AFI - Arla Foods' ingredients arm - claims the water binding capabilities of its latest Nutrilac dairy protein solution make low-fat cottage cheese "less runny."
Its Nutrilac ingredient is added to the cream dressing that is combined with curds to make cottage cheese.
The dairy protein solution reacts with the salt in the cream dressing to create a thicker texture and a creamier end product, says AFI.
It also eliminates the need for stabilizers, such as starches and gums.
Swapping these stabilizers for Nutrilac means cottage cheese manufacturers no longer need sacrifice clean label status, it added.
“This is a unique solution for improving cottage cheese products, especially low fat cottage cheese, which often presents technical and quality challenges,” said Claus Andersen, category and application manager for cheese, AFI.
“Now manufacturers can achieve a thick, creamier and tastier end product, using a dairy based ingredient that is clean label and familiar to consumers.”
According to AFI, sales of cottage cheese are rising as consumers seek out low-fat, high protein dairy products, like Greek yogurt and Icelandic Skyr.
Launches of cottage cheese products increased globally by 39% between 2010 and 2014, according to Innova Market Insights data cited by AFI.