Demand for dairy permeate to “explode into life”
Posted: 29 October 2015 | | No comments yet
Permeate is a low-cost, carbohydrate ingredient often used as a bulk sweetener in snacks, chocolate, confectionery, ice cream, desserts, beverages and bakery products…
The market for dairy permeate powder will “explode into life” once a global Codex standard is set, says Arla Foods Ingredients.
Permeate is a by-product of whey manufacturing. It is a low-cost, carbohydrate ingredient often used as a bulk sweetener in snacks, chocolate, confectionery, ice cream, desserts, beverages and bakery products. Permeate is highly valued for its ability to replace other, more expensive milk solids in food products without altering the taste or texture, or requiring any changes to processing parameters. Used as an alternative to whey powder, demineralised whey powder and lactose, whey permeate can optimise product quality in a range of applications.
However, there is currently no Codex agreement for dairy permeate, a factor that deters many countries from allowing it in food and beverage products. China, for example, offers huge potential for the ingredient, but the lack of a standard means the authorities do not permit its use. In other parts of the world, permeate is already approved – but many companies are reluctant to use it because there is no global consensus on how it should be labelled.
Hopes for a Codex standard for permeate within 12 months
At the Codex annual meeting, dairy companies agreed to develop a new standard for permeate within two years in order to address this and other technical issues, such as harmonisation of product quality and consistency. But it is hoped that the process will be fast-tracked to completion within 12 months.
Arla Foods Ingredients has invested significantly in the manufacturing of high quality food-grade permeate as a free-flowing powder with a pleasant and stable taste profile. Arla Foods Ingredients has a permeate production facility in Denmark, which manufactures Kosher and Halal certified whey permeate. It also has joint venture facilities in Argentina (with Sancor) and in Norway (with Tine).
Morten Kaas, Director General Foods at Arla Foods Ingredients, said: “Permeate is a relatively new ingredient that has only been used in the food industry for the past 10 to 15 years. When the Codex standard for dairy permeate is agreed the market will explode into life. Most significantly, we hope China will authorise its use – and if that happens it is possible that other markets in Asia will follow. We’re confident that we’ll be able to fast-track the creation of the Codex standard so that it is in place during summer 2016. This gives food manufacturers an opportunity to start formulation trials now to see how permeate can benefit their business.”
Visit Arla Foods Ingredients on Stand 6F9 at FI Europe 2015 exhibition in Paris to find out more about the new Codex standard for permeate.