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.