Nutrition for life – all in a whey protein
With rising living ages across the world, the farmer-owned ingredients supplier, Arla Foods Ingredients, has built a business on developing high quality protein ingredients that can help the elderly meet dietary protein requirements and maintain a healthy lifestyle. What was once regarded a low-value by-product of cheese production is now one of the best raw materials for developing high quality protein ingredients and other nutrient rich food ingredients.
The United Nations estimates that the current global expected living age is around 73 years which is a doubling compared to 100 years ago. Food companies around the world thus have a large business opportunity in providing healthy and nutritious foods that can uphold a modern, active lifestyle throughout life.
From waste to valuable ingredients
The farmer-owned ingredients supplier, Arla Foods Ingredients, has specialised in using the former residual product from cheese production, whey, and now produces and researches in special whey derived ingredient solutions tailored for use in a wide range of food. Arla Food Ingredients was the first to see the potential in whey and today they drive the development of a whole new whey based ingredient category.
What was once regarded a low-value biproduct of cheese production is now one of the best RAW MATERIALS TO DEVELOP NUTRIENT RICH food INGREDIENTS tHAT CAN HELP support a healthy lifestyle
Today, whey proteins are widely used for their functional and nutritious benefits in a wide range of foods – including early life nutrition, sports nutrition and a broad variety of staple foods.
Showcasing the pioneering spirit
The discovery of the value of whey proteins are just one example of the Danish pioneering spirit where by-products from essential parts of Danish food production – such as cheese – are creating value and new business opportunities. The whey proteins from Arla Foods Ingredients brings a waste product such as whey back into the value chain and thus not only contribute to increase the nutritional profile of foods but also cut down on food loss during the production processes.
