SIAL, Paris 2016
Valio ValSa contains 50% less salt than ordinary margarine spreads and cheeses
This content item was originally published on www.dairyreporter.com, a William Reed online publication.
The demand for lactose free alternatives continues to grow as consumer awareness of lactose intolerance increases worldwide. Lactose free sales are predicted to grow by 75% in Europe between 2012 and 2016, according to Lactose-free dairy; New Nutrition Business 2012.
Tuomas Salusjärvi, executive VP, Product Groups and R&D, Valio, told DairyReporter, the food industry has long been expected to provide alternatives for reducing salt. With Valio ValSa, the salt content of foods can be significantly reduced without compromising on taste.
“As Finland's largest food exporter, we sell products to more than 60 countries. And we are convinced we can go even further,” he said.
“In addition to our recent launch of the sodium reduced Valio ValSa cheese and spread line, we have some other innovations in the pipeline.”
Valio ValSa spread and Maasdam type cheese line contains 50% less salt than ordinary margarine spreads and cheeses. It has also developed the first fully soluble entirely lactose free milk powders for consumers with the taste of real milk.
Gut health is also one of the biggest global trends related to wellbeing, and in response to this the company has launched Valio Gefilus, which contains lactic acid bacteria, Lactobacillus rhamnosus GG, along with vitamins C and D as well as the mineral calcium.
