VIBY J, DENMARK — Arla Foods Ingredients has introduced a whey ingredient application that may be used in cookies to boost protein content by 20%.
Created to ease processing and flavoring challenges, Nutrilac decreases dough handling issues and neutralizes unpleasant tastes. With its low water activity, the ingredient improves the texture and color of high-protein cookies while also reducing spoilage risks. In addition, Nutrilac contains low levels of lactose, ensuring that products have an even, golden hue.
“High-protein and healthy indulgence are both important trends in the baked goods category,” said Lene Hald, senior category manager, bakery, at Arla Foods Ingredients. “Our new concept demonstrates that it’s definitely possible to combine a high-protein claim with an indulgent taste and texture, while overcoming technical challenges.”
Arla Foods Ingredients will showcase Nutrilac and other ingredients at booth 8A40 at Health Ingredients Europe, being held Nov. 27-29 in Frankfurt, Germany.