Arla opens application center

by Jeff Gelski
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AARHUS , DENMARK — Arla has opened a new application center in Aarhus and introduced a Twintell application program.

The center, built for DKK20 million ($4 million), will employ 30 technologists who will work with functional proteins from milk and whey extracted during Arla’s cheese production. Examples of functional attributes that may be improved include the creaminess of yogurt, the consistency of ice cream and the fat content of cheese.

“Sitting our creative expertise under one roof is a huge advantage because knowledge, skill and state-of-the-art equipment is accessible to everyone,” said Jais Valeur, executive group director for Arla Foods Ingredients. “It opens up a range of new opportunities for developing concepts for even more markets.”

The Twintell application program is divided into three steps. Arla first invites customers to talk about challenges they face with a particular product or solution. The second step involves a week’s worth of trials and tests on multiple taste samples and possible solutions at the application center. The third and final step involves testing the preferred solution on a large scale in the customer’s production facility. Arla calls the three steps define, develop and deploy.

The dairy, bakery and meat industries all make use of functional milk proteins, according to Arla, which has a target of doubling the sales of its functional milk proteins before 2013. Revenue in 2008 was close to DKK2 billion.

“Our people have found that functional proteins from milk or whey can replace casein in salami, egg white in muffins and make fruit drinks useable in diets and weight control,” Mr. Valeur said. “Regardless of the food product, producers often decide to use our milk proteins because they know that they are getting a super, functional ingredient that in many cases is more natural and cheaper than other alternatives.”

Arla has a U.S. office, Arla Foods Ingredients, Inc., USA, in Basking Ridge, N.J.

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