​​​​​Optimize Whey Protein Isolate Production Webinar

July 28, 2-3 p.m. ET

Production of Whey Protein Isolates (WPI) have always been hampered by the creation of pro-cream. This occurs as a byproduct during the microfiltration step to remove the remaining cream in Whey Protein Concentrate to achieve 90% WPI. However, new advancements in WPI processing equipment alongside research conducted at the Wisconsin Center for Dairy Research, has helped increase value, awareness and applications for the use of Whey Protein Phospholipid Concentrate (WPPC). 

In this webinar you'll learn how global trends and diet changes have opened up market opportunities that will enhance the use of WPPC. This includes replacing ingredients in many consumer products, what opportunities this could offer and how you can unlock flexibility in your WPI production lines to capture and maximize your whey profits.

Click here to register now​