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Texture | Flavor | Nutrition | Value

Protein fortified products are popular with sports enthusiasts and athletes as well as with a growing number of the general population who include them as important components of a healthy diet and active lifestyle.

· Stable Texture
· High Protein
· Good Flavor

· Great Flavor and Mouthfeel
· Heat Stable
· Stable Over Shelf Live

Other Foods
· Great Taste
· High Protein
· Indulgent Texture
Achieving desirable flavor and texture over the shelf life of protein fortified foods is a challenge for food manufacturers.
Socius has designed and developed the Proform series of milk proteins to provide food manufacturers tools to control and optimize product texture, mouth feel and nutritional profile in a cost effective manner.


The primary ingredient components of a bar consists of proteins, carbohydrates (syrups & sugar alcohols) and lipids. The relative percentage of each ingredient class can vary depending on final composition requirements (e.g. low fat and/or low carb) but protein contents are typically 20% to 40% of the bar. Texture is largely dictated by the protein component of the bar. Protein type, concentration as well as powder physical properties are, in turn, the key characteristics that influence texture development in bars. Milk proteins are well known for their high biological value, excellent flavor profile and functional characteristics. While there can be considerable intra protein variation the texture characteristics contributed by standard milk protein products is well known.
The different protein types contribute different textural attributes to the bar and also vary in the manner in which they impact the development of hardness during the shelf life of the bar. Proform 10 is designed to minimize hardness development thus extending bar shelf life. It provides a desirable soft and short texture with a very clean milky flavor. Proform 30 delivers excellent clean flavor notes and contributes a short cake like texture and provides excellent balance when used in conjunction with other proteins.


Protein fortification of beverages poses many technical and sensory challenges.

These challenges include:
  • Heat Treatment – Shelf stable beverages require severe heat treatments and the protein system needs to be designed with this in mind.
  • Flavor – Achieving a desirable flavor in a protein fortified beverage is always a challenge but is critical to the finished product.
  • Stability – Not only does the beverage need to be designed to cope with the severe heat treatment during processing but it also needs to remain stable on the shelf for long periods.
  • Value – Some manufacturers offer solutions to the above challenges with premium prices protein product.

The Proform series are optimized to deal with these challenges and to deliver great tasting beverages with excellent mouthfeel in a cost effective manner.

Other Foods

As protein fortification moves from Sports Nutrition to the mainstream foods market there are many challenges and opportunities. Greek yogurt is a good example of the demand for food products that can deliver higher levels of protein.

Other opportunities include:
  • Aussie style yogurts
  • Protein fortified cream cheese
  • Protein fortified spreads
  • Higher protein cheese products

Proform products are unique in that they deliver protein and texture and gibe manufacturers the ability to make indulgent products with enhanced protein levels and reduced fat contents.

To read more about pro-form click to download our information bulletin.
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