Nutrition: The demand for exciting new food products in global consumer markets is driving the development of new products at an everincreasing pace (Innova 2015). MPCs are used in these new products for their nutritional and functional properties. They are high in protein content and have approximately 360 kcal/100 g. MPCs also contribute valuable minerals like calcium, magnesium, and phosphorus to formulations, which may reduce the need for additional fortification. MPCs are now widely used in many protein-fortified foods, but primarily in meal replacements, nutritional beverages, and bars (Harper 2009). High-protein MPC is used for its nutritional qualities in pediatric nutrition, medical nutrition (enteral foods), weight management products, geriatric nutrition, powdered dietary supplements, and sports nutrition products (Moughan 2009). It is common to find both MPC and whey protein ingredients used alone or in combination with other proteins in these applications.