Our Process

Take a look at our gentle process and find out what makes us different

Made Using Whole Milk

Milk fat is one of the essential nutrients in breast milk. Unlike most infant formulas, Capricare® is made from whole milk. This provides Capricare® formulas with a natural source of milk fat and milk fat globule membrane (MFGM). MFGM contains bioactive lipids (phospholipids, sphingolipids and cholesterol) and membrane-specific proteins. Research has shown these have physiological benefits for growing infants.1


Milk fat


Milk fat


Milk fat
Other Generic Formulas

Gently Processed

Capricare® formulations are made using the whole of the milk. This means they are more gently processed, with fewer heat steps. This protects the proteins, limiting protein glycation.

Protein glycation alters the structure of the proteins which can impact their digestibility as well as lead to the formation of advanced glycation end products (AGEs). Consumption of AGEs from foods has been linked to inflammation, oxidative stress and insulin resistance.2,3

Only Essential Ingredients

Capricare® uses the natural goodness of whole goat milk and only adds what is needed.

Due to its unique properties, goat milk naturally contains an amino acid profile closer to breast milk as well as bioactives such as nucleotides and polyamines. With these natural nutrients already present in goat milk, Capricare is a more natural formula which still has all the essential nutrients infants need to thrive.
• No palm oil – Capricare® contains milk fat, a natural source of sn-2 palmitic acid
• No added whey – Goat milk’s natural amino acid profile means it is unnecessary to add whey

1 Gallier S, et al. Whole Goat Milk as a Source of Fat and Milk Fat Globule Membrane in Infant Formula. Nutrients. 2020;12(11):34-86.
2 Zenker HE, et al. Lysine blockage of milk proteins in infant formula impairs overall protein digestibility and peptide release. Food Funct. 2020; 11:358-369.
3 Prosser CG, et al. Nε-carboxymethyllysine in nutritional milk formulas for infants. Food Chem. 2019; 274:886-890.