Through recent advancements in whey protein technology and complex physical treatment (heating, pressure, protein size filtration), Saputo enhances whey protein functional attributes in many aspects. Also, traditional milk solids composition vary seasonally whereas whey protein performance remains unchanged. Saputo dairy ingredients have numerous desirable functional properties which surpass traditional milk solids such as:

• EMULSIFICATION
• AERATION
• SOLUBILITY
• DAIRY FLAVOR
• WATER BINDING
• FAT REPLACEMENT
• NUTRITION
• FAT BINDING
• VISCOSITY
• GELLING

In addition to a significant lower cost compared to traditional milk solids, Saputo functional whey proteins enables the food manufacturer to meet the evolving market challenges.