Australian world-first Haelen technology delivers 100 per cent fresh, natural milk that is twice as digestible as any other processed cow’s milk available on the Australian market.
Coolum-based company, Naturo, the company responsible for the world-first patented Haelen milk processing technology which gives fresh milk a 60-day shelf life, has achieved another significant breakthrough in the global milk market, this time for digestibility.
Haelen technology is considered the biggest development in the global milk industry since pasteurisation.
The digestibility breakthrough, together with the 60-day shelf life, further cements the company’s expansion plans for taking the technology worldwide via partnerships and licensing agreements.
Haelen founder and chief executive officer Jeff Hastings said the significant digestibility result would provide unique opportunities in the health and wellness space, while complementing the fresh milk’s long shelf-life advantage, both in Australia and overseas.
“This latest digestibility finding is an incredible market breakthrough and has seen us shift our business strategy to allow worldwide Haelen Technology partnerships and licensing agreements, rather than solely focus on processing and exporting fresh milk from our South East Queensland production facility,” Mr Hastings said.
“Of course, we know consumers are going to love the creamy taste and health benefits of our 100 per cent natural milk when we launch it to the retail market, however, this digestibility finding opens the door to new products and new market opportunities.
“We’re really excited about taking Haelen to the world.”
Consumer trials and recent Commonwealth Scientific and Industrial Research Organisation (CSIRO) research validation have proven that milk processed using the Haelen method results in 100 per cent fresh, natural milk that is twice as digestible than any other processed cow’s milk available on the Australian market, without adding anything to the milk.
The CSIRO research followed a 2021 consumer trial which showed that two-thirds of trial participants who normally experienced an adverse reaction to cow’s milk found that Haelen processed milk eliminated or reduced the reaction.
One of the differences between standard milk processing (pasteurisation, UHT and ESL) and the Haelen method is how the milk’s whey proteins are treated.
With the Haelen method, whey proteins are broken down further allowing for easier and faster digestion as well as enhanced nutrient absorption. The CSIRO results confirmed that Haelen processed milk made the milk’s nutrients more bio-accessible, providing the potential for increased absorption by the body.
With 68 per cent of the global population experiencing some form of difficulty in consuming milk, the research results mean more people will be able to enjoy the health benefits of 100 per cent natural, fresh milk without the adverse side effects.
Similarly, the Haelen process is claimed to provide unique opportunities into the sports nutrition and recovery and health and wellness markets due to the way it naturally hydrolyses milk whey proteins.
With Haelen processed milk formally approved by Australia’s state regulators for domestic sales, and export registration due to be formalised in October 2022, it will become the first non-thermal milk technology to be approved for export, creating the opportunity to sea freight 100 per cent natural, fresh Australian milk overseas.
A capital raising opportunity is in progress and discussions are ongoing with partners/licensees worldwide.
