Cal Poly’s extraction process produces milk protein for foods, snacks
The California university has a licensing agreement with Autumn Spring Foods.
Cal Poly State University, San Luis Obispo, said it has developed an improved process to extract protein from milk. The patent-pending process allows for fast and cost-effective extraction and produces a protein that will enable foods and snacks to be produced with enhanced protein content.
The university has entered into a licensing agreement with Autumn Spring Foods LLC for the proprietary milk protein extraction process.
Part of the California State University system since 1960, Cal Poly is a nationally ranked, four-year, comprehensive polytechnic public university located in San Luis Obispo, Calif. It is known for its “Learn by Doing” approach, small class sizes and open access to expert faculty.
Protein is an essential nutritional component that helps builds strong muscles and assists the body in feeling satisfied and full.
“The proprietary extraction method results in food products that are nutritional and good tasting,” said Cal Poly Professor Rafael Jimenez-Flores, inventor of the process. “It’s rewarding to have invented a new process that will benefit both the consumer and the dairy industry.”
“We are thrilled with the taste, texture and quality of the milk protein extracted through this process,” said Autumn Spring Foods CEO David Buhler.
Buhler said that his company is already working with food manufacturers to use the milk protein in a variety of foods -- including potato chips, corn chips and crisps -- and aims to market the high-protein snack products to appropriate retail channels in the near future.
For additional information about the new high-protein snack products, contact Buhler at 262-884-0598 or email@example.com.
For additional information regarding patent licenses and technology transfer opportunities with Cal Poly, contact Jim Dunning at 805-756-5551 or firstname.lastname@example.org.