Arla Food Ingredients has introduced a technology that allows manufacturers to select specific pure milk proteins, for example, casein and serum whey proteins.
The patented method, called milk fractionation, was developed to enable scientists, nutritionists and health professionals to create next generation dairy products in categories such as infant formulas and sports products.
Ingredients could also be supplied for other vulnerable groups such as the elderly and people with medical nutrition needs, as well.
The separation of milk’s different proteins from whey has traditionally relied on cheesemaking, as whey is a by-product of this process. Milk fractionation technology not only allows for a bigger potential raw material pool, the company says, but it also creates protein streams in a controlled process with reduced processing steps and gentler processing of the milk.
Henrik Andersen, CEO of Arla Foods Ingredients, said: “The method has been several years in development and I’m delighted to see what was once a vision become a commercial reality with the power to completely revolutionise targeted nutrition for vulnerable groups. As science-based innovators we are driven to invent and reinvent our processes to ensure we have the best possible products available and continue to lead the way in whey.”
Arla Foods Ingredients is currently using the technology to manufacture the organic Baby&Me brand for Arla Foods and AFI expects to launch its first organic private label infant formula solutions based on the technology during 2022.
