FDBusiness.com

Greek yogurt process promises an end to 1 million tons of acid whey

 Breaking News
  • KK Foods Plans £5.5 Million Expansion KK Fine Foods, a leading frozen food manufacturer based at Deeside in Wales, is set to expand and diversify with support from the Welsh Government, creating an additional 40 new...
  • Nestlé Launches Fund to Boost Packaging Innovation Nestlé has announced that it will invest up to SFr2 billion (€1.86 billion) to lead the shift from virgin plastics to food-grade recycled plastics and to accelerate the development of...
  • Bosch Packaging Technology is Now Syntegon Syntegon Technology is the new name for Bosch Packaging Technology, following the sale of the former Bosch division. Headquartered in Waiblingen, Germany, Syntegon Technology’s business focus is on intelligent and...
  • Nestlé Launches New KitKat Gold in the UK Nestlé has unveiled a unique addition to its biggest confectionery brand – the new KitKat Gold. KitKat Gold is a combination of trademark crispy wafer on a smooth milk chocolate...
  • 789 Food and Drink Acquisitions in 2019 2019 broke records again for the number of food and drink transactions around the world, with 789 registered on the Zenith Global mergers and acquisitions database, an average of 15...

Greek yogurt process promises an end to 1 million tons of acid whey

Greek yogurt process promises an end to 1 million tons of acid whey
June 16
10:55 2014

Greek yogurt manufacturers in the US could cut their acid whey output by a collective 1 million tons a year simply by converting it into value-added dairy products, according to Arla Foods Ingredients (Basking Ridge, NJ).

Arla Foods Ingredients has developed a processing solution – based on a Nutrilac® protein derived from milk – that enables producers of Greek yogurt to use their acid whey to make products such as fermented beverages, whey drinks, desserts and spreadable cheese. The process enables Greek yogurt manufacturers both to reduce waste and generate income – cutting costs and boosting profits at a stroke.

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.

The impact of acid whey in the US has been thrust into the spotlight as a result of the surge in popularity of Greek yogurt, with sales worth an estimated $3.29 billion in 2013 – or half of the total American yogurt market[1]. This equates to a volume of about 500,000 tons of Greek yogurt a year[2] – which in turn translates to 1 million tons of acid whey.

Now Arla Foods Ingredients has developed a unique and simple process using a Nutrilac® dairy protein to turn acid whey into a range of products that can be sold at a high margin on consumer markets. The result is fresh tasting and nutritious dairy products that are a good source of calcium, protein and essential amino acids.

Experts from Arla Foods Ingredients will be on hand to discuss its acid whey innovation at this year’s IFT Food Expo, which takes place in New Orleans from 22-24 June 2014. Arla Foods Ingredients will exhibit on Booth 611.

Torben Jensen, Application Manager at Arla Foods Ingredients, said: “With Greek yogurt sales booming in the US, acid whey has become a burden to manufacturers, both in terms of the cost of disposing of it, and the negative PR it attracts. Now, with our Nutrilac® solution, it’s possible to turn the problem on its head by eliminating the acid whey waste stream and even making money from it. Until now, acid whey has been accepted as a hassle that Greek yogurt producers have just had to put up with. But now it’s a potential revenue stream and an opportunity to enhance sustainability credentials.”

In September 2013, Arla Foods Ingredients’ acid whey concept was named ‘Best Beverage Ingredient’ at the Beverage Innovation Awards. The process is also suitable for use in other applications where acid whey is a by-product, including quark production.



[1] Source: Nielsen

[2] Source: New Nutrition Business


Warning: count(): Parameter must be an array or an object that implements Countable in /home/fdbusiness/public_html/wp-content/themes/legatus-theme/includes/single/post-tags.php on line 5
Share

About Author

colin

colin

Related Articles

Food & Drink Business Conference & Exhibition 2016

Upcoming Events

[eventlist]

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber

Subscribe Here



Advertisements