Arla Foods Ingredients will highlight its capabilities in milk and whey protein innovation with new high-protein food and beverage concepts at Fi Europe.
Research shows that more than 40% of health-conscious consumers are opting for dairy products to boost their protein intake, while over 30% choose them for guilt-free snacking. Meanwhile, there is growing interest in innovative dairy formats targeting specific nutritional needs.
At Fi Europe (2nd-4th December in Paris), Arla Foods Ingredients will demonstrate how its portfolio of milk and whey protein ingredients can meet these needs. Its stand (71G8) will include an Innovation Spotlight area featuring five new application concepts that combine taste, functional nutrition and novelty:
- A high-protein, transparent yoghurt
- A drinking yoghurt with hydrolysed whey protein, offering 25g of protein per serving
- Milky Spark, a carbonated, flavoured, milk-like drink made with pure whey protein
- A gluten-free high-protein (27%) cookie with a soft-baked texture and no added sugar
- A high-protein (25%) brownie with an authentic fudgy texture and no added sugar.
Jeppe Sand Laursen, Associate Director, Functional Nutrition at Arla Foods Ingredients, said: “We’re passionate about improving nutrition with superior-quality proteins that deliver the functionality consumers demand across a wide range of choices. Our innovative mindset, unique set-up and unrivalled knowhow bring new protein concepts to life – from formulation to implementation on the product line. In addition, our application centres’ flexible pilot equipment enables us to simulate large-scale production plant processes, with fast and realistic results that speed up time to market.”
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