A New York City yogurt company is hoping to solve the problem of acid whey, a byproduct of yogurt production often thrown away or disposed of improperly, by turning it into a beverage. The White Moustache produces four flavors of probiotic tonic using acid whey, and the company's founders are working to educate the public on its health benefits and applications.
Arla Foods Ingredients' Nutrilac whey protein transforms acid whey, the byproduct of cream cheese and Greek yogurt production, into raw material that can be used to make high-protein products, such as yogurt drinks or low-fat dips.
The U.K. Competition and Markets Authority is considering approval of a proposal by Muller and Dairy Crest that would have Muller produce milk for a third-party processor in an effort to reduce the agency's concerns about "substantial lessening of competition" in the country's fresh milk supply.
General Mills has applied for an international patent for a method that it says produces prebiotics from acid whey, a by-product of Greek yogurt. The resulting product can be incorporated into cereals, snack bars, sauces and fruit snacks and benefits digestive health and the immune system, the company wrote in its patent filing.
General Mills, Dannon and Chobani are finding unique ways to neutralize acid whey, a byproduct of some Greek yogurt. Due to environmental concerns, the whey can't be thrown away, creating the need to explore new options for dealing with it; Chobani is installing a reverse osmosis filtration system, while Dannon is recycling it for use in animal feed.