Protein factors affecting the quality of infant formula: optimization, limitations, and opportunities

Infant formula serves as a substitute for breast milk and is crucial for infant growth and development. The quality and nutritional value of infant formula significantly impact infant health. This mini-review examines the protein-based factors that affect the quality of infant formula, focusing on the properties of the infant formula emulsion and the characteristics of the milk powder. Recent advancements in understanding how these factors influence the digestibility and allergenicity of infant formula as well as infant growth are discussed. Additionally, current perspectives and challenges in the formulation and production of infant formula are highlighted. This mini-review emphasizes the advances to enhance the nutritional profile and functional performance of infant formulas, particularly in terms of digestibility, allergenicity, and growth support. • Whey protein, caseins, and their ratios significantly affect infant formula quality. • Protein interactions and processing methods enhance quality and digestibility. • Milk fat globule membrane and whey hydrolysates improve nutrition and stability. • Protein optimization and processing reduce allergenicity and improve health outcome. • Emerging protein sources offer potential for improved formula quality and nutrition.