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Home » Keywords » acid whey in yogurt

Items Tagged with 'acid whey in yogurt'

ARTICLES

CaproX Peoples Choice Award

Capro-X takes People’s Choice Award at FoodBytes! Chicago for its dairy waste upcycling technology

The company’s WheyAway technology ferments and distills whey on-site to produce natural bio-oils that can be reused in food and beauty products.
September 24, 2019
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On Sept. 19, 15 sustainable food and agriculture entrepreneurs showcased solutions to improve the way we grow food and feed the world at FoodBytes! Chicago, a live pitch competition and business mentorship platform presented by Rabobank, the world’s largest food and agriculture bank.


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Dairy Foods www.dairyfoods.com ingredients
Ingredients, awards

Nutrilac acid whey process wins top award at IFT 2014

June 26, 2014
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Arla Foods Ingredients receives award at IFT Show for a unique solution that enables Greek yogurt producers to convert their acid whey into added-value dairy products.
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Arla Food Ingredients acid whey
Something from nothing

Cheers! Start your day with a cup of acid whey

The innovative processing solution from Arla Food Ingredients has been named "Best Beverage Ingredient" at the Beverage Innovation Awards, held at the Drinktec.
September 20, 2013
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It's not turning lead into gold, but a new process does allow turning acid whey into value-added dairy products, such as high-protein fermented beverages, whey smoothies and fermented desserts.


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Greek yogurt image courtesy of Arla Food Ingredients
Tempest in a yogurt cup

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."
June 4, 2013
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Arla Foods Ingredients says that to address the difficulties presented by the high levels of acid whey in traditional Greek yogurt manufacturing, it has developed a 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."


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March 19, 2020

What’s Next in Ice Cream?

ON DEMAND: Join us for a webinar that takes a look at emerging trends, growth drivers and opportunities in the ice cream segment.

March 16, 2021

Drive Growth in Ice Cream

How could ice cream processors keep the momentum going? Join Dairy Foods on March 16 for a webinar that takes a look at emerging trends, growth drivers and opportunities in the ice cream segment.
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Packaging sustainability is an important purchasing decision driver for many consumers. Looking forward to 2021, does your company have plans to increase the sustainability quotient of its packaging?
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Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

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An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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Coronavirus and the Dairy Industry

Dairy Foods Magazine

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2021 January

Check out the January issue of Dairy Foods, including our processor profile: Maryland & Virginia Milk Producers Cooperative Association is embracing the winds of change.
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