Fecha de publicación: 23/10/2024 Fuente: Food Processing Arla Foods Ingredients is demonstrating how acid whey can be transformed into a raw material for high-protein dairy products with an ‘upcycled’ positioning.

The ‘Upcycle Your Whey to Value’ concept offers a solution to a long-standing sustainability challenge for the dairy industry. Two-thirds of the milk used in the production of Greek yoghurt and other strained fermented dairy products ends up as waste.

The company has created three dairy concepts demonstrating 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; and an 8% protein beverage with strawberry flavour.

In each of the recipes, acid whey, which accounts for between 50% and 73% of the full product, is combined with ingredients from the Nutrilac ProteinBoost range of patented microparticulated whey proteins.

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.