Arla Foods has devised a way for Greek yogurt manufacturers to use one of the processes most common by-products.
Acid whey is a by-product of the Greek strained yogurt manufacturing process that is typically disposed of, often with environmental consequences. Arla Foods Ingredients (Viby J, Denmark) has devised a way for the reuse of acid whey utilizing its Nutrilac brandprotein.
Manufacturers of Greek yogurt typically have three alternatives when it comes to disposing of acid whey: it can be incorporated into animal feed, used in the biofuels market, or it can be discarded (the least environmentally-friendly choice) – and each option bears high handling costs and low returns. Arla’s newly devised process uses milk-based Nutrilac protein to convert the acid into dairy products like fermented beverages, whey smoothies and fermented desserts that are calcium-rich, high protein, and contain essential amino acids.
What’s more, the company said this concept is also a perfect fit for other applications where acid whey is a by-product, including quark production.
Apparo Inc. and Döhler have entered into a joint development agreement
June 12th 2024According to the company’s press release, Apparo’s ability to upcycle protein and other nutritional ingredients, combined with Döhler’s large pipeline of applications, will help the company better meet the evolving demands of the food and beverage sector.