Arla Foods Debuts Clean-Label Alternative For Stabilizers

<p>In response to growing demand for natural drinkable yogurts that include functional milk proteins, Arla Foods Ingredients launched Nutrilac&#174; YQ-5215, a unique, clean-label alternative to traditional stabilizers such as pectin.</p>

VIBY J, Denmark—In response to growing demand for natural drinkable yogurts that include functional milk proteins, Arla Foods Ingredients launched Nutrilac® YQ-5215, a unique, clean-label alternative to traditional stabilizers such as pectin.

 “We experience a growing demand from manufacturers who wish to remove the pectin from their recipes. Using our protein, it is possible to produce yogurt with a natural profile and perfectly adapted to the preferences of individual markets," said Torben Jensen, application group manager.

Stabilizer addition is widely accepted as a means of countering whey separation and sedimentation in drinking yogurt. This maintains an appealing appearance and homogeneous texture throughout shelf life. Nutrilac YQ-5215 has been tested against pectin in low-fat formulations with 1%, 2% and 3% total protein content. In all cases, the functional milk protein performed on a par with pectin, providing the necessary stability to prevent separation and ensure a refreshing, clean mouthfeel.

Download Food Product Design’s free digital issue “Keeping It Clean" which delves into the issue of clean labels and explores the various ingredients food product designers can use to help keep labels clean without sacrificing function, food safety or quality in a variety of applications.

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