Milk Specialties Global, a leading whey protein producer, is launching its NutriPRO™ line of products that focus on amplifying the health benefits of whey protein. The new products – lactoferrin, alpha-lactalbumin and milk fat globule membrane (MFGM) – will be rolled out over the course of 2021 to help meet the growing demand in the international marketplace. Production of Lactoferrin will begin later this spring in Fond Du Lac, Wisconsin.
The NutriPRO™ product line will be produced through proprietary processing that concentrates whey protein fractions in a highly purified form, enhancing the health benefits. Scientific research highlights the benefits of utilizing lactoferrin, alpha-lactalbumin and MFGM in infant formula because they offer a closer match to mother’s milk. This leads to better support for the growing infant, from cognitive development and gut development to enhanced immune response. In adults, these ingredients have been shown to provide health benefits from stress management and enhanced mood, to immune system support and gut health. Studies published this year have brought lactoferrin’s antiviral properties to the forefront, demonstrating that it can favorably influence human cell response to COVID-19 infection.
“The health benefits of whey protein beyond muscle recovery have been known for a long time, and consumers are waking up to these additional benefits. Advances in technology enables us to concentrate specific whey protein fractions, thereby providing offerings to satisfy a wide range of consumer needs and demands,” says Lindsey Ormond, Director of Nutrition and Research at Milk Specialties Global.
Innovations in Food (& Beverage) Technology is a quarterly magazine distributed globally both in Print and Digital formats. www.innovationsfood.com. Twitter: @Innovfoodtech. Instagram: @innovationsinfoodtechnology. Linkedin: www.linkedin.com/in/terry-prior52