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Dairy Proteins Give Food and Beverage Makers Their Toughest Ingredient Challenge
As food and beverage companies pack more protein, fiber, and functional ingredients into their products, some of those ingredients are proving harder to run than others. Protein sits at the top of the list.
According to PMMI’s The Formulation Effect: Impacts on Food & Beverage Production white paper, whey and dairy proteins are the most commonly cited challenging ingredient category, identified by 51% of end users. The report links the difficulty to a cluster of behaviors that dairy proteins bring to the line: solubility, foaming, heat sensitivity, viscosity, and demanding equipment cleaning.



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