UK – Arla Foods Ingredients has introduced an innovative solution to address the disposal of acid whey, a by-product of producing strained fermented dairy products such as Greek yogurt.
This concept, named ‘Upcycle Your Whey to Value,’ is designed to upcycle acid whey, which typically goes to waste, into a valuable ingredient that can be used to create new, nutritious food products.
The problem of acid whey waste has long plagued the dairy industry. During the production of Greek yogurt, a significant portion of milk—up to two-thirds—ends up as acid whey, a liquid by-product that must be disposed of, often at great cost and with negative environmental impacts.
This issue has posed both financial and ecological challenges, as the disposal of acid whey in large quantities can contribute to pollution and other environmental risks.
Arla Foods Ingredients, however, sees potential in acid whey, recognizing it as a nutrient-rich substance that can be transformed into a valuable resource.
By rethinking its traditional treatment as waste, Arla has developed a series of new food concepts that turn acid whey into a core component of sustainable and health-conscious products.
This development comes at a time when consumer demand for environmentally friendly products is increasing, with dairy consumers becoming more aware of sustainability issues.
Research from New Nutrition Business’s 2023 report highlights that over 80% of consumers are conscious of sustainability within the dairy industry, and 20% have changed their purchasing behavior to reflect this concern.
The ‘Upcycle Your Whey to Value’ initiative by Arla focuses on utilizing acid whey in creating ambient dairy products, including protein-rich drinks and desserts.
As part of this upcycling strategy, Arla has developed three new concepts: a drinking yogurt, a creamy dessert, and a protein beverage, each containing a significant proportion of acid whey.
In these formulations, acid whey comprises between 50% and 73% of the final product, which is combined with other ingredients from the Nutrilac® ProteinBoost range of microparticulated whey proteins.
Claus Bukbjerg Andersen, Senior Dairy Category Manager at Arla Foods Ingredients, emphasized the importance of this approach in aligning with consumer trends.
He noted that upcycling waste streams like acid whey helps brands position themselves as environmentally responsible, a factor that resonates with today’s climate-conscious shoppers.
“Allowing all the goodness of milk to be kept in the food chain is good for the planet, consumers, and manufacturers, who can position products as upcycled, in line with a growing dairy industry trend,” he stated,
“This upcycling concept also supports manufacturers by reducing waste and enhancing product stability and quality.”
Arla’s new formulations are suitable for processing on standard dairy production lines and designed to maintain viscosity and stability throughout their shelf life.
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