Proliant's VersiLac proves to be versatile
Proliant Dairy Ingredients has announced new applications research results utilizing its innovative dairy ingredient VersiLac.
Proliant Dairy Ingredients has announced new applications research results utilizing its innovative dairy ingredient VersiLac. “During this past year, our first full year of business, Proliant has strategically invested in applications research, and we are proud to announce some of those results,” said Lori Stevenson, vice president of sales and marketing. “We know that salt reduction is a strategic imperative for many of our customers, and managing the high cost of sugar and cocoa are a close second. Our research shows that VersiLac provides unmatched versatility in reducing, or in some cases replacing, these and other more expensive ingredients, while improving the ingredient statement in many food systems.”
VersiLac, known generically as dairy product solids (DPS), is produced at Proliant’s Melrose, Minn.-based facility and is marketed worldwide through Proliant’s global distribution network.
“We were surprised at the performance of VersiLac in such a broad array of applications against an equally broad list of problematic or more expensive ingredients. Whether reducing salt, cocoa or sugar, or even replacing nonfat dry milk, VersiLac was successful.” Stevenson commented.
In 2010, Proliant’s Melrose facility will produce 70 million pounds of VersiLac. The Melrose plant is the first of its kind in the world to benefit from a proprietary combination of unique raw materials and new drying technology to produce a natural, highly dispersible and soluble dairy ingredient.
In controlled applications, studies focusing on a wide variety of food systems, VersiLac successfully replaced up to 100% of nonfat dry milk, and at least 25% of salt, sugar or cocoa in select bakery, beverage, confectionary, dairy and savory applications. VersiLac also demonstrated exceptional versatility in replacing variable cost corn-based ingredients like dextrose, maltodextrin or corn syrup solids. VersiLac is non-hygroscopic and will not cake or bridge in processing equipment. In addition to its formula versatility, VersiLac also provides customers with label flexibility and an economical opportunity to improve a product’s consumer appeal.
Additional information on Proliant can be found at www.proliantinc.com.
Proliant Dairy Ingredients has announced new applications research results utilizing its innovative dairy ingredient VersiLac. “During this past year, our first full year of business, Proliant has strategically invested in applications research, and we are proud to announce some of those results,” said Lori Stevenson, vice president of sales and marketing. “We know that salt reduction is a strategic imperative for many of our customers, and managing the high cost of sugar and cocoa are a close second. Our research shows that VersiLac provides unmatched versatility in reducing, or in some cases replacing, these and other more expensive ingredients, while improving the ingredient statement in many food systems.”
VersiLac, known generically as dairy product solids (DPS), is produced at Proliant’s Melrose, Minn.-based facility and is marketed worldwide through Proliant’s global distribution network.
“We were surprised at the performance of VersiLac in such a broad array of applications against an equally broad list of problematic or more expensive ingredients. Whether reducing salt, cocoa or sugar, or even replacing nonfat dry milk, VersiLac was successful.” Stevenson commented.
In 2010, Proliant’s Melrose facility will produce 70 million pounds of VersiLac. The Melrose plant is the first of its kind in the world to benefit from a proprietary combination of unique raw materials and new drying technology to produce a natural, highly dispersible and soluble dairy ingredient.
In controlled applications, studies focusing on a wide variety of food systems, VersiLac successfully replaced up to 100% of nonfat dry milk, and at least 25% of salt, sugar or cocoa in select bakery, beverage, confectionary, dairy and savory applications. VersiLac also demonstrated exceptional versatility in replacing variable cost corn-based ingredients like dextrose, maltodextrin or corn syrup solids. VersiLac is non-hygroscopic and will not cake or bridge in processing equipment. In addition to its formula versatility, VersiLac also provides customers with label flexibility and an economical opportunity to improve a product’s consumer appeal.
Additional information on Proliant can be found at www.proliantinc.com.
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