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Arla Foods Ingredients Introduces Acid Whey Upcycling Concept to Boost Dairy Sustainability

Source: DairyNews.today
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Arla Foods Ingredients has unveiled a breakthrough in sustainable dairy production with its innovative "Upcycle Your Whey to Value" concept. This initiative addresses the long-standing challenge of acid whey waste generated during the production of Greek yogurt and other strained dairy products. Traditionally considered a costly and environmentally risky by-product, two-thirds of milk used in Greek yogurt production is discarded as waste.
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.


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