Center for Dairy Research assists in beverage development
Two graduates from the University of Wisconsin-Madison turned to the Wisconsin Center for Dairy Research to help them create a protein-rich, isotonic beverage with no artificial colors or flavors called BadgerMax.
Andrew Berns and Brandon Duck, graduates of the UW-Madison Executive MBA program, became business partners in a sports drink venture. They met with several coaches, companies and R&D specialists to gain insight into the sports drink market. After their research, Berns and Duck determined that their line would need to consist of an isotonic beverage, high pH premium spring water and a protein-rich isotonic beverage that could be manufactured in powder form as well as in a ready-to-drink bottle.