SPAIN – Arla Food Ingredients has released a functional milk protein that it says gives salami the same taste and texture as caseinate.

The caseinate alternative is also said to improve slicing properties and increase volume while maintaining the flavour, firmness and bite that salami is known for.

Arla’s Nutrilac SA-5505 has received application trials from the Institute for Food and Agricultural Research and Technology confirming these properties.

In tests, the milk protein secures the same pH reduction as caseinate during the fermentation process – down to pH 4.9 – plus the water activity that gives salami its characteristic flavour and texture.