A new cream cheese concept offers a creamy texture and taste despite containing 50 per cent less fat than standard recipes
Arla Foods Ingredients has launched two new recipe concepts that showcase how its solutions can meet both of these needs. Based on high-quality dairy ingredients, they allow manufacturers to swap out milk fat in favour of healthy milk proteins, as well as increasing calcium content.
A new cream cheese concept offers a creamy texture and taste despite containing 50 per cent less fat than standard recipes. Rich in high-quality whey proteins thanks to the inclusion of Nutrilac® QU-7650 and CH-4560, it delivers all the essential amino acids.
Meanwhile, a low-fat solution for individually wrapped cheese slices uses the fat-mimicking proteins in Nutrilac® FO-7065 to reduce the need for skimmed milk cheese. Also containing milk mineral concentrate Capolac®, a single 20g slice contains as much calcium as a large glass of milk.
Claus Bukbjerg Andersen, Senior Category Manager, Cheese at Arla Foods Ingredients, said: “Cheese consumers are highly focused on nutritional value, in particular protein content. At the same time, they still want indulgent taste and texture. While this has posed challenges for manufacturers, it has also opened up new opportunities. As our new concepts demonstrate, the right ingredients can give a cheese product a major nutrition boost, creating opportunities for health claims without sacrificing taste or texture.”