Arla Foods Ingredients’ Nutrilac helps turn acid whey from waste to value-added ingredient

By Elizabeth Crawford contact

- Last updated on GMT

Related tags: Acid whey, Milk

Arla Foods Ingredients’ Nutrilac whey protein can help dairy manufacturers turn acid whey, a by-product of Greek yogurt and cream cheese production, from a hard-to-handle waste to a raw ingredient that can add value to a range of products. 

Roughly two-thirds of milk used to make Greek yogurt and more than half of the cream used to make cream cheese ends up as acid whey, which could damage the environment if disposed of improperly – creating sustainability issues for manufacturers, according to Arla.

But the company has solution.

“We dug into how you can transform this waste into raw material and use it in new formulations … with our Nutrilac proteins,”​ said Nikolaj Knudsen, an account manager for Arla.

He explained the solution uses protein derived from milk to convert acid whey into a range of dairy products, such as a high-protein yogurt-based drink that won an innovation award at IFT Food Expo last year. These products can be sold at a high margin with little else invested in research, development or marketing.

The latest concept created, tested and announced last month for Nutrilac is a high-protein, low-fat dip.

Simply by adding Nutrilac to acid whey, water and cream, companies can create a dip with “a very creamy sensation,”​ but with only 6% fat and 4% protein, said Kundsen.

Plus, he added, “dips are perfectly in line with the trend of on-the-go”​ because it is easy to pack and eat anywhere.

Nutrilac also can be used to boost the protein in Greek style smoothies up to 7%, enhance the taste and mouth feel of cream cheese while also reducing the creation of more acid whey, and can even be added to desserts, Kundsen said.

The company does not plan on stopping there, though, Kundsen said. “We are still looking for how we can create new concepts for the acid whey, which obviously, is still of high interest. We have always to be innovative and look into the trends and see how we can create concepts … the consumers are looking for,” he added. 

Related news

Related products

show more

A Novel Prebiotic for Food & Beverage Innovation

A Novel Prebiotic for Food & Beverage Innovation

AIDP, Inc | 26-Feb-2020 | Technical / White Paper

Until now, incorporating prebiotics into food and beverages has been a challenge, with high efficacious doses and unwanted side effects. PreticX® is the...

Accelerate your supply chain as pressures intensify

Accelerate your supply chain as pressures intensify

William Reed | 02-Sep-2019 | Technical / White Paper

Food, Drink and Non-Food manufacturers are under pressure. Range reviews, massive retail mergers, the backlash against plastic packaging and the ongoing...

Everything about in-container sterilization

Everything about in-container sterilization

John Bean Technologies (JBT) | 01-Nov-2018 | Application Note

JBT has a long history and an extensive track record in thermal processing of packaged food. JBT retorts and sterilizers are renowned for their outstanding...

Related suppliers

Follow us


View more