Arla introduces whey protein for yoghurt formulation

The company claims Nutrilac FO-7875 allows manufacturers to develop yogurts (both spoonable and drinkable) with higher protein content than typical products

Arla Foods Ingredients has launched a whey protein ingredient to help meet the demand for high-protein yogurts with health credentials.

The company claims Nutrilac FO-7875 allows manufacturers to develop yogurts (both spoonable and drinkable) with higher protein content than typical products, which generally range from 5% to 9%. For example, it can be used to create a drinking yogurt with 11% protein and 0.8% fat.

As well as enhancing health credentials, the ingredient reportedly delivers a creamier and smoother texture, even in low-fat recipes, and does not increase viscosity. It doesn’t require the addition of stabilisers either, helping manufacturers achieve cleaner labels.

The ingredient was developed in response to growing demand for high-protein yogurt products, the global market for which has been forecast to grow at a CAGR of over 8% to 2030. Produced in Argentina, the ingredient is hoped to benefit South American producers, owing to its proximity and greater purchase flexibility.

Ignacio Estevez, Application Manager, South America at Arla Foods Ingredients, said: “Nutrilac FO-7875 meets a range of market needs. It can be used to create clean-label yogurts that are not only rich in high-quality protein, but also low in fat, as well as smooth and creamy. This combination of benefits will allow even more manufacturers to expand their lines to include premium products that enhance brand image. We’re particularly excited about the unprecedented opportunities it offers in South American markets, where manufacturers will benefit from reduced transit time and no import fees.”

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