The dri­vers in­cluded the dis­cov­ery of the po­ten­tial of whey pro­tein in food prod­ucts, the de­sire to cre­ate in­fant for­mula as close to breast milk as pos­si­ble and as­pects re­lated to cus­toms is­sues. The im­proved sales po­ten­tial for the by-prod­uct (per­me­ate) also had an im­pact. 

Today, processes are being de­vel­oped for fur­ther, even smaller frac­tion­a­tion of pro­teins. The re­quire­ments for pro­duc­ing even bet­ter in­fant for­mula are an im­por­tant cat­a­lyst in this re­gard. In prac­tice, this means that whey pro­tein con­cen­trates are being en­riched with ad­di­tional al­pha-lac­tal­bu­min. At the same time, the fea­tures of beta-lac­toglob­u­lin need to be re­tained – no small feat in it­self. The man­u­fac­tur­ing process for mi­cel­lar ca­sein is also being de­vel­oped fur­ther.