Milk Specialities Global unveils NutriPRO whey protein line
06 Apr 2021 --- US-based protein producer Milk Specialities Global has launched NutriPRO, a portfolio of whey protein products targeting human health in adults and infants.
The products contain lactoferrin, alpha-lactalbumin and milk fat globule membrane (MFGM) and will be rolled out over 2021 to help meet the growing demand in the international marketplace, says the company.
“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,” says Lindsey Ormond, director of nutrition and research at Milk Specialties Global.
“Advances in technology enable us to concentrate specific whey protein fractions, thereby providing offerings to satisfy a wide range of consumer needs and demands.”
NutriPRO for all ages
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.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, says the company.
These ingredients have been shown to provide health benefits from stress management and enhanced mood to immune system support and gut health in adults.
Milk Specialities Global also points to studies published this year that have brought lactoferrin’s antiviral properties to the forefront, demonstrating that it can favorably influence human cell response to COVID-19 infection.
Three key ingredients
Lactoferrin production has been ramped up across industry over the past year, with FrieslandCampina Ingredients (FCI) increasing its output by 600 percent.
FCI says its boost in manufacturing of lactoferrin comes as the ingredient’s uses beyond infant formula are becoming apparent, with a number of scientific studies showing potential health benefits of the protein. This includes antibacterial, antiviral and anti-inflammatory activity, as well as enhancing iron absorption.
Milk Specialities Global will begin production of lactoferrin later this spring in Fond Du Lac, Wisconsin, US.
FCI also last year launched an MFGM ingredient targeting consumer needs around immunity and brain development. Branded Vivinal MFGM, the ingredient is an infant food-grade whey protein concentrate, which contains proteins, lipids and bioactives like phospholipids, immunoglobulin G (IgG) and lactoferrin.
Alpha-lactalbumin, the most abundant whey protein in human milk, has also been rising in popularity.
Arla Food Ingredients this year launched Lacprodan Premium ALPHA-10, an alpha-lactalbumin product touted as helping infant formula manufacturers reduce production costs without compromising safety or quality.
Edited
By Louis Gore-Langton
