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New Research Results Pave theHealthier ProductsBy Ulla Kjer,Journalist,Arla FoodsCorporateCommunicationsDepartment“With milk, Mother Nature has createda very healthy product with awealth of valuable proteins, mineralsand vitamins. Our job is to continueto develop milk as the basisfor new, inspiring and healthy dairyproducts that meet consumers’ requirements,which are increasinglyaimed at health and convenience.”With these words, Group ExecutiveDirector Michael Stevns, whohas overall responsibility for R&D atArla Foods, sums up the key objectiveof the Group’s research and developmentactivities. The scope of suchactivities is illustrated by the factthat, at any given time, Arla Foodshas 300 projects ongoing within research,technology and product andpackaging development.“To take an example, our researchwithin the fields of nanotechnologyand nutrigenomics is opening upnew perspectives both for improvingproducts and for focusing evenmore strongly on healthy products.Probiotica impacts on fatconversionIn the spring of 2006, Arla Foodsachieved the first concrete resultsfrom the analysis technology knownas nutrigenomics. These results revealthat the probiotic lactic acidbacteria, Lactobacillus casei F19, canimpact on the body’s fat conversion,the sense of satiety, and reduces faton the stomach - so-called belly fat.Lactobacillus casei F19 is Arla’s ownpatented bacteria and is used in allCultura products.Nutrigenomics enables us to assessthe impact of a variety of foodson our genes. One example is that wecan now see that probiotica has animpact on genes, which subsequentlyaffects fat conversion. The resultsof the analyses have been so convincingthat Arla Foods has appliedfor a patent relating to Lactobacilluscasei F19’s ability to reduce belly fatand counteract weight gain.“With enhanced knowledge ofthe relationship between genes anddiet, it will be more interesting to createhealth-optimised food productsbecause they will hit specific targetgroups with greater accuracy,” MichaelStevns explains. “It does, however, requirea considerable amount of basicresearch within the area.”Within the field of nanotechnology,Arla Foods has, since June 2005,partnered other large Danish foodcompanies and research institutionsin a new research centre known asThe Nanofood Consortium. Thecentre aims at strengthening relationsbetween the food industry andpublic-sector research, thus contributingto the development of healthy,safer and nutritional food products.A minor revolutionOver many years, day-to-day developmentwork has centred on reducingthe fat content in dairy products.When Arla Foods, therefore,launched the calorie reduced drinkingmilk, Mini 30, in the Danish marketin 2006, it was nothing less thana minor revolution. For the first timeever, Arla had succeeded in maintainingthe fat percentage in a productwhile reducing the calorie contentby removing half of the lactose.In fact, Mini 30 is a by-productIn principle, membrane filtration is thesame as pouring milk through an ordinarykitchen strainer - a simple process withoutany chemical intervention. In reality,things aren’t quite as simple.from the development of a lactosefreemilk for the Swedish market.Normally, milk for people sufferingfrom lactose intolerance is producedby adding an enzyme which splitsdisaccharide lactose into monosaccharideglucose and galactose, thusenabling those with a lactose intoleranceto digest milk. The problemwith this method is that the milkacquires a very sweet taste. Consequently,there was a need to developlactose-free milk with the greatestpossible similarities to normal milkin terms of both taste as well as vitamin,protein and calcium content.The challenge was handed to ArlaFoods’ development centre for powderproducts, where Arla’s expertisewithin membrane technology is concentrated.Hans Henrik Holst, Headof Department, explains: “We chosea method where we first remove halfthe natural lactose content by filtrationand subsequently hydrolyse therest. This results in lactose-free milkwhich tastes like normal milk, butwhere the vitamin, protein and calciumcontent have been preserved.”Named Lactose-Free Milk Drink,the lactose-free milk is produced asa UHT product.6 Danish Dairy & Food Industry... worldwide 2006NR. 16
Way forMilk without the milky tasteHans Henrik Holst, however, can seeother opportunities in the product:“We thought that the milk tastedrather good even before it was hydrolysed.At the time, there was alsoa great deal of focus on eliminatingcarbohydrates from food products asa result of the “Atkins’ diet”.The lactose-reduced milk was lesssweet than normal milk or Lactose-Free Milk Drink. Moreover, the milkyafter-taste had disappeared. Mini30is made from minimilk with 0.5% fatand, therefore, is energy-reduced interms of both fat and carbohydratecontent.“This milk offers a low-caloriemilk type for, in particular, younggirls and women who regard milk asfattening and do not like the taste ofmilk,” says Hans Henrik Holst.Powder can show the wayHans Henrik Holst believes that thefuture will bring more specially designedmilk products: “In the ingredientssector, we’re used to separatingthe milk so that the componentscan be used for a range of purposessuch as specific nutritional productsfor the elderly, sportsmen and women,infant food etc. Therefore, wehave considerable expertise in termsof what can be used for which purposes.This knowledge can be transferredto fresh milk products.”Even so, Hans Henrik Holst recognisesthat consumers - at least Danishconsumers - may not yet be readyfor such changes.Arla Foods 2004/05Milk volume: 8.4 billion kg (ofwhich Danmark 4.1 billion kg, Sweden2.1 billion kg other, (primarilythe UK) 2.2 billion kg).Head of Department Hans Henrik Holstused membrane technology when hedeveloped a method to filter milk sugar toremove calcium, proteins and minerals.Turnover: DKK 46.4 billion (ofwhich 60% outside Denmark/Sweden).Co-operative members: 10,557(5,197 in Denmark, 5,360 in Sweden).Number of employees: 20,076.Outside Denmark and Sweden,Arla Foods operates production inthe UK, Poland, Canada, USA, Brazil,Argentina and Saudi Arabia. TheGroup has sales subsidiaries in 24countries. ■Discover the benefitsof process optimizationThe performance of your processplant is essential to your business.Plant reliability, bacteriologicalsafety, product safety, minimumproduct waste and maximumexibility: all parameters thatinuence the protability of yourprocess.GEA Liquid Processing Scandinaviasupplies expert process solutions.Let us optimize your process.GEA Liquid ProcessingScandinavia A/SGEA Liquid Processing Scandinavia A/S • Nørskovvej 1B • DK-8660 Skanderborg • DenmarkTel: +45 70 15 22 00 • Fax: +45 70 15 22 44 • post@gea-liquid.dk • www.gea-liquid.dkNR. 16Danish Dairy & Food Industry... worldwide 2006 7
Page 1: Wellness & Nourishment • GMP •
Page 5 and 6: Superfos - part of your dayYou prob
Page 7: Knowledge makes the differenceDSS i
Page 11 and 12: The Hygiene SolutionsPreferred by F
Page 13: duced using whey that previouslywas
Page 17 and 18: Value for our CustomersConsistatorf
Page 19 and 20: Engineers of Food Processing Techno
Page 21 and 22: RetailersRegulators and Government
Page 23 and 24: lar ApproachCentre for Advanced Foo
Page 25 and 26: Safetystill sensitive to the surrou
Page 27 and 28: Traditional EMC Flavours Type IN CR
Page 29: opus D-Gen 1NIRO POWDER TECHNOLOGYC
Page 32 and 33: Health and WellnessBy TorbenB. Lund
Page 34 and 35: A Strong Partner in VibrationTechno
Page 36 and 37: Mixing of Low-FatBy ErikPetersen,Sa
Page 38 and 39: CS, GMP, EHEDG,By SteenSørensen,Sa
Page 40 and 41: The Best of HygieneDrainageBy Jespe
Page 42 and 43: The APV LeanCremeBetter FlavourBy B
Page 44 and 45: Figure 4: Different types of LeanCr
Page 46 and 47: High QualityProductionFacilitiesBy
Page 48 and 49: The easy way toGood ManufacturingBy
Page 50 and 51: Figure 2: Example Graphic analysis.
Page 52 and 53: Customer OrientedSolutionsBy Ole Ol
Page 54 and 55: By Jesper Bjørn Hansen,Managing Di
Page 56 and 57: NanotechnologyCould have a Huge Imp
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