Items Tagged with 'acid whey'

On Sept. 19, 15 sustainable food and agriculture entrepreneurs showcased solutions to improve the way we grow food and feed the world at FoodBytes! Chicago, a live pitch competition and business mentorship platform presented by Rabobank, the world’s largest food and agriculture bank.

To the yang of every superhero’s rise, there is the yin of an equally formidable foe. Batman and the Joker, Spiderman and the Green Goblin, and in the fermented dairy aisle, Greek yogurt and acid whey.

Over the past decade, the dairy industry has experienced a boom in the production of Greek-style yogurt (GSY). While in 2004 GSY accounted for less than 2% of all yogurt types produced domestically, by 2015 this number skyrocketed to almost 40%.

It's not turning lead into gold, but a new process does allow turning acid whey into value-added dairy products, such as high-protein fermented beverages, whey smoothies and fermented desserts.

Arla Foods Ingredients says that to address the difficulties presented by the high levels of acid whey in traditional Greek yogurt manufacturing, it has developed a protein solution that enables yogurt manufacturers to produce Greek and Greek-style yogurt on their existing plant, "completely eliminating acid whey without compromising quality or taste."