Talking point Issue 34

Driving on with innovation and quality This issue of Talking Point focuses on our continuing efforts to realise the potential of our whey raw material – today widely recognised as a valuable starting point for numerous natural, clean-label ingredients.

The functional and nutritional properties of whey have fascinated us at Arla Foods Ingredients for more than 30 years. In that time, our commitment to innovation and quality has helped drive the development of what is now a global market for milk-derived ingredients.

Our support for industrial PhD projects is one of the ways in which we do this, by strengthening our ties with academia. New knowledge obtained through the work of Jon Gade Hansted, for example, is enabling us to develop new solutions that are even more finely tuned to specific customer needs.

When it comes to quality, we strive to make this the hallmark of all our processes. Our Twintell® Application Programme and competence-developing AFI Academy are two of the examples we have chosen to cover here. You can also read about how we are getting Closer to Nature through our environmental approach to production at our whey processing plant in Denmark.

As usual in Talking Point, we have included some of our latest product news – including the first clinical study of our Lacprodan® MFGM-10 and the introduction of our new free-flowing permeate for chocolate.We hope you enjoy the read.