Arla Foods Ingredients Introduces Acid Whey Upcycling Concept to Boost Dairy Sustainability
Arla’s new concept transforms acid whey into a valuable ingredient for nutritious food and beverage products. This approach aligns with the growing consumer demand for sustainable practices, with over 80% of dairy consumers becoming increasingly aware of sustainability issues.
The company has developed three new ambient dairy products that upcycle acid whey:
- An 8% protein drinking yogurt with pineapple and coconut flavors.
- An 8% protein creamy dessert with pineapple and coconut flavors.
- An 8% protein strawberry-flavored beverage.
These products, incorporating Arla's Nutrilac® ProteinBoost range, maintain stability and viscosity while offering a high protein content. Claus Bukbjerg Andersen, Senior Dairy Category Manager at Arla Foods Ingredients, emphasized that using upcycled side-streams like acid whey benefits the environment, consumers, and manufacturers. By keeping all the nutrients of milk in the food chain, the upcycling approach offers a solution to reducing waste while meeting the growing trend for climate-conscious food production.