CATI Featured Project

Alliance Enterprises - Benelact

A proprietary processing development for natural dairy-based ingredients can offer a lower cholesterol alternative to regular milk, while maintaining the same taste profile, accoriding to its manufacturer.

Allience Enterprises says that its patented Benelact process has been found in testing to cut cholesterol content by about 90 percent in skim milk and 35 percent for the whole fat variety in order to address consumer health and dietary concerns.

Interest in healthy ingredients continues to grow, particulary for alternative dairy ingredients that can potentially be linked to benefits regarding obesity.

The technology was originally developed and donated to the Center for Advanced Technology and Innovation by Kraft Foods.  CATI then signed a license agreement with Alliance in July 2006.

Alliance was connected with CATI in November 2005 by the Hispanic Central Business Association, and the two groups began working together as part of an effort to grow partnerships with minority technology-based companies in the southeastern Wisconsin region.  Wagner, director of CATI, said the partnership has worked out well due to CATI's previous connections in the dairy industry, such as Dairy Business Innovation Center, as well as a supportive climate through minority partnerships.

In January 2008, Alliance opened their $2 million R&D and piolot production facility in the CATI incubator.

Sources: Dairyreporter.com, Nutra Ingredients, Wisconsin Technology Network                                                                                     Read More

For more information on Benelact visit www.benelact.com