Dairy proteins
Nutritional value and functionality
MEGGLE’s protein portfolio brings together whey protein concentrate, casein and caseinates, each with a distinct combination of nutritional value and functional properties. Depending on the ingredient and product variant, they can support protein enrichment, texture, water binding, emulsification, viscosity or structure formation.
From dairy and bakery products to savoury foods, meat products and nutrition applications, our proteins are designed for a wide range of formulation needs. Explore the product groups below to see their typical applications and find the protein ingredient suited to your product.
Whey Protein Concentrate
Globulal® combines a high-quality whey protein profile with variant-specific functionality to support protein enrichment, texture and structure in food formulations.
Typical applications:
- Dairy products and desserts
- Dressings and sauces
- Bakery and egg replacement
- Meat products
- Savoury and convenience foods
- Nutrition products
Casein
MEGGLE Acid Casein provides high-quality milk protein with emulsifying, water-binding and heat-stable properties. Two grain sizes offer flexibility for different processing requirements.
Typical applications:
- Dairy and cheese products
- Processed cheese and cheese spreads
- Meat and sausage products
- Protein-enriched foods and bars
- Sports nutrition
- Bakery applications
Caseinate
Emulac® sodium and calcium caseinates combine milk protein with functional properties for protein enrichment and product formulation. The portfolio offers options with different caseinate types, calcium levels and grain sizes.
Typical applications:
- High-protein beverages and RTD products
- Sports nutrition, meal replacements, specialised dietary foods (e.g. GLP-1 diets)
- Protein bars
- Dairy and cheese products
- Bakery, desserts and confectionery
- Coffee whiteners and creamers
- Soups and sauces
- Meat and sausage products
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