Beta-lactoglobulin - more of whey protein’s most powerful component
Produced via crystallisation for unprecedented purity, beta-lactoglobulin (BLG) contains 45% more leucine and 26% more essential amino acids - giving it an unbeatable nutritional profile compared to current commercially available whey protein1:
Lacprodan® BLG-100 offers:
- Great taste
- Fat-free
- Lactose-free
- No bitterness
- Temperature flexibility
- pH flexibility
- Clarity in solution
Lacprodan® BLG-100, containing 100% pure BLG, can be used in Foods for Special Medical Purposes (FSMP) targeting patient recovery and elderly with or at risk of developing malnutrition. Excellent for creating ready-to-drink (RTD) products or small functional protein shots delivering up to 23% concentration of potent protein.
Lacprodan® BLG-100 is Kosher and Halal-certified.
Read more about our newest concept containing Lacprodan® BLG-100.
Inspiring concepts with Lacprodan® BLG-100:
- Whey more potent: high-protein, low-volume drink targeting older adults with, or at risk of malnutrition, as well as others with increased protein needs - Read more
- Tackling the protein dilemma in a low-phosphorous renal diet: dietary management of Chronic Kidney Disease (CKD) - Read more
- Juice-style drink: a refreshing opportunity to keep protein intake on track – Read more
Lacprodan® BLG-100 authorized as a novel food
As of 21 December 2022, Arla Foods Ingredients has received final authorization from the European Commission (EC) for its beta-lactoglobulin ingredient, Lacprodan® BLG-100.
The authorization states that Lacprodan® BLG-100 is safe and suitable to use in food products in the EU. The ingredient is suitable for a variety of applications within sports nutrition and in food for special medical purposes (FSMP).
Lacprodan® BLG-100 is Arla Foods Ingredients’ first product to receive approval under the new Novel Food Regulations (EU) 2015/2283.
Breakthrough Award
Lacprodan® BLG-100 is the proud winner of the ADPI 2022 Breakthrough Award in the category Dairy Ingredient Innovation. 
1. Gorissen et al., 2018
