Arla aims for cost and taste ice cream protein potential

05-Dec-2008 - Last updated on 05-Dec-2008 at 12:03 GMT

The ingredients arm of Scandinavia-based cooperative Arla Foods predicts there is further potential ahead for ice-cream innovation as it launches a new range of proteins it claims can reduce processor reliance on skim milk.

The company says that the global launch of its Nutrilac IC proteins can match consumer need for taste and texture innovation or provide greater cost efficiency in ice cream production depending on a processor’s needs.

Arnd Wilmsen, head of the group’s functional proteins business, told DairyReporter.com that while the company has experimented for some time with functional proteins for ice cream, there were limitations in regards to emulating the quality of raw materials like skim milk.

“We have been focused on providing new ingredients that can be more competitive to other ingredients like skim milk,” he said.

Whey ‘limitations’

Wilmsen claimed that standard whey protein concentrates (WPC) were only able to be used at lower dosages, due to an overriding impact both on taste and ice cream structure, particularly in regards to melting profile.

However, according to Arla, Nutrilac IC proteins, which have been developed through new production technology, can be used at doses up to 100 per cent depending on the specific requirements.

In market testing, the group claims that some manufacturers had suggested receiving favourable responses regarding taste in more high dosage use of the Nutrilac IC than in skim milk products.

Taste push

Wilmsen says that along with providing the proteins, the group can also work with individual manufacturers to devise more efficient means of processing their brands.

“Some manufacturers will be more inclined to use in products in attempts to cut costs and skim milk reliance,” he stated. “Other groups may wish to revise taste profiles in their products.”

The company suggests that the new proteins can have applications beyond ice cream, pointing to a number of premium product applications like sorbets, sherbets, soft ice and even low fat frozen desserts.

“Improvements in body, creaminess, melting resistance and warm-eating properties go way beyond the pure cost-cutting purpose of standard WPC,” the group stated.

Wilmsen said therefore, that further drives for both taste and cost efficiency in ice cream production will continue to be focused on by the company.

“We are digging further into this field and hope to move ahead with further developments in ice cream,” he stated.