Why milk protein is the smart choice for functional food innovation
Protein is central to health, performance, and wellbeing. As consumer interest in high-protein foods continues to grow, food and beverage manufacturers face an essential question: which protein source offers the right combination of nutritional value, functionality, sensory performance, and consumer appeal?
At Valio, we focus on milk protein solutions that meet these needs with reliability and versatility. Backed by over 100 years of dairy science, our Valio Eila® milk protein ingredients, including MPC 65 and PRO powders, combine the benefits of both casein and whey. The result is a complete protein with excellent digestibility, taste, and processing performance, all in a clean-label, lactose free format.
Complete and efficient: the nutritional power of milk protein
Milk protein contains all nine essential amino acids in proportions well suited to human nutrition. Its natural combination of 80 percent casein and 20 percent whey delivers a balanced release of amino acids, supporting both immediate protein synthesis and sustained muscle maintenance. This digestion profile makes milk protein well suited for a range of nutritional goals, from recovery to satiety and energy balance.
According to the Digestible Indispensable Amino Acid Score (DIAAS), milk protein ranks as the highest quality natural protein source. This reflects both its amino acid profile and the body’s ability to absorb those nutrients effectively.
How milk protein compares in everyday product development
All protein sources contribute to nutrition, but their behaviour in formulation and product experience varies. Understanding these differences helps manufacturers select the most effective option for their goals.
Whey protein is absorbed quickly and is rich in branched-chain amino acids (BCAAs). It is commonly used in sports recovery products and supports rapid muscle protein synthesis.
Soy protein is a plant-based complete protein but may present challenges in taste and digestibility. Its use in indulgent or clean-label formats can be limited by texture or flavour concerns.
Milk protein, as found in Valio’s Eila® MPC 65 and PRO powders, combines the strengths of both casein and whey. This allows for sustained amino acid release and stable sensory performance, making it suitable for a wide range of consumer-focused applications.
Here’s how the three compare across key product development criteria:
Criteria | Milk protein (MPC – includes casein and whey) | Whey protein (isolated) | Soy protein |
|---|---|---|---|
| Complete protein | Yes (all 9 EAAs) | Yes | Yes |
| DIAAS score | 1.23 | Approx. 1.10–1.30 | ~1.00 |
| Digestibility | Slow and steady release | Rapid absorption | Moderate |
| Functionality | Excellent texture across formats, neutral taste | Light taste, works well in RTDs | May require flavour masking |
| Ideal applications | Snacks, yoghurts, beverages, puddings | Sports recovery, performance nutrition | Plant-based or allergen-sensitive products |
Functional benefits that go beyond nutrition
Protein selection plays a major role in determining product quality and consumer experience. Valio’s milk protein solutions are designed for high performance across categories:
Puddings benefit from smooth, stable textures without grittiness.
High-protein beverages achieve clean taste and viscosity, with no aftertaste.
Snack products such as bars or spoonables maintain structure and creaminess over shelf life.
These functional advantages help manufacturers meet nutritional targets while supporting formulations and reliable sensory performance.
The Valio difference: expertise, traceability, and efficiency
Valio’s milk protein solutions are built on decades of scientific research, sustainable sourcing, and a commitment to supporting our partners.
Proven quality, sourced from clean, antibiotic-free Finnish milk and traceable to the farm.
Lactose free and label-friendly, enabled by Valio Eila® technology.
Technical partnership from concept through commercial optimisation.
Committed to sustainability, including carbon-neutral dairy farming goals and transparent sourcing practices.
This holistic approach ensures that manufacturers not only get high-quality proteins but also the insights and support needed to create products that stand out on the shelf.
Your next product starts with the right protein
Milk protein delivers nutritional completeness, reliable formulation performance, and broad consumer appeal. For manufacturers aiming to launch better-for-you products that stand out, Valio’s milk protein solutions offer a clear advantage.
In addition to nutritional quality, milk protein brings a naturally clean, neutral taste that integrates smoothly into both indulgent and functional formats. There’s no need for masking or added flavour systems, even in high-protein concepts.
All Valio Eila® milk powders are also lactose free by design, supporting digestive wellness and clean-label positioning without compromising on texture or flavour. Backed by decades of dairy science, our solutions help brands meet evolving consumer expectations with ease.
Explore more about Valio’s protein solutions and how they support your product innovation at Valio’s protein ingredient page.
