Arla Foods Ingredients, a leading player in natural whey ingredients for nutrition, beverages, bakery, dairy and ice cream products, has developed a protein solution that enables manufacturers to make high-protein low-fat dips using the acid whey they have left over after making Greek yogurt.
According to a press release issued by the company, it’s estimated that Greek yogurt manufacturers in the US generate about one million tonne of acid whey every year. But simply by adding the company’s Nutrilac whey protein to a mixture of acid whey, water and cream, dairy companies can create a quality dip that is typically only 6% fat and contains 4% protein.
The finished product is very stable with a shelf life of about six months, and offers a smooth and creamy mouthfeel with a fresh, clean flavour that is easily enhanced with sweet or savoury inclusions. The dip is handy for snacking occasions and for ‘nibbles’ before dinner parties.
By using their acid whey rather than disposing of it, dairy companies will enhance their environmental credentials and convert what would otherwise be a waste stream into a high value product that will generate incremental sales.
Torben Jensen, category manager for fresh dairy products at Arla Foods Ingredients, said: “Acid whey continues to be a burden for manufacturers of Greek yogurt 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.”
The company will launch its new acid whey dip concept at Booth 4121 at IFT Food Expo, which takes place in Chicago from July 12-14, 2015. As well as dips, the company also offers whey protein solutions that enable dairy companies to turn their acid whey into beverages, desserts and spreadable cheese.
For every 100 kg of milk used to make Greek yogurt, only 33 kg 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 – a solution that has caused widespread controversy on environmental grounds.
