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Arla Foods Ingredients has launched a new campaign called ‘Pure Dairy’

Arla Foods Ingredients has launched a new campaign called ‘Pure Dairy’ to highlight how its range of Nutrilac® dairy ingredients satisfies growing consumer demand for natural products with ultra-clean labels.

Research shows that more than one third of shoppers in the EU (35%) are proactively avoiding food and drink products that contain artificial additives or preservatives, while the same proportion say they regularly check the ingredients list on pack. Furthermore, 34% of EU consumers say they would never buy food that contains genetically modified ingredients.

The new Pure Dairy campaign underlines how Arla Foods Ingredients’ portfolio of natural solutions for dairy products are made from whey proteins extracted from milk that is produced by grass-fed cows, hormone-free, non-GMO and free of antibiotic and pesticide traces.

New Codex standard will “spark permeate market into life” says Arla Foods Ingredients

The final approval of a Codex Alimentarius international standard for dairy permeate powder has been given a warm welcome by Arla Foods Ingredients, one of the world’s leading permeate producers.

The new science-based standard establishes global criteria for the identity, composition, safety and quality of powdered milk and whey permeates for the first time. It is expected to accelerate demand for permeate and open up new sales channels, particularly in Asia.

Permeate is a by-product of whey manufacturing. It is a low-cost, carbohydrate ingredient often used as a bulk sweetener in snacks, chocolate, confectionery, ice cream, desserts, beverages and bakery products. Permeate is highly valued for its ability to replace other, more expensive milk solids in food products without altering the taste or texture, or requiring any changes to processing parameters. Used as an alternative to whey powder, demineralised whey powder and lactose, whey permeate can optimise product quality in a range of applications.

Zero by-products, says Arla Foods Ingredients

Arla Foods Ingredients has developed a milk protein-based solution that enables dairies to utilise 100% of their milk in the manufacturing process – with zero by-products or waste.

Nutrilac® HiYield can be used to create a range of high quality dairy products that traditionally generate acid whey and permeate during production, including Greek yoghurt, cream cheese, Feta, Mascarpone, Ricotta, quark and skyr. Yields for these products are usually 25-50% of the milk used. In the case of Greek yoghurt, for example, in traditional processes only 33% of the milk ends up in the finished product: the remaining two thirds is acid whey. However, when using HiYield, 100% of the milk is used in the finished product, with no acid whey generated.

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Report: Global Dairy Ingredients Market is expected to reach USD 59.8 Billion

Global Dairy Ingredients Market is expected to reach USD 59.8 Billion by 2020 at 5.6% between 2015 and 2020, a report from Marketsandmarkets says.

The market for dairy ingredients is projected to witness an increasing trend in the upcoming years due to the growing awareness about the health benefits of nutritional food products, and increasing production in countries such as the U.S., India, and China. The increasing demand for healthy and diversified food and the growing convenience food & beverage industry support the growth of the dairy ingredients market, along with growing income levels and disposable income, especially in the Asia-Pacific region.

Leading players in the dairy ingredients market include FrieslandCampina (The Netherlands), Fonterra Co-Operative Group (New Zealand), Dairy Farmers of America (U.S.), Arla Foods. (Denmark), Glanbia Plc. (Ireland), Euroserum (France), Groupe Lactalis (Germany), Saputo Inc. (Canada), Volac international Limited (U.K.), and Murray Goulburn Co-Operative Co. Limited (Australia).

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New dairy protein solves watery low-fat cottage cheese problem

Arla Foods Ingredients has developed a new clean-label protein solution that tackles the long-standing problem of watery low-fat cottage cheese.

Arla Foods Ingredients’ new dairy protein is simply added to the dressing (cream) that is combined with the curds to make cottage cheese. It reacts with the salt in the dressing to create a thicker texture and a creamier end product. This eliminates the need for the stabilisers frequently used to enhance the quality of low fat cottage cheese, which tends to have a runnier consistency than the standard version and is therefore more likely to require thickening. This is often done using starches and gums, which may mean sacrificing clean label status.

Because the cream dressing containing Arla Foods Ingredients’ dairy protein is better quality, the proportion of curds required in the recipe can be reduced without any negative impact on product quality – enabling manufacturers to optimize their production costs and maximize profitability.

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