Unique innovation for clean label baking

Valio R&D has added a unique innovation to the company’s extensive portfolio of top-quality powdered dairy ingredients. Valio Mineval™ is the natural way to improve stability, texture, taste and nutritional value of food products, a specialised functional powder that provides customers with a tool to create their own value added clean label products.

Valio Mineval™ – a natural additive

Valio’s value-adding milk and whey powders have achieved high volume global penetration in the food ingredients market and are used in a vast array of products.

Made from fresh Finnish milk, they are well recognised for their premium quality. In a world where long supply chains endanger safety in for instance baby foods, Valio ingredients have the distinct advantage of being traceable back to the dairy farms that produced the raw milk.

Valio Mineval™ shares these qualities yet unlike bulk powders and adds a functional dimension as a natural additive with a whole range of applications, and an even broader beneficial impact on end-product properties.

Offering unique solutions

Valio Mineval™ is the natural milk powder product that acts as a protein stabilizer, emulsifier, thickening agent and flavour booster.

Focusing as always on freshness and purity, Valio R&D has come up with a functional skimmed milk powder ingredient produced solely from fresh Finnish raw milk, one of the cleanest in the EU. The mineral composition is altered employing one of Valio’s unique technologies.

It’s a unique item positioned between ingredients and additives. It enhances heat stability, extends product shelf life, prevents water separation, improves texture, replaces additives and has a positive taste profile in different food applications.

The clean label solution

Valio Mineval™ is a 100% milk powder product that accomplishes essential requirements in food manufacturing, while enabling a natural ingredient declaration with none of the traditional E number additives. It’s labelled simply as a natural milk product and is also GMO-free.

This eases the way for customers to convert standard products into clean label in a straightforward fashion and access what has become a crucial food business sector.

Employing Valio Mineval™ boosts a product’s natural milk content and makes it possible to remove additives, so enhancing the clean product profile. You can reduce the use of water binders to end products.

The status of Valio Mineval™ as a natural milk ingredient further grows the customer’s overall clean label credentials.

Making better pastry products

Valio Mineval™ functions as a natural hydrocolloid in bakery products. Baked products made with additives have big volume as well as good and stable texture. Additive free products may have poor taste and appearance as well as limited shelf life.

“Our application research has shown that Valio Mineval™ improves the volume of final baked products (fig.1.). Similar results have been seen in bread and croissant applications. In bakery applications, Valio Mineval™ improves moist, rich and creamy taste and because of that it is interesting ingredient to use in reduced butter applications”, explains Development manager Terhi Aaltonen.

Figure 1. Volumes of breads made without and with Valio Mineval™. Specific volume increased significantly when Valio Mineval™ was added.

Extended shelf life

“Textural changes during storage limits the shelf life of bakery products. We have found out that Valio Mineval™ stabilizes texture of bakery products during storage. Texture is softer for longer time than bakery product made without additive (Fig.2.)”, says Terhi Aaltonen.

Figure 2. Hardness of control breads and breads made with Valio Mineval™ in 1 day and 4 days old breads. Valio Mineval™ improved texture by softening it.

Valio Mineval™ is natural ingredient containing all the good components of milk. By using Valio Mineval™ in clean label bakery you have an opportunity to improve your bakery product nutritional quality. It is easy to get claim “protein source” by using this natural ingredient in your bakery product (table 1).

Table 1. Protein level can be increased with Valio Mineval™ in bread making

Content of breads Control bread Bread with Mineval™
Protein (%) 7.4 14.8
Carbohydrates (%) 64.2 61.2
Fat (%) 7.2 7.2
Energy (prot)/Total energy (%) 8 16

Making better creams and other dairy applications

Valio Mineval™ functions as a natural thickening agent in our heat sensitive creams, advancing texture, preventing syneresis and keeping viscosity stable. It even tastes better than sodium caseinate and other additives.

“What works for creams is easily extended in a variety of ways to other dairy categories, including fermented products such as yoghurts and soured items like crème fraiche, as well as dairy drinks. For instant Valio Mineval™ functions natural emulsifier in yoghurts by stabilizing texture and reducing whey separation” tells Terhi Aaltonen.

Why Valio Mineval™?

  • Improves heat stability and prevents protein coagulation
  • Replaces additives
  • Improves texture and structure
  • Extends product shelf-life through increased homogenisation pressure
  • Prevents whey syneresis
  • Positive taste profile compared to sodium caseinate and other additives
  • Reduces costs and improves customer satisfaction
  • Offers clean label solutions
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Mari Grewall

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