Arla intros 'optimized comfort' infant formula concept

11 Jan 2019

Optimized comfort is at the heart of a new whey protein-based concept for infant formula developed by Arla Foods Ingredients which alters the amount and types of proteins in formula.

Arla intros 'optimized comfort' infant formula concept

Optimized comfort is at the heart of a new whey protein-based concept for infant formula developed by Arla Foods Ingredients.

Infant formulas contain significantly more protein than human milk, the company notes and, since protein is hard to digest, this can lead to gastrointestinal discomfort issues in infants, such as colic and constipation, resulting in excessive crying. Other problems are said to include regurgitation and stool issues. However, by altering the amount and types of proteins in formula, Arla believes it is possible to reduce these problems.

Arla Foods Ingredients’ new optimized comfort concept for infant formula contains alpha-lactalbumin, which is the most abundant protein in human milk. Due to its excellent amino acid composition, alpha-lactalbumin is a high-quality protein that is a key ingredient in low-protein formulas with protein levels closer to human milk.

The new concept also includes whey protein hydrolysates, which are high-quality proteins that have been broken down by enzymes, effectively meaning they have been pre-digested.

Arla Foods Ingredients says it is the world’s first commercial producer of alpha-lactalbumin and one of the world’s largest producers of both alpha-lactalbumin and whey protein hydrolysates. Its infant nutrition ingredients are manufactured in Denmark using milk that is non-GMO/GMO-free, Kosher and Halal-certified, and free of annatto.

The new optimized comfort, low protein formula concept incorporates Lacprodan ALPHA-10, a whey protein concentrate with a minimum level of 41% alpha-lactalbumin as a proportion of total protein content; and Lacprodan IF-3070, a partially hydrolysed whey protein (DH 9-15) with a mixture of small and larger peptides.

The concept product has been created to showcase potential optimized comfort applications. It contains 9.7g of protein per 100g serving and has a protein to energy ratio of 1.9g/100kcal.

Gut comfort is generally considered to be important for infant well-being and sleep, Arla says, and discomfort can be emotionally and physically draining for both infants and parents. Furthermore, the company notes that infant discomfort problems are the most common reason for parents to switch between formulas to find a solution to their infant’s gastrointestinal issues. The number of global launches of infant formula products with on-pack messages relating to comfort has risen by a CAGR of 11.6% over the past five years.

Related news

Fonterra: playing field is still tipped

Fonterra: "playing field is still tipped"

10 Jun 2019

Fonterra has responded to the New Zealand government’s review of the Dairy Industry Restructuring Act (DIRA), saying that the proposed changes will bring some improvements to the sector, but it also represents a missed opportunity to better support New...

Read more 
Arla to shed jobs in Middle East move

Arla to shed jobs in Middle East move

7 Jun 2019

Parts of the production at three Arla Foods sites will be moved to newly acquired site in the Middle East as part of the farmer-owned company’s aim to bring new commercial opportunities to customers as well as its ongoing efforts to make its supply cha...

Read more 
Exploring options for natural low sugar dairy

Exploring options for natural low sugar dairy

21 May 2019

Natural sweeteners like stevia and monk fruit extracts may be one route to clean label dairy, but ingredient suppliers and researchers have developed a range of natural options beyond sweeteners.

Read more 
Chr. Hansen launches dairy culture to reduce added sugar

Chr. Hansen launches dairy culture to reduce added sugar

15 May 2019

Chr. Hansen has launched Sweety Y-1, which it claims is the first culture in the world to allow dairy manufacturers to create naturally sweeter products while reducing added sugar.

Read more 
Danone gives access to 1,600 strains

Danone gives access to 1,600 strains

13 May 2019

Celebrating 100 years since the creation of its first yogurt, Danone has announced it will open its collection of 1,800 strains for research purposes.

Read more 
Arla launches whey protein hydrolysate for sparkling waters

Arla launches whey protein hydrolysate for sparkling waters

2 May 2019

Arla Foods Ingredients is launching Lacprodan HYDRO.Clear. The 100% whey protein hydrolysate solution has been specially developed for formulating sparkling protein waters.

Read more 
Saputo acquires Australian cheese maker

Saputo acquires Australian cheese maker

29 Apr 2019

Canadian dairy company Saputo is to acquire the specialty cheese business of Australia’s Lion-Dairy & Drinks

Read more 
Danone on track, reaffirms 2019 guidance

Danone on track, reaffirms 2019 guidance

24 Apr 2019

Danone has announced that its first quarter was in line with expectations; guidance was reaffirmed for 2019.

Read more 
EFSA pronounces on whey basic protein isolate

EFSA pronounces on whey basic protein isolate

15 Apr 2019

In 2018, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) concluded that whey basic protein isolate obtained by ion exchange chromatography from skimmed cow's milk is safe for human consumption.

Read more 
Chr. Hansen launches new cheese coagulant

Chr. Hansen launches new cheese coagulant

8 Apr 2019

Chr. Hansen has launched CHY-MAX Supreme which it claims is the most precise and innovative coagulant on the market with superior functionality for modern cheesemakers.

Read more