al’s research found that perception of healthiness was the primary
reason for consumers to choose organic products, with 53%
of respondents considering it more nutritious than non-organic
versions. Over half (55%) even said organic food tastes better.
Nearly three quarters (73%) said they would buy more organic
dairy products if they were more widely available. Reflecting
this, the global organic dairy market is expected to grow at a
CAGR of 5.7% between 2014 and 2024.
Nutrilac – Organic functional solutions
Arla Foods Ingredients’ Nutrilac range offers multiple functionalities
in dairy products, including improved texture, creaminess
and stability.
Now we have been able to develop a Nutrilac organic product
line based on Nutrilac MicelPure. The addition of organic ingredients
to the range will help manufacturers combine functional
benefits with a natural, wholesome, organic positioning which
further increases consumer appeal.
Applications for the new range include ice cream – a category
where manufacturers rarely have the opportunity to position
products as wholesome. It is also ideal for organic yogurts, where
it can provide an excellent clean taste and a smooth mouthfeel.
Made from 100% Danish milk, our new organic ingredients
are low in lactose and fat, heat-stable and taste-neutral. Depending
on applications, on-pack benefits include natural, no-added
sugar and slow-digesting protein.
Solutions for the way consumers
eat cheese today
Our new organic MCI offers particularly exciting opportunities
in the cheese category, which fulfils an important role
Ingredients ¦ IDM
in a world where ethical purchasing drivers are increasingly
important.
For example, grilling cheeses such as halloumi are a great
source of high-quality protein (as well as taste and texture) for
the growing number of consumers who are interested in meatfree
meals. At the same time, launches of organic cheeses are
growing at a CAGR of 15.1% in Europe. Meanwhile, contemporary
ways of consuming cheese are increasingly varied – consumers
may want to grill their cheese, pan-fry it, deep-fry it,
slice it, or make shapes from it.
Our new Nutrilac line includes a solution that helps boost
the consumer appeal of cooking-stable cheese-based products.
It can be added to recipes for grilling cheeses, cheese
patties for burgers, cheese sticks, cheese nuggets, and cheeses
for hot pot soup.
Cooking stable cheeses based on Nutrilac offer significant
benefits to manufacturers. Our new solution is heat-stable
in processing, flexible in terms of sodium content and has
a neutral taste. It can also allow the creation of recombined
dairy products that are just as delicious as those made from
fresh milk.
Other advantages include a simple processing set-up, an opportunity
to save up to 75% production time and 100% yield in
25 minutes.
Helping active nutrition go organic
There is also high demand for natural and organic solutions
when it comes to applications for sports and active nutrition. For
example, in Lindberg International’s research, over four in ten
(43%) consumers said naturalness was an important factor when
purchasing RTD high-protein beverages.
“Healthy” and “natural”
are the two most
important characteristics
for European consumers
of food products
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