Arla Foods Ingredients is launching a dry-blend version of its MFGM ingredient, designed to help formula manufacturers reduce energy usage and production costs while maintaining safety and quality.
Lacprodan MFGM-10 is an MFGM (milk fat globule membrane) ingredient, containing phospholipids and gangliosides, used in the infant formula market.
Now, the company has made the product available in a dry-blend option: Lacprodan Premium MFGM-10. Dry-blending allows manufacturers to reduce energy usage and production costs, the company says, while providing greater flexibility to produce more recipes from one base powder.
The dry-blending process requires particularly high microbiological compliance throughout the entire batch of the ingredient, which necessitates consistent quality and product safety. This helps ensure the product is free from Cronobacter sakazakii, a bacterium that can cause serious infections in infants.
Earlier this year Lacprodan Premium ALPHA-10, a dry-blend alpha-lactalbumin ingredient, was launched. The company also offers a dry-blend lactose which it says has helped manufacturers reduce their energy usage. In November 2020, the company estimated total CO2 savings from customers using it to be as high as 24,400 tonnes.
Niels Joakim Karlsen, Pediatric Sales Development Manager at Arla Foods Ingredients, said: “MFGM is a key ingredient for the global formula market. By offering Lacprodan MFGM-10 in a dry blend form, we’re combining the clinically proven benefits of this ingredient with opportunities to reduce energy usage and production costs while ensuring high quality and product safety.”
