Arla 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 to reduce waste and generate income, cutting costs and boosting profits.
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. This is 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 $3.29bn in 2013 (or half of the total American yogurt market). This equates to a volume of about 500,000 tonnes of Greek yogurt a year, which in turn translates to a million tonnes of acid whey.
Arla Foods Ingredients has developed a 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.
“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,” said Arla application manager Torben Jensen. “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.”
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