Unlocking your bakery potential with Tirláns dairy and oat ingredients
23 Oct 2025 | Tirlán
In this session, we will showcase how our premium portfolio of dairy and oat ingredients delivers exceptional performance across a wide range of bakery applications.
Our grass-fed butters, sourced from Irish family farms, are known for their rich flavour and high quality. Perfect for biscuits, cakes, and croissants, they create indulgent taste and a superior texture that consumers love.
We’ll also highlight our Whey Protein Concentrate 35 (WPC35), an innovative multifunctional ingredient that acts as an excellent egg replacer. Not only does WPC35 provide reliable functionality in bakery recipes, but it also offers a cost-effective solution for manufacturers seeking to balance quality and efficiency. In addition, Tirlán’s oat flakes and flours bring wholesome texture and versatility to a variety of products.
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Hi everyone, and welcome to today's webinar, hosted by Food Ingredients First and sponsored by Tier Law.
My name is Keith Cooney, and I am a marketing manager here at Tier Lawn, and I'll be today's moderator.
During this webinar, we will explore the range of dairy and oat-based ingredients Tier Lawn has to offer within the bakery space and how our ingredients can support your bakery needs.
I am joined today by Lisa Robinson Sweeney, butter category manager, who will provide an overview of our butter portfolio and discuss the role butter plays in bakery applications.
Teresa Kelly, oat category manager, will give an overview of our oats portfolio and how our range is suitable for bakery and snack products.
And finally, Aoife Joyce, proteins category manager, will discuss our proteins category and how our range of proteins meets the needs of snackifications in today's climate.
This webinar will also be available on demand on food ingredientsfirst.com, and a link will be sent to you after the session concludes.
Before we dive straight in, let me tell you a little bit about Tierlon.
Trelawn is Ireland's leading 100% farmer-owned cooperative, delivering world-class dairy and grain ingredients to customers across the globe.
With deep roots in family farming and a strong commitment to sustainability through our Living Proof strategy, we offer a diverse portfolio of tailored ingredient solutions from grass-fed butter and cheese to advanced whey proteins, milk powders, and oat-based innovations.
At Trelawn, we combine heritage and innovation to help our partners create standout products with uncompromising quality and traceability.
Now that you know a little bit more about Trelawn, I'm going to hand you over to Lisa Robinson-Sweeney, who will discuss our butter portfolio.
Thanks, Keith.
Hello, my name is Lisa Robinson-Sweeney, and I'm the category manager for butterfats here at Trelaw.
Today I'll be taking you through our butter portfolio, produced in a world-class facility in Ballyraga, County Kilkenny.
And why our range of butters performs so across bakery applications, from biscuits to croissants and puff pastries.
Butter is the hero ingredient in so many bakery and sweet-treat recipes, it doesn't just add flavor, it drives mouthfeel, texture, and overall indulgence.
At Turlon we understand that when our customers choose butter.
They're choosing the foundation for quality in their end products.
And that's why we've built our portfolio to deliver on consistency, performance, and taste across every application.
Turlo is Ireland's largest milk processor, handing over 3 billion L of milk every year.
At our Ballyraggate site, the biggest integrated milk-processing plant in Europe, we process 1.2 billion L of milk annually, producing 88,000 tons of butter.
Over the past decade we have invested heavily in our butter facility, introducing state of the art automation and modernization to ensure efficiency, consistency, and premium quality.
We produce 4 main types of butter.
Unsalted sweet cream butter.
Salted sweet cream butter.
Unsalted lactic butter, and winter butter.
To meet global demand, we supply in a wide range of formats.
25 kg bulk packs for industrial use, 10 kg for foodservice, 454-gram and 227 g retail formats for consumer markets, this versatility allows us to meet both industrial bakery needs and the retail sector with the same commitment to excellence.
Now, let's talk about biscuits, where butter truly shines.
In biscuit and cookie applications, butter is the defining ingredient, driving both flavor and texture.
Our unsalted and salted sweet cream butter deliver excellent snap and crumb strength, a consistent golden-brown color, and a rich, buttery flavor profile.
They ensure biscuits have that distinctively crumbly texture, with a melt in the mouth finish, that consumers love.
To validate this, we worked with an expert external sensory panel.
They compared Danish butter biscuits, made with Turlon butters, versus leading European competitors.
The results showed that biscuits made with our butter had stronger buttery and sweet notes, they delivered a more pronounced, freshly baked aroma.
And offered a richer overall flavor.
This isn't just about taste, it also delivers a cost and use benefit, because our butters have a stronger flavor profile.
Manufacturers can use slightly less butter in the recipe, while still achieving the same indulgent taste that consumers expect, so, our sweet cream butters are not only a premium ingredient choice, but also a smart, efficient solution for large-scale bakery applications.
And when it comes to pastries, like croissants and puff pastry, our winter butter takes center stage, its higher melting point and lower water release makes it ideal for lamination.
Delivering reduced dough elasticity, making the dough easier to roll and fold.
Better lamination, distinct layers, without butter leakage.
Flaky texture, light, airy structure after baking.
Enhanced flavor, rich, creamy, buttery notes that elevate the final pastry.
In external sensory trials, comparing our winter butter with a European market leader.
Croissants made with Tylo's butter scored higher on buttery flavor, aroma, and flaky texture, all key drivers of consumer preference.
In summary, our butter portfolio combines flavor, functionality, and efficiency, helping our partners deliver biscuits, croissants, and puff pastries that stand out in the market.
At Turon we pride ourselves on producing world-class ingredients that help our partners create products that truly stand out.
Thank you very much for listening today, I'll now hand you over to Aoife Joyce, who will take you through our protein solutions.
Hello, my name is Aoife Joyce, and I'm category manager for proteins at Tirlawn.
Today I'm going to discuss our proteins range, and how they are suitable for bakery and snacking applications.
Let's start with the key ingredient that's quietly transforming the bakery and snacking landscape.
Derived from fresh pasteurized skim milk and through acid precipitation, acid case is a high quality milk protein known for its exceptional nutritional profile, boasting over 87% protein content and its clean, neutral flavor.
What truly sets it apart is its functional versatility, whether you're formulating protein enriched cookies or sports nutrition protein bars.
Acid case enhances texture, emulsification properties and heat stability, making it a go to ingredient for both indulgent and better for you snacking formats.
In bakery applications, acid case has excellent water binding, helping to prevent dryness and extend shelf life.
It contributes to a smooth, creamy mouthfeel in fillings and glazings, while supporting protein fortification and high-protein snacks.
Its excellent water and fat-binding properties make it ideal for protein bars and extruded snacks, where consistency and bite are critical.
As consumer demands grow for clean label, high protein, and functional foods, acid caseing offers a unique opportunity to innovate across both traditional and emerging snacking formats.
Today we'll explore how this ingredient can help you meet evolving market needs, while delivering on taste, texture and nutrition.
Acid case is produced by acid precipitation from pasteurized skim milk, isolating case from whey.
Casein proteins make up about 80% of protein found in dairy milk, and are high protein sources at 88% protein and low lactose.
Caseins are high quality and complete proteins, meaning they contain significant amounts of all nine essential amino acids needed by our body, with a protein digestibility score, PDCA of 100.
Caseins differ to whey proteins in that they are slow.
This means they take longer to digest and absorb, leading to a more gradual release of amino acids in the body.
Caseins can help muscle recovery after exercise and preserve muscle mass as part of the aging process.
Acid case can be used in a range of applications, such as bakery, protein bars, fillings and glazings, and extruded snacks and cereals.
Now, let's turn our attention to two powerhouse ingredients into your lawn's dairy protein portfolio.
Milk protein concentrate, MPC and milk protein isolate, MPI.
These ingredients are derived from fresh skim milk using advanced membrane filtration technologies.
NPCs typically contain 80% protein, as is, while NPIs are 85% protein.
Both retain the natural 80 to 20 ratio of casein to whey proteins found in milk, offering a complete protein profile with excellent digestibility and functional performance.
At year long, we have two brands under a milk protein category.
Soligo range.
Functional NPCs that contribute to excellent texture, creamy mouthfeel, and heat stability end products.
Solmico Range, nutritional NPCs and NPIs that contribute excellent heat stability, solubility and deliver high percentage protein in end applications.
Milk proteins are ideal protein source to add to any application as they are a versatile ingredient.
At Cheerlawn we also have lower lactose versions under a Somico range, making them ideal for high protein bars, cookies and baked goods.
As consumer demand for functional, clean label and protein-rich snacks continues to grow, NPC and NPI provide flexible solutions for both indulgent and performance orientated products.
Lactose.
When talking about bakery and snacking, lactose plays a critical role in formulations.
Extracted from cow's milk and whey in the form of lactose monohydrate, Tierlon's lactose is available in refined, medium, and fine milled particle sizes.
It's a free-flowing, water-soluble, crystalline powder with a faint, sweet taste and a clean white to light yellow appearance.
This ingredient offers both functional and nutritional benefits across a wide range of applications.
In bakery and snacking, lactose contributes to browning, flavor enhancement, and texture development.
It's used in everything from biscuits and muffins, to frozen desserts, jams, sweeteners, and instantized powders.
Its ability to improve mouthfeel and support millard reaction makes it especially valuable in baked goods and confectionery.
Particle size plays a key role in how the ingredient behaves.
Tearlon offers 4 mesh sizes, 40 mesh, 80 mesh, 100 mesh, and 200 mesh, each tailored to different functional needs.
The 100 mesh lactose is medium milled, with a coarser texture that's ideal for dry mixes and baked goods, where controlling browning and texture are beneficial.
It contributes to Millard reaction, gives products like biscuits and muffins a rich golden crust.
Tullon's 200 mesh lactose is finely milled, dissolves quickly and delivers a smoother mouthfeel.
It's perfect for instantized powders, fillings, and applications where rapid solubility and a clean finish is essential.
Whether you're looking for texture, or browning, or smoothness and solubility, Tulann's lactose portfolio gives you the flexibility to choose the right fit for your formulation.
Truly grass fed ingredients.
Truly grass fed TGF is a premium brand of natural grass fed dairy ingredients from Ireland, designed for conscious consumers and brands that value transparency, sustainability and animal welfare.
Backed by a fully traceable supply chain of our own Co op farmers, Truly Grass-fed offers a range of high quality ingredients, and all the proteins I discussed today are available within our truly grass-fed portfolio.
Each meeting rigorous standards, third party accreditation for animal welfare and environmental responsibility.
I'm now going to take you through Tierlon's whey protein portfolio.
Promico is Tierlon's premium whey protein isolate, produced using fresh Irish milk and a cross-flow microfiltration process, yielding a high pure WPI with 90% protein content and a native protein structure.
Promeco WPI has a clean sensory profile, low fat and lactose levels, and a complete essential amino acid profile.
Whey proteins are increasingly used in fortified bakery and snacking formats, aligning with the consumer demand for clean label, high protein and functional foods.
Whey protein concentrate 35 is a versatile, cost-effective option with 35% protein.
Whey-protein concentrate can be used as a partial egg replacer in your bakery applications, such as cake and bread mixes.
I am now going to hand you over to Teresa.
Thank you, Aoife.
Good afternoon, everyone.
My name is Teresa Kelly, and I am the Business Unit Manager for Plant-based Solutions here at Trelawn.
I am delighted to be speaking to you today to showcase our versatile oat portfolio, and highlight how Trelawn oats are transforming the world of bakery and snack applications.
Our conventional and gluten-free oats perform exceptionally in a variety of formulas, from healthy, nutritious oat bars to smooth, creamy oat-based drinks.
At Tirlawn we believe that great ingredients start with great farming, our oats are sustainably sourced from local family farms, where generations of growers have cultivated the land with care, passion, and pride.
Once harvested our oats are processed at our state of the art milling facility in Portlaoise, where innovation meets tradition.
Trelawn offers a wide range of solutions that are not only great tasting, highly functional, and nutritious, but also completely gluten-free.
What sets us apart is our 14-step oat-secure gluten-free process.
Unique to Tirlawn, our oat-secure supply chain enables us to ensure each batch of our gluten-free oats meets less than 5 parts per million, this is a game-changer for bakers and product developers looking to meet the growing demand for clean-label, allergen-friendly products.
Now let's focus on some applications, because this is where our oats really shine.
We've developed a range of oat flours, including oat standing 270, 5-fifty, and 7-10, all of which are suitable for use in bakery applications.
Each flower has its own unique characteristics, so I'll break down how they compare.
Oat flour 270 brings an ultrafine particle size which delivers a smooth mouthfeel, making it ideal for a wide variety of applications, across ready to mix beverages, dairy alternatives, bakery, and even chocolate.
Oat flour five-fifty is a versatile option, it's particularly effective in oat bars, bread, and cookies, where it enhances dough structure and offers a smooth texture, it also improves stability and adds nutrition to bakery products.
Oat flour seven-10 is an ideal addition to your bakery portfolio, performing excellently in a variety of applications, such as bars, cookies, and snacks.
It even serves as an excellent raw material to secondary processing, particularly in hydrolyzed ingredient space, whether you're crafting a wholesome oat bar, a soft-baked cookie, or a high-fiber breakfast muffin, our range of oat flours offer exceptional versatility.
They bring added nutrition, balanced flavor, and a nice golden color to a wide range of formats.
Additionally, thanks to their enhanced functional properties, they can help improve moisture retention, binding, and even shelf life, reducing the need for artificial additives.
One of our stand-out innovations in our old portfolio is our oat-standing liquid oat-base, while traditionally associated with ready to drink beverages, our liquid oat-base has been proven to be a valuable multi-functional ingredient in bakery and snack applications.
In oat bars, for example, it can act as a binding agent to replace glucose or golden syrup, reducing sugar content, while enhancing glossiness, texture, and nutritional value.
It's also highly compatible with high-pressure processing technologies, making it ideal for next-generation snack formats, like overnight oats and plant-based desserts.
Our oat-liquid base is soluble, clean-tasting, and contributes to a natural sweetness that supports clean-labeled formulation.
It's easy to incorporate into standard equipment, and offers a smooth, creamy texture with no sedimentation, making it a great choice for indulgent confectionery applications, like chocolate mousse or ready to mix ice-cream bases.
What's exciting is how our oat ingredients work together.
For example, combining our liquid oat base with oat flour five-fifty in oat bars not only improves binding and texture, but also supports clean-label claims, gluten-free positioning, and nutritional fortification, all of which are increasingly important to today's health-conscious consumer.
So why should you choose Tirlawn oats?
Because we offer more than just ingredients, we offer partnership.
Our technical sales team work closely with customers to find the right solution for their business needs, whether that's a new gluten-free cookie recipe, or enhancing the nutritional profile of your breakfast bar.
We're proud to be making plant-based ingredients more accessible, more delicious, and more sustainable.
And with our old portfolio we're helping brands deliver on the promise of health, taste, and transparency, all in one bite.
Thank you for your time today.
I now hope you have a deeper understanding of how our old portfolio can work in bakery applications, and your future innovations.
I'll now hand you back to Keith.
Thank you for joining us today.
We trust this session has provided you with valuable insight into how Tier Lawn's dairy and oat ingredients can elevate your bakery and snacking applications.
We've explored the breadth of Tier Lawn's ingredient expertise from butter, oat solutions, and our whey protein portfolio.
Each ingredient is designed to deliver on taste, texture, nutrition, and clean label appeal, supporting bakery innovation at every level.
We hope these insights inspire your next product development, and we look forward to partnering with you to create the bakery solutions of tomorrow.
If you have any questions or comments, please feel free to leave a message in the comment box or reach out to us through our website www.tierlawnngredients.com.
Thank you and enjoy the rest of your day.
Category Manager Milk Proteins and Casein
Category Manager Butterfats
Senior Business Unit Manager Plant
Aoife Joyce
Category Manager Milk Proteins and Casein
Lisa Robinson Sweeney
Category Manager Butterfats
Teresa Kelly
Senior Business Unit Manager Plant
