Arla Foods Ingredients Introduces Upcycled Whey Beverage Concept in Latin America

For many dairies, the disposal of whey side streams post-processing poses a significant challenge, potentially leading to environmental repercussions if discharged with wastewater. However, Arla's innovative approach leverages acid or sweet whey upcycling to create a new fermented beverage concept.

Enriched with Nutrilac whey proteins, the beverage offers a delightful combination of light texture and refreshing taste, coupled with an impressive protein content of up to 8%. This translates to 16g of protein per 200 mL bottle, catering to the demands of protein-focused consumers.

A key feature of Nutrilac is its enhanced heat stability compared to standard milk protein concentrate or whey protein concentrate, ensuring the development of creamy, low-viscosity beverages devoid of sedimentation, sandiness, or dry mouthfeel. Moreover, with low fat content and no added sugar, the beverage aligns with evolving consumer preferences for healthier options.

Ignacio Estevez, Application Manager for South America at Arla Foods Ingredients, emphasizes the significance of sustainability and waste reduction in consumer choices. Estevez notes the increasing popularity of products utilizing upcycled ingredients, reflecting a growing awareness of environmental concerns.

Utilizing whey to create innovative products not only addresses waste management challenges but also resonates with sustainability-conscious consumers. Moreover, the simplicity and cost-effectiveness of production on standard yoghurt lines present a compelling opportunity for dairies to embrace innovation and cater to evolving consumer preferences.

Estevez concludes by highlighting the dual appeal of the whey-based beverage concept, catering to both sustainability-conscious consumers and those seeking protein-rich options. With its potential to drive value from whey while fostering environmental stewardship, the concept underscores Arla Foods Ingredients' commitment to innovation and sustainability in dairy production.