The awards were held at the Drinktec trade show in Munich.
Based on Arla Foods Ingredients’ Nutrilac protein, the new process allows companies to use their acid whey to make value-added dairy products, such as high protein fermented beverages, whey smoothies and fermented desserts.
After collecting the award at Drinktec, Carsten Valentin, senior director – functional milk proteins at Arla Foods Ingredients, said: “We’re very pleased to win this award and delighted the judges have recognised the groundbreaking nature of our new acid whey concept. It is an important development for the Greek yogurt industry and winning this award reflects the hard work and skills of our superb development team.
“Until now, it has simply been accepted that acid whey is an unavoidable waste product of Greek yogurt production, but not any more. With the addition of our Nutrilac protein solution to the acid whey, what was once a waste product is now a raw material that can be used to create a high quality product with added value.”
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