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| In a two-step process of hydrolyzation utilizing fungal proteases, Mild Peptide is extracted in such a way that it is free of the bitter taste and aftertaste of similar products. Mild Peptide may be mixed with protein drinks and other products to increase the effectiveness of the protein through its amino acid profile and its high Protein Efficiency Ratio. The process of producing Mild Peptide also makes it non-allergenic, which means Mild Peptide can be used as a milk substitute in infant formulas and by anyone who is lactose-intolerant. Another benefit of the Mild Peptide production process is that the resultant protein retains its full nutritional value and quickly absorbed to enhance performance and well-being. |
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