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2. Protein Water Is the Next Big Thing—Here Are 5 To Try - AOL

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3. The 16 Healthiest Low-Sugar Protein Bars, According to ... - AOL

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   Photos: The brands. Design: Eat This, Not That!Low-sugar protein bars have become a staple for many, serving as convenient midday snacks, pre- or post-workout fuel, or even the occasional meal ...

4. Protein Water Can Help You Hit Your Goals - AOL

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5. Davisco Foods International - Wikipedia

   en.wikipedia.org/wiki/Davisco_Foods_International

   During the 2000s, Davisco Foods International launched a consumer line of whey protein products, beginning with the sales of a whey protein isolate in March 2004. At the end of 2006, the company began sales of two additional consumer products, a hydrolyzed whey protein isolate supplement) and BioZzz (alpha-lactalbumin).

6. GNC (company) - Wikipedia

   en.wikipedia.org/wiki/GNC_(company)

   GNC Holdings, LLC (an initialism of General Nutrition Centers) is an American multinational retail and nutritional manufacturing company based in Pittsburgh, Pennsylvania. [5] [6] It specializes in health and nutrition related products, including vitamins, supplements, minerals, herbs, sports nutrition, diet, and energy products.

7. Fairlife - Wikipedia

   en.wikipedia.org/wiki/Fairlife

   Anders Porter of Fairlife's Coopersville, Michigan, facility stated, "we separate the cream, filter, heat treat, homogenize, test and bottle the milk." [11] According to Sue McCloskey, who developed the system used to make Fairlife with her husband Mike McCloskey, the ultrafiltration process removes the lactose and much of the sugar and leaves behind more of the protein and calcium. [12]

8. 23 High-Protein Breakfasts Without Eggs, According to RDs - AOL

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   Then, mix in high-protein granola, PB2 powder, chia seeds, blueberries and high-protein almond milk for breakfast with more than 32 grams of protein, 13 grams of fiber and zero eggs. Protein: 32 grams

9. Milk protein concentrate - Wikipedia

   en.wikipedia.org/wiki/Milk_protein_concentrate

   The proteins in MPC act at the oil/water interface to form and stabilize fat emulsions in sausages and other processed meats, dairy drinks, soups, vinaigerettes, sauces and bakery products. [3] Essential in many of its applications, an MPC can increase the viscosity of a food product due to its interior protein structure. [3]