Valio introduced a line of lactose-free milk protein concentrates
Source: The DairyNews
Finnish milk processor Valio presented its range of lactose-free milk protein concentrates Eila MPC 65 at the Food Ingredients Europe (FiE) exhibition in Frankfurt. This was reported by The DairyNews with reference to the material foodingredientsfirst.com.
“More than half of consumers believe that if the protein content is stated on the package, the product is healthy, and more than 60% of consumers worldwide lead a fairly or very active lifestyle. We solved this problem to offer a product that meets these needs and the protein trend in active lifestyles,” said Jarna Tanskanen, manager at Valio.
The range has been developed for Valio customers looking to expand their protein portfolio. Eila MPC 65 has significant emulsifying properties and water-binding properties. Valio sources milk from its farmers and uses lactose-free technology that creates a grain-free protein concentrate.
“It all depends on the quality of the milk. You don't have a grainy taste and it processes well. I think it's important that the powder behaves well during the process. This is also one of the key parameters,” explains Tanskanen.
The quality of the milk allows for a final product, in this case Valio Ella MPC 65, with a short list of ingredients, a pure taste and without the need for masking agents.
In its latest protein offerings, Valio prioritizes lactose-free and sugar-reducing features.
“From our application tests, we realized that this is a good powder in all organoleptic properties,” she says. This was confirmed by a study of consumers of UHT (ultra-high temperature) high-protein drinks.
Ella MPC 65 can be used to make yoghurt, protein cookies and lactose-free ice cream with a high protein content. “We've really put some effort into offering different applications to our customers,” says Tanskanen. “You can use it in high-protein yoghurt, as well as in neutral foods like puddings, which are all the rage right now, and in UHT drinks.” You can use direct or indirect UHT process, which is heat stable. You can end up with a smoothie-like texture because it increases the viscosity.”
The formula is aimed at lactose-intolerant consumers and complements Valio's earlier product launch in 2001 - lactose-free food that benefits digestion.
“You only have protein, but we wanted to lower the concentration because at a lower concentration the amount of protein improves processability and mouthfeel. The taste is better and the lack of lactose is what makes this protein concentrate unique,” she explains.
This year the company launched SMP Prime for young B2B clients. “We have proposals to reduce sugar. This is a mega trend for consumers and with all the lactose-free powders we can now achieve the sugar reduction goals that customers have set for themselves,” says Tanskanen.
Also earlier this year, Valio identified opportunities to develop products in the growing baby food market. The company warned that recent food safety issues in infant formula could make the already heavily regulated market even more restrictive.
Photo: valio.com
The range has been developed for Valio customers looking to expand their protein portfolio. Eila MPC 65 has significant emulsifying properties and water-binding properties. Valio sources milk from its farmers and uses lactose-free technology that creates a grain-free protein concentrate.
“It all depends on the quality of the milk. You don't have a grainy taste and it processes well. I think it's important that the powder behaves well during the process. This is also one of the key parameters,” explains Tanskanen.
The quality of the milk allows for a final product, in this case Valio Ella MPC 65, with a short list of ingredients, a pure taste and without the need for masking agents.
In its latest protein offerings, Valio prioritizes lactose-free and sugar-reducing features.
“From our application tests, we realized that this is a good powder in all organoleptic properties,” she says. This was confirmed by a study of consumers of UHT (ultra-high temperature) high-protein drinks.
Ella MPC 65 can be used to make yoghurt, protein cookies and lactose-free ice cream with a high protein content. “We've really put some effort into offering different applications to our customers,” says Tanskanen. “You can use it in high-protein yoghurt, as well as in neutral foods like puddings, which are all the rage right now, and in UHT drinks.” You can use direct or indirect UHT process, which is heat stable. You can end up with a smoothie-like texture because it increases the viscosity.”
The formula is aimed at lactose-intolerant consumers and complements Valio's earlier product launch in 2001 - lactose-free food that benefits digestion.
“You only have protein, but we wanted to lower the concentration because at a lower concentration the amount of protein improves processability and mouthfeel. The taste is better and the lack of lactose is what makes this protein concentrate unique,” she explains.
This year the company launched SMP Prime for young B2B clients. “We have proposals to reduce sugar. This is a mega trend for consumers and with all the lactose-free powders we can now achieve the sugar reduction goals that customers have set for themselves,” says Tanskanen.
Also earlier this year, Valio identified opportunities to develop products in the growing baby food market. The company warned that recent food safety issues in infant formula could make the already heavily regulated market even more restrictive.
Photo: valio.com
