ALLPUR Nutrition Inc., a woman owned business,” is committed to bring consumers of all ages refreshing yet nutritious beverages for those who wish to pursue an active and healthier lifestyle. ALLPUR’s mission is to use “good science” as the basis for product formulations that are truly beneficial to their consumers’ needs and desires without sacrificing good taste.
George and Mary Ann Clark bring to the ALLPUR Team their past personal and professional life experiences in helping children and adults to make healthier beverage consumption choices and develop healthier dietary behavioral habits. Combining their scientific, medical and nutrition expertise, they have transformed Milk into a healthy beverage alternative by completely removing the lactose, chemical stabilizers and preservatives that are present in many current dairy beverages.
George Clark's past experiences include participating in professional sports, attaining degrees in pharmaceutical chemistry and bio-chemistry, working both in hospital laboratories and pharmaceutical companies to improve the laboratory testing of various diseases and the accuracy of diagnostic products, being part of the U.S. Sky Lab Program to improve the accuracy of laboratory diagnosis of stress in astronauts and becoming proficient in how various nutrients in foods and beverages might affect human behavior. Mary Ann Clark has used her background as a registered nurse to produce and publish patent educational teaching materials. While working as a school nurse she learned first-hand how most children would gravitate to unhealthy choices when unsupervised at mealtimes. She has consulted on the nutritional needs of women of child bearing age, athletes of all ages and the mature adult. She served as a sports nutrition consultant for the Kellen Winslow Flag Football League and The Rustlers Ice Hockey Team for youngsters. She also served as a member of the Nutrition Committee of The Action For Healthy Kids who worked with the USDA on the development of nutritional standards for foods and beverages to be served in public school cafeterias. George and Mary Ann decided that it would become their mission to transform milk from its not so great tasting present form, into one that will be craved and enjoyed as much as the present unhealthy choices on the market. While working at Cornell and VA Tech Universities, the Clarks documented the efficacy of their discovery of adding carbonation to milk. They have also discovered a unique filtration system (in patent-pending status) that removes all the lactose from milk. These two revolutionary innovations will enable healthy dairy based beverages to be formulated that will become alternatives that do not sacrifice the fun, excitement and mouthfeel which consumers currently enjoy in their unhealthy beverage brands.
Using “Milk” as the base ingredient for our beverages immediately places them in a new beverage category. Why “Milk?” Milk is a fluid that is so nutritionally enhanced that it alone can sustain life for a long period of time. Because milk has some issues, ALLPUR beverage brands will use LacSafe™, milk that has been processed using patent applied technology that actually removes the lactose from milk using ultra-filtration. This process eliminates the “Lactose Intolerance” issue. Physically removing the lactose also means that the calories associated with lactose are eliminated thereby producing a low calorie flavored dairy beverage. Patented technology that adds carbonation to milk is also incorporated into ALLPUR beverage brands. Carbonation not only changes the mouthfeel of milk, but also extends the shelf life of the beverages to 72 days rather than the usual 14-20 days.
ALLPUR has the exclusive right to market and sell these beverages worldwide. With the use of these patented processes, ALLPUR will be “The Leader of Dairy Innovation” – bringing milk into the 21st Century.