FDBusiness.com

New protein concept addresses growing demand for ‘recombined’ cheese

 Breaking News
  • Coca-Cola European Partners to Remove 4,000 Tonnes of Single-use Plastic by Swapping Shrink Wrap For Cardboard in Western Europe Coca-Cola European Partners, will be replacing plastic shrink wrap with cardboard for its can multipacks across Western Europe, removing approximately 4,000 tonnes of single-use plastic per year across the region. This is the latest move in Coca-Cola’s commitment to tackle packaging waste and remove all unnecessary single-use plastic from its secondary packaging. Plastic shrink wrapping is used [...]...
  • EU Leading in Global Agri-food Trade The EU has been confirmed for yet another year in its position as the largest global exporter of agri-food products, with sales reaching €138 billion in 2018. Agriculture products represent a solid share of 7% of the value of EU total goods exported in 2018, ranking fourth after machinery, other manufactured goods and chemicals. Agriculture and [...]...
  • Is ‘Flexitarianism’ the Future? A workshop held recently at the University of Nottingham has revealed that ‘flexitarianism’ is a new and growing trend amongst British consumers. Delegates at an event that discussed plant-based diets heard how eating more plant-based products represented a sustainable future for food and drink production. Organised by the Agrifood Training Partnership (AFTP), and chaired by AFTP [...]...
  • Chivas Brothers Opens New Head Office Chivas Brothers, the Scotch whisky business of Pernod Ricard, has opened a new 27,000 sq ft head office in the centre of Glasgow. Jean-Christophe Coutures, chairman and chief executive of Chivas Brothers, says: “We need to keep moving with the times and this is the beginning of a new and exciting chapter for Chivas Brothers [...]...
  • Unilever Achieves 100% Renewable Electricity Across Five Continents Unilever has announced that its factories, offices, R&D facilities, data centres, warehouses and distribution centres across five continents are now powered by 100% renewable grid electricity. As far as possible, Unilever’s transition to renewable electricity has been delivered through supporting the development of local renewable energy markets, with 38% of its grid electricity supplied through [...]...

New protein concept addresses growing demand for ‘recombined’ cheese

November 18
12:44 2014

Arla_Foods_IngredientsArla Foods Ingredients has developed a range of next-generation ‘recombining’ solutions that will enable dairy companies to produce high quality speciality cheeses without fresh milk.

 

The solutions offer dairy companies the opportunity to create recombined white, processed and cream cheeses based on Nutrilac® functional milk proteins, water and fat – usually butterfat or anhydrous milk fat (AMF). They work on existing recombining machinery and generate no whey side-stream, maximising output and reducing waste.

 

Recombined dairy products are particularly common in parts of the world where there is limited or no access to fresh milk. This is often the case in regions such as Latin America, Africa, South East Asia, China and Russia. Recombined liquid milk and simple yoghurts made from rehydrated milk powder are already widely manufactured. However, recombined speciality cheeses have traditionally proved more complex and challenging to produce.

 

Claus Andersen, Category Manager at Arla Foods Ingredients, said: “Shoppers in emerging markets are now seeking out more sophisticated dairy products, such as speciality cheeses, bringing their tastes more into line with western consumers. To meet this demand without access to fresh milk is not an easy job. But the Nutrilac® recombined cheese concept means it’s possible to produce the high quality and nourishing speciality cheeses that consumers in these markets want – cheeses that are as good as if they were made with fresh milk.”

 

Recombined dairy products are also expected to increase in importance in the European Union when milk quotas are abolished on 1 April 2015. Claus Andersen explained: “After the abolition of quotas there will be no restrictions on how much milk member states can produce, which almost certainly means there will be a significant fresh milk surplus. Much of this surplus will be converted into dairy ingredients, some of which will be sold into markets outside of Europe where it will be used to produce recombined dairy products. Our Nutrilac® recombined cheese concept will be a perfect fit in this new commercial landscape.”

 

The Nutrilac® recombined cheese concept offers more than 20 flexible solutions with variable cost-in-use, capable of producing cheeses of different quality tiers. “Depending on the market in question and the spending power of the consumers living there, we can create recombined cheeses with three different quality profiles: good, better and best,” explained Claus. “This means our concept offers versatile solutions that can be applied in all types of markets globally.”

 

Arla Foods Ingredients has 25 years’ experience in recombined dairy products and also offers Nutrilac® functional milk protein solutions for recombined ice cream and stirred, set and drinking yoghurts. Claus said: “Overall, as a result of increasing affluence in emerging markets, demand for cheese alone is expected to rise by up to 25% in the next 10 years, compared with 2012 levels, according to figures from the International Dairy Federation. Nevertheless, access to fresh milk in these countries will remain difficult so the importance of recombined dairy products will continue to grow. We have a wide range of Nutrilac® solutions to help dairy companies produce excellent recombined products cost-effectively, ensuring they can always stay one step ahead of their competitors.”

 

 

For more information, please contact:

Kine Bjoralt, Ingredient Communications, Tel: +44 141 280 4141
Email: kine@ingredientcommunications.com Twitter: @ingredientcomms

 

About Arla Foods Ingredients
Quality starts here: Arla Foods Ingredients is a global leader in natural whey ingredients for products in a range of categories – from sports nutrition, beverages, bakery, dairy and ice cream to clinical and infant nutrition. The cornerstones of our business are innovative ingredients, world-class facilities and a staff of dedicated experts. Drawing on our portfolio of functional and nutritional whey proteins, milk minerals, lactose and permeate, our expert team delivers solutions that bring new food products quickly and efficiently to market. Our application centres run hundreds of customer product trials every week. All ingredients are produced using state-of-the-art processing technology at our plant in Denmark, or by one of our joint ventures in Argentina, Germany and the UK. Arla Foods Ingredients Group P/S is a 100% owned subsidiary of Arla Foods, a global dairy company and cooperative owned by dairy farmers in Denmark, Sweden, the UK, Germany, the Netherlands, Belgium and Luxemburg.

 

RSS Feed

Visit our website at http://www.mynewsdesk.com/arla-foods-ingredients and sign up to our News RSS feed for all the latest developments – updated regularly.

 

Twitter

Follow us on twitter for all the latest updates @ArlaIngredients

About Author

colin

colin

Related Articles

Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • October 1, 2019PPMA Total Show
  • October 17, 2019Future Food-Tech
  • November 18, 2019Plastics Caps and Closures Conference 2019
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber

Subscribe Here



Advertisements