Valio flexes its lactose-free capabilities at FiE with milk protein concentrate range

29 Nov 2023 --- Finland-based milk processor Valio showcases its Eila MPC 65 range of lactose-free milk protein concentrates at the Food Ingredients Europe (FiE) trade show in Frankfurt until November 30. Nutrition Insight caught up with Jarna Tanskanen, business manager, powders, baby food and ice cream on the showroom floor.

“More than half of consumers think that when you have protein claims on the package, the product is healthy, and over 60% of the global consumers are leading a fairly or highly active lifestyle. We have tackled this to offer a product to meet these needs and the active lifestyle protein trend,” Tanskanen tells us.

The range has also been developed to accommodate Valio’s customer base looking to extend their protein portfolios. Eila MPC 65 has significant emulsifying properties and water binding capacity.

Protein without the graininess
High-quality milk is used in the processing of Valio’s protein concentrates. The company sources the milk from its network of farmers and uses lactose-free technology, which creates a non-grainy protein concentrate.

“It all comes from the milk quality. You don’t have the graininess in the mouthfeel and it has a good processability. I think it’s important that the powder behaves well in the process. That’s one key parameter here as well,” Tanskanen explains.

The quality of the milk delivers an end product, in this case, Valio Eila MPC 65, with a short ingredient list, a clean flavor and no need for masking agents.Valio has prioritized lactose-free and sugar-reduction functionalities for its latest protein offerings.

“What we understand from our application test is that it is a good powder in all organoleptic properties,” she says. This was confirmed via a consumer study on the company’s high protein UHT (ultra-high temperature) drinks.

Lactose-free isolates
Eila MPC 65 can be used in multiple applications, such as yogurt, protein cookies and high-protein lactose-free ice cream. “This is something that we have truly put some effort in so we can offer our customers different applications,” Tanskanen says.

“You can use it in a high protein yogurt but also in neutral products such as puddings, which are quite trendy nowadays, and also in UHT drinks. You can have a direct or indirect UHT process that is heat stable. You can have a smoothie-like structure because it increases the viscosity.”

The formula caters to lactose-intolerant consumers and complements Valio’s earlier application launch in 2001 — the lactose-free meal — which is good for digestion.

“You only have the protein, but we wanted to go lower because with a lower concentration, the protein amount makes the processability and mouthfeel better. The taste is better and the lactose-free aspect is the unique combo with this protein concentrate,” she explains.

Beyond protein offerings
Valio also spotlights several offerings for various life stages, from infants to elderly people. This year, the company launched SMP Prime for infant B2B customers.

“We do have offerings for reduced sugar. That’s a mega trend for consumers, and with all lactose-free powders, we can now reach these targets that the customers have for reduced sugar,” Tanskanen says.

Earlier this year, Valio identified opportunities for product development in the growing infant nutrition market. The company cautioned that recent food safety issues in infant milk formula could make an already highly regulated market even more strict.

By Inga de Jong, with additional reporting by William Bradford Nichols

This feature is provided by Food Ingredients First’s sister website, Nutrition Insight.

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