FDBusiness.com

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

 Breaking News
  • Irish Supermarkets Benefit From the Christmas Spirit The latest grocery market share figures from Kantar Worldpanel in Ireland, for the 12 weeks ending 31 December 2017, reveal that shoppers spent an extra €90 million on groceries over the festive period. David Berry, director at Kantar Worldpanel, comments: “Over the Christmas period the average household spent a record €1,532 on groceries – an increase of [...]...
  • Britvic Continues to Put Health at the Heart of its New Sustainable Business Programme Britvic has launched ‘A Healthier Everyday’, its new sustainable business programme which builds on its commitment to: help consumers make healthier choices; support the well-being of communities; and minimise its impact on the planet. The creation of ‘A Healthier Everyday’ follows a review by the company into how it can ensure that its sustainability programme is [...]...
  • Bayn Europe Sets Up Chinese Subsidiary For Sugar Reduction Bayn Europe AB has signed a joint venture agreement with real estate development company HuaHe International Asset Management to introduce sugar reduction to the China market. Both partners agreed on a co-operation model and mutual commitments for the set up of joint venture. Bayn will hold 65% of equity and HuaHe will hold 35%. Further to [...]...
  • Ishida X-ray Flexibility Ensures Premium Product Quality Ishida X-ray inspection technology is helping to maintain the premium quality reputation of one of Russia’s most popular traditional snack brands. The ‘ROSTRAGROEXPORT’ company was founded by Mr Boris Aleksandrov in 1995, who spotted a niche in the Russian food market for a good quality traditional curd snack.  Its ‘B.Y. Aleksandrov’ brand, named after the company’s [...]...
  • ‘Latte Levy’ – Coffee Drinkers Want to Go Green, But Price is a Barrier As the UK Government aims to eliminate avoidable waste with the announcement of its 25-Year Environmental Plan, Mintel research reveals that Britain’s coffee shop drinkers are happy to do their bit for the environment, but not at any cost. 40% of out of home hot drinks consumers wouldn’t mind paying extra for drinks served in 100% [...]...

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

  • January 16, 2018Sival Plant Production Trade Show
  • January 17, 2018Anfas Food Product
  • January 17, 2018Dutch Organic Trade Fair
  • January 19, 2018International Green Week
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber





Subscribe Here



Advertisements