Taste of Science: Protein with Purpose: Innovative Dairy Proteins for Taste, Texture & Functionality: Sponsored by Leprino Nutrition

Consumer demand for high-protein foods and beverages continues to grow, challenging formulators to deliver more protein without sacrificing taste, texture, and product performance. Join Leprino Nutrition for an interactive Taste of Science session exploring how specialty dairy proteins can help solve formulation challenges while creating products consumers love.

Discover the science behind two innovative protein ingredients: Micellar Casein Isolate (MCI), a microfiltered milk protein, and MP PRO C80™, a microparticulated whey protein. Learn how specialized processing technologies help deliver key benefits such as clean taste, smooth texture, heat stability, clean labeling, application versatility, and efficient protein fortification across a variety of food and beverage applications.

Through real-world examples and live product tastings, you'll discover how these ingredients perform in applications ranging from beverages and cultured dairy to snacks, desserts, soups, and dips. Featured concepts include Salted Caramel Protein Pudding and High-Protein Hot Chocolate.

Whether you're developing high-protein beverages, enhancing indulgent products, or looking to improve functionality in fortified formulations, this session will provide practical insights and inspiration to support your next innovation.

Join us to taste the possibilities and discover how the right protein can help bring better products to market. Visit Leprino Nutrition at Booth S2336 to sample additional concepts and continue the conversation.