Greek yogurt manufacturers could cut their acid whey output by a collective 1 million tons a year simply by converting it into value-added dairy products, according to Arla Foods Ingredients.

Arla Foods Ingredients has developed a processing solution – based on a Nutrilac protein derived from milk – that enables producers of Greek yogurt to use their acid whey to make products such as fermented beverages, whey drinks, desserts and spreadable cheese. The process enables Greek yogurt manufacturers both to reduce waste and generate income – cutting costs and boosting profits at a stroke.

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.

The impact of acid whey has been thrust into the spotlight as a result of the surge in popularity of Greek yogurt. Now Arla Foods Ingredients has developed a simple process using a Nutrilac dairy protein to turn acid whey into a range of products that can be sold at a high margin on consumer markets. The result is fresh tasting and nutritious dairy products that are a good source of calcium, protein and essential amino acids.