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We reveal the natural secrets of milk
Our functional milk proteins can help your business improve product quality and efficiency at the same time.
Although our functional milk proteins are the result of extremely advanced food science, they all originate in the natural goodness of milk. So naturally, you carry this goodness into your products.
In our Research & Development and Application Centres, teams of experts are constantly striving to develop valuable new protein fractions that will add real and lasting value to your products.
Boosting business with natural solutions
We are committed to bringing your business the benefits of better shelf life, improved taste and consistency and lower costs.
We can do this because we collaborate closely with our customers, listening to their challenges and looking at their existing production facilities.
We tailor unique solutions, specifically designed to meet your individual business requirements.
Integrating theory with practice
We have an extensive understanding of the food industry. That’s why our solutions are tailored to solve your challenges within your individual business framework.
When you choose us as your business partner, you know that we will do our very best to meet your requirements by looking at both your product and your production line.
In our opinion, this is the only way any food additive solution can achieve long-lasting success.
Shorter time to market
We’re milk protein experts, but we also can draw on years of experience in the field of products and processes.
In terms of practical benefits, this means our customers can improve their production capacity and order turnover. We help businesses optimise their efficiency and greatly improve overall product quality.
Market know-how
We realise the importance of staying up-to-date with market trends and consumer preferences. This knowledge allows us to help with valuable input and inspiration for your next product development.
In order to evaluate the advantages functional milk proteins can provide, we conduct in-depth tests and analysis of your product and production facilities.
On the basis of our results, we then create a tailored solution geared to your precise requirements.
A revolution in taste and production
Our products and techniques can provide immense and long-lasting business benefits. These can include increased viscosity, creaminess and water-binding, fat simulation, milk reconstitution and protein enrichment.
For example, we can cut cream cheese production from 24 hours to 20 minutes without any need to invest in expensive equipment.
Not even an expert can taste the difference between this product and cream cheese made the traditional way. The technique can also be used in feta and processed cheese production.
We are also able to design customised solutions to satisfy the sensory preferences of consumers in specific markets.
Science in harmony with nature
Our Research & Development and Application Centres in Denmark and Argentina are among the most sophisticated and technologically advanced milk research facilities in the world.
Arla Foods Ingredient’s products are created by our teams of acknowledged industry experts.
Our products are subject to comprehensive testing procedures and produced in one of the world’s most advanced processing plants.
Sophisticated spray-drying technology ensures our functional milk proteins are of the highest, free-flowing powder quality.
This ensures a superb shelf life as well as making them easy to store, easy to handle and easy to apply.
Product functionality is confirmed by extensive testing conducted by external research organisations.
You get out what you put in, and we put in the freshest, best quality milk. So however sophisticated our products are, they always reflect our core value of bringing our customers closer to nature.
Application
From nature to nature
Functional milk proteins are perfectly suited for use in the dairy sector of food production.
However sophisticated the research and production process are, all our products stem from milk. That’s why it is a natural step for dairy food producers to seek quality-improving functional milk protein solutions that also improve production efficiency.
We successfully implement solutions in areas such as:
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