News & Events

Jun
13
Permeate: Product Snapshot

The U.S. Dairy Export Council recently wrote an exciting New Product Introduction Snapshot on Permeate. This snapshot included a lot of exciting facts and statistics. Within this piece, some data to take note of:

  • New food and beverages with permeate have been growing in the last decade from 26% to 31.7%
  • The U.S. produces almost 2/3 of the world’s permeate
  • The U.S. produced 531,000 MT - 75% of which was exported
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May
29
May
01
2019 ADPI Annual Conference

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Join Proliant Dairy's Gabriel Sevilla at the American Dairy Products Institute Annual Conference on Monday, May 6 in Chicago, Illinois to hear an industry briefing on permeate.


Apr
12
New Studies Demonstrate the Value of Feeding Permeate (Lactose) for Nursery Pig Growth and Health

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While the importance of feeding permeate (~ 80% lactose) to nursery pigs has been known for some time, pig production practices have changed over the years. So, at Annual Midwest Meeting of American Society of Animal Science and American Dairy Science Association held March 11-13, 2019 in Omaha Nebraska, two groups independently reported on their recent studies on feeding of permeate to nursery pigs under conditions relevant to today’s commercial practices for pig production.

Professor Sung Woo Kim, (Principal Investigator, North Carolina State University) and his team presented research* conducted on 1200 piglets at Purvis Farm, Inc. (North Carolina) showing enhanced growth performance of nursery pigs with increasing whey...


Aug
22
Taking Advantage of Dairy Permeate for Food Applications Webinar

Please Register for the "Dairy Foods - ADPI- Permeate Webinar Sponsored by Proliant Dairy Ingredients" that will take place on October 4, 2018 at 2:00 PM Eastern Time.


Dairy Permeate is a readily available food ingredient that can provide useful, cost effective solutions to meet today’s food formulations trends. Dairy permeate is an economical way to provide dairy flavor to many food systems. Dairy permeate can provide flavor enhancement, improve texture, cost savings, and browning for low sodium and other food applications. Popular applications of dairy permeate include dairy foods, bakery, meats, soups, sauces, chocolate and other confections, beverages, seasonings and snacks. This webinar will help you understand the many benef...


Aug
14
$510 million dairy processing project approved in Clinton County

SAINT JOHNS, Mich. (WILX) - The Michigan Strategic Fund board has approved a $510 million private investment in Michigan's dairy industry.

The decision to approve two separate projects was made during a special board meeting Thursday morning in Lansing.


A $425 million world-class dairy processing facility will be built at 1600 Technical Drive in Saint Johns. “The City of St. Johns has strived for years to create a business-friendly atmosphere and specifically created the Business Park to showcase all that St. Johns has to offer,” said St. Johns Mayor Dana Beaman.

The 146-acre facility is expected to improve the current oversupply of milk and reduce shipping costs for Michi...


Dec
26
Welcome David Vlasaty, Proliant Dairy Ingredients

I am pleased to announce that David Vlasaty will join the Proliant Dairy Ingredients team as Sales Manager effective January 2, 2018.


David’s previous employment includes Chem/Serv, Inc., as well as several years with International Spices where David was Regional Sales Manager.


David comes to Proliant Dairy with vast sales management experience in the food industry, specifically in spices, seasonings and food ingredients.


Please join me in welcoming David to the team!


Dec
13
Retirement of Linda Myhr, Proliant Dairy Ingredients

Linda Myhr has announced her plans to retire from Proliant Dairy Ingredients in January 2018.

Linda joined Proliant Dairy in September 2011 as Sales Manager. On January 2014 because of her exceptional performance she was promoted to Sales Director. Over the past 6 years she has been instrumental in developing and expanding the Versilac business. Linda has been extremely valuable in identifying new opportunities and applications to grow our US food sales. She has built long-term relationships and fostered customer loyalty.

Linda’s experience in the US whey and permeate industry spanned over 30 years. Her market insight and analysis helped shape our strategy and surpass our business objectives.

It has been a pleasure working with Linda ...


Oct
03
U.S. Whey Ingredients in Bakery Products

Whey ingredients have been utilized by the baking industry for decades for many of the same reasons that whey ingredients are used today. Early on, sweet whey was the only whey ingredient commercially available. It provided the benefits of added browning, a tender crumb texture and cost savings for many bakery products.

To view the entire article click here.


Oct
03
Food Makers Turn to Whey Permeate

View Attached PDF »

Food Manufacturers are always looking for a superstar ingredient - one with superb functionality that can help improve the bottom line. Whey permeate fits that bill nicely. It is a functional workhorse that can promote browning, enhance flavor, improve moisture retention and allow manufacturers to reduce sodium levels, all at a very reasonable cost.


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