Our History of Protein Innovation
Learn about the highlights of our innovations over the past century in developing today’s world-leading ingredients.
WPC
1973
1980
1981
2000
2004
2006
2007
2008
2009
2012
2014
Our Flow WPC 510 is unlike any other.
This ingredient helps to boost protein levels while maintaining an easy-to-pour consistency, making it an ideal solution for use in protein-enriched yoghurts.
The Flow WPC 510 also boasts a clean flavour and smooth mouthfeel, while contributing a glossy sheen and smooth texture when used. These characteristics allow for yoghurt manufacturers to create products that are high in protein, without compromising on texture and consistency.
2022
WPI & Lactoferrin
1988
1991
1994
1996
2002
2015
2019
MPC
1994
2000
2009
2011
2012
2017
2020
Casein & Caseinate
1912
1959
1975
1978
1979
1980
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Found this interesting? Download a summary of our protein innovation timeline by clicking below.