As part of an R&D project co-financed by EU funds, SM Mlekpol, in cooperation with IIPM, developed an innovative technology for producing dairy fats, resulting in, among others, extra butter enriched with vitamins D3 and K2.
The project addresses the growing market demand for functional products, combining sensory qualities with tangible health benefits.
Features of the innovative butter
- Better texture and rheological properties
- Increased nutritional value and product stability
- Enriched with vitamins D3 and K2 (50% RI* per 100g)
*RI – Reference Intake for an average adult (8400 kJ/2000 kcal)
- Preservation of high sensory quality
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Vitamin D contributes to the normal absorption/utilisation of calcium and phosphorus contributes to normal blood calcium levels contributes to the maintenance of normal bones and teeth contributes to the maintenance of normal muscle function contributes to the normal function of the immune system has a role in the process of cell division |
Vitamin K contributes to normal blood clotting and helps in the maintenance of normal bones |
The project exemplifies the successful transfer of research results into industrial practice
Project "Innovative technology for producing dairy fats – butter and anhydrous milk fat with improved rheological, sensory, and nutritional properties" implemented under Sub-measure 1.1.1 of the Smart Growth Operational Programme 2014-2020, co-financed by the European Regional Development Fund.
More information available at: https://bazakonkurencyjnosci.funduszeeuropejskie.gov.pl/ogloszenia/157654
