Arla Foods Ingredients Comments on Acid Whey From Greek Yogurt Debate

Arla Foods Ingredients cleared the air about the ongoing controversy about acid whey in the production of Greek yogurt. Torben Jensen, the company’s application manager, said, “The controversy currently raging over the generation of ‘acid whey’ in Greek yogurt production – and the impact it can have on the environment – highlights that the inefficiency of traditional Greek yogurt making techniques is unsustainable both from an ecological and a commercial point of view. This emphasizes the importance of adopting new manufacturing techniques to allay consumer concerns and ensure this vibrant market continues to grow as strongly as it has done in recent years, and even more so in the past six months.”
“At Arla Foods Ingredients, we have long recognized the difficulties presented by the high levels of acid whey in traditional Greek yogurt manufacturing. To address this very issue, we have developed a Nutrilac 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,” he said.
“Arla Foods Ingredients’ Nutrilac proteins for Greek-style yogurt are designed for use in conjunction with our quick process – a manufacturing technique that eliminates the need for the whey separation step associated with traditional Greek yogurt-making. This means that virtually 100 percent of the milk used in the manufacturing process ends up in the final product,” Jensen said. “Arla Foods Ingredients’ Nutrilac proteins are premium-quality, natural milk-based ingredients manufactured from specially selected proteins fractionated from milk and whey. Furthermore, they are clean label and can be declared simply as ‘milk protein’ on packaging,” he added.
Source: Food and Beverage News
Posted on Thursday, June 06, 2013 (Archive on Thursday, June 13, 2013)
Posted by bholcomb@adpi.org  Contributed by bholcomb@adpi.org