NETHERLANDS – FrieslandCampina Ingredients has unveiled Nutri Whey ProHeat, a heat-stable whey protein specifically crafted for the medical nutrition market.
The innovative product challenges the traditional use of casein proteins in liquid oral nutritional supplements, offering a high-quality whey alternative that is heat-stable and boasts superior nutritional benefits.
Historically, casein proteins have been preferred for their tolerance to high-heat treatments in oral nutritional supplements.
However, whey protein, known for its higher leucine content and quicker digestion compared to casein, can lead to faster results and shorter recovery times.
FrieslandCampina Ingredients has overcome the challenges associated with traditional heat treatments for whey proteins through the use of advanced microparticulation technology.
Microparticulation involves thermal treatment that forms small aggregates, ensuring the stability of whey proteins under high-heat conditions.
This technological leap allows for the creation of a heat-stable whey protein, Nutri Whey ProHeat, without irreversibly damaging its nutritional properties.
“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,” Vicky Davies, Global Senior Marketing Director of Performance, Active, and Medical Nutrition at FrieslandCampina Ingredients, noted.
The company claimed that products formulated with Nutri Whey ProHeat not only benefit from its heat stability but also exhibit superior sensory properties, including low viscosity, neutral pH, and a clean taste derived from high-quality Dutch whey.
This announcement comes on the heels of FrieslandCampina Ingredients’ plans to double production capacity for whey protein isolate and milk fat globule membrane (MFGM).
The expansion at the Borculo plant in the Netherlands aimed to meet the growing global demand for high-quality, specialized ingredients.
Herman Ermens, President of FrieslandCampina Ingredients, emphasized the company’s commitment to delivering premium whey ingredients to meet evolving consumer demands.
”The expansion, set to commence commercial production in early 2026, will employ a combination of filtration processes to preserve whey’s bio-functionality, ensuring the quality and efficacy of the final products,” he noted.
Additionally, he highlighted that the company is actively addressing environmental concerns, aligning with its 2050 climate plan ambitions by working on an integral reduction of CO2 emissions at the Borculo plant.
