Massachusetts-based startup Superfrau is targeting the emerging functional soda category with a vitamin and mineral packed sparkling beverage made from one core ingredient: upcycled liquid whey from Greek yogurt production.
Capro-X - a spin-off from Cornell University - uses microbes to convert the organic compounds in acid whey into high-value flavor and fragrance ingredients such as caproic acid and caprylic acid, which are currently sourced from palm oil.
Researchers from the Department of Environmental Conservation of New York State have developed a way to convert acid whey left over from Greek yogurt production into sustainable biofuel and chemicals.
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.
A series of patent applications from General Mills reveals it has been exploring novel ways to ‘neutralize’ acid whey - a byproduct of some Greek yogurt production - and use it in value-added food products, while Dannon and Chobani are also making progress...
Greek yogurt manufacturers in the US could cut acid whey output by a collective 1m tons a year, by using this by-product to make additional dairy foods, claims Arla Foods Ingredients (AFI).
