“An experimental powerhouse”: Arla opens new innovation centre

Danish dairy company Arla has opened a new innovation centre for its subsidiary Arla Foods Ingredients (AFI), employing leading international scientists and innovators, and aiming to bridge the gap between sustainable food research and production.

AFI specialises in high-quality milk and whey ingredients used to meet the specific needs of children, athletes, patients and consumers.

Globally, the specialised ingredients market is a €10 billion business, and it is expected to grow at a high pace within the coming years. With the new innovation centre, AFI is able to further tap into this growth by intensifying its innovation efforts and taking its business to the next level both within its core markets in Europe, China and the Americas - and beyond.

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Based in Nr. Vium in Denmark and with a total size of 9,000 square metres, the new Innovation Centre will be home to up to 100 scientists and technicians, who will have access to state-of-the-art facilities, including laboratories for clinical trials and a pilot plant and office spaces.

Here, they will cover all aspects of research and development within whey and milk – from advanced separation technology to improved functionality and shelf-life.

Niels Østergaard, VP Research & Development at Arla Foods Ingredients, says: “Working with our scientific and industry partners, we’ll be able to undertake more research, embark on ambitious new projects, and innovate to tackle some of the world’s most urgent food and nutrition challenges.”

The Innovation Centre is located right next to Danmark Protein – AFI’s flagship production plant that produces whey protein concentrate and lactose products, including for infant nutrition. This location is key for success as it closes the gap between innovation and full-scale production.

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Niels Østergaard says: “It was vital for us for the Innovation Centre to be at the heart of our supply chain. This is the closest to the highest quality raw materials that it could possibly be, enabling us to fine-tune ideas and scale them up in one quick and streamlined process. This is truly living up to our purpose of delivering the wonders of whey.”

The Centre is also designed to create synergies between leading university researchers, PhD students and industry professionals. Partners will include academic institutions in Denmark (like the Copenhagen and Aarhus universities) and overseas (including UC Davis), as well as technology suppliers and Arla Foods Ingredients’ customers in the food and nutrition industries.

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