Arla Foods Ingredients (AFI), a subsidiary of the European dairy cooperative Arla, developed and patented a process called “milk fractionation.” The milk handler announced this in a press release. It is designed to enable nutritionists and health professionals to produce dairy products with specific nutrients. Arla explains that this is now possible to select for some types of pure milk proteins, such as casein and whey protein.
The development of nutrient-specific foods opens up new possibilities, for example for baby food and sports products. Other vulnerable groups, such as the elderly and people who need medical nutrition, will also benefit from the new process, Dairy reports.
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So far, Arla has relied on cheesemaking to produce whey protein. With the new technology of milk fractionation, this process is no longer necessary. This results in a wider range of raw materials and allows for more efficient protein flows and gentler milk processing.
AFI uses a milk fractionation process for dairy products in Videbæk, Denmark.
The company expects to launch its first organic baby food brands based on this technology in 2022.
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