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Arla Foods Ingredients (AFI) has developed a patented method of separating milk into its different protein components.  AFI says the technology, called milk fractionation, will enable the selection of specific pure milk proteins, such as casein and serum whey proteins. The technology will also allow for the creation of next generation dairy products, for applications spanning infant formula and sports nutrition to hospitality and clinical nutrition. Arla's method bypasses the cheese-making processes – previously considered the only way to separate milk's different proteins from whey.  “The method has been several years in development and I’m delighted to see what was once a vision become a commercial reality with the power to completely revolutionise targeted nutrition for vulnerable groups," said Henrik Andersen, CEO of Arla Foods Ingredients. "As science-based innovators we are driven to invent and reinvent our processes to ensure we have the best possible products available and continue to lead the way in whey.” He continued: “Traditional cheese making demands significant quantities of organic milk to produce the volumes of whey we require to meet demand and now we’re not reliant on this we can significantly increase production and, at the same time, offer parents and guardians greater clarity of the provenance of the organic infant milk formula because just a few Arla farms supply the milk to our factory in Videbaek.” The process is currently being used for infant formula at AFI's dairy in Videbaek, Denmark.  Arla expects to launch its first organic private label infant formula using its milk fractionation technology in 2022.