Arla Foods Ingredients has launched a new ready-to-stir beta-lactoglobulin (BLG) solution to improve convenience and acceptability for patients needing protein-enriched medical nutrition.
Up to 50 % of hospital patients suffer from malnutrition, which is associated with longer hospital stays, poor quality of life, increased mortality and higher healthcare costs.1 Yet motivating patients with reduced appetites to consume sufficient protein through oral nutrition supplements is a challenge. Global surveys have shown that half fail to comply with their medical nutrition plans, with product taste and texture highlighted as opportunities for improvement.2
The medical nutrition market is dominated by highly standardised, milky ready-to-drink (RTD) and powder applications. These are typically formulated with neutral pH ingredients, which patients can find heavy and unrefreshing, while juice-style options are limited to RTDs. Patients and healthcare professionals alike are seeking a wider choice of flexible, convenient and appetising formats that can be easily mixed with everyday foods and drinks.3
Arla Foods Ingredients’ new Lacprodan® BLG-100 Acidic whey protein for ready-to-stir powder applications provides 10 g of high-quality protein per 100ml serving. Due to its superior solubility, it offers excellent functionality for technically challenging, ready-to-stir powder applications that can be mixed with a spoon as well as shaken. Delivering a great, refreshing taste with no bitterness, low astringency and low viscosity without gelling, it dissolves in just 30 seconds in warm or cold applications without clumping.
Lacprodan® BLG-100 Acidic can be used in both nutritionally complete and incomplete applications, including refreshing juice-style and milky options. The flexible powder format enables easier dosage of the recommended daily medical nutrition prescription, with the final volume adjustable by varying the amount of water added.
Offering outstanding purity and a superior amino acid profile, it is high in all nine essential amino acids and rich in leucine, which stimulates muscle protein synthesis, as indicated by scientific studies.4,5,6 This makes it ideal for patients with reduced appetites, and supports those at increased risk of losing muscle mass.
Mads Dyrvig, Head of Sales Development, Specialised Nutrition at Arla Foods Ingredients, said: “Too many hospital patients lack the nutrition to support their recovery from illness. Yet the conventional milky taste and heavy texture of many medical nutrition products can inhibit compliance, with patients often looking for a wider variety of formats. Lacprodan® BLG-100 Acidic creates new opportunities for appealing foods and beverages for special medical purposes, enabling nourishing, varied and convenient options for reduced appetites. Delivering pleasant taste and mouthfeel, it offers exceptional functionality and versatility, enabling higher-quality protein and more variety for patients.”
To showcase the potential of Lacprodan® BLG-100 Acidic, Arla Foods Ingredients has created two convenient, ready-to-stir powder application concepts. For nutritionally incomplete products, its ready-to-stir juice-style medical drink represents a unique market opportunity, with no comparable solutions currently available. Meanwhile, a complete milky RTD beverage offers patients a refreshing alternative to existing milky options.
Both concepts can also be mixed into a range of foods and beverages, including milk, porridge, and soup, to conveniently boost protein intake at any time of day.
1World Health Organization, Regional Office for Europe, “Disease-related malnutrition: a time for action”, 2023. https://www.who.int/europe/publications/i/item/WHO-EURO-2023-8931-48703-723 92
2FMCG Gurus’ Medical Nutrition Insights database, Brazil, China, France, Germany, Indonesia, Italy, Japan, South Korea, Spain, UK, US, Vietnam, 2023; Qualitative study on medical nutrition, Lindberg International, China, Germany, UK, US, 2024
3FMCG Gurus’ Medical Nutrition Insights database, Brazil, China, France, Germany, Indonesia, Italy, Japan, South Korea, Spain, UK, US, Vietnam, 2023; Qualitative study on medical nutrition, Lindberg International, China, Germany, UK, US, 2024
4Anthony JC, Anthony TG, Kimball SR, Jefferson LS. Signaling Pathways Involved in Translational Control of ProteinSynthesis in Skeletal Muscle by Leucine. Journal of Nutrition. 2001;131(3):856S‑860S.
5Holowaty MNH, Lees MJ, Abou Sawan S, et al. Leucine ingestion promotes mTOR translocation to the periphery and enhances RPS6 phosphorylation in human skeletal muscle. Amino Acids. 2023;55:253–261.
6Churchward-Venne et al. Supplementation of a suboptimal protein dose with leucine or essential amino acids: effects on myofibrillar protein synthesis at rest and following resistance exercise in men. J Physiol. 2012 Mar 25;590(Pt 11):2751–2765. doi: 10.1113/jphysiol.2012.228833).
Consuming Lacprodan® ISO.WaterShake whey protein isolate before meals can help control blood sugar in gestational diabetes mellitus (GDM), clinical research from Arla Foods Ingredients shows.
GDM occurs when the body is unable to produce enough insulin or use it effectively to maintain normal blood sugar levels during pregnancy. Elevated blood glucose – known as hyperglycaemia – increases the risk of adverse pregnancy outcomes for both babies and mothers. Those with GDM are therefore advised to control their blood glucose levels through measures including diet, weight management and moderate exercise.1,2
Arla Foods Ingredients partnered with Aarhus University and the Steno Diabetes Center in Aarhus to conduct a study on the effects of whey protein on GDM. Published in Diabetes Care, it examines how consuming Lacprodan® ISO.WaterShake before eating influences blood glucose rises in the three hours after meals.2
In the randomised, placebo-controlled, single-blinded crossover trial, 12 women with GDM and 12 with normal glucose tolerance consumed whey protein or a placebo 30 minutes before a 75 g oral glucose tolerance test (OGTT). This is the standard diagnostic tool used to determine whether a pregnant woman has GDM.
The results showed that pre-meal consumption of 20 g Lacprodan® ISO.WaterShake reduced post-meal blood glucose peaks by -1 mmol/L (-18 mg/dl) in those with GDM, and by -0.7 mmol/L (-12.6 mg/dl) in those without.
In home settings, pre-meal doses of 15-30 g of the whey protein consistently lowered post-meal blood glucose levels and reduced fluctuations in women with GDM.
Lise Høj Brunsgaard, Research Scientist at Arla Foods Ingredients, said: “These findings suggest that whey protein may be a safe, effective and promising nutritional strategy to support blood glucose management in women with GDM. For this study, our Lacprodan® ISO.WaterShake whey protein isolate was selected due to its high purity and rapid absorption profile, which made it suitable for investigating its potential role in maternal nutrition during pregnancy.”
Globally, hyperglycaemia in pregnancy is estimated to affect 19.6 % of live births. Of these cases, 79.2 % are due to GDM, accounting for 15.6 % overall, while the remainder result from type 1, type 2 and other forms of diabetes.
The new study builds on previous research showing whey protein’s benefits for glycaemic control in type 2 diabetes.3 Mechanistic studies suggest this effect is linked to enhanced beta-cell function and reduced insulin clearance.4
1International Diabetes Federation ‘Diabetes Atlas: 11th Edition’ (2025)
2Smedegaard, S. et al. ‘Premeal Whey Protein Lowers Postprandial Blood Glucose in Women With Gestational Diabetes Mellitus: A Randomized, Crossover Clinical Trial’ Diabetes Care (2025) https://pubmed.ncbi.nlm.nih.gov/40261798/
3Ashley, K. et al. ‘Identifying Behavioural Determinants to Uptake and Adherence to a Whey Protein Supplement for the Management of Type 2 Diabetes: A Qualitative Interview Study.’ Nutrients (2022) https://pubmed.ncbi.nlm.nih.gov/35276924/
4Smith, K. et al. ‘Pre-Meal Whey Protein Alters Postprandial Insulinemia by Enhancing β-Cell Function and Reducing Insulin Clearance in T2D’ J Clin Endocrinol Metab (2023) https://pubmed.ncbi.nlm.nih.gov/36734166/
Arla Foods Ingredients demonstrated how South American brands can use its Lacprodan® and Nutrilac® ProteinBoost whey proteins to create protein-enriched, ready-to-drink juice-style beverages.
The South American functional beverages market is expected to achieve a CAGR of 8.75 % between 2025 and 2030. Health trends are driving consumer demand for drinks with additional wellness benefits as well as great taste.1 This is reflected in the growing popularity of functional beverages with protein and energy claims.1
A new Arla Foods Ingredients survey of 4,000 consumers in Argentina, Brazil, Chile, and Colombia found that great taste, naturalness, and high protein content were their primary considerations when purchasing food.2 When asked which products they would like to contain more protein, 31 % overall – and 40 % in Brazil – cited juices.
At the Softdrinks Tech event in São Paulo, Brazil, Arla Foods Ingredients highlighted how manufacturers can meet these needs using its Lacprodan® and Nutrilac® ProteinBoost solutions. These whey proteins enable the creation of refreshing, protein-enriched juice-style drinks with satiety benefits and great taste. Rich in all the essential amino acids, they deliver up to 6 % (15 g per 250 ml) protein, and allow on-pack protein health and nutrition claims.
Lacprodan® clear whey protein isolates allow beverage, performance, and health brands to develop a clear, refreshing juice-style protein drink without the milky flavour of traditional ready-to-drink beverages. Fat-free and with only four ingredients, Lacprodan® supports clean labels and zero-fat claims. It can be produced using UHT treatment, without homogenisation.
Nutrilac® ProteinBoost whey protein offers pleasant viscosity and creamy mouthfeel, enabling dairies to innovate with refreshing products such as protein smoothies. It also supports low or zero-fat claims, increasing its appeal to health-conscious consumers. Made with patented microparticulation technology, Nutrilac® ProteinBoost enables smooth protein addition with no technical challenges, requiring only heat treatment pasteurisation with homogenisation.
Easy to integrate into existing production lines, Arla Foods Ingredients’ whey protein solutions are ideal for a variety of applications and markets, such as:
- A nutritious, on-the-go boost for children
- A refreshing post-workout recovery drink
- A fortified breakfast juice for health-conscious consumers
- A nourishing drink for older consumers or patients with additional protein needs
Facundo Martin Cozzi, Application Project Manager, South America at Arla Foods Ingredients, said: “South American consumers are increasingly seeking juice-style drink alternatives that combine natural ingredients, excellent taste, and refreshment with protein benefits such as satiety. Lacprodan® enables brands to combine the familiar taste of juice and the advantages of high-quality, clear whey protein isolates. For dairies, Nutrilac® ProteinBoost allows for innovation with refreshing juice-style drinks boasting superb mouthfeel and creaminess. Our solutions are also easy to use, providing an accessible way for manufacturers to develop their product lines, increase sales, and capture market share in a fast-growing segment.”
1Mordor Intelligence, ‘South America Functional Beverage Market & Share Analysis – Growth Trends & Forecasts (2025-2030), 2025
2‘Consumers in South America – Thoughts on Food and Whey Protein’ (Online quantitative survey by Arla Foods Ingredients, distributed by Lindberg International), 2025
Arla Foods Ingredients will highlight the functional benefits of pure BLG (beta-lactoglobulin) in a new protein soda concept at Vitafoods Europe.
Consumers are increasingly seeking functional beverages that support active, balanced lifestyles. In the past year alone, this has seen almost 20 % reduce their consumption of traditional carbonated drinks, with over 60 % citing health as the primary reason.1
Arla Foods Ingredients’ protein soda concept is a tailored response to the “better-for-you” soft drink trend, providing 10 g of protein per serving with zero sugar. It features Lacprodan® BLG-100 to deliver the nutritional power that consumers demand, while offering manufacturers the flexibility of hot and cold processing.
Compared to standard whey protein, Lacprodan® BLG-100 contains more of the essential and branched chain amino acids necessary to support muscle maintenance and growth. Its protein content also supports satiety, appealing to the increasing number of consumers interested in weight management.
Sarah Meyer, Head of Sales Development, Performance Nutrition, at Arla Foods Ingredients, said, “Our exciting new protein soda concept meets the needs of consumers keen to switch out sugary beverages for thirst-quenching, healthier options. Lacprodan® BLG-100’s outstanding purity ensures the refreshing, water-like viscosity, clarity and clean taste these consumers love. This enables brand owners to set a new quality standard for protein-enriched soft drinks, including those positioned around physical activity.”
Arla Foods Ingredients is demonstrating how acid whey can be transformed into a valuable raw material for high-protein dairy products with an ‘upcycled’ positioning.
The new ‘Upcycle Your Whey to Value’ concept offers a solution to a long-standing sustainability challenge for the dairy industry. Two thirds of the milk used in the production of Greek yoghurt and other strained fermented dairy products ends up as waste.
Disposing of acid whey, the main side-stream from the process, is both expensive and associated with environmental risk. However it is nutrient-rich and, with the right expertise, can be transformed into a nutritious ingredient, opening up new opportunities for innovative food and beverage products.
Now Arla Foods Ingredients has created three new ambient dairy concepts that demonstrate the potential of acid whey to be used in products with an ‘upcycled’ positioning:
- An 8 % protein drinking yoghurt with pineapple / coconut flavours
- An 8 % protein creamy dessert with pineapple / coconut flavours
- An 8 % protein beverage with strawberry flavour.
In each of the recipes, acid whey, which accounts for between 50 % and 73 % of the full product, is combined with ingredients from the Nutrilac® ProteinBoost range of patented microparticulated whey proteins.
As well as offering a mild dairy taste and smooth and creamy mouthfeel, the recipes are all suitable for processing on a standard dairy line, and offer good viscosity control and stability through shelf life.
The new concept is designed to help manufacturers meet a growing market need, with climate change and waste increasingly top of mind for dairy consumers. Over eight in ten are aware of sustainability issues in the category, and 20 % are actively changing their behaviour when buying dairy products.1
Claus Bukbjerg Andersen, Senior Dairy Category Manager at Arla Foods Ingredients, said: “The use of upcycled side-streams can help brands reduce waste and increase their appeal to climate-conscious consumers. Additionally, acid whey is nutrient-rich and in combination with the right ingredients can be used to create exciting new products that offer indulgence as well as nutritional value. Allowing all the goodness of milk to be kept in the food chain is good for the planet, good for consumers and good for manufacturers, who can position products as upcycled, in line with a growing dairy industry trend.”
Arla Foods Ingredients will showcase the ‘Upcycle Your Whey to Value’ concept at Gulfood Manufacturing in Dubai (November 5th to 7th). Exhibiting at Stand R-K3 in Shk Rashid Hall, it will also demonstrate how Nutrilac® ProteinBoost can be used to overcome technical challenges in high-protein dairy production, and highlight solutions for high-protein cheese.
1New Nutrition Business, 10 Key Trends, 2023
Arla Foods Ingredients has launched a new campaign to inspire dairy manufacturers to create innovative high-protein products.
Over four in ten consumers globally say protein is the most important ingredient.1 However, conversations around the vital nutrient are changing, with health-focused shoppers increasingly focusing not just on how much protein they consume, but also its nutritional quality. Manufacturers of high-protein products can also face challenges around differentiation, processing, taste and texture.
The ‘Go High in Protein’ campaign showcases the Arla Foods Ingredients Nutrilac® ProteinBoost range of patented microparticulated whey proteins, which are rich in all the essential amino acids. It demonstrates how they can be used to overcome technical challenges and create high-protein dairy products with appealing taste and texture.
At the heart of the campaign is a new virtual protein seminar, featuring presentations from expert speakers and a ‘Test your protein knowledge’ quiz.
Visitors can also explore five concepts featuring Nutrilac® ProteinBoost. They include two new recipes – an ambient spoonable yoghurt, and an ambient drinking yoghurt which recently won a World Dairy Innovation award for best manufacturing/technology innovation. They demonstrate the potential for high-protein dairy products that do not require refrigeration, creating opportunities for convenience, long shelf life and easier transportation.
The three other recipe concepts are a 10 % protein ice cream, a high-protein non-fat drinking yoghurt with fruit, and a 12 % protein spoonable yoghurt.
Claus Bukbjerg Andersen, Senior Category Manager at Arla Foods Ingredients, said: The high-protein trend is as powerful as ever, but it’s evolving. Consumers now want high-quality, complete proteins – and they want them in products with masses of appeal. Our aim is to make it as easy as possible for manufacturers to meet these dual needs. The ‘Go High in Protein’ demonstrates how our Nutrilac® ProteinBoost solutions can help you overcome technical challenges and create high-protein dairy products that stand out in an increasingly crowded market.”
To sign up for the virtual protein seminar, visit https://bit.ly/47kR939
1Innova Market Insights, Trend Survey, 2024
Arla Foods Ingredients has launched a high-protein concept for gamers who want to level up their nutrition. Titled ‘PROGAMER’, the ready-to-drink solution is designed to meet the needs of e-sports enthusiasts seeking benefits for their health as well as their gaming performance.
The concept features energy-boosting ingredients alongside the game-changing whey protein isolate Lacprodan® SP-9213, which is clear, provides a refreshing taste and is high in essential and branched-chain amino acids.
Cido Silveira, Arla Foods Ingredients Marketing & Business Development Manager – South America, said: “There’s a stereotype of gamers bingeing on unhealthy snacks and guzzling down energy drinks, but a new, nutrition-focused generation is emerging. They want to maintain their energy and concentration levels over marathon sessions, but they also want the many benefits that high-protein products offer. PROGAMER allows manufacturers to formulate unique, refreshing, clear, high-protein solutions for gamers who want more from their energy drinks.”
Protein plays a crucial role in general health, supporting muscle growth, repair and overall body function. Research has also found that consuming essential amino acids leads to improvements in attention and cognitive flexibility.1 A study on esports athletes, meanwhile, showed that sufficient protein intake is associated with improved cognitive performance in gaming.2
A 310 ml can of the ‘PROGAMER’ beverage concept features 15 g of protein, including 3767 mg of branched-chain amino acids. It also contains taurine, magnesium, zinc, caffeine and vitamins A, B3, B6 and B12 to support essential gamer needs such as concentration and vision. In addition, the concept is free from sugar, fat and lactose and contains only 60 kilocalories per can.
Arla Foods Ingredients will showcase the ‘PROGAMER’ concept at NIS (the Nutri Ingredients Summit) in São Paulo, Brazil, on 23rd and 24th April. Exhibiting at Stand 3-35, it will highlight growing opportunities for e-sports nutrition products in the Latin American market – with over half of Brazilian gamers spending more than 20 hours per week playing.3
Visitors to the stand will also be able to discover two clear shake concepts made with 100 % whey protein isolate ingredients. Go Natural is a fruit-infused flavored water made with Lacprodan® ISO.WaterShake. Go Fresh, meanwhile, is a thirst-quenching shake created with Lacprodan® ClearShake that has a refreshing lemonade taste.
1Suzuki, H. et al. ‘Intake of Seven Essential Amino Acids Improves Cognitive Function and Psychological and Social Function in Middle-Aged and Older Adults: A Double-Blind, Randomized, Placebo-Controlled Trial’ Frontiers in Nutrition (2020)
2Goulart, J.B. et al. ‘Nutrition, lifestyle, and cognitive performance in esport athletes’ Frontiers in Nutrition (2023)
3Konvoy ‘LatAm Gaming Market’ July 21, 2023
Arla Foods Ingredients has launched a fermented beverage concept that demonstrates how dairies can reduce waste and increase yield by upcycling whey.
Raw material waste is a major problem for dairies. After processing, many are left with large whey side streams, which can cause environmental damage if discharged with wastewater.
Meanwhile, sustainability is a growing focus in Latin America. Over 50 % of consumers in the region say they have changed their behaviors based on environmental concerns, a figure projected to reach 70 % by 2025. More than four in ten (44 %) say they have already stopped buying products due to their impact on the environment.1
Now Arla Foods Ingredients has launched a fermented beverage concept based on upcycled acid or sweet whey. It also contains Nutrilac® whey proteins, which provide a light texture and refreshing taste, as well as protein content as high as 8 %, so that a 200 ml bottle would contain 16 g of protein.
Nutrilac® also offers superior heat stability to standard milk protein concentrate or whey protein concentrate. This allows the development of creamy low-viscosity beverages without sedimentation, sandiness or dry mouthfeel. Low in fat and containing no added sugar, the beverage can be produced on standard yoghurt lines with minimal investment.
Ignacio Estevez, Application Manager, South America at Arla Foods Ingredients, said: “Consumers hate the idea of waste, especially if it’s environmentally harmful. Reflecting this, we’re starting to see more and more products that make use of upcycled ingredients and communicate it on their packaging. Getting value out of whey is a significant challenge in dairy production but, as this concept demonstrates, it can be used to create on-trend new products that appeal to both sustainability-conscious and protein-focused consumers. The fact that it can be produced easily and with minimal investment provides an additional incentive to innovate.”
Arla Foods Ingredients is showcasing the new concept in a series of videos in Portuguese and Spanish. They highlight its benefits from sustainability, technical, regulatory, and consumer trends perspectives, and can be viewed at https://br.arlafoodsingredients.com/ and https://la.arlafoodsingredients.com/.
1Kantar, November 2023
Arla Foods Ingredients will serve up innovative concepts for high-protein ready-to-drink (RTD) tea and coffee at Vitafoods Europe (May 9th to 11th).
The market for functional RTD teas and coffees is predicted to grow 6 – 7 % by 2026,* creating opportunities for both sports nutrition manufacturers and mainstream health brands. To support them, Arla Foods Ingredients has created two inspirational new RTD concepts:
- A cold brew coffee that works as either a morning caffeine boost or a pre-workout energiser. High in protein, calcium and caffeine, but low in sugar and fat, it will appeal to the 58 % of consumers who choose functional food and beverages that increase their energy levels.*
- A refreshing RTD tea, designed as the perfect mid-afternoon pick-me-up. Flavoured with yuzu and high in protein and calcium, it’s tea but with an invigorating new twist, and is ideal for the 57 % of consumers who choose products that support strong and healthy bones.*
Both concepts owe their high protein and calcium content to Lacprodan MicelPure®, a micellar casein isolate produced using gentle membrane filtration technology. As well as allowing on-pack nutrition claims, its benefits include a mild milky taste and low viscosity throughout a product’s shelf life. During production, Lacprodan MicelPure® offers outstanding heat stability, unlocking a range of processing, packaging and flavour options.
Troels Nørgaard Laursen, Director for Health & Performance at Arla Foods Ingredients, said: “Consumers are increasingly seeking out beverages that are novel and convenient and also offer a nutritional boost. RTD teas and coffees with functional benefits are riding a major wave right now, and these concepts demonstrate how they can deliver an on-trend combination of protein, calcium and caffeine.”
Arla Foods Ingredients will exhibit at Vitafoods Europe on Stand G30. Other concepts on show will include a multi-textured bar with protein in every layer, a special edition of which has been created for Vitafoods, and Rehydrate & Restore – a clear refreshing RTD beverage solution which combines protein with electrolytes.
*Innova Market Insights
Arla Foods Ingredients has developed a solution that allows the creation of fermented drinks that are both clear and high in protein – a new innovation in the healthy beverage space.
As demonstrated by the continuing popularity of kombucha, drinking yoghurts and clear protein drinks, there is high demand for novel ready-to-drink products. Recent innovations include fermented protein beverages, which offer synergistic health benefits because protein supports the growth and viability of probiotics.
The new solution, which is based on 100 % whey-based hydrolysates Lacprodan®HYDRO.365 and Nutrilac® FO-8571, opens up new ways to give fermented protein beverages a twist. Because it significantly minimizes cloudiness and sedimentation, it can be used to create high-protein fermented beverages that are just as clear as alternatives without protein.
Manufacturers can use it with thermophilic cultures for fermented drinks, or mesophilic cultures for kombucha-style beverages, both of which are high in probiotics – meeting a key consumer need – and lactose-free. They can also be produced on a standard yoghurt processing line.
Barbara Jensen, Sales Development Manager at Arla Foods Ingredients, said: “The market for healthy beverages is incredibly dynamic, with categories like kombucha enjoying phenomenal success. Our goal is always to help our customers lead innovation and now we’re giving them opportunities to offer consumers a new twist on fermented protein beverages – a category that’s already very exciting. With this new solution they can create on-trend beverages that are not only high in both protein and probiotics, but also stand out from the pack because of their clear, refreshing appearance.”
Arla Foods Germany is the first company to opt for the innovative SIGNATURE PACK from SIG – the world’s first aseptic carton pack that is 100 % linked to plant-based renewable material. Arla now offers its 1 litre 1.5 % and 3.8 % organic milk (Arla® BIO Weidemilch) in the SIGNATURE PACK.
Responding to consumer demand
By choosing SIG’s innovative SIGNATURE PACK, Arla is demonstrating its commitment to sustainability as it strives to increase the market share of its organic dairy products. Arla’s organic milk cartons now carry a clear message to consumers: buying this pack promotes the use of renewable raw materials to protect fossil resources while making a positive impact in reducing the CO2 level compared with a standard carton pack.
Promoting environmental sustainability
SIGNATURE PACK cartons are made from 77 % paper board from wood and 23 % plant-based polymers through mass balancing. This means that for the polymers used in the SIGNATURE PACK, an equivalent amount of bio-based feedstock went into the manufacturing of the polymers. To ensure the integrity of this process, the mass balancing is certified through internationally recognised third-parties.
The packs are aluminium-free, while maintaining product quality. Their carbon footprint is 72 % lower than a standard SIG carton pack of the same format, based on a life cycle assessment (CB-100732 of 02.03.2018) carried out by independent experts using the ISO 14040 international standard.
These credentials are displayed on Arla’s organic milk packs, together with the FSCTM label which shows consumers that the wood-based content comes from well-managed forests and other controlled sources in accordance to FSC requirements.
The polymers that make up the rest of the SIGNATURE PACK cartons, including the barrier and the spout, are linked to 100 % plant-based material using recognised and audited certification schemes (ISCC PLUS and TÜV SÜD CMS71) to ensure strict traceability and accountability.
