Arla Foods Ingredients has developed a protein solution that enables manufacturers to make high-protein, low-fat dips using a by-product of Greek yogurt production.
The dairy cooperative estimated that Greek yogurt manufacturers in the US generate 1m tonnes of acid whey every year. Arla Foods Ingredients’ unique Nutrilac whey protein can be simply added to a mixture of acid whey, water and cream to create a high-quality dip that typically features fat content of 6% and 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 flavour that is easily enhanced with sweet or savory inclusions, the firm said. Ideal for snacking occasions, the dip could potentially enhance dairy companies’ environmental credentials and convert what would otherwise be a waste stream into a high-value product that will generate incremental sales – particularly as only a third of the milk used to make Greek yogurt ends up in the final product.
Arla Foods Ingredients’ category manager for fresh dairy products, Torben Jensen, said: “Acid whey continues to be a burden for manufacturers of Greek yogurt 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.”
© FoodBev Media Ltd 2018
World Food Innovation Awards open for early bird entries!
Have a Food product worthy of an innovation award? Then you’re invited to enter the World Food Innovation Awards. Early bird entries submitted before 21 December receive a £55 discount.
Don’t delay – enter here today!