Arla Foods launches fermented beverage concept

It also contains Nutrilac whey proteins, which provide a light texture and refreshing taste, as well as protein content as high as 8 per cent, so that a 200ml bottle would contain 16g of protein

Arla Foods Ingredients has launched a fermented beverage concept that demonstrates how dairies can reduce waste and increase yield by upcycling whey.

Raw material waste is a major problem for dairies. After processing, many are left with large whey side streams, which can cause environmental damage if discharged with wastewater.

Meanwhile, sustainability is a growing focus in Latin America. Over 50 per cent of consumers in the region say they have changed their behaviours based on environmental concerns, a figure projected to reach 70 per cent by 2025. More than four in ten (44 per cent) say they have already stopped buying products due to their impact on the environment.

Now Arla Foods Ingredients has launched a fermented beverage concept based on upcycled acid or sweet whey. It also contains Nutrilac whey proteins, which provide a light texture and refreshing taste, as well as protein content as high as 8 per cent, so that a 200ml bottle would contain 16g of protein.

Nutrilac also offers superior heat stability to standard milk protein concentrate or whey protein concentrate. This allows the development of creamy low-viscosity beverages without sedimentation, sandiness or dry mouthfeel. Low in fat and containing no added sugar, the beverage can be produced on standard yoghurt lines with minimal investment.