Arla Foods Ingredients lands positive EFSA opinion for Lacprodan BLG-100, paving way for higher protein sports nutrition and health foods

19 Apr 2022 --- Arla Foods Ingredients has received a positive opinion from the European Food Safety Authority (EFSA) over its beta-lactoglobulin (BLG) ingredient, Lacprodan BLG-100. The development is set to pave the way for the item’s use in sports nutrition, health foods and foods for special medical purposes.

EFSA’s opinion outlines that BLG is safe and suitable for use in food products in the EU. It has submitted its findings to the European Commission, which is expected to grant final authorization later in the year.

“BLG is unique – it’s basically a whole new protein category. Its combination of purity, nutritional quality and appealing taste will create a world of new opportunities in medical and sports nutrition,” says Niels Østergaard, vice president of innovation at Arla Foods Ingredients.

“We’re delighted by this decision and proud to have led the way in the development of a game-changing new ingredient.”

The ingredient is described as “game changing”.Reaching milestones
Once the European Commission grants the final authorization, Lacprodan BLG-100 will become Arla Foods Ingredients’ first product approved under the new Novel Food Regulation 2015/2283.

In October 2021, Arla Foods Ingredients became the first supplier with the capacity for commercial production of pure BLG. 

Lacprodan BLG-100 contains 45% more leucine than commercially available whey protein isolates. Coupled with its palatability, it makes the item an ideal solution for medical nutrition applications, where it can help minimize the loss of muscle mass and maintain mobility, Arla Foods Ingredients underscores.

It is produced using a crystallization-type technogoloy, which enables the company to extract unprecedented levels of protein. The World of Food Ingredients spoke with Arla Foods Ingredients’ CEO Henrik Andersen on page 132 on the novel ingredient’s development and the rising demand for higher protein products.

Eying opportunities
The item provides 26% more essential amino acids and 40% more branched-chain amino acids than commercially available whey protein, the company adds. 

“This opens up new opportunities in sports nutrition applications, particularly clear ready-to-drink beverages and powder shakes.”

Last year, Arla Foods Ingredients opened its innovation center in a bid to see the development of the company’s capabilities in dairy and whey ingredients. 

It also unveiled milk fractionation technology targeting infant formula, sports nutrition and medical nutrition. The technology separates milk proteins from whey, bypassing the need to make cheese, described as enabling industry to create “next-generation” dairy products. 

In March, the company received EFSA recognition for its protein hydrolysate ingredient, Peptigen IF-3080, as safe and appropriate for use in infant formula and follow-on formula products in the EU.

By Andria Kades