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Kennedy's Bakery Production Magazine | December 17, 2018

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Arla develops new concept for biscuits

Arla develops new concept for biscuits

Arla Food Ingredients have developed a new concept to help biscuit manufacturers “tap into high-protein and healthy indulgence trends” while overcoming technical challenges.

The Whey-pro Biscuit concept utrilac®, the company’s whey protein ingredient, is described as an indulgent biscuit recipe with a “premium look, taste and feel”.

The concept was designed to create biscuits with the right structure and appearance after baking, as well as low water activity for long-lasting crispness and low risk of microbiological spoilage.

According to Arla, the concept helps overcome issues such as unpleasant aftertaste and unattractive appearance, and qualifies for a high-protein claim in the EU.

Lene Hald, Senior Category Manager, Bakery, at Arla Foods Ingredients, said: “High-protein and healthy indulgence are both important trends in the baked goods category. Biscuit manufacturers who tap into them have a great opportunity to grow their market share.

"Our new concept demonstrates that it’s definitely possible to combine a high-protein claim with an indulgent taste and texture, while overcoming technical challenges.”