Acid Whey Repurposing

Arla Foods Ingredients is transforming acid whey, a byproduct of Greek yogurt production, into a valuable resource through its 'Upcycle Your Whey to Value' initiative. Once considered a disposal challenge, acid whey now serves as a key ingredient in high-protein drinkable yogurts, creamy desserts, and tropical-flavored beverages, thanks to Arla’s innovative 'Nutrilac ProteinBoost' range.

Incorporating up to 73% acid whey, these products not only reduce food waste but also deliver nutritious and versatile options for consumers. The Nutrilac ProteinBoost range ensures stability and enhances mouthfeel, enabling standard dairy processing lines to handle acid whey efficiently. 'Our business model is rooted in upcycling materials that would once have been wasted,' says Arla’s commercial sustainability manager, Barbara Jensen.

This initiative exemplifies the potential of upcycling to create a sustainable food system, paving the way for innovative solutions to address industry waste.