Massachusetts-based startup Superfrau is targeting the emerging functional soda category with a vitamin and mineral packed sparkling beverage made from one core ingredient: upcycled liquid whey from Greek yogurt production.
Whey2Value (W2V), a German-based joint venture established by EW Nutrition and Acies Bio, has developed a technology that uses whey as a substrate to produce a natural form of vitamin B12.
Researchers from the Department of Environmental Conservation of New York State have developed a way to convert acid whey left over from Greek yogurt production into sustainable biofuel and chemicals.
Arla Foods Ingredients’ Nutrilac whey protein can help dairy manufacturers turn acid whey, a by-product of Greek yogurt and cream cheese production, from a hard-to-handle waste to a raw ingredient that can add value to a range of products.
A series of patent applications from General Mills reveals it has been exploring novel ways to ‘neutralize’ acid whey - a byproduct of some Greek yogurt production - and use it in value-added food products, while Dannon and Chobani are also making progress...
Greek yogurt manufacturers in the US could cut acid whey output by a collective 1m tons a year, by using this by-product to make additional dairy foods, claims Arla Foods Ingredients (AFI).
Arla Foods Ingredients (AFI) has developed a concept for the utilization of Greek yogurt by-product, acid whey, which enables manufacturers to produce value-added dairy products using the waste product as a base material.
