Category: Product Expertise

Cheese has firmly claimed its spot as a go‑to snack. More than half of consumers (56%) report eating cheese as a snack in the past three months,¹ and natural cheese formats such as sticks, cubes and single‑serve portions align perfectly with today’s demand for convenient, high‑protein snacks. For retailers and brands, this creates opportunities to expand on-the-go, portion-controlled and multi-pack offerings that fit seamlessly into busy lifestyles.

Across the category, flavor remains king. Roughly 30% of cheese consumers cite flavor as the most important purchase driver—outranking format or ingredient considerations.¹ With its range of textures, taste profiles and aging possibilities, natural cheese is uniquely positioned to deliver the sensory experience consumers expect from everyday favorites to premium specialty offerings.

Younger buyers (18–34) are particularly adventurous, with 40% seeking new cheese experiences.¹ From bolder flavors to new cuts, blends and functional benefits, natural cheese offers an ideal canvas for innovation. Brands that experiment with global flavors, seasonal offerings and cross-category collaborations can win with trend‑driven consumers and differentiate on shelf.

As high‑protein lifestyles continue to rise, natural cheese’s nutritional profile is a clear advantage. It’s a strong source of protein and calcium. For consumers looking to balance indulgence with wellness, natural cheese is a “better‑for‑you” option compared to processed alternatives.

Premium brands with shorter ingredient lists and strong origin stories are outperforming the market. Simplicity, authenticity and craftsmanship resonate with consumers, especially Millennials and Gen Z. For private label and national brands alike, highlighting clean labels, responsible sourcing and production expertise is an effective way to build trust and justify premium price points.

WPC is created through ultrafiltration, a process that selectively removes water and some of the non-protein components such as lactose and minerals, while retaining most of the protein. This results in a dry powder with a protein content of at least 25% protein. WPC 80 (80% protein) is the most common commercial grade for food and beverage formulation.

Because WPC retains more lactose and fat compared to isolates, it offers unique functional benefits. Its composition makes it an excellent choice for cost-sensitive fortification and for applications where texture, mouthfeel and dairy flavor notes are desirable.

These products contain minimal lactose (<1%) and fat (<1.5%) and reduced minerals. WPI typically has superior solubility and heat stability properties, critical for clear beverages and UHT processing.

The composition of WPI is remarkably clean, resulting in superior functional performance. WPI offers exceptional solubility, even in acidic environments, and heat stability, which is critical for applications such as clear protein beverages and UHT-processed ready-to-drink shakes. WPI is often used by formulators targeting premium sports nutrition, medical foods or low-lactose products.

WPH begins as either WPC or WPI and is then enzymatically hydrolyzed, a process that breaks peptide bonds within the protein structure. This controlled hydrolysis significantly alters both the nutritional and functional properties of the protein. The degree of hydrolysis (DH) determines the extent of breakdown, resulting in a mixture of protein fragments of varying sizes—intact proteins, polypeptides, oligopeptides, dipeptides and even free amino acids.

These structural changes deliver key benefits: faster absorption, improved digestibility and unique functional behavior in formulations. WPH is particularly valuable in specialized applications such as infant formula, clinical nutrition and sports recovery products, where rapid uptake and reduced allergenicity are critical. However, formulators must manage sensory challenges such as bitterness, which can increase with higher degrees of hydrolysis.

• Hilmar 8200 — 80% protein with heat stability and gelling properties in multiple food applications.
• Hilmar 8500 — lactose-free 80% protein with high solubility and acid soluble and stable for use in RTD and recovery beverages.
• Hilmar 7000 — 70% protein ideal for milk‑solid replacement and cost‑effective fortification.
• Hilmar 8000 — 80% protein for basic fortification in multiple food applications.
• Hilmar 8010 & 8011— 80% protein agglomerated and instantized with soy or sunflower lecithin for powdered dry mix applications.

• Hilmar 9020 — 90% protein that is clear in solution with superior dispersibility, low foaming and excellent heat and acid stability: ideal for clear beverages, gels and protein waters.
• PROfunction Adapt — lactose‑free, fat‑free and heat stable; a versatile choice across beverages and functional foods.
• Hilmar 9000 — 90% protein that is heat stable, low foaming, low fat and lactose with a neutral flavor.
• Hilmar 9010 & 9011 —90% protein agglomerated and instantized with soy or sunflower lecithin for quick dispersion in cold water.

• PROtelyze™ Advance — moderately hydrolyzed 80% protein for better bioavailability, heat stable, acid soluble and stable, and highly soluble with easy digestibility.
• Hilmar 8350 — moderately hydrolyzed 80% protein designed for infant applications, offering high digestibility and antioxidant benefits.
• Hilmar 8360 — moderately hydrolyzed 80% protein that is agglomerated and instantized with soy lecithin, providing high digestibility in powdered applications.
• Hilmar 8390 — 80% protein with a high degree of hydrolysis providing easy absorption, ideal for use in infant formula.
• PROtelyze™ for Bar — low-degree of hydrolysis, low lactose and fat, and clean flavor profile without hydrolysate sensory properties for nutrition bars. Also provides enhanced functionality benefits such as bar softening.
• PROtelyze™ for Powder — low-degree of hydrolysis, agglomerated and instantized with soy lecithin for dry mix applications with clean flavor and rapid dispersibility.