date:Feb 04, 2013
o utilise and process all the constituents of the raw milk supplied by our owners, with the exception of one - the lactose that is released when we concentrate the protein from the whey. Going forward, the new lactose facility will enable us to achieve optimum processing of all the constituents of milk and therefore produce profitable lactose products for the food industry, said Henrik Andersen, CEO of Arla Foods Ingredients.
Overall, Arla is investing approximately DKK 900 million in the new f