March 1, 2011/Prepared Foods Magazine -- Proliant's VersiLacÆ is exactly the solution food researchers and purchasing managers need when facing expensive corn, whey, sugar and even cocoa prices, says Proliant. Launched in 2009, VersiLacÆ results from a unique combination of raw material capability and a state-of-the-art, high-quality, food-grade manufacturing process. Proliant Dairy has successfully completed several application research studies demonstrating VersiLac's ability to replace 100% of whey powder in applications like brownies, pizza crust, ice cream and cheese sauce, to name a few. Besides formula versatility, VersiLac also provides customers with label flexibility and an economical opportunity to improve a product's consumer appeal.  Proliant Dairy Inc.,