Podcast appearances and mentions of arla foods ingredients

After Chris' report this week, Will and Ben are joined by Luis Cubel, Group Vice President and Managing Director of Arla Foods Ingredients to discuss the acquisition of the Volac Whey nutrition business last year. Luis gives an overview of why AFI was interested in Volac, with a change in consumer habits and the growth in popularity of Whey protein and where Volac sits in the context of other investments. He discusses what products they will be marketing, plans for investment in the site and what this means for current Arla farmers, especially in terms of adding value to the Arla business.Please note: The information provided during this podcast has been prepared for general informational purposes only and does not constitute advice. The information must not be relied upon for any purpose and no representation or warranty is given as to its accuracy, completeness or otherwise. Any reference to other organisations, businesses or products during the podcast are not endorsements or recommendations of Dairy Consulting Ltd or its affiliated companies. The views of the presenter are personal and may not be the views of Dairy Consulting Ltd. The contents of this podcast are the copyright of Dairy Consulting Ltd.

In a special episode of the PricePlow Podcast that includes a tasting panel, we welcome Sebastian Poulsen, Application Scientist at Arla Foods Ingredients, to explore the future of ready-to-drink protein beverages. Alongside returning guest Preston Losee, Sebastian guides us through an extensive sampling of innovative protein drink concepts powered by beta-lactoglobulin (BLG), demonstrating how this powerful protein fraction is revolutionizing the RTD landscape through superior taste, texture, and functionality. Building upon our previous discussions about Arla's protein innovations in Episode #108 and Episode #145, this conversation focuses on the practical applications of BLG in beverages, from clear protein waters to carbonated drinks and medical nutrition solutions. Sebastian explains the critical role of protein chemistry and pH control in formulation, while sharing insights from his extensive experience in Arla's application center. Through live taste-testing, we experience firsthand how BLG enables unprecedented protein concentrations while maintaining exceptional clarity and mouthfeel – including an impressive 21-gram protein shot that delivers over 3 grams of leucine in just 3 fluid ounces. We also come up with an idea for an energy drink that includes 10 grams of protein! The sampling session reveals remarkable versatility across various applications – from sparkling protein sodas to nutrition-packed medical beverages – each demonstrating why BLG represents the next generation of protein innovation. For brands looking to differentiate in the crowded RTD market, these formulations showcase how Arla Foods Ingredients continues pushing boundaries in protein beverage development, offering solutions that combine excellent taste with meaningful nutritional benefits for diverse consumer needs. https://blog.priceplow.com/podcast/rtd-protein-innovation-arla-foods-ingredients-161 Video: Protein RTD Science and Innovation with Sebastian Poulsen https://www.youtube.com/watch?v=Qg4ZjmSV3YY Detailed Show Notes: The Arla Foods Ingredients RTD Tasting (0:00) – Introducing Sebastian Poulsen & Arla Foods Ingredients (2:45) – The Chemistry Behind Clear Proteins (9:00) – High Acid vs. Low Acid Applications (13:15) – The Many Applications of BLG (17:00) – Real-World Testing: The First Taste Test (21:45) – Exploring Protein Chemistry and Stability (25:00) – Special Applications: Medical Nutrition & Hydration (31:00) – Innovation in Carbonated Protein Beverages?! (37:15) – Medical Nutrition Applications & Fat Integration (42:00) – Equipment and Processing Capabilities (46:30) – Coffee Applications and pH Challenges (49:00) – Brand Opportunities and Market Potential (53:00) – Accessibility and Manufacturing Considerations (53:29) – Future Innovation Possibilities with Ketones? (54:55) – Final Insights and Market Opportunities Thank you to Preston and Sebastian for joining us, and thanks to Sebastian for bottling all of these tasty drinks! Sign up for our Arla Foods Ingredients news alerts above, and subscribe to The PricePlow Podcast on any and all platforms — we appreciate reviews on iTunes and Spotify!

On Episode #145 of the PricePlow Podcast, Mike and Ben sit down with Christian Jonassen and Preston Losee from Arla Foods Ingredients to learn more about manufacturing protein bars and high-protein snacks – especially from the ingredient perspective. Arla Foods Ingredients is a subsidiary of Arla Foods, the world's fourth-largest dairy company. We recently covered their platform of protein powders specifically designed for protein bars in our article, “Making Protein Bars WORK with Arla Foods Ingredients“, and decided it was time to bring in an expert. Christian, who has a background in baking and food technology, focuses on the science of incorporating protein into baked goods, while Preston, an account manager, discusses Arla's involvement in the health and performance nutrition sector as a whole. They highlight the importance of ingredient selection in creating high-quality protein products, referencing a memorable protein brownie made with Arla's ingredients that impressed at the Arnold 2024 expo. https://blog.priceplow.com/podcast/protein-bar-science-arla-foods-ingredients-145 Video: Protein Bar Science and Ingredients with Christian Jonassen https://www.youtube.com/watch?v=HDOdsUoHI4Y (00:00) – Introduction and Background (03:00) – The Science of Baking and Protein Incorporation (09:30) – Collaboration with Brands (13:15) – Carbohydrate Sources as Binders (19:30) – Impact of Carbohydrate Sources on Shelf Stability and Sensory Perception (23:15) – Protein Bar Development (29:00) – Carbs and Texture (34:45) – On Glycerol (39:00) – PB8420 as a Plug-and-Play Solution (45:00) – Maximizing Protein Content (48:30) – Collagen in Protein Bars (52:45) – Sample Recipes for Brands (56:30) – Everyone's Favorite Protein Bars? Thanks so much to Christian and Preston for coming on and providing more education — we've tasted the difference, and it's real! Where to Follow Arla Foods Ingredients Arla Foods Ingredients on LinkedIn Arla Foods Ingredients news on PricePlow Arla Foods Ingredients Ready to Eat page Webinar: Protein Bars 360 – From Concept to Consumer Sign up for our Arla Foods Ingredients news alerts above, and subscribe to The PricePlow Podcast on any and all platforms — we appreciate reviews on iTunes and Spotify!

FoodBev Media's Rafaela Sousa rounds up this week's food and beverage news, including: Nestlé buys majority stake in Brazilian chocolate maker Grupo CRM; Koa inaugurates “Africa's largest” cocoa fruit factory; Arla Foods Ingredients takes control of MV Ingredients JV as Volac exits; and more.

https://blog.priceplow.com/podcast/arla-foods-ingredients-whey-protein-108 Here on PricePlow, we're happy to eat some crow. We recently mentioned that there hasn't been much innovation in protein itself, and that most innovation has been coming in the add-on ingredients and protein enhancement technologies. It turns out that we were wrong — there's plenty of protein innovation coming, especially in the field of whey protein. To understand more, we brought on two experts in the field of dairy proteins to explain: Arla Foods Ingredients: Innovating Whey Protein Jakob Madsen Pedersen and Preston Losee of Arla Foods Ingredients joined the PricePlow Podcast for Episode #108 to give us a “Dairy 101” lesson, and explain what the protein experts are up to in the coming months. Arla Foods Ingredients is a subsidiary of Arla Foods, the Danish dairy conglomerate that serves as the world's third-largest dairy. After learning about their dairy process in general, we get to learn about the innovative new liquids and powders coming from Arla Foods Ingredients, including ISO WaterShake (a better clear whey protein isolate than what's currently on the market) and Beta Lactoglobulin (BLG), which has a higher percentage of leucine inside. This was educational, and coming after this on PricePlow, we've put together a contest with three manufacturers to see who can flavor ISO WaterShake the best. Let's dig in: https://www.youtube.com/watch?v=sQwmjHMpvcw Detailed Show Notes: Innovating Whey Protein with Arla Foods Ingredients (0:00) – Introductions (3:15) – The many applications of whey protein (9:45) – Arla's various whey offerings (13:15) – Specific protein extraction: Beta-Lactoglobulin for sports nutrition (17:00) – Beta-Lactoglobulin's practicality (21:45) – Protein taste profiles (25:00) – How is Arla's Clear Protein (ISO.WaterShake) Better? (31:00) – Is Arla's BLG also clear? (37:15) – Essential amino acids (42:00) – Protein structures – What is a “major protein” like BLG? (49:15) – What about WPC-34? (54:15) – Whey and casein combination (58:15) – Coming Next: PricePlow's Iso.WaterShake Flavor competition Thanks so much to Jakob and Preston for coming on and educating us — we're incredibly excited about the new products to come! Where to Follow Arla Foods Ingredients Arla Foods Ingredients on LinkedIn Jakob Madsen Pedersen on LinkedIn Preston Losee on LinkedIn You can sign up for our Arla Foods Ingredients news alerts on PricePlow, so that you get notified when new products, studies, and news come out with any of their ingredients!

This week we feature three interviews: Libor Miloševský, general manager, Cardbox Packaging; Henrik Andersen, CEO of Arla Foods Ingredients; and three guests related to the Real California Milk Excelerator - John Talbot, CEO of the California Milk Advisory Board, Fred Schonenberg, CEO of VentureFuel, and Sean Folkson, CEO of the winning company, Nightfood.

With all the changes to the baking industry over the last two years, how companies interacted with customers was a big one. Trade shows, face-to-face demonstrations, and lab visits were uncertainties or simply impossible. Here is how one ingredient supplier met these challenges head on. Your BAKED in Science host Mark Floerke invites Anne Hoest Stenbaek from Arla Foods Ingredients. With over 20 years of international marketing communication experience with both BtC and BtB in the food value chain, she is now Head of Marketing at the whey-based ingredient supplier (https://bakerpedia.com/ingredients/whey-protein/). As the company heeded into 2021, they found the pandemic had completely disrupted their go-to marketing strategy. Even as tentative trade shows were scheduled, Arla Foods Ingredients decided to fully embrace online solutions by directing their marketing budget to create an in-house webinar platform and broadcasting studio. Anne shares with Mark about the strategy behind this move, and how it's paid off even as some business returns to normal. The two discuss topics such as: - Demonstrating products and labs online - Connecting with customers - Digital solutions - Producing webinars - Marketing strategies Learn more about Arla Food Ingredients' whey and protein solutions for bakers: https://www.arlafoodsingredients.com/bakery/

On this week's podcast we talk to Arla Foods Ingredients' Mads Dyrvig, head of sales development, business unit health & performance, and two more interviews from the recent Anuga event in Cologne, Germany: Soriya Jamet, export sales & marketing manager at Lactinov, and Sabine Obermeier, project manager for dDrei Milchkristalle.

Neste episódio, Caroline Souza (Marketing na Vogler), Kristian Nielsen (Diretor de Negócios na AFI) e Aparecido Silveira (Marketing e Desenvolvimento de Negócio na AFI) falam sobre iniciativas e desempenho das ações Arla Foods Ingredients, nossos parceiros em proteínas lácteas. Saiba mais no site: https://www.arlafoodsingredients.com/about/responsible-nutrition/ Vídeo no YouTube: https://youtu.be/fHxZ0HypvDc

Kristian Nielsen, diretor de negócios na Arla Foods Ingredients, apresenta os destaques para a empresa nos últimos meses, incluindo o lançamento do ISO.Wtaer Shake e comenta sobre as expectativas para produtos com proteína em 2021.

It’s a packed Dairy Dialog podcast this week, with interviews on cheese, plastic recycling by bacteria, a new filling machine, and the Snackcelerator winner.

For our 100th episode of the Dairy Dialog podcast, we have four guests.

On this week’s podcast, we have three interviews, plus our weekly look at the global dairy markets.

On this week’s podcast, we have three interviews, plus our weekly look at the global dairy markets.

Navigating egg replacement in baking can be a challenge. There are plenty of reasons to remove eggs from your formula, from costs to labels. But don’t worry, there are options out there that make it all possible. Here are some tips on how to successfully replace eggs in your baked goods. Joining us first off is Nanna Vardar Berthel from Arla Foods Ingredients. The company produces a variety of whey-based ingredients, with bakery as one of the areas of focus. One of the functional uses of whey in baking? Egg replacement. From tests in their application center in Denmark, they’ve found their whey egg replacer Nutrilac® works in a variety of products, such as pound cakes, muffins and cookies. A few things Nanna and Dr. Lin discuss are: - How Nutrilac® fits into your formula - Replacing powder vs. liquid eggs - The effects on baking, texture and shelf life Learn more about Nutrilac® and egg replacement: https://www.arlafoodsingredients.com/our-ingredients/bakery-ingredients/egg-replacement/ Up next, we’re joined by Richard Charpentier. A classically trained French baker and a Certified Master Baker with a degree in Baking Science from KSU, Richard has built a career learning about flour and grains, shelf stable foods, cakes and more. He talks about the eggs used in commercial bakeries today, and the function they serve. Other questions he goes over are: - What's the easiest cake system to replace eggs in - What are some issues when replacing eggs - How to address tunneling problems - Solutions for color and flavor Get Richard’s help with your product development: https://bakerpedia.com/product/consultation-team/

This week’s Dairy Dialog podcast features an interview with Arla Foods Ingredients’ Joe Katterfield on a new whey protein hydrolysate for sports drinks, details on the next International Whey Conference from Fraser Tooley, and our weekly look at the global dairy markets with INTL FCStone’s Liam Fenton.

This week’s Dairy Dialog podcast features an interview with Arla Foods Ingredients’ Joe Katterfield on a new whey protein hydrolysate for sports drinks, details on the next International Whey Conference from Fraser Tooley, and our weekly look at the global dairy markets with INTL FCStone’s Liam Fenton.

The Health Ingredients Europe event, which incorporates two other shows, Natural Ingredients and Expo Food Tech, was held in Frankfurt, Germany, from November 27-29.

The Russian embargo on Western food imports will have little impact on Arla Foods Ingredients' whey and lactose interests, says CEO Henrik Andersen.

The Russian embargo on Western food imports will have little impact on Arla Foods Ingredients' whey and lactose interests, says CEO Henrik Andersen.

The Russian embargo on Western food imports will have little impact on Arla Foods Ingredients' whey and lactose interests, says CEO Henrik Andersen.

The Russian embargo on Western food imports will have little impact on Arla Foods Ingredients' whey and lactose interests, says CEO Henrik Andersen.

Aristoteles Nielsen is a Certified Napoleon Hill Foundation Instructor and President of the Napoleon Hill Institute in Argentina and Uruguay. Aristoteles is an HR Organizational Behavior and Development Consultant with 15 + years’ experience in Latin America, working in strategic consulting assignments for multinational firms such as Exxon Mobil, Clorox, P&G, Zurich Insurance, BP, Coca Cola, Arla Foods Ingredients and many others in Latin America. Created in 1994, Nielsen Asoc. Int'l. is a knowned Consulting firm formed by trained professionals in the fields of Management, Psychology and Human Resources: We focus our practice in Human Capital Planning, Management Development, Performance Development and Evaluation using a Competence based approach.  Design and Delivery of Training Programmes using both experiential learning and outdoor training learning strategies.  Aristoteles is helping the Napoleon Hill Foundation translate all their materials into Spanish which is going to help impact many people who might not have the opportunity to know of Napoleon Hill.

In response to ever-increasing demand for value-added dairy products, ingredient suppliers have been forced to refresh the way they develop and market their products, Arla Foods Ingredients told DairyReporter.com.

In response to ever-increasing demand for value-added dairy products, ingredient suppliers have been forced to refresh the way they develop and market their products, Arla Foods Ingredients told DairyReporter.com.

Arla Foods Ingredients claims that big savings can be made by using egg replacers in cakes and pastries, but if substitution is so beneficial why isn’t everyone doing it? BakeryandSnacks.com investigates.

Arla Foods Ingredients claims that big savings can be made by using egg replacers in cakes and pastries, but if substitution is so beneficial why isn’t everyone doing it? BakeryandSnacks.com investigates.