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Arla Foods Ingredients launches Nutrilac Hi-Pro functional milk proteins
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Friday, 25 October, 2013, 08 : 00 AM [IST]
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fiogf49gjkf0d Arla Foods Ingredients, developer and supplier of nutritional and functional milk-based ingredients, has launched Nutrilac Hi-Pro Improvers, a range of functional milk proteins that boost protein levels in dairy products to as high as 10% without negatively impacting on taste and texture.
According to a press note released by the company, made from natural milk proteins, the product makes it possible to pack a bigger protein punch into yoghurts and dairy beverages, as well as ice creams – tapping into the increasing popularity of premium, high protein products among mainstream consumers.
The product facilitates the creation of delicious and nutritious products with increased protein content without damaging the sensory properties of a product, and with no dryness or graininess – previously a major challenge for manufacturers of high-protein products. When using the product, dairy companies can maintain complete control of texture, whether they are producing thick, spoonable yoghurt or a refreshing dairy drink.
The product will enable dairy manufacturers to create high quality products, containing up to 10% protein, that are simultaneously natural, healthy and indulgent – tapping into three of the food & beverage industry’s key trends at the same time. Even stirred yoghurts with very high protein content – once a ‘Holy Grail’ for dairy producers – are now within reach thanks to the unique benefits of Hi-Pro Improvers.
Torben Jensen, application manager, Arla Foods Ingredients, said: “Nutrilac Hi-Pro Improvers eliminate all the processing and quality issues that have previously limited the addition of high levels of protein to food products. For the growing numbers of people following a high-protein diet, these difficulties have until now forced them to consume large quantities of protein-enriched products to reach their requirements. But the launch of Hi-Pro Improvers means that it is possible, at last, to incorporate much more protein into smaller portions. This innovation presents manufacturers with the opportunity to create a real point of difference that will add to their brand appeal and competitive edge.”
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