Protein solution turns acid whey into a tasty dip
25 June 2015 • Author(s): Victoria White
Arla Foods Ingredients has developed a protein solution that enables manufacturers to make high-protein, low-fat dips using the acid whey they have left over after making Greek yogurt.
It’s estimated that Greek yogurt manufacturers in the US generate about 1 million tonnes of acid whey every year. But adding Arla Foods Ingredient’s unique Nutrilac® whey protein to a mixture of acid whey, water and cream, dairy companies can create a dip that is typically only 6% fat and contains 4% protein.
The finished product is very stable with a shelf life of about six months, and offers a smooth and creamy mouthfeel with a fresh, clean flavour that is easily enhanced with sweet or savoury inclusions. The dip is perfect for snacking occasions and for ‘nibbles’ before dinner parties.
Using acid whey in products will enhance environmental credentials of dairy companies
By using their acid whey rather than disposing of it, dairy companies will enhance their environmental credentials and convert what would otherwise be a waste stream into a high value product that will generate incremental sales.
Torben Jensen, Category Manager for Fresh Dairy Products at Arla Foods Ingredients, said, “Acid whey continues to be a burden for manufacturers of Greek yoghurt products, and dairies are facing pressure to make sure it isn’t allowed to pollute the environment. Nutrilac offers another option that makes it easy to make good use of acid whey and increase sales at the same time. Dairy dips are popular with consumers and, with its low fat content, this concept taps into demand for healthier products.”
For every 100kg of milk used to make Greek yogurt, only 33kg ends up used in the final product. The remaining two-thirds is acid whey, a by-product that producers often dispose of in their waste stream – a solution that has caused widespread controversy on environmental grounds.
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