Arla Foods Ingredients is a global leader in natural whey ingredients for products in a range of categories – from bakery, beverages, dairy and ice cream to clinical, infant and sports 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.
Capolac® contains calcium as the major mineral and additionally has a high content of phosphorus and zinc relative to skimmed milk. The Calcium phosphate in Capolac® is similar to the calcium composition of teeth and bone. It is suitable for natural calci...veja mais
Capolac® contains calcium as the major mineral and additionally has a high content of phosphorus and zinc relative to skimmed milk. The Calcium phosphate in Capolac® is similar to the calcium composition of teeth and bone. It is suitable for natural calcium fortification of infant formula, child nutritional products and functional food and beverages. veja menos
Lacprodan® Alpha-10 and Lacprodan® Alpha- 20 is fractionated and concentrated α-lactalbumin from cow’s milk and these two products in our portfolio are suitable for infant nutrition. These products are ideal for modifying the protein content in infant for...veja mais
Lacprodan® Alpha-10 and Lacprodan® Alpha- 20 is fractionated and concentrated α-lactalbumin from cow’s milk and these two products in our portfolio are suitable for infant nutrition. These products are ideal for modifying the protein content in infant formula to more closely replicate human milk. veja menos
Lacprodan® CGMP-20 is a highly purified casein glycomacropeptide product very low in the amino acid phenylalanine and therefore very suitable as a protein source for PKU patients. Lacprodan® CGMP-20 can substitute the main part of the free amino acids in ...veja mais
Lacprodan® CGMP-20 is a highly purified casein glycomacropeptide product very low in the amino acid phenylalanine and therefore very suitable as a protein source for PKU patients. Lacprodan® CGMP-20 can substitute the main part of the free amino acids in the PKU diet and provides several beneficial nutritional effects compared to free amino acids. It furthermore contains a very high level of large neutral amino acids, such as threonine and isoleucine. veja menos
Lacprodan® DI-7017 is a high fat whey protein concentrate developed for clinical nutrition drinks and is heat stable under UHT treated conditions. It’s perfect for ready-to-drink sip feeds that can help speed up recovery from illness – and shorten hospita...veja mais
Lacprodan® DI-7017 is a high fat whey protein concentrate developed for clinical nutrition drinks and is heat stable under UHT treated conditions. It’s perfect for ready-to-drink sip feeds that can help speed up recovery from illness – and shorten hospital stays. veja menos
Lacprodan® Hydro.365 (Hydro.365), is the most advanced whey protein hydrolysate from Arla Foods Ingredients. Originally developed for elite athletes, it combines the highest quality whey protein with rapid absorption properties which lead to enhanced reco...veja mais
Lacprodan® Hydro.365 (Hydro.365), is the most advanced whey protein hydrolysate from Arla Foods Ingredients. Originally developed for elite athletes, it combines the highest quality whey protein with rapid absorption properties which lead to enhanced recovery after training and a potential reduction in recovery time. Whey protein has been shown to be nutritionally superior to other sources of protein in promoting rapid recovery after a workout. Hydro.365 has a high degree of hydrolysation, offering quicker digestion time in comparison to standard whey proteins. It is absorbed quickly, which optimizes the body’s muscle-building and repair response. Hydro.365 can be applied across the majority of popular sports supplement applications, including clear beverages, gels, bars, powders and tablets. veja menos
Lacprodan® MFGM-10 is suitable for the fortification of infant formula with bioactive ingredients. Due to the phospholipids content MFGM-10 has also good emulsifying properties.
Lacprodan® OPN - 10 is osteopontin purification from cow’s milk and the application of OPN. Human milk contains immune stimulating factors that are not found in infant formula. These protect breast-fed infants against pathogenic infections. Osteopontin (O...veja mais
Lacprodan® OPN - 10 is osteopontin purification from cow’s milk and the application of OPN. Human milk contains immune stimulating factors that are not found in infant formula. These protect breast-fed infants against pathogenic infections. Osteopontin (OPN), a heavily phos-phorylated whey protein, is one of these bioactive components. veja menos
Lacprodan® PL-20 is a MPC which is rich in bioactive lipids with a similar profile as found in the human brain. Lacprodan® PL-20 provides a natural source of choline, phosphatidylserine and other biological important lipids such as the sialic acid contain...veja mais
Lacprodan® PL-20 is a MPC which is rich in bioactive lipids with a similar profile as found in the human brain. Lacprodan® PL-20 provides a natural source of choline, phosphatidylserine and other biological important lipids such as the sialic acid containing gangliosides, and sphingomyelin (SM) needed to support cognitive performance and brain development. In addition to its nutritional benefits, Lacprodan® PL-20 offers additional advantages such as oxidation stability, a milky taste and good emulsifying properties. veja menos
Nutrilac® BK-1530 is a highly nutritious and natural milk protein stabilizer developed for use in bakery products. Nutrilac® BK-1530 is based on pure milk constituents.
Nutrilac® BK-7676 is a highly functional ingredient based on milk protein, suitable for stirred cake batter applications. The product stabilizes the cake batter system resulting in an improve cake texture and structure. Due to the water binding effect of ...veja mais
Nutrilac® BK-7676 is a highly functional ingredient based on milk protein, suitable for stirred cake batter applications. The product stabilizes the cake batter system resulting in an improve cake texture and structure. Due to the water binding effect of the protein the product provide reduced crumbliness and improved shelf life of the final cake. The moistness and freshness properties of the cake is improved In addition the Nutrilac®BK-7676 can be used for egg reduction up to at least 50%. veja menos
Nutrilac® BK-7818 K is a functional ingredient based on milk protein, highly functional with regards to egg replacement in different cake systems. The product strengthens the cake structure, while maintaining a good resilience and springiness of the crumb...veja mais
Nutrilac® BK-7818 K is a functional ingredient based on milk protein, highly functional with regards to egg replacement in different cake systems. The product strengthens the cake structure, while maintaining a good resilience and springiness of the crumb structure. In addition the product improves the shelf life and reduces crumbliness of the final cake. veja menos
Nutrilac® BK-7900 is a highly functional ingredient based on milk protein suitable for whipped cake batter systems. The product stabilizes the cake batter and strengthening the cake structure resulting in improved volume of the final cake. The improved st...veja mais
Nutrilac® BK-7900 is a highly functional ingredient based on milk protein suitable for whipped cake batter systems. The product stabilizes the cake batter and strengthening the cake structure resulting in improved volume of the final cake. The improved structure will provide a better slicability and reduced production waste. The water binding effect of the protein results in an improved moistness and freshness perception of the final cake. The product is recommended for use in egg reduced cake systems, where at least 50% egg reduction can be obtained without compromising on the cake quality. veja menos
Nutrilac® CH-4560 is a natural whey protein concentrate for all kinds of cheese. This product provides very efficient fat simulation, improved texture and increases yield with up to 20% in traditional cheese manufacturing. Nutrilac® CH-4560 is easily disp...veja mais
Nutrilac® CH-4560 is a natural whey protein concentrate for all kinds of cheese. This product provides very efficient fat simulation, improved texture and increases yield with up to 20% in traditional cheese manufacturing. Nutrilac® CH-4560 is easily dispersible in cold mixes and improves structure. veja menos
Nutrilac® CH-5559 is a highly nutritions, natural, functional milk protein that helps optimizing cream cheese and FETA products and production processes. The main advantages of our Nutrilac® solutions are the special structure building properties, improve...veja mais
Nutrilac® CH-5559 is a highly nutritions, natural, functional milk protein that helps optimizing cream cheese and FETA products and production processes. The main advantages of our Nutrilac® solutions are the special structure building properties, improved firmness and a smooth and creamy product structure. veja menos
Nutrilac® CH-6540 is a highly nutritious natural milk protein concentrate, which was developed for sodium reduced processed cheese spreads and sauces. The product induces product stability and has high emulsifying properties.
Nutrilac® CH-7694 is a functional milk protein solution that can help in optimizing cream cheese products and production processes. The main advantages of our Nutrilac® solutions in cream cheese are high product stability, heat stability and improved str...veja mais
Nutrilac® CH-7694 is a functional milk protein solution that can help in optimizing cream cheese products and production processes. The main advantages of our Nutrilac® solutions in cream cheese are high product stability, heat stability and improved structure by standardization of dry matter. veja menos
Nutrilac® IC-1545 is a highly nutritious and natural milk protein stabilizer for replacement of skimmed milk powder, buttermilk powder and whey powder in different types of ice cream and related products. It is a specially developed low-protein solution w...veja mais
Nutrilac® IC-1545 is a highly nutritious and natural milk protein stabilizer for replacement of skimmed milk powder, buttermilk powder and whey powder in different types of ice cream and related products. It is a specially developed low-protein solution with a very high functionality adding extra creaminess and stability to the ice cream. Nutrilac® IC-1545 contains pure milk constituents only and can be used in both milk and water based recipes. veja menos
Nutrilac® IM-4515 gets the best out of you cake and custard products without need of time-consuming alterations to recipes and processes. A small dose of our natural functional milk protein brings significant quality improvements to sponge cakes, bakery f...veja mais
Nutrilac® IM-4515 gets the best out of you cake and custard products without need of time-consuming alterations to recipes and processes. A small dose of our natural functional milk protein brings significant quality improvements to sponge cakes, bakery fillings and many other bakery products. Enhanced batter stability, reduced stickiness and added sensory appeal are benefits that all make a difference in the eyes of consumers and your production line. veja menos
Nutrilac® IM-8027 is a versatile way to improve the sensory appeal of different cake systems, ease handling and reduce waste in the bakery with minimum changes to recipes and procedures. The multiple advantages of our tailored functional milk protein ensu...veja mais
Nutrilac® IM-8027 is a versatile way to improve the sensory appeal of different cake systems, ease handling and reduce waste in the bakery with minimum changes to recipes and procedures. The multiple advantages of our tailored functional milk protein ensure you a stronger, more stable crumb structure that retains water and improves slicability. Large inclusions are kept in suspension and the overall shape of your baked product enhanced. veja menos
Nutrilac® QU-7560 is a a highly nutritious and natural milk protein stabilizer for cream cheese, quarg and similar products. Nutrilac® QU-7560 contains only pure milk constituents and it improves binding ability, product yield and ensures a smooth and cre...veja mais
Nutrilac® QU-7560 is a a highly nutritious and natural milk protein stabilizer for cream cheese, quarg and similar products. Nutrilac® QU-7560 contains only pure milk constituents and it improves binding ability, product yield and ensures a smooth and creamy product structure. veja menos
Nutrilac® QU-8302 is a highly nutritious and natural milk protein for high viscous fermented milk products. Nutrilac® QU-8302 contains pure milk constituents only.
Nutrilac® YO-4575 is a highly nutritious and natural milk protein for dairy applications like fermented products and flavoured milk. Due to special structure building properties Nutrilac® YO-4575 gives a very smooth and creamy product with a natural milk...veja mais
Nutrilac® YO-4575 is a highly nutritious and natural milk protein for dairy applications like fermented products and flavoured milk. Due to special structure building properties Nutrilac® YO-4575 gives a very smooth and creamy product with a natural milky taste. It contains pure milk constituents only and it also removes the dryness which often occurs in low fat fermented products. veja menos
Nutrilac® YO-7700 is a highly nutritious and natural milk protein stabilizer for yoghurt and other fermented milk products. Nutrilac® YO-7700 contains pure milk constituents only, reduces or even excludes the use of non-dairy ingredients and results in im...veja mais
Nutrilac® YO-7700 is a highly nutritious and natural milk protein stabilizer for yoghurt and other fermented milk products. Nutrilac® YO-7700 contains pure milk constituents only, reduces or even excludes the use of non-dairy ingredients and results in improved product texture along with increased creaminess. veja menos
All you need is a standard set yoghurt processing line, and you’re ready to broaden your business base with profitable cream cheese. You can optimise the production setup, as well as the consistency, whether the goal is a firm bake-stable cream cheese, or...veja mais
All you need is a standard set yoghurt processing line, and you’re ready to broaden your business base with profitable cream cheese. You can optimise the production setup, as well as the consistency, whether the goal is a firm bake-stable cream cheese, or a more spreadable version. Furthermore it is possible to cut processing time in half and eliminate acid whey waste. veja menos
All you need is a standard set yoghurt processing line, and you’re ready to broaden your business base with profitable cream cheese. You can optimise the production setup, as well as the consistency, whether the goal is a firm bake-stable cream cheese, or...veja mais
All you need is a standard set yoghurt processing line, and you’re ready to broaden your business base with profitable cream cheese. You can optimise the production setup, as well as the consistency, whether the goal is a firm bake-stable cream cheese, or a more spreadable version. Furthermore it is possible to cut processing time in half and eliminate acid whey waste. veja menos
Cream Cheese – Quark based 25% Fat with Nutrilac® QU-7650 is a way of producing cream cheese based on quark and butter. It is a challenge to achieve smooth and stable products with high creaminess and no syneresis. Nutrilac® QU-7650 has high emulsificatio...veja mais
Cream Cheese – Quark based 25% Fat with Nutrilac® QU-7650 is a way of producing cream cheese based on quark and butter. It is a challenge to achieve smooth and stable products with high creaminess and no syneresis. Nutrilac® QU-7650 has high emulsification and waterbinding properties, which ensures a creamy and tastefull end product. veja menos
All you need is a greek yoghurt line with some modifications, and you’re ready to broaden your business base with profitable cream cheese. You can optimise the production setup, as well as the consistency, whether the goal is a spreadable cream cheese, or...veja mais
All you need is a greek yoghurt line with some modifications, and you’re ready to broaden your business base with profitable cream cheese. You can optimise the production setup, as well as the consistency, whether the goal is a spreadable cream cheese, or a cheese filling for e.g. cheesecake. veja menos
All you need is a greek yoghurt line with small modifications, and you’re ready to broaden your business base with profitable cream cheese. You can optimise the production setup, as well as the consistency, whether the goal is a spreadable cream cheese, o...veja mais
All you need is a greek yoghurt line with small modifications, and you’re ready to broaden your business base with profitable cream cheese. You can optimise the production setup, as well as the consistency, whether the goal is a spreadable cream cheese, or a cream cheese filling for e.g. cheese cakes. veja menos
If you are producing yoghurt today you can expand your product range to include hot filled cream cheese by utilising the functionalities of Nutrilac® CH-5559. You can optimise the production setup, as well as the consistency, and you will get a firm but s...veja mais
If you are producing yoghurt today you can expand your product range to include hot filled cream cheese by utilising the functionalities of Nutrilac® CH-5559. You can optimise the production setup, as well as the consistency, and you will get a firm but still spreadable fermented cream cheese product. veja menos
All you need is a greek yoghurt line, and you’re ready to broaden your business base with profitable cream cheese. You can optimise the production setup, as well as the consistency, whether the goal is a firm bake-stable cream cheese, or a more spreadable...veja mais
All you need is a greek yoghurt line, and you’re ready to broaden your business base with profitable cream cheese. You can optimise the production setup, as well as the consistency, whether the goal is a firm bake-stable cream cheese, or a more spreadable version. Furthermore it is possible to cut processing time in half and eliminate acid whey waste. veja menos
By using Nutrilac® QU-8302, yoghurt producers are now able to produce a firm, smooth fermented milk dessert on a traditional yoghurt line through simple processing. The result is a delicious spoonable smooth texture produced with a maximum yield
With Nutrilac® QU-8302 it is possible to produce a superior Greek-style yoghurt with maximum yield and a delicious firm spoonable texture on a standard yoghurt line.
Our product can improve the functionality of low-fat ice cream and achieve identical sensory properties to standard ice cream. This way our low-fat solutions maintain all sense of indulgence, while cutting costs. Nutrilac® IC-3570 and CH-4560 have an outs...veja mais
Our product can improve the functionality of low-fat ice cream and achieve identical sensory properties to standard ice cream. This way our low-fat solutions maintain all sense of indulgence, while cutting costs. Nutrilac® IC-3570 and CH-4560 have an outstanding ability to simulate fat, and in this way you avoid typical fat reduction issues such as weak ice cream structure, icy mouth feel and low creaminess. Using Nutrilac®IC-3570 & Nutrilac®IC-4535 in the standard ice cream formulation you can obtain high quality low fat ice cream with better air-incorporation, creamy taste sensation and reduced meltdown time compared to SMP. veja menos
When reducing the fat content in cheese meanwhile keeping a high quality include a number of challenges. Nevertheless, by producing low fat cheese containing Nutrilac® CH-4560, you are able to avoid challenges normally associated with reduced fat content;...veja mais
When reducing the fat content in cheese meanwhile keeping a high quality include a number of challenges. Nevertheless, by producing low fat cheese containing Nutrilac® CH-4560, you are able to avoid challenges normally associated with reduced fat content; hard and rubbery texture, a long maturation time to obtain a softer cheese, a low yield compared to full fat versions, and an unappealing greyish colour. veja menos
When reducing the fat content in cheese meanwhile keeping a high quality include a number of challenges. By producing low fat cheese containing Nutrilac®CH-4560 some challenges such as producing a cheese with a hard and dry texture, a long maturation time...veja mais
When reducing the fat content in cheese meanwhile keeping a high quality include a number of challenges. By producing low fat cheese containing Nutrilac®CH-4560 some challenges such as producing a cheese with a hard and dry texture, a long maturation time to obtain a softer cheese, a low yield compared to full fat versions, and an unappealing greyish colour can be somewhat disregarded. veja menos
Low fat Gouda cheese containing Nutrilac®CH-4560 combats the following challenges that can somewhat be disregarded; hard and rubbery texture, long maturation time to obtain a softer cheese, low yield compared to full fat versions and unappealing grayish c...veja mais
Low fat Gouda cheese containing Nutrilac®CH-4560 combats the following challenges that can somewhat be disregarded; hard and rubbery texture, long maturation time to obtain a softer cheese, low yield compared to full fat versions and unappealing grayish colour. veja menos
Reducing fat content in cheese meanwhile keeping a high quality is challenging. Nevertheless, by producing low fat mozzarella containing Nutrilac®CH-4560 the following challenges can somewhat be disregarded; hard and rubbery texture, low yield compared to...veja mais
Reducing fat content in cheese meanwhile keeping a high quality is challenging. Nevertheless, by producing low fat mozzarella containing Nutrilac®CH-4560 the following challenges can somewhat be disregarded; hard and rubbery texture, low yield compared to full fat versions, unappealing grayish colour. veja menos
When producing low-fat yoghurt big efforts are made to achieve similar or even improved structure and taste properties similar to full-fat yoghurt. Nutrilac® YO-7700 offers you the possibility to do so. Nutrilac® YO-7700 gives an improved fat sensation in...veja mais
When producing low-fat yoghurt big efforts are made to achieve similar or even improved structure and taste properties similar to full-fat yoghurt. Nutrilac® YO-7700 offers you the possibility to do so. Nutrilac® YO-7700 gives an improved fat sensation in the yoghurt base, and increased viscosity in low-fat yoghurts. veja menos
Low fat Tilsit cheese with Nutrilac® CH-4560 has a softer and smoother structure compared to a standard lowfat cheese, which have a more crumbly and rubbery structure and a greenish tinge of off-colour.
Nutrilac® offers a variety of advantages in soft serve ice cream as it is easy to dissolve and gives a low protein solution with a good mouth feel. The final product will have a smooth and dry apperance, a slow meltdown, and a high quality flavour release...veja mais
Nutrilac® offers a variety of advantages in soft serve ice cream as it is easy to dissolve and gives a low protein solution with a good mouth feel. The final product will have a smooth and dry apperance, a slow meltdown, and a high quality flavour release. veja menos
Nutrilac®IC-1590 offers you the opportunity to replace skimmed milk powder with a 15% protein solution in standard ice cream, which results in a more warm eating, creamier end product with a percieved sweeter taste.
Nutrilac® YO-7550 is carefully selected to improve the quality of thermised yoghurts resulting in excellent quality and stability of stirred yoghurts throughout extended shelf-life. Use Nutrilac® YO-7550 to obtain the following advantages; smooth structur...veja mais
Nutrilac® YO-7550 is carefully selected to improve the quality of thermised yoghurts resulting in excellent quality and stability of stirred yoghurts throughout extended shelf-life. Use Nutrilac® YO-7550 to obtain the following advantages; smooth structure even after 3 months storage, pleasant smooth mouthfeel, and a high viscous product. veja menos
Production of traditional cream cheese is very time-consuming. By using Nutrilac® CH-7694 it is possible to go from 16-20 hours production time to 20 minutes, and to produce a smooth and creamy product, in an easy way with a minimum of processing equipmen...veja mais
Production of traditional cream cheese is very time-consuming. By using Nutrilac® CH-7694 it is possible to go from 16-20 hours production time to 20 minutes, and to produce a smooth and creamy product, in an easy way with a minimum of processing equipment. veja menos
Nutrilac® CH-7694 enables the production of recombined cream cheese with a 20 minutes processing time. The processing involves three main steps; mixing, pasteurisation and homogenisation. A homogeniser is used, as the emulsification of fat, protein and w...veja mais
Nutrilac® CH-7694 enables the production of recombined cream cheese with a 20 minutes processing time. The processing involves three main steps; mixing, pasteurisation and homogenisation. A homogeniser is used, as the emulsification of fat, protein and waterphase is essential for the structure of the cream cheese. veja menos
YO-Ice Cream with Nutrilac®QU-7611 and IC-1590 will inspire you with new ways of producing a fresh tasting yoghurt ice cream. Frozen yoghurt is a frozen dessert containing yoghurt or other dairy products. It is slightly more tart than ice cream as well as...veja mais
YO-Ice Cream with Nutrilac®QU-7611 and IC-1590 will inspire you with new ways of producing a fresh tasting yoghurt ice cream. Frozen yoghurt is a frozen dessert containing yoghurt or other dairy products. It is slightly more tart than ice cream as well as lower in fat. Frozen yoghurt is a refreshing, tangy dessert that combines the flavours and textures of ice cream and sherbet. veja menos
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