Acid Whey is a Big Dipper Thanks to New Protein Solution

 Breaking News
  • Ornua Delivers Record Revenue Ornua, Ireland’s largest exporter of Irish dairy products which supplies to over 110 countries worldwide, has reported record revenue of €2.1 billion for the year ended 30 December 2017. It marks the first year of Ornua’s new five-year growth plan, ‘Ornua 2021’, which positions the business as a leading global dairy organisation that delivers results [...]...
  • Danish Crown Becomes European Market Leader in Pepperoni Toppings For Pizzas Danish Crown has acquired the Danish pepperoni giant DK-Foods to become the European market leader in pepperoni toppings for pizzas. DK-Foods will operate as a separate business unit under Danish Crown’s subsidiary Tulip Food Company and will spearhead the group’s global focus on pizza toppings. Pizza is the favourite choice of fast food in Denmark, and [...]...
  • Iceland Seafood International Acquires Oceanpath Iceland Seafood International is acquiring Oceanpath Group, the leading fresh fish company in Ireland owning the iconic Dunn’s of Dublin brand, which has been operating since 1822. The acquisition marks a significant step in Iceland Seafood International’s strategy of delivering strong organic growth combined with strategic acquisitions of first rate seafood companies into the group. Iceland [...]...
  • KHS Presents Innovative Block Systems For the Sensitive Range Yoghurt is no longer spooned out of the pot but drunk. Breakfast is no longer just eaten at the kitchen table but also on the hoof. And it should all be as healthy and sustainable as possible. This is one of the reasons why the demand for smoothies, milk and dairy products is steadily growing. [...]...
  • MOGUNTIA Establishing New Future-oriented IT Infrastructure With Infor Infor, a leading provider of industry-specific cloud applications, has announced that MOGUNTIA FOOD GROUP, a spice producer focusing on meat processing based in Basel, Switzerland, has decided to introduce Infor’s Food & Beverage suite in the cloud to consolidate its IT infrastructure. This will help enable MOGUNTIA to adhere to customary certifications more efficiently and [...]...

Acid Whey is a Big Dipper Thanks to New Protein Solution

Acid Whey is a Big Dipper Thanks to New Protein Solution
June 29
09:05 2015

Arla Foods Ingredients has developed a protein solution that enables manufacturers to make delicious high-protein low-fat dips using the acid whey they have left over after making Greek yogurt.

It is estimated that Greek yogurt manufacturers in the US generate about 1 million tonnes of acid whey every year. But simply by adding Arla Foods Ingredient’s unique Nutrilac® whey protein to a mixture of acid whey, water and cream, dairy companies can create a high quality dip that is typically only 6% fat and contains 4% protein.

The finished product is very stable with a shelf life of about six months, and offers a smooth and creamy mouthfeel with a fresh, clean flavor that is easily enhanced with sweet or savory inclusions. The dip is perfect for snacking occasions and for ‘nibbles’ before dinner parties.

By using their acid whey rather than disposing of it, dairy companies will enhance their environmental credentials and convert what would otherwise be a waste stream into a high value product that will generate incremental sales.

Torben Jensen, Category Manager for Fresh Dairy Products at Arla Foods Ingredients, says: “Acid whey continues to be a burden for manufacturers of Greek yoghurt products, and dairies are facing pressure to make sure it isn’t allowed to pollute the environment. Nutrilac® offers another option that makes it easy to make good use of acid whey and increase sales at the same time. Dairy dips are popular with consumers and, with its low fat content, this concept taps into demand for healthier products.”

Arla Foods Ingredients will launch its new acid whey dip concept on Booth 4121 at IFT Food Expo, which takes place in Chicago from 12-14 July 2015. As well as dips, Arla Foods Ingredients also offers whey protein solutions that enable dairy companies to turn their acid whey into beverages, desserts and spreadable cheese.

For every 100kg of milk used to make Greek yogurt, only 33kg ends up used in the final product. The remaining two-thirds is acid whey, a by-product that producers often dispose of in their waste stream – a solution that has caused widespread controversy on environmental grounds.

About Author



Related Articles

Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • March 21, 2018World Olive Oil Exhibition
  • March 28, 2018FOOD INDUSTRY
  • April 4, 2018The leading event for the snack and food-on-the-go market
  • April 5, 2018Slow food The forum for good taste
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber

Subscribe Here