Bone health
The composition of calcium-phosphate is similar to that of bone and teeth. Learn more about our milk minerals.
What can we find for you?
Whey protein hydrolysates
Hydrolysates are proteins which have already been “broken down” to some level, meaning they are absorbed into the body faster more quickly
https://www.arlafoodsingredients.com/health-foods/our-ingredients/hydrolysates/
Yoghurt
Create indulgent yoghurts with stable texture, high protein and natural nutrition. Improve yield, viscosity and clean-label appeal with our dairy expertise.
https://www.arlafoodsingredients.com/dairy/applications/yoghurt--fermented-dairy/
Age related muscle loss – Sarcopenia
Whey proteins have a unique stimulating effect on muscle protein synthesis in the elderly after exercise
Whey protein concentrate
Lacprodan® Alpha is the best natural source of tryptophan and has a high content of cysteine.
https://www.arlafoodsingredients.com/health-foods/our-ingredients/whey-protein-concentrate/
Milk proteins
MicelPure® is a micellar casein isolate. Containing 86% native protein and naturally high in calcium, it is ideal for sports nutrition and other healthy food applications.
https://www.arlafoodsingredients.com/health-foods/our-ingredients/milk-proteins/
Dairy
Whey-based solutions for dairy products. Learn more about how to optimise your dairy production and improve your product's nutritional profile.
Applications
Innovations
Protein solutions
Protein solutions Enrich and enjoy all through the day Whey is a high-quality protein source for dairy products with added protein. Rely on our whey proteins and expertise for protein enrichment of
https://www.arlafoodsingredients.com/dairy/solutions/protein-solutions/
Ingredients portfolio
Our dairy ingredients portfolio includes premium whey proteins, whey permeate and milk minerals. All designed to help you respond to the latest market trends, bring clinically documented health
https://www.arlafoodsingredients.com/dairy/ingredients-portfolio/
Protein choices for a sustainable future
We must carefully consider how to produce enough protein to meet the 2050 challenge of feeding a rapidly expanding human population. With current supply realities, a significant move to plant-based