufacturers great taste, unsurpassed nutrition and superior functionality in a variety of applications. Milk proteins have excellent solubility and emulsifying capabilities delivering enhanced texture, flavor and consistency. M… Learn More