Arla Food Ingredients opens protein hydrolysates factory

By Jim Cornall contact

- Last updated on GMT

Arla Food Ingredients' Nr. Vium site has opened, with the capacity to produce about 4,000 tonnes of whey and casein hydrolysates annually.
Arla Food Ingredients' Nr. Vium site has opened, with the capacity to produce about 4,000 tonnes of whey and casein hydrolysates annually.
Arla Foods Ingredients has strengthened its position in the global dairy protein hydrolysates sector with the opening of a dedicated factory in Nr. Vium, Denmark.

The €40m ($45m) facility can produce approximately 4,000 tonnes of whey and casein hydrolysates a year, creating ingredient solutions for applications in the infant, clinical and sports nutrition categories.

Existing production of hydrolysates by Arla Foods Ingredients will be transferred over to the new site at Nr. Vium.

Functional health properties

The factory includes manufacturing technology, pilot plants, analytical laboratories and R&D facilities. It has a dedicated packing line for filtered products.

Milk protein hydrolysates are proteins that have been through a natural enzymatic process, during which the intact protein is cut into small peptide fragments. Compared with intact proteins, they offer reduced allergenic potential, easier digestion and faster absorption.

These attributes mean they provide functional health properties in clinical and infant nutrition, where they deliver the benefits of the protein quicker and more effectively.

Related topics: Manufacturers, Arla Foods, Nutritionals

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1 comment

whey or whey protein?

Posted by Paul Jelen,

What is obviously meant here is whey PROTEIN hydrolysates... whey and whey protein are two very different things! This problem is becoming much too common and editors should be more careful with the terminology.

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