Protein has moved beyond sports nutrition to become a mainstream F&B ingredient. While new protein ingredients expand formulation opportunities, manufacturers must meet rising consumer expectations for convenience and taste. Food Ingredients First speaks to B.T. Nauslar, vice president of the Nutrition Global Business Unit at Leprino Nutrition, and Angela Queneau, director for Nutrition R&D at Leprino Foods, to learn how dairy proteins are shaping the mainstream F&B industry, how micellar casein can elevate ingredient performance compared to traditional milk protein, and why it has been underused so far.
