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While standard WPC has long been used to replace up to 30% skimmed milk powder in ice cream formulations, quality problems have prevented additional cost-cutting by the addition of even more WPC. An unpleasant off-taste and poor stability are among the disadvantages quoted by Arla.

According to Arla Foods Ingredients, Nutrilac Ic enables skimmed milk powder to be replaced 100%. Improvements in body, creaminess, melting resistance and warm-eating properties go beyond the pure cost-cutting purpose of standard WPC, the company said.

Functional Milk Protein Business Unit Manager, Arnd Wilmsen, said: "We have developed a group of products that can match the diverse needs of individual markets and of products with a protein content ranging from 15% to 80%."

Manufacturers can use Nutrilac Ic directly in their existing processes. "We are always ready to advise them on any process alterations necessary and on how to optimise their application," Arnd Wilmsen added.