Proliant Says Research Confirms Versatility of VersiLac®

Proliant Dairy Ingredients announced today exciting new applications research results utilizing its innovative new dairy ingredient, VersiLac®.

“During this past year, our first full year of business, Proliant has strategically invested in applications research, and we are proud to announce some of those results today,” said Lori Stevenson, Vice President of Sales and Marketing at Proliant Dairy. “We know that salt reduction is a strategic imperative for many of our customers, and managing the high cost of sugar and cocoa are a close second. Our research shows that VersiLac® provides unmatched versatility in reducing, or in some cases replacing, these and other more expensive ingredients, while improving the ingredient statement in many food systems.”

VersiLac®, known generically as dairy product solids or “DPS,” is produced at Proliant’s Melrose, MN facility and is marketed across North America, Europe, Asia, the Middle East and Central and South America through Proliant’s global distribution network.

“We were surprised at the performance of VersiLac® in such a broad array of applications against an equally broad list of problematic or more expensive ingredients. Whether reducing salt, cocoa or sugar, or even replacing non-fat dry milk, VersiLac® was successful.” Stevenson commented.

In 2010, Proliant’s Melrose facility will produce 70 million pounds of VersiLac®. The Melrose plant is the first of its kind in the world to benefit from a proprietary combination of unique raw materials and new drying technology to produce a natural, highly dispersible and soluble dairy ingredient.

In controlled applications studies focusing on a wide variety of food systems, VersiLac® successfully replaced up to 100% of non-fat dry milk, and at least 25% of salt, sugar or cocoa in select bakery, beverage, confectionary, dairy, and savory applications. VersiLac® also demonstrated exceptional versatility in replacing variable cost corn-based ingredients like dextrose, maltodextrin or corn syrup solids.

VersiLac® is non-hygroscopic and will not cake or bridge in processing equipment. In addition to its formula versatility, VersiLac® also provides customers with label flexibility and an economical opportunity to improve a product’s consumer appeal.

“Over the past 18 months, Melrose has demonstrated its ability to consistently produce a DPS that is far superior to other product on the market,” said Stevenson. “Because of its performance advantages, our customers continue to use VersiLac® when facing significant cost and formulation challenges. VersiLac® has been embraced by food manufacturers looking for a competitive advantage and a cost-effective solution that helps meet consumers’ growing appetite for more affordable healthier foods.”

About Proliant
Proliant Dairy, Inc. has nearly 15 years of experience in dairy products, processing technology, and international marketing and distribution. Proliant, a wholly-owned company of the Lauridsen Group Inc., manufactures and markets protein products for the food, nutrition, human health, nutraceutical, diagnostic, life science research, biopharmaceutical and veterinary vaccine industries.

Additional information on Proliant can be found at

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