“They all look the same,” you might think, standing in the formula milk section of your local supermarket. Same cans, same ingredients, and sometimes even the same promises. But nothing could be further from the truth! That’s because not all milk is made the same way. And the difference could make a huge impact on your child’s digestion and nutrition.
“How do I know?” you ask. The answer is in milk’s journey from farm to factory to store. Allow us to tell you more…
The Perfect Food?
It all starts at dairy farms all over the world. But from here, the journey your child’s milk takes can be drastically different.
Milk in its natural form is filled with nutrients that no other food can match. For this reason, it’s often been called “the perfect food”. And while fresh milk lacks vitamin C, iron and a few other essential nutrients, these are often added in to make your child’s formula milk more nourishing. Even DHA can be added in too.
From Grass to Glass: Milk’s Remarkable Journey
Before milk lands on your kitchen counter as you prepare a nutritious glass for your little one, it goes through an incredible journey. It begins with milk from cows, and, from there, this milk goes through a number of processes. These processes serve different purposes to ensure that your child gets the highest quality milk. Here are a few of them…
- Mixing Ingredients allows milk manufacturers to add supplements to cow’s milk. It’s simply a smart way to make a great food even better. Heating and mixing the milk is a part of this process.
- Pasteurization is a process where manufacturers add mild heat to the milk for a short time to eliminate bacteria, yeast and mold. This helps to prolong shelf life.
- Processing the milk into powdered form gives formula a long shelf life and convenience in storage (as well as making it more efficient to transport). To do this, milk is often heated to a high temperature.
- Once packed, Sterilization allows microorganisms to be eliminated from cans and packets.
The Effects of How Milk Is Processed
Sounds genius so far, right? Without doubt, processing helps milk manufacturers to provide healthy, nutritious and safe milk for your little one. However, adding high heat to milk can harm the nutrients in it, causing damage to the natural structure of proteins.
According to Malaysia consultant dietician Indra Balaratnam, “Food cooked at the right temperature is easier to digest. This applies to formula milk too. Milk is typically processed with high heat, but this actually damages the nutrients in it.”
What Does This Mean for Your Children?
“Damaged nutrients are not easily absorbed by children’s intestines,” Balaratnam explains. “Worse, it may lead to indigestion and stomach discomfort, such as colic, constipation or hard stools.”
Digestion problems in children are far-reaching. They may lose their appetite, or become disinterested in playing. As a result of the discomfort they experience, they may not learn or interact well with others. Who’d have thought that how milk is made could make such a big difference?
Locking in Natural Nutrients
When it comes to formula milk, how it’s processed is just as important as what’s inside. Thanks to advances in technology, locking in natural nutrient* in milk is now possible.
LockNutri™ is a unique process used by Friso that uses mild heat to turn fresh milk into powdered form without damaging the goodness within. With this technology, high heat is not used. As a result, 90% of natural ingredient – referring to an essential amino acid (lysine) in milk protein is preserved.¹
Friso’s unique manufacturing process makes this possible. From fresh milk sourced from farms in the Netherlands, creating the formula in Friso factories to processing into powder using LockNutri’s mild heat treatment, you can be sure that your child gets as much of milk’s natural goodness as you can give them.
Choose Friso Gold!
Now that you know what makes Friso Gold so different from other milk, try it out today. Your child’s tummy will thank you for it!
Buy now
References:
¹ Dr. Marjolijn Bragt-van Wijngaarden, Bernadette Chin, MSc, Sherlin Ong, MSc and registered dietician. Scientific product substantiation paper Friso Gold range Stage 1,2,3,4 – Global Development Nutrition 2015
