Make mousse, crème brûlée and custard an exact fit with market demands

Will consumers ever stop demanding reduced-fat dairy desserts that taste indulgently creamy? Or where the product label includes fewer additives?
Whatever happens, the Arla Foods Ingredients dairy team is ready for the next challenge with a new set of solutions and a whole lot of expertise.
Indulgent insight
“Over the past two years, our major focus on pH-neutral desserts has resulted in a broad product palette and expanded our knowledge of how to use functional milk proteins in this area,”  says Claus Andersen, dairy application group manager.
This advanced know-how is used to identify the right milk protein fractions for each task – a great stride forward in improving creaminess, simulating fat or enhancing mouthfeel.
Lower cost
In addition to their positive impact on quality, the functional milk proteins can often reduce the cost of the overall formulation by replacing other more expensive ingredients, such as milk, skim milk powder and standard milk protein. That means they can also fill the dairy gap in markets where milk is a scarce resource.
“In some cases, we can reduce the total protein content by 25% without compromising taste or texture,” Andersen remarks.
Milk-based alternatives
Arla Foods Ingredients’ dessert solutions provide further opportunities to substitute starch, gelatine and other non-dairy ingredients in line with market preferences.
Want to find out more? Mail to ingredients@arlafoods.com.