UltraHi Protein Yogurt Technology from Glanbia Nutritionals is a patent-pending technology that can achieve high levels of protein (20-50g), beyond anything available on the market today, according to the company. A combination of process and ingredient allows for different textures and fermented dairy formats (spoonable, spreadable and drinkable) at 8-25% protein. It is available as functional whey (>89% whey protein concentrate) or milk (83% milk protein concentrate) protein. Ideal for high-protein yogurt beverages and fermented drinks, UltraHi meets growing consumer demand for functional, protein-rich dairy with an exceptional nutritional profile and a cleaner label.

IFPC provides custom ingredient systems designed to incorporate either dairy or plant-based proteins, tailored specifically to meet companies’ unique product requirements. Its in-house Ingredient Technology & Applications (IT&A) team specializes in developing customized formulas including meal replacement powders, fortification blends, stabilizer systems, and functional protein powders. With Vaad Hoeir Kosher, USDA Organic, and Grade A options, the company says it ensures top-tier quality and reliability, enhancing both dairy and plant-based protein innovations.