IDM ¦ Column
12 · February 2020 ¦ international-dairy.com
Last year’s Fi Europe in Paris featured a great number of most interesting ideas and
developments in the food ingredients market (photo: IDM)
Torben Jensen, Arla Foods Ingredients,
managed to greatly improve Skyr made
in the separation process (photo: IDM)
FrieslandCampina Ingredients:
All about children’s health
At Fi Europe, FrieslandCampina Ingredients
presented a new B2B concept
aimed at addressing the nutrition
of children in their early and middle
stages. The time span ranges from 12
months before to 12 years after birth.
In particular, it is a matter of sufficient
supply, with which the brain development
and the training of the immune
system are promoted as well as an altogether
balanced nutrition, which is to
avoid malnutrition just like Adipositas,
Vivinal MFGM is an ingredient for infant
nutrition, which is produced from
sweet whey. The protein content is
70%, of which 5% are glycoproteins.
The fat fraction contains complex lipids
and the product promotes cognitive development
and the immune system. In
addition, F/C now also supplies 2'-furosyllactose
from fermentative production.
The product is associated with a
reduction in infections and the promotion
of the growth of bifidobacteria in
the intestine. frieslandcampina.com
Arla Foods Ingredients:
Improved Skyr
Arla Foods Ingredients has dedicated
itself to the disadvantages of Skyr
and Quark, which are produced using
the separator process. Consumers often
perceive common products as too
dry and too sour, the mouth feel is
not "smooth" enough, and the product
surface does not shine sufficiently
overall, according to a consumer survey
commissioned by Arla. The addition of
Nutrilac YO-4575 (whey derivative) in
a dosage of 1.8% before separation
improves the consistency and taste
properties of Skyr and Quark. 70%
of the additive goes into the product,
confirms Torben Jensen, Senior Application
Manager Fresh Dairy Products
and Desserts at Arla Foods Ingredients.
Overall, Jensen says, the new concept
brings the industry one step closer to
the "dream" that protein-rich and virtually
fat-free products such as Skyr
and Quark taste as pleasant as yoghurt.
arlafoodsingredients.com
Tate & Lyle:
Stevia also for premium products
Visitors to the Tate & Lyle stand were
shown to their portfolio of stevia-based
ingredients, developed in partnership
with Sweet Green Fields, including
Zolesse Natural Flavour.
Zolesse is labelled as a natural flavour
and has been developed to deliver
a clean taste profile in carbonated soft
drinks and flavoured waters, building
on Steviol glycosides’ taste modulation
properties.
This newest addition joined the existing
portfolio of stevia solutions, which
has been specifically designed to boost
taste profiles and lower cost-in-use
across a range of product categories.
There were four tasting samples at
the show, each of which was distinguished
by outstanding quality:
a Clean Label chocolate dessert with
a 39% sugar reduction (33% fewer
calories), which had only 1.8% fat,
but was premium in appearance and
Mel Jackson, CSO at SGF, explained
that stevia needs to be specially formulated
for the products it should be used
in (photo: IDM)