A processing solution that enables manufacturers of traditional Greek strained yoghurts to profit from their acid whey waste stream has been named ‘Best Beverage Ingredient’ at the Beverage Innovation Awards, held at the Drinktec trade show in Munich.
Based on Arla Foods Ingredients’ Nutrilac protein, the new process is said to allow companies to use their acid whey to make value-added dairy products, such as high protein fermented beverages, whey smoothies and fermented desserts.
Acid whey has been in the spotlight recently as a result of the booming popularity of Greek yoghurt. For every 100kg of milk used to make traditional Greek yoghurt, only 33kg ends up used in the final product, according to Arla: the remaining two-thirds is acid whey, a by-product that must be dealt with by the processor.
Until now, Greek yoghurt makers have tended to offload acid whey into the animal feed and biofuels markets. But handling costs are high and returns are low, making both of these uneconomical options, the company says. Alternatively, some producers simply dispose of acid whey in their waste stream, a solution that attracts unwelcome overheads and zero income – and controversy on environmental grounds.
However, Arla Foods Ingredients has developed a process using Nutrilac protein, which is derived from milk, to turn acid whey into a range of dairy products that the company believes can be sold at a high margin on consumer markets. The result is said to be a fresh tasting and nutritious product that is a good source of calcium, protein and essential amino acids. In addition, using acid whey in this way eliminates the storage and transportation requirements associated with other methods of disposing of it.
Arla Foods Ingredients’ acid whey concept is also suitable for use in other applications where acid whey is a by-product, including quark production.
