Arla Foods Ingredients is at the forefront of a milk processing innovation as they will launch a groundbreaking technology. This patented process will allow the company to separate protein components from milk, creating a bigger raw material pool and different protein streams from whey.
This innovation is a great alternative to separating proteins through cheese-making, lowering the number of steps and making processing of milk gentler. It enables scientists and nutritionists to create next-generation dairy products by utilising pure milk proteins like casein and serum whey. Infant and sports nutrition will benefit from the by-products of the milk fractionation technology.
Henrik Andersen, CEO of Arla Foods Ingredients, says: “The method has been several years in development and I’m delighted to see what was once a vision become a commercial reality with the power to completely revolutionize targeted nutrition for vulnerable groups. As science-based innovators we are driven to invent and reinvent our processes to ensure we have the best possible products available and continue to lead the way in whey.”
The milk fractionation process is being pioneered for infant formula at AFI’s dairy in Videbaek, Denmark to fulfil a growing demand for organic infant formula, a market estimated to increase by 14.1% in the next two years.
“Traditional cheese making demands significant quantities of organic milk to produce the volumes of whey we require to meet demand and now we’re not reliant on this we can significantly increase production and, at the same time, offer parents and guardians greater clarity of the provenance of the organic infant milk formula because just a few Arla farms supply the milk to our factory in Videbaek,” explains Andersen.