Arla’s Acid Whey Concept named ‘Best Beverage Ingredient’

Global dairy company, Arla Food Ingredients has taken home the title of ‘Best Beverage Ingredient’ at the prestigious Beverage Innovation Awards held at the Drinktec tradeshow in Munich, Germany last week for its Acid Whey Concept.

The Acid Whey Concept is based on the company’s Nutrilac protein and has been designed to enable manufacturers of traditional Greek strained yoghurts to capitalise on their acid waste stream by using it to create value-added dairy products, such as high protein fermented beverages, whey smoothies and fermented desserts.

The production of Greek yoghurt creates a vast amount of acid whey by-product. For every 100kg of milk used to create Greek Yoghurt, only 33kg ends up used in the final product, with the remaining acid way traditionally offloaded to the animal feed and biofuel markets, or disposed of via waste streams.

Carsten Valentin, senior director – functional milk proteins was delighted to accept the award.

“We’re very pleased to win this award and delighted the judges have recognised the ground-breaking nature of our new acid whey concept. It is an important development for the Greek yoghurt industry and winning this award reflects the hard work and skills of our superb development team,” said Valentin.

“Until now it has simply been accepted that acid whey is an unavoidable waste product of Greek yoghurt production – but not any more. With the addition of our Nutrilac® protein solution to the acid whey, what was once a waste product is now a raw material that can be used to create a high quality product with added value.”


Send this to a friend