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Thursday, December 14, 2017
 Milk Specialties Global Announces New Ingredient Offerings  

Milk Specialties Global (MSG) have expanded their portfolio of value-added ingredients to include an additional dairy ingredient, Alpha Lactalbumin (Alpha Lac) and their first pre-biotic ingredient, Galactooligosaccharides (GOS). Both are designed for use in sports nutrition applications. MSG is one of the nation’s largest producers of high-quality milk and whey proteins and is excited to expand their ingredient offering in order to meet the demands of the ever-evolving sports nutrition market. Both products will be available as Kosher and Halal. GOS will be manufactured in their Norfolk, NE facility and Alpha Lac will be produced at their Mountain Lake, MN facility, with future expansions to other sites.


Alpha Lac is a fraction of protein naturally occurring in whey that can be concentrated through filtration. Concentrations levels of 26 percent and 43 percent are available now with a higher than 60 percent concentration projected in the near future. Alpha Lac is an advantageous ingredient as it boasts 80 percent dry basis protein.


Director of Research and Development, Suvash Kafley, states, “It’s translucency and heat stability, coupled with higher protein content, makes Alpha Lac an optimal ingredient for ready-to-drink beverages, powder applications and the growing market of water boosters.” He adds, “Alpha Lac has high levels of the amino acid tryptophan – which is the precursor of serotonin and regulates the cortisol-serotonin imbalance. Increased levels of tryptophan in the higher concentration Alpha Lac make it a great protein option for evening and nighttime gainers, as it will help to promote relaxation and faster recovery.”


The first fiber ingredient for MSG to launch, GOS is a prebiotic that helps support beneficial bacteria in the stomach, while delivering a concentrated source of fiber. Most exciting is that it can be used in place of corn syrup and high fructose corn syrup as a sweetener; providing cleaner labels by lowering or possibly removing corn syrup and high fructose corn syrup on finished product ingredient lists. This will provide an interesting option for the fast-growing natural category, with applications in bars, dairy products and beverages, yogurt, fruit drinks, waters.


Kafley adds, “We are very excited to introduce Alpha Lac and GOS to our ingredient portfolio. Both fall under core technology and show our commitment to researching and developing highly functional new ingredients.”


For more information on Alpha Lac or GOS, please contact National Director of Business Development, Steven O’Reilly, at soreilly@milkspecialties.com.

Source: Milk Specialties


Posted on Thursday, July 25, 2013 (Archive on Thursday, August 01, 2013)
Posted by bholcomb@adpi.org  Contributed by bholcomb@adpi.org
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