Arla Foods Ingredients has developed a protein solution that enables manufacturers to make delicious high-protein low-fat dips using the acid whey they have left over after making Greek yogurt.
It is estimated that Greek yogurt manufacturers in the US generate about one million tons of acid whey every year. For every 100 kg of milk used to make Greek yogurt, 33 kg ends up used in the final product, says the company.
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.
By adding the company’s 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 company says 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 flavor that is easily enhanced with sweet or savory inclusions.
The dip is suitable for snacking occasions and for ‘nibbles’ before dinner parties.
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.
“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,” says Torben Jensen, category manager for fresh dairy products.
“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.”
Arla Foods Ingredients will launch its new acid whey dip concept at IFT Food Expo in Chicago, US from July 12 to 14, 2015.
