Arla Foods Ingredients is launching a dry-blend version of its leading MFGM ingredient, helping formula manufacturers reduce energy usage and production costs without compromising on safety or quality.
Lacprodan® MFGM-10 was the first MFGM (milk fat globule membrane) ingredient for the global infant formula market. It is rich in phospholipids and gangliosides.
Now Arla Foods Ingredients has made MFGM available in a dry-blend option – Lacprodan® Premium MFGM-10. Dry-blending is a process that allows manufacturers to reduce energy usage and production costs. It also provides greater flexibility to produce more recipes from one base powder.
Furthermore, the dry-blending process requires particularly high microbiological compliance throughout the entire batch of the ingredient, which ensures consistent quality and product safety. This also means Lacprodan® Premium MFGM-10 is free from Cronobacter sakazakii, a bacterium that can cause serious infections in infants.
Lacprodan® Premium MFGM-10 is the latest Arla Foods Ingredients product to be offered in dry-blend form. Earlier this year Lacprodan® Premium ALPHA-10, a dry-blend alpha-lactalbumin ingredient, was launched. Arla Foods Ingredients also offers a dry-blend lactose which has helped manufacturers significantly reduce their energy usage. In November 2020, the company estimated total CO2 savings from customers using it to be as high as 24,400 tonnes.
Niels Joakim Karlsen, Pediatric Sales Development Manager at Arla Foods Ingredients, said: “MFGM is a key ingredient for the global formula market. By offering Lacprodan® MFGM-10 in a dry blend form, we’re combining the clinically proven benefits of this ingredient with opportunities to reduce energy usage and production costs while ensuring high quality and product safety.”
