Why does Kendamil use whole milk fats?

Why does Kendamil use whole milk fats?

Most infant formulas worldwide rely on a blend of various vegetable oils to provide the necessary fat content. Common vegetable oils used in formula production include coconut oil, corn oil, palm oil, soya oil, sunflower oil, high oleic safflower oil, and rapeseed (canola) oil. The widespread use of vegetable oils is largely due to their cost-effectiveness and ability to increase the polyunsaturated fat content in formulas. However, Kendamil takes a different approach, choosing mammalian milk fat over vegetable oils for several significant reasons.

One of the primary reasons Kendamil prioritises real milk fat is that it closely mirrors the fat profile of human breast milk, unlike vegetable oils. Milk fat contains a unique structure known as the Milk Fat Globule Membrane (MFGM), which consists of glycoproteins, enzymes, and lipids like phospholipids and sphingolipids. MFGM plays a vital role in infant nutrition as it emulsifies fats for easier digestion and provides bioactive components that are naturally present in breast milk but absent from vegetable oils. Industrially processed vegetable oils often require synthetic emulsifiers, such as soya lecithin, to achieve a similar function.

Clinical studies underscore the benefits of MFGM for infants. Research has shown that MFGM supplementation improves brain development, with one study highlighting increased serum choline levels in infants aged 2–6 months—a critical factor for brain function and growth. Other findings demonstrate improved cognitive development in infants between 6–12 months. Additionally, MFGM enhances neurodevelopment and overall health, with evidence from The Journal of Paediatrics showing improved language skills, fewer cases of diarrhoea, and reduced respiratory infections in infants consuming MFGM-enriched formulas. Moreover, components of MFGM like osteopontin and lactadherin are essential for immune regulation, promoting gut epithelial repair, reducing intestinal inflammation, and lowering the risk of infections such as otitis media.

The fatty acid profiles in mammalian milk and vegetable oils differ significantly. Although fats in human milk, bovine milk, and vegetable oils are primarily triglycerides, their fatty acid compositions vary. Human and bovine milk fat contain short and medium-chain fatty acids (C4:0 to C12:0), which are highly digestible and beneficial for infants. Mammalian milk also features nearly 400 unique fatty acids, far exceeding the diversity found in vegetable oils, which often lack short-chain fatty acids. Vegetable oil blends attempt to mimic the complexity of human milk but fail to match its natural balance and digestibility.

Palmitic acid, a crucial fatty acid in infant nutrition, further highlights the differences between mammalian milk and vegetable oils. In mammalian milk, palmitic acid is predominantly positioned at the sn-2 position of the triglyceride, enhancing its absorption. In contrast, vegetable oils like palm oil place palmitic acid at the sn-1 or sn-3 positions, making it harder to absorb. This difference can lead to calcium binding in the gut, forming hard soaps that contribute to constipation, hard stools, and bone demineralisation. A randomised study published in Paediatrics confirmed that infants fed palm oil-based formulas exhibited reduced bone mineralisation, underscoring the limitations of vegetable oil in meeting infant nutritional needs.

Cholesterol also plays a vital role in infant development. It supports brain growth, myelination, steroid hormone production, and fatty acid absorption. Unlike vegetable oil-based formulas, which are largely cholesterol-free, both human and bovine milk naturally contain cholesterol. This makes milk fat a superior choice for infant formulas, as it aligns more closely with the natural composition of breast milk.

Recent studies reinforce the benefits of using whole milk fat in formulas. Research published in the Asian Pacific Journal of Paediatrics found that infants fed milk-fat-based formulas experienced less gut discomfort, reduced crying and fussiness, and fewer calcified soap products in their stools. A meta-analysis in the American Journal of Clinical Nutrition, involving over 20,000 children, further linked whole milk consumption to a lower risk of childhood obesity compared to low-fat alternatives.

At Kendamil, the use of whole bovine and caprine milk fat reflects a commitment to providing formulas that closely resemble the natural composition of human breast milk. Whole milk fat offers a superior fatty acid profile, naturally includes essential bioactive components like MFGM and cholesterol, and supports better digestion, reduced discomfort, and healthier growth outcomes. Unlike manufacturers that rely on skimmed milk and vegetable oils, Kendamil uses full-fat milk sourced from local, sustainable farms. This approach minimises processing steps, preserving the quality and integrity of the milk while delivering optimal nutrition for infants.

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