Arla Foods Ingredients harnesses upcycling potential of acid whey

Arla Foods Ingredients

Disposing of acid whey, the main side-stream from the process, is both expensive and associated with environmental risk. However it is nutrient-rich and, with the right expertise, can be transformed into a nutritious ingredient, opening up new opportunities for innovative food and beverage products.

Now Arla Foods Ingredients has created three new ambient dairy concepts that demonstrate the potential of acid whey to be used in products with an 'upcycled' positioning:

• An 8% protein drinking yoghurt with pineapple / coconut flavours
• An 8% protein creamy dessert with pineapple / coconut flavours
• An 8% protein beverage with strawberry flavour.

As well as offering a mild dairy taste and smooth and creamy mouthfeel, the recipes are all suitable for processing on a standard dairy line, and offer good viscosity control and stability through shelf life.

The new concept is designed to help manufacturers meet a growing market need, with climate change and waste increasingly top of mind for dairy consumers. Over eight in ten are aware of sustainability issues in the category, and 20% are actively changing their behaviour when buying dairy products.^[1]

Arla Foods Ingredients will showcase the 'Upcycle Your Whey to Value' concept at Gulfood Manufacturing in Dubai (November 5^th to 7^th). Exhibiting at Stand R-K3 in Shk Rashid Hall, it will also demonstrate how Nutrilac^® ProteinBoost can be used to overcome technical challenges in high-protein dairy production, and highlight solutions for high-protein cheese.

Hashtag: #ArlaFoodsIngredients

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References

1. ^{^} Media OutReach Newswire (www.media-outreach.com)
2. ^{^} Arla Foods Ingredients (www.arlafoodsingredients.com)