Make It With Dairy

As a Senior Scientist in Research & Product Development at Land O’Lakes, Ann Van Steenhuyse is passionate about transforming iconic brands through the power of dairy. She is a key contributor to the Land O’Lakes Seasonings & Ingredients business, where she helps deliver bold, dairy-forward flavor solutions to some of the world’s most beloved snack […]

🧀 Transform Cheese Seasonings with VersiLac®: Replace Maltodextrin, Reduce Salt, Enhance Flavor. VersiLac® whey permeate is an award-winning, cost-effective dairy solids solution designed to replace whey powder, lactose, or nonfat dry milk in food formulations. A coproduct of whey protein production, VersiLac® is composed of lactose, natural milk minerals, and whey protein, offering natural flavor

“Whey permeate is a coproduct of whey protein production that occurs after the cheesemaking process. Permeate primarily consists of lactose, dairy minerals and a small amount of protein. It may also be referred to as deproteinized whey, modified whey or dairy product solids. Known for its excellent solubility and pleasant dairy flavor, whey permeate can

🏃‍➡️ On-the-go high protein beverages have gained momentum over the years and that’s not showing any signs of slowing down. Creating these popular products at increasingly higher levels of protein is not without its challenges. Dr Esra Cakir-Fuller, Nutritional Solutions Manager at the Fonterra R&D Center explains, “Proteins have their own set of physical and chemical attributes, which can limit their

Milk protein concentrate and isolates (MPC/I) powders are commonly used in high-protein product formulations like ready-to-drink (RTD) beverages. However, regular MPC/Is at high protein concentrations can cause issues with process and shelf-stability (such as sedimentation and gelation). To address this, RTD producers often use chemical additives like phosphates, which consumers tend to dislike on product

Sodium caseinate is a versatile, high-quality protein ingredient valued for its solubility and emulsifying properties, making it ideal for various food and beverage applications. Sodium caseinate’s functionality shines in baked goods offering multiple benefits that enhance product quality while reducing the need for eggs. It improves dough handling and extends product shelf life by increasing

Micellar Casein Isolate (MCI) is revolutionizing ready-to-drink (RTD) beverages with its unique properties and superior heat stability. Derived from milk, MCI retains its natural micellar structure, offering high nutritional value and versatile functionality. Rich in essential amino acids, MCI supports muscle recovery and growth with a slow, sustained release of amino acids. It provides exceptional

Protein crisps can be added to various applications for texture, nutrition, and clean flavor. They get their shape and texture via an extrusion process. Crisps provide crunch to on-the-go snacks, like nutritional bars, granola, toppings, and cereal that appeal to various age groups and dietary preferences. Grande Custom Ingredients Group‘s WPCrisps are made from high-quality

🥛 Ultrafiltered milk is gaining recognition as a superior dairy ingredient due to its enhanced nutritional profile and functional versatility. Utilizing a specialized membrane filtration process, water and lactose are selectively removed while preserving and concentrating essential nutrients such as protein and calcium. This process yields a milk product that is high in protein, low

“As the Applications Manager at Hilmar, we have a wide variety of functional whey proteins to choose from when developing product samples. My team and I have been creating a number of diverse applications with Hilmar 7500 MFGM enriched WPC this year. This beneficial dairy protein, high in phospholipids, can be used in both infant formula

🫗 Whey protein concentrate is a by-product of cheese-making and has excellent gelation and emulsification properties but its thermal stability properties can be enhanced. At Glanbia, research manager Tucker Smith developed a heat stable whey protein concentrate (OptiSol 1007) that performs well at neutral pH, UHT processing conditions. Protein solutions of 8% have shown consistent