- all thanks to a functional milk protein from Arla Foods Ingredients
How about a juicy steak? Tender, tasty and high-yield beef can be made to order using Arla Foods Ingredients’ specially developed functional milk protein.
NUTRILAC^® has been tailor-made to satisfy meat manufacturers’ requirements for increased yield without leaving quality behind.
The milk protein enhances the natural texture of meat. Not only that, manufacturers can avoid the green oxidation lines that typically develop when using soy and obtain an overall better-looking product.
NUTRILAC^® works efficiently in both fresh and processed meats without any risk of syneresis. The resulting yield increase is maintained even after cooking, along with the tenderness that makes beef products a joy to eat.
For marbled beef products, the milk protein is the perfect way to add value. Simple injection of a beef fat and milk protein blend secures high quality marbling and a juicier, tastier final product. Particularly on markets where marbled beef is the consumer’s first choice, manufacturers can upgrade lean meat swiftly and naturally without investing in expensive marbling equipment.
The initial launch of NUTRILAC^® in South America has inspired positive feedback. Based on this promising start, beef manufacturers worldwide can now look forward to the benefits.