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FrieslandCampina Ingredients launches a heat-stable whey protein
FoodBev Media

FoodBev Media

23 November 2023

FrieslandCampina Ingredients launches a heat-stable whey protein

FrieslandCampina Ingredients has announced the launch of Nutri Whey ProHeat, a heat-stable whey protein designed for the medical nutrition market. Liquid oral nutritional supplements have traditionally been developed with casein proteins as the high-quality proteins naturally tolerate high-heat treatments. However, whey protein is higher in leucine and is more quickly digested than casein, resulting in faster results and shorter recovery times. By using the latest microparticulation technology, FrieslandCampina Ingredients has created a heat-stable whey protein. This has been historically challenging for the industry as most whey proteins are irreversibly damaged during traditional heat treatments. Microparticulation is achieved through thermal treatment forming small aggregates, ensuring the whey proteins’ stability under high heat treatment conditions. The company claims that products formulated with Nutri Whey ProHeat benefit from "superior sensory properties" such as a low viscosity and neutral pH alongside a clean taste from high-quality Dutch whey. This gives patients access to the additional nutritional benefits of whey protein and will support their adherence to the nutritional programme, which can be a problem for healthcare providers. Vicky Davies, global senior marketing director, performance, active and medical nutrition at FrieslandCampina Ingredients, said: “Our latest ingredient innovation presents a big leap forward for medical nutrition and will enable manufacturers to provide patients with the unrivalled nutritional benefits of whey protein in an appealing, drinkable format. By using our unparalleled technological and applications expertise, we’ve been able to create a highly nutritious ingredient that will unlock new innovations in medical nutrition.”

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