Arla Foods Ingredients and Brenntag Group have expanded their partnership that enables Brenntag to distribute Arla’s protein ingredients across Vietnam, Thailand, and Indonesia.
The collaboration spans various sectors, including health foods, infant nutrition, sports nutrition, and functional solutions for dairy and bakery products.
Brenntag Group, a chemicals and ingredients distribution firm, previously entered into a significant distribution agreement in 2023 with Arla Foods Ingredients and Zhongbai Xingye Food Technology to serve the Chinese market. This strategic expansion into Southeast Asia builds on their existing relationship.
Arla Foods Ingredients Asia-Pacific head Alexander Leufgen said: “Demand for high-quality whey and dairy ingredients is growing across Southeast Asia, especially in key segments like active nutrition and food functionality.
“Our goal is to improve and extend our offering to manufacturers across the region. By building on our existing arrangement with Brenntag we’ll be able to better tailor our products and services to meet their needs.”
Brenntag Specialties Nutrition Asia Pacific regional president Kenneth Keh said: “Our partnership with Arla Foods Ingredients in China has been immensely successful, and we are excited to expand it into Southeast Asia.
“With our combined strength we are confident that we can meet the demand for high-quality, innovative nutritional products in the growing markets of Indonesia, Thailand, and Vietnam.”
Arla Foods Ingredients recently announced plans to showcase the functional benefits of pure beta-lactoglobulin (BLG) in a new protein soda concept at Vitafoods Europe. This concept aligns with the “better-for-you” soft drink trend, offering 10g of protein per serving without sugar. It incorporates Lacprodan BLG-100, providing nutritional value while allowing manufacturers flexibility in processing.
Additionally, the UK’s Competition and Markets Authority (CMA) approved Arla Foods Ingredients’ acquisition of Volac’s Whey Nutrition business in November 2024.
