The shift toward high-performance protein has exposed a divide between simple fortification and product viability. Brands attempting to boost protein levels often encounter unwanted viscosity, texture degradation, and scale-up failures. Angela Queneau, senior director of research and development at Leprino Nutrition, argues that true performance requires ingredients engineered specifically to function within complex, modern food systems.

At booth S2336 in McCormick Place, the company will spotlight three specific solutions: Micellar Casein Isolate, which provides heat stability and neutral flavor; MP PRO C80, a microparticulated whey concentrate aimed at improving mouthfeel; and CLEAR PRO 90, a whey isolate designed for low-viscosity, stable beverages. These products aim to replace commodity proteins that frequently fail when pushed into advanced applications.

Beyond the ingredient portfolio, the firm is positioning its Application & Customer Experience team as a strategic partner. Vice president of sales and marketing B.T. Nauslar noted that the company treats client formulations with the same rigor as in-house R&D teams. By leveraging 75 years of dairy infrastructure, Leprino aims to provide the supply chain reliability and technical troubleshooting necessary to move products from conceptualization to global commercialization.