Page 45 - AMEFT Journal 2021-4

INGREDIENTS
by Open Innovation –Arla Foods Ingre- dients’ model of partnership working. The concept will be at the heart of the new Arla Foods Ingredients Innovation Centre, which opens its doors today.
Dedicated to helping “discover and deliver all the wonders whey can bring to people’s lives,” the Cen- tre will develop new ingredients for food, sports nutrition, infant nutri- tion and medical nutrition. It will also connect leading scientists, tech- nicians and industry professionals from across the world, and provide materials for clinical trials.
Based in Nr Vium in Denmark and with a total size of around 9,000 m2,
(Source: Arla Foods Ingredients)
the Centre will be home to 75 scientists and technicians, who will have access to
state-of-the-art facilities, including labo- ratories and a pilot plant.
Arla Foods Ingredients’ new dry-blend MFGM
Arla Foods Ingredients is launching a dry-blend version of its leading MFGM ingredient, helping formula manufacturers reduce energy usage and production costs without com- promising on safety or quality.
Lacprodan® MFGM-10 was the first MFGM (milk fat globule mem- brane) ingredient for the global infant formula market. MFGM is found naturally in breast milk and is comprised of phospholipids, glyco- lipids, proteins and glycoproteins. MFGM ingredients made from whey were introduced into the infant cat- egory to ensure that infants can still benefit from the key components of MFGM if breast feeding is not pos- sible.
Now Arla Foods Ingredients has made MFGM available in a dry- blend option – Lacprodan® Premium MFGM-10. Dry-blending is a process that allows manufacturers to reduce energy usage and production costs. It also provides greater flexibility to produce more recipes from one base powder.
Furthermore, the dry-blending pro- cess requires particularly high micro- biological compliance throughout the entire batch of the ingredient, which ensures consistent quality and prod-
(Source: Arla Foods)
uct safety. This also means Lacpro- dan® Premium MFGM-10 is free from Cronobacter sakazakii, a bacterium that can cause serious infections in infants.
Lacprodan® Premium MFGM-10 is the latest Arla Foods Ingredients prod- uct to be offered in dry-blend form. Earlier this year Lacprodan® Premium ALPHA-10, a dry-blend alpha-lactal- bumin ingredient, was launched. Arla Foods Ingredients also offers a dry- blend lactose which has helped man- ufacturers significantly reduce their energy usage. In November 2020, the
company estimated total CO2 savings from customers using it to be as high as 24,400 tonnes.
Niels Joakim Karlsen, Pediatric Sales Development Manager at Arla Foods Ingredients, said “MFGM is a key ingredient for the global for- mula market. By offering Lacpro- dan® MFGM-10 in a dry blend form, we’re combining the clinically prov- en benefits of this ingredient with opportunities to reduce energy usage and production costs while ensuring high quality and product safety.”
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AMEFT 4 2021 45