Clean-label emulsifiers open eyes in USA

Deluge of inquiries follows seminar presentation

All-natural proteins that bring high emulsifying power to ready meal sauces were greeted as an advanced, clean-label opportunity at the 2011 R&D Applications Seminar hosted by Prepared Foods magazine in Chicago.
Søren Frørup, technical sales manager at Arla Foods Ingredients, spoke to a full room when he presented the newest innovation within milk protein technology. In the audience were representatives from many North American prepared food manufacturers.
“Previously the emulsifying capacity of protein has not been sufficient on its own, requiring the addition of an emulsifier. Today milk proteins can perform the role of emulsifier 100% in high and low-fat products,” Frørup says.
“By contributing creaminess and mouthfeel, they overcome the quality problems that have limited the development of new low-fat products.” For those who still viewed proteins as a commodity, the functional protein solutions were an eye-opener. More than a third of those who attended the session have requested samples or further information.
The two-day R&D Applications Seminar is an annual event aimed at updating the food and beverage industry on solutions to specific application challenges.
For more information, contact ingredients@arlafoods.com