Arla Foods Ingredients has received a 2014 IFT Food Expo Innovation Award for a process solution that enables Greek yogurt producers convert acid whey waste stream by into added-value dairy products.
The award was presented on June 22, 2014 at IFT Food Expo in New Orleans, US.
The company was one of only three recipients of the award, which honors outstanding innovation in products, equipment and services.
About 10 jurors judged 27 entries on criteria including degree of innovation, technical advancement, benefits to consumers and manufacturers, and scientific merit.
The company says acid whey has been put into the spotlight recently as a result of the booming popularity of Greek yogurt.
For every 100kg of milk used to make Greek yogurt, 33kg is used in the final product.
The remaining two-thirds is acid whey, a by-product that must be dealt with by the processor.
Many Greek yogurt producers would dispose of acid whey in their waste stream, which attracts unwelcome overheads and zero income and controversy on environmental grounds.
Arla Foods Ingredients has developed a process using a Nutrilac protein derived from milk to turn acid whey into dairy products that can be sold at a high margin on consumer markets.
The result is fresh tasting and nutritious products that are a good source of calcium, protein and essential amino acids.
This is the second major award for Arla Foods Ingredients’ Nutrilac acid whey process.
In September 2013, it was named ‘Best Beverage Ingredient’ at the Beverage Innovation Awards.
