the art of protein - Agropur Ingredients August 2017 - 1

the art of protein
understanding form and function
With many varied protein ingredients available to food formulators,
knowing where to start can be challenging. The innovation experts
at Agropur Ingredients know proteins. They are available to assist
with product development, scale-up and troubleshooting of all types
of foods and beverages. Their protein knowledge encompasses
not only the sports nutrition and health and wellness industries, but
baked goods and frozen desserts, too. The company has conducted
extensive research in protein fortification and functional performance,
ranging from egg replacement in baked goods to stabilization of dairy
foods, and has many years of experience in blending proteins for
maximum benefits.
The La Crosse, Wis., Custom Solutions facility offers two state-of-the-art
research and development labs. One is dedicated to Nutrition Innovation
and the other to Food and Beverage Innovation. The labs enable the
company's scientists to work closely with customers to ensure that
market-ready finished products are of the highest quality and meet
health and wellness and labeling objectives. The company provides
confidential private-label solutions and, as a vertically integrated
food ingredient company, has the ability to be an exclusive source for
formulation, manufacturing, testing, packaging and distribution.
Agropur Ingredients understands the forms and functions of
proteins. Experts are ready to help companies design supplements,
foods and beverages using protein. www.agropuringredients.com

INSIDE

2
4

Plentiful Protein Options: Know
what proteins work where in
order to best achieve labeling
and nutrition goals
The Benefits of Blending
Proteins: Discover how multiple
proteins in the right combination
can provide a powerful punch to valueadded foods and beverages

5

Protein for Weight Management:
Explore the multiple reasons
why including protein makes
sense in products designed for weight
management

6

Proteins in Baking: Understand
that protein can improve the
nutritional profile of baked
goods, while also influencing dough
handling and rheology



http://www.agropuringredients.com

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