High protein foods have been a growing trend for a number of years driven by health conscious consumers looking to support their active lifestyles. In addition to the needs of the active consumer, there is a growing challenge of protein malnutrition amongst elderly consumers which has driven growth in the clinical nutrition category. With this increased demand for protein rich foods come challenges for manufacturers. Different protein sources perform differently during the manufacturing process, which makes the functionality of protein very important. During our webinar, we will demonstrate the functionality of milk proteins compared to other protein sources during the manufacturing process, in the end product and in food and beverage applications.
