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Healthy Living – with proteins and passion

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MAKE CONSUMERS HAPPY!Health remains top of mind for consumers on many markets, even in products as ice cream and other frozen dairy products. At Arla Foods Ingredients we can help you meet those expectations. With our natural milk-based solutions, you can boost the nutrition-al content of ice cream while protecting taste, and other sensorical quality parameters The versatility of Nutrilac® makes it easy to implement in the pro-duction process and to apply in a large range of different recipes.

NUTRITIOUS AND DELICIOUSProtein enrichment is a hot topic on consumer markets. But, as you may have experienced, simply raising the protein content of ice cream typically has a negative impact on sensory quality plus the challenge to keep a low viscosity during pasteurizationThe challenge is greater still when developing high-protein products with a low fat content.When it comes to calcium enrichment, the challenge lies in ensuring bioavailability, so consumers can actually absorb the calcium in the food products they eat.These are challenges our Capolac® and Nutrilac® solu tions are designed to overcome.

NUTRILAC® PROTEIN ENRICHMENT

Recovery ice cream:

During Illness, or when we get elderly, appetite will be reduced.Due to lack of energy intake, the body is leaping into a hibernation state. This means that we perhaps loose weight and easily get tired and dizzy.

Arla Foods Ingredients has therefore developed a fully recovery dietary ice cream, especially suited for people whose daily nutritional intake is not supplied by the regular diet.

This Recovery ice cream tastes great and supplies the body with a high content of protein, fat and carbohydrates

PRODUCT DESCRIPTIONNutrilac® IC-7055 is a highly nutritious and natural whey based protein solution developed for the high protein ice cream segment.

Basic functional properties:

· Improved creaminess · Increased melting resistance · Neutral milky taste

TABLE 1

Recovery ice Cream

Nutrilac® IC-7055 16.00%

Sugar 15.00%

Cream 40.00 %

Flavour 0.20%

Water Up to 100

Nutritive values

Protein 12. 00% 204 KJ

Fat 16.00% 592 KJ

Carbo 18.50% 314.5KJ

TS 47.00%

Energy KJ 1110 KJ / 100 G

Energy Kcal 265 Kcal / 100 G

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WEIGHT & SPORT

Recent studies gave protein renowned roles in muscle building and satiety.

Rising population of aging health-conscious consumers is driving demand for Better for you / Health & Wellness products driving protein expansion and popularity

Naturality, weight management, movement are trends pushing protein in dairy from a bodybuilder niche to mainstream product

With or without EU-approval, protein is gaining weight loss credibility after the recent Diogenes-study results were published (a relatively small increase of protein intake from 15% to 25% contributes to weight management)

20-25% of consumers belongs to the lifestyle segment and are characterized by a high interest in health and a willingness to pay a premium for health-enhancing products

TABLE 2

High Protein ice cream

PS 02090-02-01® 16.00%

Sugar 6.00 %

Glukose 2,75 %

Poly dextrose 4.00 %

Veg Fat 2.10 %

Flavour 0.20%

Water Up to 100

Nutritive values

Protein 12. 00% 207 KJ

Fat 2.50% 92.5 KJ

Carbohydrates 16.00% 314.5KJ

TS 32.00%

Energi KJ 571KJ/100 G

Energy Kcal 137 Kcal /100 G

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FAT REDUCED ICE CREAM

A healthy diet should include less total fat, less saturated fat and cholesterol.

Speciel attention should be paid to the amount of saturated fat, because the saturated fat stimulates the production of cholesterol and can lead to clogged arteries (and a greater chance of a heart attack).

Producing quality low fat ice cream can be a huge challenge, even for the most experienced ice cream producer.

Consumers want an indulgent experience and the sensory attributes of a premium ice cream, but in a low fat variant.

The question is, how can you produce a low fat ice cream that is just as good as a full fat version?

At Arla Foods Ingredients, we have a solution to help you overcome these challenge when reducing fat · Lack of Mouth feel/Body· Taste – Lack of creamy sensation· Stability – Less stable/more watery· Decreasing melting ability

These problems can be overcomed by using Nutrilac® IC-3570.Nutrilac® IC-3570 has great fat simulation abilities due to increased Protein functionality, which are obtained by a Controlled denaturation and aggregation of specially B-LG.

Take inspiration in these recipes and see how fat & especially saturated fat can be reduced, still maintaining a high level of sensorical quality. TABLE 3

Reference10%

Nutrilac® IC-3570

6%

Nutrilac® IC-3570

4%

Nutrilac® IC-3570

2%

SMP 5.70% 5.70% 5.70% 5.70%

Nutrilac® IC-3570

– 2.25% 3.75% 5.25%

Maltodextrin – 0.75% 1.25% 1.75%

Cream 25.50% 14.20% 9.00% 4.00%

Sugar 13.50% 13.50% 13.50% 13.50%

Glukose 4.80% 4.80% 4.80% 4.80%

E/S 0.35% 0.35% 0.35% 0.35%

Flavour 0.10% 0.10% 0.10% 0.10%

Skm. milk 24.85% 24.85% 24.85% 24.85%

Water Up to 100Up to 100

Up to 100

Up to 100

Nutritive values

Protein 3.40% 4.00% 4.40% 4.80%

Fat 10.00% 6.00% 4.00% 2.00%

TABLE 4

Reduction in kg saturated fat (100 Kg Mix)

6% Fat 3.51 kg saturated fat10% Fat 6.30 kg saturated fat

2% Fat 1.52 kg saturated fat4% Fat 2.22 kg saturated fat

kg

8

7

6

5

4

3

2

1

0

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CAPOLAC® CALCIUM ENRICHMENT

Healthy bones and teeth depend on a diet with an adequate daily dose of calcium. But adding extra beneficial calcium to dairy prod-ucts, such as ice cream, can be a challenge.

Our natural, calcium-rich Capolac® solutions bind easily to the other ingredients in your ice cream formulation. This facilitates enrichment with the calcium source documented to be that most easily absorbed by the human body.

CALCIUM ENRICHED SHERBET

Sherbets consist mainly of water, sweeteners, fruit juice and some milk solids. It is a refreshing and healthy snack with low fat levels. Sorbets, which are frozen watered fruit juices without any milk-de-rived ingredients are usually more icy and cold.

Use Nutrilac® IC-1990 to create a smooth, creamy and fruity frozen dessert.

TABLE 5

Nutrilac® IC-1990

Nutrilac® IC-1990 5.46%

Sugar 20.00%

Glukose 7.50%

Veg Fat 1.00%

Mango Fruit 4.76 %

E/S 0.65%

Capolac 0.45 %

Water 60.18 %

Nutritive values

Protein 1.0 %

Fat 1.5 %

Carbohydrates 33 %

ADVANTAGES

Nutrilac® IC-1990:1. Adds creaminess and smoothness2. Fortified with calcium 3. Natural milk protein ingredient

Benefits in sherbet:1. Healthy low-fat frozen dessert with extra calcium and fruit juice2. Thirst-quenching alternative to ice cream – cooling alternative

to beverages3. More smooth and creamy than sorbets

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UNLOCK THE GREEK YOGHURT ICE CREAM MARKET

The popularity of Greek Yoghurt ice Cream has exploded in the USA over the past five years and similar growth in Europe looks set to follow. Health and wellness is a key driver across dairy in general, and Greek and Greek-style yoghurt ice Cream score especially well with consumers since they are a good source of protein and other nutri-ents, including calcium. Greek yoghurt ice Cream has appeal because they deliver health benefits while maintaining ‘natural’ credentials. They also offer a creamy texture and taste great

ADVANTAGES

Use of Nutrilac® IC-6425 to obtain the following advantages· Rich and creamy texture· Fresh and clean yogurt taste· High protein content· Reduced fat content

TABLE 6

Greek yogurt ice Cream

Nutrilac® IC-6425 3.75 %

Sugar 13.00 %

Glukose 3.15 %

Cream 12.00%

E/S 0.80 %

Skimmed milk 67.29 %

100 %

Nutritive values

Protein 5.0 %

Fat 5.0 %

Total solids 31.5 %

2x protein ofregular ice cream

2.6%2.6% 5%5%

Regularice cream

Greek yoghurtice cream

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For more information about the range of products Arla Foods Ingredients can supply, please contact us at: dairy@arlafoods.com

Arla Foods Ingredients Group P/S Sønderhøj 10-128260 Viby JDenmark Office +45 89 38 10 00

www.arlafoodsingredients.com

DisclaimerAll rights to the information contained herein belong to Arla Foods Ingredients P/S. The information is confidential and may not be disclosed to third parties or exploited by users without prior written consent. Statements contained herein do not constitute permission to infringe any patent or license rights. The informa-tion contained herein is reliable to the best of our knowledge. The details given are intended only as a source of information. Users should evaluate the products to determine their suitability for the user’s own specific purposes and compliance with relevant food legislation. No warranties, expressed or implied, are made.