Valio adds LGG to infant formula

- Last updated on GMT

Related tags: Lactic acid bacteria, Milk

Finnish dairy company Valio has seen the launch of two infant
nutrition products this spring, both in Finland and abroad,
featuring the probiotic lactic acid bacteria Lactobacillus
Gorbach & Goldin (LGG).

Finnish dairy company Valio has seen the launch of two infant nutrition products this spring, both in Finland and abroad, featuring the probiotic lactic acid bacteria Lactobacillus Gorbach & Goldin​ (LGG).

On 1 April this year Valio expanded its domestic range of special infant foods, known as Peptidi Tuttelis, with the launch of an LGG Tutteli product. The new product, currently available throughout Finland, is named Gefilus Peptidi Tutteli, a combination of Valio's Tutteli infant food and its Gefilus LGG brands.

Peptidi Tuttelis has been on the market in Finland since 1995. It is made primarily of hydrolysed whey protein and is designed for infants allergic to milk and soy protein.

However, although Valio's own infant formula remains at home, infants in the rest of Europe are also to have access to LGG. This is due to the simultaneous launch this spring of an LGG infant formula by Mead Johnson, one of the world's biggest makers of infant formula. The company's product, known as 'Nutramigen 2 with LGG', is an extension of an existing Mead Johnson brand.

LGG, exclusively licensed to Valio, can be found in adult dairy foods in 28 countries as well as dietary supplements, according to Valio​. First commercialised by Valio in 1990 its success has led to other patent-protected technologies, such as a peptide-based yoghurt which is clinically proven to lower blood pressure and lactose-free milk.

Related topics: Ingredients

Related news

Related products

show more

Donut Frying Insights

Donut Frying Insights

Cargill | 11-Sep-2019 | Technical / White Paper

What to know when selecting a donut frying shortening and
best practice tips for optimal frying performance

Testing texture in reformulated food

Testing texture in reformulated food

Stable Micro Systems | 02-Sep-2019 | Technical / White Paper

Losing fat, sugar or salt without losing enjoyment is a challenge for all formulators.
Understanding the impact on texture, and the potential implications...

Related suppliers

Follow us

Featured Events

View more

Products

View more

Webinars