To submit a news item for inclusion, please contact Suzanne Christiansen at suzanne@bellpublishing.com or Maddy Barron at maddy@bellpublishing.com.

• 2024 IDF Dairy Innovation Awards finalists announced
• Yili to pilot Xampla nutrient microcapsule technology
• Arla Foods Ingredients obtains US FDA approval
• Lactalis Ingredients releases 2023 CSR report

The post Roundup: Ingredients appeared first on Dairy Industries International.

Arla Foods Ingredients has secured the US Food & Drug Administration approval for the use of whey protein hydrolysates that support allergy management and gut comfort in infant formula, the company says.

The FDA agreed that four ingredients in the company’s Peptigen and Lacprodan ranges meet the definition of peptones in the US Code of Federal Regulations. As such, they are permitted for use in early life nutrition.

Anders Steen Jørgensen, head of Arla Foods Ingredients’ paediatric business unit, says, “We have over 30 years’ experience of developing and producing safe, high-quality whey protein hydrolysates for the infant formula market at our state-of-the-art manufacturing facilities. Our strategy is to ensure these scientifically backed ingredients are available all over the world. We are delighted that US infant formula manufacturers can now use four of our hydrolysates in infant nutrition products targeting cow’s milk allergy management or reduction of gut discomfort.”

It is estimated that 2-3% of infants in the US now suffer from cow’s milk allergy.[1] In most cases where breastfeeding is not possible, hydrolysed formulas backed by clinical proof of efficacy are recommended for them.

The four ingredients now permitted by the FDA for use in early life nutrition products are:

Steen Jørgensen adds, “We invest heavily in preclinical and clinical trials to provide scientific evidence for our ingredients’ benefits. Our whey protein hydrolysates have been shown to support the safe growth of formula-fed infants who are unable to tolerate traditional milk-based formulas.”

Arla Foods Ingredients has received approval for Lacprodan IF-3070 and Lacprodan DI-3072 for the Chinese formula market, and additional hydrolysate products are going through the country’s approval process.

[1] Ward C.E., Greenhawt M.J. Treatment of allergic reactions and quality of life among caregivers of food-allergic children. Ann Allergy Asthma Immunol Off Publ Am Coll Allergy Asthma Immunol (2015)

[2] Halken, S., Host, A., Hansen, L. G. & Østerballe, O. Safety of a new, ultrafiltrated whey hydrolysate formula in children with cow milk allergy: a clinical investigation. Pediatric Allergy and Immunology 4, 53–59 (1993)

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To submit a news item for inclusion, please contact Suzanne Christiansen at suzanne@bellpublishing.com or Maddy Barron at maddy@bellpublishing.com.

• Arla Foods Ingredients signs acquisition agreement with the owners of Volac’s Whey Nutrition Business
• Tate & Lyle calls for focus on fibre and fortification
• The International Cheese & Dairy Expo weekly update
• The culture of yogurt
• dsm-firmenich opens applications for flavourist school’s class of 2025

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Volac Whey Nutrition’s portfolio includes the Volactive range. Arla Foods Ingredients’ portfolio includes the Lacprodan range of solutions for sports nutrition applications including RTDs, powder shakes and protein bars. With so many more people interested in eating protein with their meals and snacks, the market is set to increase, and between the pair of companies, it promises to be a driving force in the sector going forward, all from Wales.

Meanwhile, in Brazil, Laticínios Porto Alegre, Emmi Group’s Brazilian subsidiary, is to acquire a majority shareholding in the Verde Campo dairy from Coca-Cola in Minas Gerais. states The well established Verde Campo brand will complement Emmi’s position in Brazil through the addition of functional dairy products in line with the steady transformation of its portfolio. The brand, a pioneer in the area of protein, is particularly popular among consumers in the large Brazilian cities, who place a high value on health and functionality. The Verde Campo brand is also highly regarded among nutritionists due to the health benefits of its lactose-free, high-protein and natural formulas. In line with its aim of continual portfolio transformation, Verde Campo will complement Emmi’s position in Brazil with a strong brand and focus on functionality. Verde Campo will continue to operate as an independent company, according to Emmi and its original founding team will hold a 30 per cent stake and a seat on the board of directors.​

Again, functional products are standing firm and making the companies more appealing, as they offer consumers both health and enjoyable products.

• Suzanne Christiansen, editor, Dairy Industries International.
  Keep in touch via email: suzanne@bellpublishing.com
  Twitter: @dairyindustries or LinkedIn: Dairy Industries International magazine

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The UK-based Volac group specialises in turning whey into ingredients for sports nutrition, with by- products being sold for food and animal nutrition. At its heart is its whey processing facility in Felinfach in Wales.

Arla Foods Ingredients has today signed an agreement to acquire the Whey Nutrition division of Volac’s business through a purchase of the shares in Volac Whey Nutrition Holdings Limited and its subsidiaries, Volac Whey Nutrition Limited and Volac Renewable Energy Limited. Completion of the transaction is expected later this year subject to required regulatory approvals.

The acquisition would play a significant role in Arla Foods Ingredients’ future plans. It envisions the Felinfach site as a global production hub and a cornerstone of an enhanced product offering in the performance, health and food sectors.

For Volac, this represents a logical step in its evolution as a family business and provides the springboard for the optimal development of the Whey Nutrition Business as well as Volac’s remaining Animal Nutrition Business.

Luis Cubel, group vice president and managing director of Arla Foods Ingredients, said: “This brings together two complementary offerings in a growing and increasingly international space for whey products. Volac is a pioneer in the use of whey protein for performance nutrition and has a wealth of expertise as well as an incredibly talented team. It shares our commitment to helping companies worldwide harness the full potential of whey, and we’re hugely excited about the opportunities that lie ahead.”

James Neville, joint owner of Volac, on behalf of the Neville family, said: “Whey processing started at the Felinfach site more than three decades ago, and we couldn’t be prouder of everything that’s been achieved by everyone involved in the business since then. When considering the future of Volac Whey Nutrition and the opportunities that lie ahead for that business, it was crucial for us to choose a partner with the right values and expertise. Arla Foods Ingredients has the ambition and the knowledge to take the business to the next level.”

The global sports nutrition industry has grown at a CAGR of 9% since 2010. By 2028, it is projected to be worth 42.2 billion USD, up from 28.1 billion in 2023.¹Volac Whey Nutrition’s portfolio includes the Volactive^® range. Arla Foods Ingredients’ portfolio includes the Lacprodan^® range of solutions for sports nutrition applications including RTDs, powder shakes and protein bars. ​ ​ ​ 

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In a market where consumers are highly focused on value, health concerns remain a powerful purchase driver. In the US, 51% of cheese consumers are attracted to products with on-pack health claims, while 38% of those in Spain and Italy say they would buy a product that offers a nutritional benefit.¹

With 42% of consumers globally saying that protein is the most important ingredient², boosting its content in cheese is one of the best strategies to improve nutritional status and allow health claims.

Now Arla Foods Ingredients has launched two new recipe concepts that showcase how its solutions can meet both these needs. Based on high-quality dairy ingredients, they allow manufacturers to swap out milk fat in favour of healthy milk proteins, as well as increasing calcium content.

A new cream cheese concept offers creamy texture and taste despite containing 50% less fat than standard recipes. Rich in high-quality whey proteins thanks to the inclusion of Nutrilac^® QU-7650 and CH-4560, it delivers all the essential amino acids.

Meanwhile, a low-fat solution for individually wrapped cheese slices uses the fat-mimicking proteins in Nutrilac^® FO-7065 to reduce the need for skimmed milk cheese. Also containing milk mineral concentrate Capolac^®, a single 20g slice contains as much calcium as a large glass of milk. 

Claus Bukbjerg Andersen, senior category manager, cheese at Arla Foods Ingredients, said: “Cheese consumers are highly focused on nutritional value, in particular protein content. At the same time, they still want indulgent taste and texture. While this has posed challenges for manufacturers, it has also opened up new opportunities. As our new concepts demonstrate, the right ingredients can give a cheese product a major nutrition boost, creating opportunities for health claims without sacrificing on taste or texture.”

The new concepts are showcased in five new Arla Foods Ingredients videos, available at https://webinar.arlafoodsingredients.com/dairy

¹ Mintel ‘The Future of Cheese’, 2023

² Innova ‘Top Ten Trends Opportunities for 2024’

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Scheduled to go live in 2025, the facility at the Danmark Protein site will be able to convert 2.8MW of electricity into 8MW of heat. The shift to heat production by electricity instead of gas will cut the site’s greenhouse gas emissions by an estimated 14,500 tonnes CO2 equivalent a year – a 22% reduction compared to 2023.

As such, it will contribute significantly to Arla’s overall goal to reduce CO2 emissions from production by 63% by 2030. Along with measures to reach a target of 100% renewable electricity across its European sites by the end of 2025, it is one of the biggest steps the company has taken towards net zero.

The investment is the culmination of many years’ work at Arla Foods Ingredients, which has a long history of applying electrification technology. Lessons learned from smaller heat pump investments have informed the design of the fully integrated system, which will capture energy from chilled water. The resulting heat will be fed into the plant’s 90°C heat distribution network, which supplies hot water for processes such as spray-drying to create powdered whey ingredients.

Paul van Rooij, vice president, supply chain at Arla Foods Ingredients, said: “There’s growing demand for our products around the world but it’s essential that we grow sustainably. Efficient electrification and a shift to renewables are central to Arla’s commitment to reducing reliance on fossil fuels. This innovative heat pump technology will allow us to split our energy system, so that we can supply more sustainably generated heat to lower temperature users while channelling efforts into developing better solutions for our few high-temperature needs. It’s another important milestone on our carbon reduction journey.”

The heat pump facility at Danmark Protein will provide a blueprint for similar projects at other Arla Foods Ingredients sites.

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Advanced Nutrition Manufacturing – Arla Foods Ingredients’ manufacturing division – is well known as a third party provider of infant nutrition products. However, it also has the capacity to produce formulated milk powders for adults on a private label basis.

Between 2018 and 2022, China accounted for 85% of new nutrition product launches with a senior positioning, the vast majority of which were formulated milk powders.¹ This reflects the fact that there are over a quarter of a billion people in China over the age of 60², as well as growing awareness of the importance of nutrition for healthy ageing.³

Now Arla Foods Ingredients has launched three new formulated powder recipes to demonstrate how its expertise as a private label partner can help manufacturers meet the need for convenient sources of natural dairy nutrients.

Specially formulated to comply with Chinese regulations, they feature added vitamins, minerals and probiotics, as well as high-quality milk and whey protein. Their calcium content is boosted by Capolac^®, a natural milk mineral concentrate, while Lacprodan^® DI-8090, a whey protein concentrate, provides high-quality protein content:

• ‘Healthy Ageing Balanced Nutrition’ delivers high-quality protein, milk minerals and probiotics
• ‘Healthy Ageing Digestive Focus’ is based on partially hydrolysed lactose and a synbiotic blend of probiotics and prebiotics 
• ‘Healthy Ageing Low Fat’ is a low fat option 

The recipes can also be customised by introducing other premium ingredients such as organic milk and specialty whey ingredients like milk fat globule membrane (MFGM). Flavours and sweeteners can also be added. Alternatively, Arla Foods Ingredients can produce brand owners’ own recipes in its state-of-the-art facilities in Denmark.

Steen Lyck, director, Advanced Nutrition Manufacturing at Arla Foods Ingredients, said: “Tens of millions of senior consumers in China are looking for nutrition solutions that can help them stay active for longer. For manufacturers seeking to meet this growing need, private label is often the most convenient, least resource-intensive way to bring new products to market. Our manufacturing division is well known for its infant nutrition expertise but, as these new recipes demonstrate, it also has fantastic capabilities in the healthy ageing space. Arla Foods Ingredients’ partners benefit not just from the highest quality milk ingredients, but also our strong supply chain, and years of expertise in formulating for both powder and liquid formats.”

Arla Foods Ingredients’ Advanced Nutrition Manufacturing Division offers a flexible supply chain set-up that can deliver bulk base powders, bulk finished goods or packed finished goods according to manufacturer requirements.

^[1] Innova Market Insights
​^[2] Ouyang Y, et al, Nutrients. 2021
​^[3] Health Focus International, 2020

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Between 2017 and 2022, the number of product launches with a high-protein or source of protein claim grew by an average of 17.64% annually in the Middle East and Africa.¹ Meanwhile, there is increasing interest in nutrient quality and origin, with 70% of global consumers focused on the sources of protein in foods and beverages.²

At Gulfood Manufacturing (7 to 9 November 2023 in Dubai), Arla Foods Ingredients will showcase three concepts that demonstrate how the high-quality products in its whey protein range can meet these needs:

• A high-protein ice cream made from ingredients in the Nutrilac^® Protein Boost range. These microparticulated whey proteins are ideal for protein-rich ice cream because they offer low viscosity and perfect meltdown, as well as a mild creamy taste.
• A refreshing fermented protein drink based on Lacprodan^® 365 and Nutrilac® FO-8571. Because they minimise cloudiness and sedimentation, these 100% whey-based hydrolysates can be used to create clear high-protein fermented beverages.
• A clear protein-enriched juice drink, in which Lacprodan^® Clear delivers the benefits of whey protein isolate. As well as being high in protein, it offers great taste with zero dry mouthfeel, contains no added sugar, and can be fortified with vitamins and minerals.

Morten Kaas Hansen, director of SBU Food at Arla Foods Ingredients, said: “In recent years high-protein claims have increased in the Middle East and Africa as manufacturers respond to growing demand. However, as elsewhere in the world, it’s not just about the quantity of protein you pack into your product, but quality too. Consumers want complete proteins that deliver nutritional benefits – and they want them in products with great taste and texture. As these concepts demonstrate, the right whey protein ingredients can deliver both nutritional and functional benefits in a wide range of food and beverage applications.”

Gulfood Manufacturing takes place between 7 and 9 November at the Dubai World Trade Centre. Arla Foods Ingredients will exhibit at Booth #D8-27 in the Danish Pavilion.

^[1] Innova Market Insights

^[2] Health Focus International, Study based on 22 countries, 2022

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To submit a news item for inclusion, please contact Suzanne Christiansen at suzanne@bellpublishing.com or Maddy Barron at maddy@bellpublishing.com.

• Fairfax Financial acquires equity interest in Meadow
• Arla Foods Ingredients and Zhongbai Xingye sign new agreement to advance Chinese nutrition business
• dsm-firmenich boosts HMO portfolio
• Novozymes and Arla Foods Ingredients join forces to harness power of precision fermentation
• Arla Foods Ingredients achieves first non-GMO project certification
• Meadow acquires Naked Foods

The post Roundup: Ingredients appeared first on Dairy Industries International.

Zhongbai is part of the Brenntag Group, the global market leader in chemicals and ingredients distribution. It has a strong and long-standing working relationship with Arla Foods Ingredients, which offers a broad range of premium food and nutrition ingredient solutions in China and globally.

In a collaboration spanning more than 15 years, the two companies have significantly grown their share of the Chinese market. The new agreement, which is effective immediately, will cover the full range of Arla Foods Ingredients’ business units, focusing on solutions for three key segments:

• Infant Nutrition: With Chinese parents increasingly demanding premium products, the partnership will focus on helping manufacturers improve the nutritional profile of formula and other products for infants and toddlers.
• Performance Nutrition: There is high potential for further growth in China’s performance nutrition market, which includes sports nutrition, nutrition for seniors, and dietary supplements.
• Food and beverage: The two companies see strong growth potential in segments such as bakery and beverages.

The in-depth collaboration between the two companies includes a jointly funded Innovation & Application Center in Zhongbai’s Beijing facility, where China-specific formulations are developed. As part of the new agreement, it will be expanded with additional application-specific capabilities, increasing the potential for products tailored to local market needs.

Luis Cubel, commercial director of Arla Foods Ingredients, said: “Demographic changes in China have increased the demand for high-quality products, particularly in the infant nutrition and performance nutrition spaces. This agreement will help us adapt, and make our offering to Chinese markets even stronger. Zhongbai offers a wealth of expertise and local knowledge and over the past 15 years it’s been an incredibly productive partnership for both companies. We’re hugely excited about this new opportunity to co-operate even further, and to continue to invest in one of the world’s most important nutrition markets.”

Michael Friede, CEO of Brenntag Specialties, said: “This is an agreement that builds on some very solid foundations. We have a great working relationship with Arla Foods Ingredients, whose expertise, capacity and understanding of market needs has helped both companies grow in China. There’s still potential for major expansion, particularly in key segments like performance nutrition. We’re looking forward to working together to take the opportunities that lie ahead as two market leaders are joining hands for future growth in a highly attractive specialties market.” 

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Commenting on the results, chief executive Shelagh Hancock says, “The last year has been tumultuous, with a roller coaster ride on milk prices and energy costs, creating challenges across the whole dairy supply chain, from farm to consumer. Yet, while these massively changing market dynamics have been challenging, the value we have in our secure contractual relationships meant that we were able to maximise the milk price paid to members as quickly as possible.

“Despite the volatile market conditions, our cheese business has continued to grow, we have completed a major investment at our Haverfordwest Creamery, and we have continued to progress our regenerative approach, receiving external acknowledgement of our progress through B Corp certification and the King’s Award for Sustainable Development. I am confident that we are on the right path and that growing recognition of our approach to regeneration will help to differentiate our offer and help us to deliver our vision of enriching life every day to secure the future.”

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Biotechnology company Novozymes is a world-leader in precision fermentation, a technique that fine-tunes the molecular output of microorganisms, offering greater control over the fermentation process and enabling tailor-made protein compositions. Specialising in the production of enzymes through precision fermentation, it has focused on the exploration of new protein solutions for health and nutrition since 2019.

In the co-funded partnership with nutrition leader Arla Foods Ingredients, it will contribute its expertise in the creation of microbial strains for the industrial-scale production of proteins by precision fermentation.

This will be combined with Arla Foods Ingredients’ food technology knowhow – in particular in relation to separation and drying processes – and its knowledge of the regulatory landscape.

The initial focus of the collaboration will be a solution for disease-specific medical nutrition – a category in which protein is an essential component – with expansion into other segments anticipated in future.

Henrik Andersen, group vice president of Arla Foods Ingredients, said: “This partnership brings together two market leaders in our respective areas. Collaborating with Novozymes fits perfectly with our ambition to explore alternative nutrition platforms and complement our portfolio of dairy and whey solutions. By leveraging our combined expertise, manufacturing skills and market insights, we’ll be able to accelerate the pace at which we bring innovative new protein products to market.”

Valerio Nannini, general manager, Novozymes Advanced Protein Solutions, said: “Precision fermentation allows us to do almost anything in terms of protein composition and structure, and this is a fantastic opportunity to harness its full potential. In our ambition to develop new tailor-made products Arla Foods Ingredients is the best possible partner for us. It’s already firmly positioned in medical nutrition and offers substantial insight into market needs, as well as specific manufacturing capabilities that complement ours. Entering a partnership like this demonstrates the huge progress we’ve made since our decision to enter the health and nutrition space.”

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Certified products are permitted to carry the famous Butterfly label. This provides consumers with the assurance of third-party assessment for compliance with the Non-GMO Project Standard, which incorporates stringent provisions for testing, traceability and segregation. 

MicelPure^® is a micellar casein isolate. Containing 86% native protein and naturally high in calcium, it is ideal for sports nutrition and other healthy food applications. Already certified EU Organic and China Organic, it is produced from Danish milk by gentle membrane filtration technology to ensure the protein remains in its natural form with minimal denaturation, thereby protecting its nutritional benefits. 

Troels Nørgaard Laursen, director for Health & Performance at Arla Foods Ingredients, said: “We are delighted that MicelPure^® has been awarded the Non-GMO Project Verified seal and Butterfly logo, which is the most trusted certification for GMO-free products in North America. This is particularly important at a time when shoppers are increasingly showing a preference for GMO-free foods.”

A recent study found that 83% of US consumers are aware of GMOs (up from 79% in 2020), with 44% citing “GMO free” as an important statement on food and beverage labels.^[1] The Non-GMO Project Verified seal is the most widely recognized food certification scheme after USDA Organic, and the fastest growing label in the natural products industry, representing around $40 billion in annual sales and over 66,000 unique-formula products.^[2] Research shows that brands bearing its Butterfly logo experience a sales uplift of up to 20%.^[2]

Troels Nørgaard Laursen added: “We are already known for having the industry’s highest standards for quality and food safety. This certification for MicelPure^®further demonstrates our commitment to going above and beyond regulatory requirements and to meeting or exceeding the quality levels demanded by our customers.”

¹ HealthFocus international® Trend Study, 2022

² www.nongmoproject.org

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To submit a news item for inclusion, please contact Suzanne Christiansen at suzanne@bellpublishing.com or Maddy Barron at maddy@bellpublishing.com.

• New survey from Beneo reveals demand for scientifically proven prebiotics
• Arla Foods Ingredients brews up beverage innovation at Vitafoods Europe
• Emmi invests in goat milk powder
• Dsm-firmenich launches as innovators in nutrition, health, and beauty

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The market for functional RTD teas and coffees is predicted to grow 6-7% by 2026,* creating opportunities for both sports nutrition manufacturers and mainstream health brands. To support them, Arla Foods Ingredients has created two inspirational new RTD concepts:

A cold brew coffee that works as either a morning caffeine boost or a pre-workout energizer. High in protein, calcium and caffeine, but low in sugar and fat, it will appeal to the 58% of consumers who choose functional food and beverages that increase their energy levels.*

A refreshing RTD tea, designed as the perfect mid-afternoon pick-me-up. Flavoured with yuzu and high in protein and calcium, it’s tea but with an invigorating new twist, and is ideal for the 57% of consumers who choose products that support strong and healthy bones.*

Both concepts owe their high protein and calcium content to Lacprodan MicelPure®, a micellar casein isolate produced using gentle membrane filtration technology. As well as allowing on-pack nutrition claims, its benefits include a mild milky taste and low viscosity throughout a product’s shelf life. During production, Lacprodan MicelPure® offers outstanding heat stability, unlocking a range of processing, packaging and flavour options.

Troels Nørgaard Laursen, director for health & performance at Arla Foods Ingredients, said: “Consumers are increasingly seeking out beverages that are novel and convenient and also offer a nutritional boost. RTD teas and coffees with functional benefits are riding a major wave right now, and these concepts demonstrate how they can deliver an on-trend combination of protein, calcium and caffeine.”

Arla Foods Ingredients will exhibit at Vitafoods Europe on Stand G30. Other concepts on show will include a multi-textured bar with protein in every layer, a special edition of which has been created for Vitafoods, and Rehydrate & Restore – a clear refreshing RTD beverage solution which combines protein with electrolytes.

*Innova Market Insights

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Recent research shows that almost 70% of consumers are focused on the sources of protein in food and beverages, with naturality and nutritional value major motivations.¹ Furthermore, 36% of those with an interest in protein say a complete protein source is the most important factor when choosing between products.²

To help meet this increasing need, Arla Foods Ingredients offers a line of whey proteins based on patented microparticulation technology. Bearing the new name of Nutrilac ProteinBoost, it offers a range of benefits that meet the needs of manufacturers as well as health-conscious consumers.

Rich in all nine essential amino acids, the ingredients in the range represent a complete protein source. Additionally, they are easy to add to food and beverage products, and provide indulgent texture and mild dairy taste.

Katrine Helene Fruergaard Holm, global industry marketing manager at Arla Foods Ingredients, said: “Protein is the go-to nutrient for many health-focused consumers and for years manufacturers responded by packing in as much of it as possible. However, consumers are increasingly focused not just on getting more protein, but also on getting the right protein. They want complete proteins that deliver all the essential amino acids needed for well balanced nutrition, and of course they want them in products with great taste and texture. Offering both practical benefits and high nutritional quality, Nutrilac ProteinBoost is the ultimate complete protein source.”

To demonstrate how Nutrilac solutions can help meet the demand for high-quality protein, Arla Foods Ingredients is inviting manufacturers to take part in a virtual protein seminar. It will focus on four categories:

To register for the seminar, please visit: https://cloud.campaign.arlafoodsingredients.com/virtual-event?source=Virtual_event_Press.

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In February 2022, the EU introduced new regulations requiring evaluation of the safety and suitability of all protein hydrolysates used in formulas.

Shortly afterwards, the European Food Safety Agency (EFSA) published an opinion that Peptigen IF-3080 ­was safe and suitable for use in formulas and follow-on formulas in the EU. It was one of only a few milk protein hydrolysates to achieve this status.

Now the product has been included in the Commission Delegated Regulation (EU) 2016/7 – the final step necessary for it to be used in infant and follow-on formulas sold across the EU.

Anders Steen Jørgensen, head of Arla Foods Ingredients’ Paediatric Business Unit, said: “It’s great news that Peptigen IF-3080 has completed its journey to market in the EU. Safety and quality are of course paramount in infant nutrition, and this decision reflects our absolute commitment to the highest possible standards. We believe it will benefit manufacturers developing innovative products, as well as increasing the choice of high-quality formula available to parents.”

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The number of new launches of spreadable cheeses in South America increased by 10% between 2021 and 2022.¹ However, traditional cream cheese-making is a complex, inefficient and expensive process, which can take as long as 20 hours. The finished product contains only a third of the milk input, with two thirds left over as acid whey, which is costly to dispose of and presents a potential environmental risk.

By using Nutrilac products, producers can create cream cheeses with excellent flavour and texture while reducing the length of the manufacturing process – in some cases to just 30 minutes. The ingredients are easy to use with existing equipment, minimizing wastage and maximizing cost savings.

In situations where milk availability is limited, increasing production capacity is a particular challenge. Dairies can overcome it by using Nutrilac to create cream cheese with 100% yield, thereby avoiding acid whey streams, and allowing the use of existing yogurt or petit suisse lines, with milk potentially being redirected to higher profit lines. Products in the range can also enable the use of acid whey as an ingredient in cream cheese, creating value from a product that would otherwise be disposed of at high cost.

Nutrilac ingredients are easy to handle and highly versatile, making them a perfect solution for new products. One sector where they offer opportunities is food service, where cream cheese often features in products such as cheesecakes and sushi.

Ignacio Estevez, application manager, South America, at Arla Foods Ingredients, said: “Dairy producers looking to enter South America’s cream cheese market face a range of challenges, and this toolbox offers some of the solutions. ​ One of the biggest questions is how to increase capacity without incurring additional costs in equipment, raw materials, energy and logistics. Nutrilac ingredients can help create cheese products with excellent flavour and texture while achieving greater production capacity and minimizing waste.”

The new toolbox will be presented by Arla Foods Ingredients experts in a series of webinars in ​ Spanish and Portuguese. They will start in April and the link to subscribe in advance is: https://video.la.arlafoodsingredients.com

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Arla Foods Ingredients will refine the raw material before using it to produce specialty ingredients for high-end protein markets. These include milk fat globule membrane (MFGM) for infant formulas and whey protein hydrolysates for medical nutrition.

Henrik Andersen, CEO of Arla Foods Ingredients, says, “The starting point for this agreement was the growing demand for high-quality specialty protein ingredients. We chose to work with Milcobel because of the very high standards to which it operates and the security of supply it offers. This is another great example of dairy cooperatives working together for the benefit of their members. It will also provide major new opportunities for our customers, particularly in the medical and early life nutrition sectors.”

Francis Relaes, managing director, Milcobel Premium Ingredients, adds: “We’re delighted to partner with Arla Foods Ingredients – a company committed to innovation and an expert in specialist protein ingredients. For Milcobel, this is a further reinforcement of our strategy and a significant step up in the valorisation of our whey stream, which will translate to added value for our dairy farmer members. We take great pride in knowing that our whey will be used in high-value products for infant and medical nutrition. The commitment of our dairy farmers to supply milk of consistent high quality, coupled with the commercial skills and technical expertise of our teams, gives us a unique position in the global mozzarella market.”

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