Climate change and waste are increasingly top of mind for many consumers. Around one in five have actively changed behaviour so they can make an everyday difference. More than a third say they are ready to act when the opportunity appears1.
'Upcycle your whey to value’ is one such opportunity.
Our new concept utilises all the goodness of milk in innovative snacks made with acid whey side streams from Greek yoghurt production. Combined with our Nutrilac® whey proteins, these side streams can be quickly transformed from waste to valuable raw material. Product possibilities include a high-protein beverage, drinking yoghurt or creamy dessert for consumers to enjoy.
For manufacturers
'Upcycle your whey to value’ solves a long-time challenge in the dairy industry, where two-thirds of the milk used in the production of Greek yoghurt and other strained fermented dairy products end up as waste.
Disposal options for nutrient-rich acid whey are widely associated with high costs and environmental risk. Depending on the location, volumes may be sprayed onto crop fields, added to animal feed or processed through municipal wastewater treatment systems. Using Nutrilac®, dairy companies can keep all the goodness of milk in the food chain. That’s good for people and the planet – and a clear contribution to the UN sustainable development goals.
For consumers
Our upcycled whey recipes with Nutrilac® make it easy for consumers to make a difference.
Appealing and nutritious, they’re the next level in climate-conscious consumption.
- Mild dairy taste
- Smooth and creamy mouthfeel
- Good viscosity control
- Up to 8% pure whey protein
- Stable through shelf life
Interested in knowing more?
Download our handout
1. Kantar Sustainability Sector Index 2023
