Arla Foods Ingredients Tackles Dairy Waste with Zero-Acid Whey Innovation

Traditionally, producing strained dairy products such as Greek yoghurt or cottage cheese results in the loss of approximately two-thirds of the milk input as acid whey. While rich in nutrients, acid whey poses significant logistical and environmental challenges. Disposal is costly, and valorisation options are limited. For manufacturers, this translates into lost value and increased complexity.

Arla’s answer is deceptively simple yet technologically sophisticated. The company’s Nutrilac® HighYield milk proteins, added prior to fermentation, allow dairies to bypass the filtration process that generates acid whey. The result: 100% milk yield, no waste, and a streamlined production cycle. More importantly, this innovation requires only minor adjustments to existing equipment—minimising capital outlay while maximising return.

“The industry has been looking for ways to reduce waste without compromising quality,” says Claus Bukbjerg Andersen, Senior Category Manager at Arla Foods Ingredients. “With Nutrilac® HighYield, we enable dairies to produce more from less—less milk, less time, less waste—without sacrificing taste, texture or nutritional value.”

The company has demonstrated the application of the new concept through four high-protein dairy products:

• A 4% fat Greek-style yoghurt with a luxurious, thick mouthfeel

• A 7.4% protein cottage cheese, soft in texture and mild in flavour

• A 10% protein version boasting a curd-like texture and fresh dairy taste

• A versatile cream cheese, equally suitable for spreading or cooking

These prototypes highlight the water-binding and stabilising properties of the Nutrilac® range, which preserve creaminess and texture throughout the product’s shelf life—a crucial factor for consumer satisfaction and product consistency.

Beyond yield optimisation, the concept aligns with broader sustainability trends sweeping the food sector. High-protein, low-waste, environmentally conscious products are gaining traction among consumers, particularly in premium and health-oriented segments. For manufacturers, this represents both a competitive edge and a path toward meeting ESG commitments.

Arla’s approach also reflects a broader strategic vision. Building on its earlier “Upcycle your whey to value” platform, which focused on reusing acid whey by-products, the new concept pushes even further—by eliminating the by-product altogether. It’s a textbook case of upstream innovation: solve the problem before it starts.

As a wholly owned subsidiary of Arla Foods, headquartered in Denmark, Arla Foods Ingredients operates globally, providing functional dairy ingredients to sectors including early life nutrition, sports nutrition, and health foods. With a growing reputation for combining scientific rigour with commercial pragmatism, the company is positioning itself at the nexus of innovation and sustainability in modern dairy production.

For manufacturers under pressure to cut waste, reduce environmental impact, and improve profit margins, Arla’s high-yield, zero-acid-whey solution may prove an attractive proposition—not just a technological fix, but a strategic shift.