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Arla Foods introduces clean-label alternative to traditional stabilisers
date:Mar 05, 2014
rket research experts at Mintel reporting 35% growth in product launches.

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

Stabiliser addition is widely accepted as a means of countering whey separation and sedimentation in drinking yoghurt. This maintains an

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