The demand for high-protein food products is seeing brands come up with new processes in order to optimize existing natural sources, which is exactly what's at work with the new Darigold Fit Milk.
The milk has been treated to an ultra-filtration process that is reported by the company to remove 40% of the sugar in the milk and enhance the protein level by up to 75%, compared to traditional 2% milk. The lactose-free milk subsequently contains 14 grams of protein per serving to make it an effective choice for use in smoothies or other recipes to enhance the overall nutritional profile.
The Darigold Fit Milk was developed by the brand in response to increasing US consumer demand for products with more protein and less sugar.
Key Themes Behind This Trend
- High-protein Dairy Products
- Exploration of new processes to optimize natural sources of protein in commercially available dairy products
- Ultra-filtration Technology
- Developing new processes to improve the nutritional content of products by removing harmful constituents from dairy products that are commonly consumed
- Lactose-free Milk
- Increasing the use of lactose-free milk, which can provide an effective choice for consumers looking for nutritional sources in dairy products
Where This Applies
- Dairy Industry
- Implementing advanced filtration technology in dairy processing to address health concerns of consumers
- Health and Wellness Industry
- Using advanced filtration technology in the development of high-protein dairy products to help consumers meet their nutritional needs
- Food and Beverage Industry
- Introducing lactose-free milk to provide an alternative dairy product option for consumers with dietary restrictions or preferences
