FDBusiness.com

Acid whey? Not us! Greek yogurt firms distance themselves from environmental concerns

 Breaking News
  • Carlsberg Group Increases Ownership in Cambodian Business Carlsberg Group has increased its ownership in the Cambodian brewer Cambrew from 50% to 75%. Cambrew is among the largest brewers in Cambodia. Its largest beer brand – the iconic Angkor Premium Beer with its well-known tagline ‘Our Country, Our Beer’ – is a popular brand among Cambodian consumers. In addition, Cambrew produces and bottles [...]...
  • Kerry Group Reports Healthy Volume Growth Kerry Group, the global taste & nutrition and consumer foods group, has reported a solid underlying business performance for the half year ended 30 June 2018. Group revenue on a reported basis increased by 1.4% to €3.2 billion, reflecting strong volume growth and contribution from acquisitions, offset by adverse currency movements. Business volumes grew by [...]...
  • Glanbia and US Partners to Build $470 Million Cheese and Whey Factory Glanbia, the global nutrition group, along with US dairy co-operatives – Dairy Farmers of America and Select Milk Producers – expect to commission their new joint venture large-scale cheese and whey production facility for the State of Michigan in the fourth quarter of 2020 at a cost of $470 million. The new facility will process 3.6 [...]...
  • Ardagh Group Completes Conversion of Rugby Plant From Steel to Aluminium Ardagh Group has announced that it has recently completed the conversion of its Rugby (UK) beverage can manufacturing plant from steel to aluminium. “The conversion of the Rugby plant has further enhanced Ardagh’s manufacturing footprint. Operating two highly-efficient aluminium beverage can plants in the UK, at Wrexham and Rugby, supported by our recent investment in [...]...
  • New Production Line For Danish Crown to Serve Japanese Market Japanese consumers and restaurants have for decades had a strong preference for Danish pork, which is still growing. Danish Crown is consequently installing a new production line at its abattoir in Blans near Sønderborg, which will increase the number of employees from 1,100 to 1,200. Danish Crown’s exports to Japan amounted to more than DKr3 [...]...

Acid whey? Not us! Greek yogurt firms distance themselves from environmental concerns

Acid whey? Not us! Greek yogurt firms distance themselves from environmental concerns
June 03
15:58 2013

Muller Quaker Dairy and Ultima Foods have moved to distance themselves from concerns about the potential environmental impact of Greek yogurt by revealing details of their alternative, ‘acid whey’-free manufacturing processes.

Speaking with DairyReporter.com, Canada-based Ultima Foods explained that it employs an “ultrafiltration process” to manufacture its iögo Greko Greek yogurt range – rather than the traditional ‘acid whey’-producing centrifugation process employed by many Greek yogurt manufacturers.

New York-based Muller Quaker Dairy also sought to clarify that the manufacturing process used to produce its Muller Greek Corner range “doesn’t generate whey waste.”

‘Acid whey’ is a by-product of traditional Greek yogurt production processes.

Concerns about the potential environmental impact of ‘acid whey’ emerged last month. According to an article published on Modern Farmer , ‘acid whey’ is toxic to the natural environment. If it reaches waterways, it has the potential to deplete water oxygen levels and kill fish, the article added.

Smooth texture, “and no acidified whey”

In a statement sent to DairyReporter.com, Quebec-based Ultima Foods said that its “ultrafiltration process” produces “creamy and smooth” Greek yogurt, but no ‘acid whey’.

“Ultima Foods developed a process that reproduces the traditional way of making Greek yogurt – which is by filtering it through cheese cloth for 24 hours. While most Greek yogurts in Canada are produced from a centrifugation process, we have developed an ultrafiltration process,” said the statement.

“Unlike centrifugation, ultrafiltration produces no acid whey that could cause a negative impact on the environment. In summary, Ultima Foods is manufacturing iögo Greko with the ultrafiltration method for the following reason: smoother texture, a higher calcium level, and no acidified whey.”

Last week, New York-based Muller Quaker Dairy – the joint venture between PepsiCo and German dairy giant Müller – approached DairyReporter.com to disperse any environmental concerns about its Muller Greek Corner range.

“….our process doesn’t generate whey waste,” a spokesman for the firm said.

“In fact, our yogurt is consistently high quality because we add milk protein from strained milk to our yogurt to deliver the same delicious texture and taste every time.”

New “responsible” disposal methods

According to last month’s Modern Farmer article, US-based Greek yogurt manufacturers are “scrambling to figure out what to do with” the increasing amount of ‘acid whey’ being produced.

In response to the feature, leading Greek yogurt manufacturers, Chobani and Dannon, pledged to establish a wider range of “responsible” methods to dispose of the potentially-hazardous substance.

Speaking with DairyReporter.com, New York-based Chobani promised to explore “the best ideas and options for beneficial whey use.” While Dannon, which boasts the fastest growing Greek yogurt product portfolio in the US, vowed to “improve the usage of whey from a nutritional and environmental perspective.”

About Author

colin

colin

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • September 5, 2018Int'l Food Products and Processing Technologies Exhibition (WorldFood Istanbul)
  • September 12, 2018Packaging Innovations & Luxury Packaging London 2018
  • September 15, 2018iba
  • September 25, 2018PPMA Show 2018
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber





Subscribe Here



Advertisements