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Arla calls for dairy protein in food aid

Global dairy company, Arla Food Ingredients says that there needs to be a global push from industry to ensure that dairy ingredients are included as an integral part of emergency food programmes.

Arla says that ingredients derived from milk have tended to be omitted from such programmes due to cost concerns, and have decided to commission research into the benefits of whey protein and permeate in a bid to demonstrate that dairy ingredients are affordable and superior due to its dense nutritional profile.

Henrik Jørgen Andersen, senior R&D manager at Arla Foods Ingredients says that by incorporating dairy into emergency food programmes, smaller quantities can be used when compared with alternatives such as vegetable proteins. He also says that dairy ingredients can be blended with proteins of other sources to create food aid products that offer excellent all-round nutrition.

“Even though we are an international business, we don’t operate in every region that benefits from aid initiatives like the World Food Programme. This means the global dairy ingredients industry must stand together to make sure we can deliver affordable high quality products in every geographic [location] touched by these programmes,” said Andersen.

“Consequently, only if other major dairy ingredients companies join us in this effort can we succeed in persuading the organisers of food aid programmes that our products have a key role to play in the war on hunger. It’s a fantastic opportunity for the industry to show that we are not just about commercial success, but that together we can also offer the international community powerful solutions to tacking the global challenge of hunger and malnutrition.”

Andersen says that Arla Foods Ingredients has supported a clinical trial which has shown that it’s possible to make economical, sustainable and nutritionally sound products with milk proteins.

“The full results aren’t yet ready to publish, but we’re confident they will represent a huge step towards documenting the potential role of dairy ingredients as constituents in foods for future emergency aid programmes. However, we can’t do this alone – and we are keen for our fellow dairy ingredients companies to work with us towards this extremely worthwhile goal,” he said.

 

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