The ingredients supplier has already developed juice formulations containing milk calcium and built on that knowledge to add milk proteins.
Claus Andersen, dairy group application manager, said Arla has been working on the project for about a year and is now at the commercialisation phase.
With the same 0.12 per cent calcium content as milk and, at 3 per cent, almost the same level of protein, the new juice concepts are envisaged as alternatives to milk with several different outlets in the beverage market.
Markets
Sports nutrition is an obvious potential application because of the muscle growth benefits of milk protein. “After a workout, milk proteins are those best absorbed in the muscles, giving an increase in muscle mass,” said Anderson.
Other potential markets include seniors seeking extra milk protein and calcium, and young people who prefer fruit drinks to milk.
Anderson said how the new concepts are applied will vary from country to country according to local tastes and needs.
For example, in the UK, where the popularity of milk has slumped among young people, Anderson suggested that enriched juice could be a popular option to give the young an alternative drink that delivers all the benefits of milk.
Formulation
By choosing proteins that favour a low pH environment, Arla claims it can ensure a highly stable juice product with a clean taste and smooth mouthfeel.
Anderson added that Arla can work with the texture and vary the mouthfeel. For example, by using different protein fractions, he said the company can create a juice with a richer mouthfeel that may be more suitable to the beverage market in the Middle East.