Arla Foods Ingredients has developed a protein solution known as Nutrilac, which will help manufacturers to convert leftover acid whey used in Greek yogurt into high-protein low-fat dips.
Arla says the dairy companies can produce quality dip with 6% fat and 4% protein by adding Nutrilac whey protein to a mixture of acid whey, water and cream.
The dip made using Nutrilac will have a shelf life of about six months.
Arla Foods Ingredients Fresh Dairy Products category manager Torben Jensen said: "Acid whey continues to be a burden for manufacturers of Greek yoghurt 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."
According to the company, over one million tons of acid whey is produced in the US annually.
By converting acid whey into a product instead of disposing it will also allow dairy companies to generate incremental sales, Arla added.
Arla Foods Ingredients also offers whey protein solutions to convert acid whey into beverages, desserts and spreadable cheese.
