Fi Europe 2025 live: Arla Foods Ingredients advances high-protein innovation with dairy and whey protein ingredients

Arla Foods Ingredients (AFI) is advancing high-protein innovation with its milk and whey protein ingredients — showcasing five new concepts that combine taste, functional nutrition, and novelty at the ongoing Fi Europe 2025 event in Paris, France (Dec 2-4). These include a high-protein, transparent yogurt, drinking yogurt with hydrolyzed whey protein (25 g of protein per serving), and “Milky Spark” — a carbonated, flavored, milk-like drink made with pure whey protein.

AFI is also displaying its gluten-free high-protein (27%) cookie with a soft-baked texture and no added sugar, as well as a high-protein (25%) brownie with an authentic fudgy texture and no added sugar.

High-protein bakery products are increasingly capturing consumers’ attention, as Innova Market Insights’ research shows that, traditionally an indulgent category, bakery products are now being enriched with protein to add functionality. Brands are looking to promote natural protein sources, as nearly 28% of consumers want to see fewer artificial ingredients in plant-based offerings.

Food Ingredients First speaks with Jeppe Sand, head of sales, Functional Nutrition, to discuss formulation challenges and opportunities in the high-protein F&B sector live from the show floor.

At Fi Europe 2025, Arla Foods Ingredients is displaying its high-protein, transparent yogurt, drinking yogurt with hydrolyzed whey protein, and carbonated “Milky Spark” beverage.“Fi Europe is all about inspiring visitors to discover new possibilities, which is why our stand this year includes an Innovation Spotlight area. The focus is on combining the benefits of high-quality protein with great taste, and we’re demonstrating how that’s possible across a range of categories,” says Sand.

“In terms of how this aligns with current trends, over 40% of health-conscious consumers are now opting for dairy products to boost their protein intake, while over 30% choose them for guilt-free snacking.”

The company is also exhibiting the potential of milk fat globule membrane (MFGM) — primarily associated with infant nutrition — for adults.

“We recently launched a campaign to highlight its benefits for older children and for adults. So visitors will also be able to sample solutions featuring our Nutrilac MFGM — an ingredient rich in the high-quality whey proteins and the complex lipids present in MFGM,” Sand shares.

Protein quality over quantity

Amid a surge in high-protein F&B innovations, Sand observes a shifting focus from “pure quantity to quality.”

“Previously, it was all about packing in as much protein as possible — now there’s greater emphasis on the nutritional status and origin of the protein you use. As well as being familiar to consumers as complete protein sources, whey and dairy score highly on measures of nutritional quality such as essential amino acid content,” he explains.

AFI’s high-protein cookie and high-protein brownie showcased at the show presented the team with various formulation challenges during development.

“When enriching baked goods with protein, you need to have a very scientific approach and acknowledge from the beginning that all proteins are not alike. In baked goods recipes with high levels of proteins, there is often little, if any, room to add flour, because the volume of dry matter goes to proteins,” Sand elaborates.

Arla Foods Ingredients’ gluten-free cookie (27% protein) and brownie (25%) offer high-protein indulgence with no added sugar.This is an issue because of the flour’s properties in cakes and baked goods, such as binding water, setting the structure of the crumb, and affecting moisture levels.

“This is what we need to keep in mind when we decide on the functional proteins we use. AFI has many years of experience when it comes to replacing eggs with functional whey proteins in cakes, and this is very useful when aiming for the correct functionality when enriching with protein,” Sand adds.

Replicating milk in soft drink concepts

The company is showcasing its whey protein applications in a carbonated milk-like beverage, Milky Spark, at Fi Europe 2025. The goal is to deliver the nutrition consumers associate with milk, along with the appealing “refreshment and flavors” from sparkling soft drinks, Sand tells us.

“That naturally led us straight into the classic challenge — how do you combine milk and carbonation when they’re not known for playing well together? In particular, traditional dairy proteins can precipitate under low pH and elevated CO2.”

“We addressed this by building the drink on a water base and using our Nutrilac CH-4560 whey protein solution, which is specifically designed to be stable at lower pH levels, while adding a pleasant mouthfeel,” he explains.

The “milky” appearance and taste were a result of combining milk and yogurt flavor profiles with Nutrilac CH-4560. Sand emphasizes that they did not have to rely on traditional dairy phases that would “clash with CO2,” resulting in a light, clean finish with gentle dairy notes, not heaviness.

The company is now exploring the possibility of further developing the recipe by incorporating its natural milk mineral ingredient Capolac to better mimic the mineral levels typically found in milk, Sand shares. It is also exploring the use of natural sweeteners to enhance the recipe.

Exploring hybrid concepts

Sand emphasizes that consumers are increasingly looking for F&B products that combine high protein with other nutritional benefits, creating opportunities for new hybrid products.

“For example, our Lacprodan ISO.Water range is ideal as a source of essential amino acids (EAAs) and branched-chain amino acids (BCAAs) in flavored water alternatives. Still, it is also perfect for blending with other functional ingredients, such as caffeine, magnesium, or zinc, enabling additional claims.”

In the future, he anticipates two major societal shifts that will open up new demand for whey and dairy proteins.

“The growing number of consumers using anti-obesity medications needs high-quality nutrition to maintain their muscle mass and overall health when their appetites are reduced. Whey proteins are an obvious solution, and we’re already developing some great-tasting options tailored to the GLP-1 market. The challenge of meeting the nutritional needs of aging populations is also driving innovation.”

“Older consumers have particular needs, and a strong motivation to maintain their health. Whey is superior to other protein sources for muscle synthesis in this group, leading to new opportunities for high-quality protein products,” Sand concludes.

With additional reporting by Joshua Poole at Fi Europe 2025 in Paris, France