What new dairy product concepts use upcycled acid whey?

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New Dairy Product Concepts Showcase Upcycled Acid Whey Potential

Arla Foods Ingredients has developed three new ambient dairy product concepts that demonstrate the potential of upcycling acid whey into valuable, high-protein offerings. These concepts aim to address the dairy industry's challenge of managing acid whey, a significant byproduct of strained fermented dairy production. The new ideas include an 8% protein drinking yoghurt, an 8% protein creamy dessert, and an 8% protein beverage, all featuring appealing flavour profiles.
High-Protein Drinking Yoghurt Concept

One of the new concepts is an 8% protein drinking yoghurt. This product incorporates pineapple and coconut flavours, utilising acid whey as a primary ingredient, accounting for 50% to 73% of the total product composition. The formulation also includes ingredients from Arla Foods Ingredients' Nutrilac® ProteinBoost range to enhance the protein content and achieve desired sensory attributes.
Creamy Dessert with Upcycled Whey

A second concept presented is an 8% protein creamy dessert, also featuring pineapple and coconut flavours. Similar to the drinking yoghurt, this dessert leverages acid whey, which forms a substantial portion of the product. The inclusion of Nutrilac® ProteinBoost ingredients contributes to a mild dairy taste and a smooth, creamy mouthfeel, making it suitable for consumers seeking both indulgence and enhanced nutritional value.
Strawberry-Flavoured Whey Beverage

The third concept is an 8% protein beverage with a strawberry flavour. This product further illustrates the versatility of acid whey as a base ingredient for high-protein beverages. These concepts are designed for processing on standard dairy lines, offering good viscosity control and shelf-life stability, aligning with growing consumer awareness of sustainability in the dairy sector.

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What new dairy product concepts use upcycled acid whey?

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