Global whey manufacturer, Arla Food Ingredients has received a 2014 IFT Food Expo Innovation Award for its innovative process solution that enables Greek yoghurt producers to capitalise on their acid whey waste stream by converting it into added-value dairy products.
As the popularity of Greek Yoghurt continues to increase, Alra identified a need to create a process that reduced wastage associated with the production of the popular dairy product.
For every 100kg of milk used to make Greek yogurt, only 33kg ends up used in the final product. The remaining two-thirds comprises of acid whey – a by-product that often is disposed of.
Arla developed a unique and simple process using a Nutrilac protein derived from milk to turn acid whey into a range of dairy products that can be sold at a high margin on consumer markets.
The 2014 IFT Food Expo Innovation Award marks the second award that Arla has earned for its Ingredients’ Nutrilac acid whey process. In September 2013, it was named ‘Best Beverage Ingredient’ at the Beverage Innovation Awards.
“We’re immensely proud to win this prestigious award. Outstanding service and constant innovation are at the heart of everything we do,” said Torben Jensen, application manager at Arla Foods Ingredients. “We strive to create solutions that will keep our customers ahead of the market, and if a solution does not exist, then we work hard to create it. Our Nutrilac acid whey process is a great example of how we put this approach into practice.”
Arla Foods Ingredients was one of only three recipients of the award, which honors outstanding innovation in products, equipment and services. Ten jurors judged a total of 27 entries on criteria including degree of innovation, technical advancement, benefits to consumers and manufacturers, and scientific merit.