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Arla Foods introduces clean-label alternative to traditional stabilisers
date:Mar 05, 2014
appealing appearance and homogeneous texture throughout shelf life.

Arla Foods Ingredients has tested Nutrilac YQ-5215 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.

Drinking yoghurt is still a growing market worldwide. Our solution gives manufacturers an opportunity to differentiate their p

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