Discover your competitative advantage with whey
Whey-based solutions for the dairy industry
If you’re looking for an expert dairy ingredients supplier and partner to inspire and enable the future of your dairy business, then you’ve come to the right place. Arla Foods Ingredients can deliver a range of powerful, multi-purpose ingredients backed by state-of-the-art application centres.
We are a global dairy ingredients supplier that can help you reconstitute milk or control viscosity. Or boost yield and optimise processes. And we can enable you to produce clean-label textures – or high-protein fresh dairy products and milk drinks.
In short, we’ve got everything it takes to overcome technical challenges, rapidly screen recipes and speed up your time to market.
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INGREDIENTS & SOLUTIONS
DAIRY CATEGORIES
SOLUTIONS & FUNTIONALITIES
Our application centres
We run high-tech Application Centres in Argentina, China and Denmark. In Denmark, the centre is located right beside our head office.
Our highly flexible, small-scale equipment can be rapidly adjusted to simulate specific production processes. This means we can carry out fast and effective application trials, dramatically shortening the time to market of new products.
Often together with dedicated customers, the application centre makes it possible to test ingredients in final applications such as cheese, yogurt, beverages, protein bars, etc.
Dairy capabilities
PRODUCT & MARKET INSIGHTS
Need answers to your dairy challenges?
There are always hurdles to overcome when producing delicious dairy products as efficiently and profitably as possible. You might meet issues related to the production of clean-label yoghurt or low-fat cheese, for example, or to protein enrichment in general.
One of our most important jobs at Arla Foods Ingredients is to help you optimise dairy production and ensure your final products keep their appeal right through shelf life.
We do that by developing and evaluating new ways to solve challenges in dairy production using our whey ingredients. This includes running application trials – both in our application centre and in cooperation with university partners.
We report on the results in our white papers, which you find on the pages listed below.
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DAIRY INSIGHTS
Consumers love indulgent Greek yoghurt. But, for manufacturers, the poor utilisation of milk in traditional processing is a costly business with a lot of waste.
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Research shows that yoghurt creaminess is closely linked to the viscosity, smoothness and dairy flavour provided by milk fat. So how do you restore those characteristics when milk fat is removed?
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Appealing drinking yoghurts must be smooth, creamy and low in viscosity. Today, consumer demand for clean-label products has given manufacturers a challenge.
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As every manufacturer of strained fermented dairy products knows, only a third of the milk they pour into the vat at the start of processing will end up in their final product.
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Producers of recombined white cheese need to keep their products affordable in parts of the Middle East and North Africa, where consumer purchasing power is under pressure.
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Traditional methods of producing cream cheese are known for their wastefulness and need for specialised equipment. Now, at last, there is an alternative way to produce appealing cream cheese with 100% yield.
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Producing low-fat cheese that tastes delicious and looks great is one of the toughest challenges for the cheese industry. Now research may have found the answer in microparticulated whey proteins.
Read moreIt’s the perfect time to create natural organic winners
