Arla Foods Ingredients' Nutrilac Natural Improvers are said to lock in the air whipped into batters and the water kneaded into dough for optimum freshness, texture and resilience throughout shelf-life.
The range is made from natural and functional proteins derived from milk and can be listed on-pack simply as 'milk protein'.
Maintaining perfect sensory properties for longer preserves shelf-life, cuts waste and increases profit margins. The new ingredients can also improve the nutritional profile of a baked product by reducing fat content.
Bakers can maintain cleaner labels while having a multi-functional alternative to gums, enzymes and emulsifiers, which are limited in their scope to a single benefit or function.
Søren Nørgaard, senior manager at Arla Foods Ingredients, said: "Our new Nutrilac Natural Improvers meet a comprehensive range of production needs, including optimised processes, better product quality and reduced product wastage."
Contact: Arla Foods Ingredients