Arla unit says its ingredient can 'completely' eliminate acid whey in making of Greek yogurt
An executive calls traditional Greek yogurt making techniques "unsustainable both from an ecological and a commercial point of view."
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.