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FrieslandCampina Ingredients launches Nutri Whey™ ProHeat for the performance and active nutrition market

[18 March 2025] – FrieslandCampina Ingredients, a global leader in proteins and prebiotics, announces the launch of Nutri Whey™ ProHeat – a heat-stable whey protein – to help brands in the performance and active nutrition market more easily deliver the health benefits of whey in trending formats like ready-to-drink (RTD) beverages. This innovative protein harnesses microparticulation technology to overcome traditional formulation challenges faced by manufacturers, specifically viscosity caused by whey protein’s sensitivity to heat treatment.

Helping brands provide the gold standard in protein – conveniently

Whey protein has long been considered the gold standard in protein as it is fast-digesting and naturally rich in essential branch-chain amino acids, which play a key role in supporting muscle protein synthesis.¹ High-quality whey supports muscle recovery, strength and endurance,² making it an essential nutrient for performance and active nutrition consumers. However, incorporating whey protein into convenient applications such as RTD beverages has traditionally been challenging due to its sensitivity to heat treatment. When exposed to high temperatures, a process which is required for creating liquid beverage formulations, most whey proteins are irreversibly denatured and polymerised into aggregates or gels.

FrieslandCampina Ingredients’ Nutri Whey™ ProHeat addresses this challenge by leveraging a patent-pending microparticulation process, using thermal treatment to form stable whey protein aggregates under high heat conditions. This means that end products – such as on-trend yoghurt drinks – formulated with Nutri Whey™ ProHeat benefit from superior sensory properties including a low viscosity and a neutral pH, as well as a clean taste from high-quality Dutch whey. This allows manufacturers to create premium, smooth beverages while also providing performance and active consumers with the highest quality protein supplementation in a delicious and convenient format.

“High-protein RTD beverages and yoghurt drinks offer significant opportunities for innovation, but formulation challenges have held brands back from unlocking their full potential,” said Vicky Davies, Global Marketing Director, Performance, Active and Medical Nutrition at FrieslandCampina Ingredients. “With Nutri Whey™ ProHeat, we’re bringing a proven solution – already successfully launched for medical nutrition – into the performance and active nutrition space, allowing brands to deliver high doses of whey protein in trending formats with little to no impact on viscosity. This innovation not only enhances RTDs but also paves the way for other improved formats, such as bars, that meet the evolving demands of today’s active consumers. By combining our 125 years of dairy and protein expertise with cutting-edge technology, we’re enabling brands to create premium, high-protein products that taste great and perform even better.”

Once primarily associated with elite athletes, protein supplementation has taken the mainstream by storm, with 71% of consumers actively prioritising their protein intake.³ This shift is driven by an increased focus on weight management and satiety, as well as a growing preference for healthier, low-sugar beverage alternatives. As the distinction between casual fitness enthusiasts and elite athletes continues to blur, the demand for convenient, high-quality protein solutions is at an all-time high. Nutri Whey™ ProHeat now offers brands the formulation flexibility to innovate with a variety of applications, including RTDs, bars, yoghurts and other on-the-go options.

For more information about Nutri Whey™ ProHeat and how it can help you unlock your next protein beverage formulation, click here.

¹ Volpi E, Kobayashi H, Sheffield-Moore M, Mittendorfer B, Wolfe RR. (2003) Essential amino acids are primarily responsible for the amino acid stimulation of muscle protein anabolism in healthy elderly adults. Am J Clin Nutr. ;78(2):250–8.

² Cintineo HP, Arent MA, Antonio J, Arent SM. Effects of protein supplementation on performance and recovery in resistance and endurance training. Front Nutr. 2018 Sep 11;5:83. doi: 10.3389/fnut.2018.00083. PMID: 30255023; PMCID: PMC6142015.

³ IFIC, Food and health survey, 2024 

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