Arla Foods Ingredients scores twice at the World Dairy Innovation Awards
Posted: 19 June 2014 | Arla | No comments yet
Arla Foods Ingredients is celebrating after triumphing in two categories at the prestigious World Dairy Innovation Awards – for Best Dairy Ingredient and Best Manufacturing or Processing Innovation…
Arla Foods Ingredients is celebrating after triumphing in two categories at the prestigious World Dairy Innovation Awards – for Best Dairy Ingredient and Best Manufacturing or Processing Innovation.
In the Best Dairy Ingredient category, judges gave the award to Arla Foods Ingredients for its protein solution that makes it possible to produce an ice cream version of skyr, the increasingly popular sour milk product. When Nutrilac® IC-6425 is used in frozen skyr, it creates a finished product high in protein and low in fat, and with a creamy and smooth mouthfeel, as well as a fresh and mild flavour.
In the Best Manufacturing or Processing Innovation category, Arla Foods Ingredients ran out winner with its Nutrilac® FastRipe concept. Nutrilac® FastRipe is a natural milk protein that accelerates the mechanism in cheese that causes it to ripen, enabling cheese-makers to reduce ripening times and save thousands of euros every year without any negative impact on product quality or shelf life.
The winners of the World Dairy Innovation Awards were announced at the Global Dairy Congress in Istanbul, Turkey, on Tuesday 17 June 2014. There were nearly 160 entries from 30 countries, which were judged by an expert panel.
Lars Vestergaard Nielsen, Marketing Communication Manager at Arla Foods Ingredients, said: “Our double success at the World Dairy Innovation Awards underlines the commitment to innovative ingredients that is at the heart of our ‘Quality starts here’ brand platform. Nutrilac® IC-6425 for skyr ice cream and Nutrilac® FastRipe for cheese are just two of the great solutions in our stable of dairy ingredients, all of which offer food and beverage manufacturers tangible benefits in terms of process improvements and help them to meet demand among consumers for high quality end-products.”