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Focus on Dairy Ingredients
Fuel & Fiber with Carbs from Milk
Over the last 100 years, ADPIAmerican Dairy Products Institute More has provided technical information to its members and supported the dairy industry through driving change and innovation. As the demand for protein continues to rise in 2026, many in the dairy industry are sitting with by-products of protein production — lactose and permeate — and wondering how we can valorize these ingredients. Lactose has high value as a natural sweetener, while dairy permeateProduced by the removal of protein and other solids from milk or whey resulting in a product with a high concentration of lactose. Removal of the dairy constituents is accomplished by physical separation techniques such as filtration and diafiltration. Also known as dairy product solids (ADPI definition). More is being increasingly used in a variety of food and non-food applications. GOSGalacto-oligosaccharides More, a prebiotic fiber derived from lactose, is becoming more recognizable after use in the nutritional and dietary space, with an increasingly attractive profile for use in a variety of foods. Learn more about these carbs naturally found in milk below!
Spotlight on Ingredients
Going back to our roots at ADPIAmerican Dairy Products Institute More, let’s highlight dried dairy ingredients and how we can continue to drive the use of these ingredients worldwide. It is important to highlight that these original, clean label dairy ingredients have fed generations, providing much-needed nutrition for all ages and stages.
- Dairy PermeateProduced by the removal of protein and other solids from milk or whey resulting in a product with a high concentration of lactose. Removal of the dairy constituents is accomplished by physical separation techniques such as filtration and diafiltration. Also known as dairy product solids (ADPI definition). More is a by-product of the removal of proteins from milk, resulting in a high concentration of lactose
- Can be used to reduce sodium and enhance flavors in almost any application
- Provides browning and crumb softening properties to bakery products, and sugar replacement and browning properties for confectionary products
- Nutritionally, it provides lactose and a portion of all the vitamins and mineralsGenerally refers to elements other than carbon (C), hydrogen (H), oxygen (O) and nitrogen (N) that are found in dairy products. The term often is used interchangeably with salts and ash. More from milk and/or wheyLiquid obtained from cheese manufacture. More
Lactose &
Infant Formula Grade Lactose
- Lactose is a crystalline sugar with functionality similar to sucrose, and is a source of energy especially important in infant formula
- Contributes less sweetness (40% less than sucrose) and a lower solubilityAbility of a liquid to dissolve another material. Examples: Lactose dissolving in water, alcohol dissolving in water. More than sugar
- Can be used as a carrier for seasonings for even distribution in dry mixes and adhesive properties on snacks
Galacto-oligosaccharies (GOS)
- GOSGalacto-oligosaccharides More is derived from lactose and is a non- digestible fiber
- GOSGalacto-oligosaccharides More functions like a prebiotic, working with the good strains of bacteria in the gut
- Naturally occurring in human breast milk, GOSGalacto-oligosaccharides More is a valuable ingredient used in baby formulas
Dairy Ingredient Application Guides
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For ADPIAmerican Dairy Products Institute More members: take advantage of our Center of Excellence! If you have specific questions, reach out to one of our subject matter experts today for consulting.
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