Arla Foods Ingredients released this statement on June 4 in what it called a response to "controversy over ‘acid whey’ in Greek yogurt production." The comments are attributed to Torben Jensen, Application Manager.

 “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.

"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% of the milk used in the manufacturing process ends up in the final product.”

Arla Foods Ingredients is a developer and supplier of nutritional and functional milk-based ingredients to the global food industry. The company operates production facilities in Denmark, Sweden, Argentina and Germany and application centers in Denmark and Argentina. Arla Foods Ingredients is a subsidiary of Arla Foods, one of Europe’s largest dairy groups.

See the company's website for more information about Nutrilac proteins and the Quick process.