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Valio is a Global Expert in Demineralized Whey and Lactose-free Milk Ingredients

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Valio is a Global Expert in Demineralized Whey and Lactose-free Milk Ingredients

Valio is a Global Expert in Demineralized Whey and Lactose-free Milk Ingredients
July 31
09:18 2014
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Besides being a leading expert in demineralizing technologies and manufacturing high quality Demi™ powders from its own fresh whey, Valio is also a true pioneer in developing lactose free technology and ingredients. From both fields Valio has already over 30 years’ experience and is also investing 10% of annual R&D budget in the development of new technologies. “There are also useful synergies between the different production processes. For example the left-over lactose that is received from manufacturing lactose free milk products is utilized elsewhere in Valio’s own production,” points out Laura Enbom, Export Manager for value added ingredients at Valio.

Valio Eila® Lactose Free Milk Powders Open Up New Opportunities

Patented, award winning Valio Eila® lactose free technology produces lactose free milk powders with the real taste of milk and the lowest lactose content combined with excellent taste and nutritional qualities.

Confectionery, dairy, bakery, ready meal and other industries that rely on dairy ingredients are able to benefit from Valio’s unique expertise, create new lactose free products – and open up new markets – using these high quality Valio ingredients.

Catering For the Versatile and Changing Needs of the Food Industry

In certain dairy products lactose is a key ingredient but there is also a growing market for lactose free dairy as the dairy consumption and awareness about lactose intolerance is increasing around the world. In many emerging dairy markets the prevalence of lactose intolerance is very high – for example even 90% in some parts of Asia. In this region baby food industry is a big buyer for whey ingredients. At the same time the demand for lactose free dairy is growing in Asia. “Valio is answering to both calls and we want to keep on serving the versatile needs of our clients in the constantly changing global food market,” says Laura Enbom.


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