Arla Foods Licenses Lactose-free Technology
Arla Foods Ingredients has launched a new license package that gives international dairy companies access to patented technology for producing lactose-free dairy products with a real milk taste.
Arla Foods Ingredients has launched a new license package that gives international dairy companies access to patented technology for producing lactose-free dairy products with a real milk taste. The license includes access to the company’s expertise in developing, producing and marketing lactose-free milk and yogurt.
Previously, the filtration technology had only been available to other companies in the Arla Foods group in Scandinavia and the UK. That left many openings for agreements elsewhere, says Henrik Andersen, Arla Foods Ingredients CEO.
The filtration technology is unique for its ability to separate half the lactose out of milk by purely mechanical means without any other changes to the milk’s composition. The addition of lactose then splits the remaining lactose content into glucose and galactose. The enzyme “predigests” the lactose in the milk so it no longer provokes an uncomfortable reaction.
“By splitting the lactose into two monosaccharide components, the final product gains the same sweetness as standard milk,” says Hans Henrik Holst, Arla Foods Ingredients innovation manager.
Arla Foods Ingredients
www.arlafoodsingredients.com
011 +45 4160 7790
Arla Foods Ingredients has launched a new license package that gives international dairy companies access to patented technology for producing lactose-free dairy products with a real milk taste. The license includes access to the company’s expertise in developing, producing and marketing lactose-free milk and yogurt.
Previously, the filtration technology had only been available to other companies in the Arla Foods group in Scandinavia and the UK. That left many openings for agreements elsewhere, says Henrik Andersen, Arla Foods Ingredients CEO.
The filtration technology is unique for its ability to separate half the lactose out of milk by purely mechanical means without any other changes to the milk’s composition. The addition of lactose then splits the remaining lactose content into glucose and galactose. The enzyme “predigests” the lactose in the milk so it no longer provokes an uncomfortable reaction.
“By splitting the lactose into two monosaccharide components, the final product gains the same sweetness as standard milk,” says Hans Henrik Holst, Arla Foods Ingredients innovation manager.
Arla Foods Ingredients
www.arlafoodsingredients.com
011 +45 4160 7790
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