DENMARK – Arla Foods Ingredients is presenting a new concept, “Upcycle Your Whey to Value,” designed to repurpose acid whey—a primary byproduct of Greek yogurt and other strained dairy items—into high-protein dairy products.
Acid whey has posed significant environmental and financial challenges for the dairy industry, as it often goes to waste.
This nutrient-rich byproduct, traditionally expensive and environmentally problematic to dispose of, is now being positioned by Arla as a valuable ingredient in the dairy market.
The company has created three ambient dairy product concepts that each feature acid whey as a core component: an 8% protein drinking yogurt flavored with pineapple and coconut, a creamy dessert of similar protein content and flavor, and an 8% protein strawberry beverage.
In each product, acid whey makes up between 50% and 73% of the final formulation, combined with Nutrilac ProteinBoost microparticulated whey proteins.
These products are formulated to offer a mild dairy taste and a smooth, creamy texture, while maintaining viscosity and stability throughout their shelf life.
Each item is suitable for processing on standard dairy production lines.
This new initiative addresses a growing consumer focus on climate change and waste reduction within the dairy sector.
According to recent data, more than 80% of dairy consumers are aware of sustainability issues in the industry, with one in five actively adjusting their purchasing behavior based on environmental considerations.
The acid whey project is part of Arla Foods Ingredients’ wider efforts to in innovation this year.
In April, the company introduced “PROGAMER,” a protein-rich beverage aimed at gamers.
PROGAMER features Lacprodan SP-9213, a whey protein isolate with amino acids designed to enhance nutrition during long gaming sessions, offering a clear, refreshing taste.
Earlier, in March, Arla also announced another upcycled whey concept, a high-protein beverage aimed at reducing waste and increasing yield by repurposing acid or sweet whey.
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