FDBusiness.com

Arla Foods Ingredients’ Milk Proteins Can Cut Salt in Cheese by 65%

 Breaking News
  • Lactalis Expands in Infant Nutrition With €740 Million Acquisition Lactalis Group, the international dairy group based in Laval, France, is acquiring the Nutritional business of Aspen Pharmacare for €739.8 million (R12.9 billion). The business being acquired supplies a wide range of infant nutritional and growing-up milk products across both the premium and value segments. It manufactures and markets well established quality brands, including S-26, [...]...
  • Thatchers Cider to Invest £14 Million in New Cider Mill Thatchers Cider, the family owned English cider producer, is to invest £14 million in a new cider mill at its Myrtle Farm site in Somerset to meet growing demand for its products. The company has applied for planning permission and, if granted, the new mill would come on stream in 2019. “This investment is about our [...]...
  • Coca-Cola Great Britain Teams Up With Premier League Premier League and Coca-Cola Great Britain have announced a new three-and-a-half-year partnership, starting in January 2019. It is the first sponsorship Coca-Cola Great Britain will activate across multiple brands within its portfolio, showcasing a range of drinks including sparkling soft drinks, water and fruit-based drinks, with low and no-sugar options. The partnership will see Coca-Cola work [...]...
  • Barry Callebaut Completes $30 Million Capacity Expansion in North America Barry Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa products, has announced the completion of several expansion investments in three of its North American facilities located in St Hyacinthe, Quebec; Chatham, Ontario; and St Albans, Vermont. The investments amount to close to US$30 million and are in line with previously announced plans. Recent investments [...]...
  • Strong First Half From Hilton Food Group Hilton Food Group, the UK-based leading specialist international food packing business, has reported a 25.0% increase in turnover to £863.6 million and by 24.5% on a constant currency basis for the 28 weeks to 15 July 2018. Volumes increased by 12.7% reflecting growth in the UK, Ireland and Australia. Operating profit for the first half [...]...

Arla Foods Ingredients’ Milk Proteins Can Cut Salt in Cheese by 65%

Arla Foods Ingredients’ Milk Proteins Can Cut Salt in Cheese by 65%
May 03
09:40 2012

Arla Foods Ingredients has developed a range of functional milk proteins that make it possible for food manufacturers to slash the salt content in their processed cheese products by up to 65%. The Nutrilac® proteins offer excellent emulsification properties, which means they can replace the emulsifying salts normally used to achieve a stable texture in spreadable, block and sliceable processed cheeses, as well as cheese sauce products. This results in a dramatic reduction of sodium levels in the end product – to the tune of anything between 50% and 65%, according to Arla Foods.

The proteins also eliminate the need for creaming – speeding up processing times by as much as an hour. In addition, they offer fat simulation properties, helping manufacturers to produce high quality processed cheese products that are not just lower in salt but in fat, too.

There are two proteins in the range:

* Nutrilac® CH-6540 for spreadable processed cheeses and cheese sauces;

* Nutrilac® CH-6608 for block and sliceable products.

Claus Andersen, cheese application group manager at Arla Foods Ingredients, says: “Excess salt in our diets is a major issue. The World Health Organisation recommends adults consume no more than 5g a day – but average consumption in the West is 8-12g a day. More than two-thirds of the salt we eat is hidden in processed foods – and as a result manufacturers are coming under increasing pressure to cut sodium levels in the foods they make.

“Our Nutrilac® functional milk proteins are the perfect solution for any processed cheese maker that is looking to improve the nutritional profile of their products by reducing salt without impacting negatively on consumer acceptability. Coupled with the potential to reduce fat levels, they offer a superb opportunity to create better-for-you processed cheese products that don’t compromise on taste.”

Nutrilac® functional milk proteins from Arla Foods Ingredients can also be used to reduce the natural cheese content in processed cheese products from a typical level of about 65% to between 20% and 40% – helping manufacturers cut costs. In deep fried cheese snacks, meanwhile, the proteins can be used to adjust melting properties, something that isn’t possible when using natural cheese alone.

Claus Andersen addes: “Global consumption of processed cheese continues to rise, and 12% of all natural cheese production worldwide is now used to formulate processed cheese products. Our Nutrilac® CH-6540 and CH-6608 functional milk proteins can help manufacturers take advantage of this trend, while ensuring their products score well with consumers by offering a great-tasting healthier option.”

About Author

mike

mike

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • September 25, 2018PPMA Show 2018
  • September 27, 2018Int'l Fruit Show (eurofruit)
  • September 30, 2018Trade Fair for Butchers, Caterers and Meat Industry (Meat Expo)
  • October 1, 2018Poznan International Fair
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber





Subscribe Here



Advertisements