Furthermore, said Andersen, the clean-label stabilizer can tolerate temperatures in excess of 100°C "without bubbling and turning runny." The protein can also be used in pastry stuffings and ready meal sauces, he added. Arla said that it can help manufacturers customise cream cheese formulations to specific market requirements, through its Twintell application process, which advices on recipes, processes, prices and taste. Meanwhile, April this year saw Arla Foods Ingredients become a subsidiary of Arla Foods as the Danish dairy co-operative focuses on growing the whey-based ingredients business. Arla Foods said little will change in the short term but transferring the activities of Arla Foods Ingredients to a new company will provide a sharper focus on key strategic challenges such as the securing of raw materials.