Denmark-based Arla Foods Ingredients has introduced an innovative solution to eliminate acid whey waste in strained dairy production. The company’s Nutrilac® HighYield milk proteins offer 100% milk yield with no waste, aligning with global sustainability goals. The initiative supports manufacturers by improving efficiency and reducing environmental impact.
Arla Foods Ingredients, a global supplier of functional dairy ingredients and a wholly owned subsidiary of Arla Foods headquartered in Denmark, has launched an innovative concept aimed at eliminating acid whey waste from strained dairy production. The breakthrough could significantly improve operational efficiency and environmental sustainability across the dairy sector.
Under the banner “Maximum yield, no acid whey,” the company’s new process leverages its proprietary Nutrilac® HighYield milk proteins. These proteins, when added before fermentation, eliminate the need for the traditional filtration stage that produces acid whey—a by-product that typically accounts for two-thirds of milk input loss in products like Greek yogurt and cottage cheese.
This streamlined approach enables a 100% milk yield, reduces production complexity, and minimizes waste. More notably, it requires only minor equipment modifications, offering a cost-effective upgrade path for manufacturers.
“Nutrilac® HighYield allows dairies to produce more using less—less milk, less time, and less waste—without compromising on quality,” said Claus Bukbjerg Andersen, Senior Category Manager at Arla Foods Ingredients.
To showcase the effectiveness of the innovation, Arla has developed several prototypes, including:
- A Greek-style yogurt with 4% fat and a thick, indulgent texture
- A 7.4% protein cottage cheese, soft and mild
- A 10% protein curd-style dairy product with a fresh taste
- A versatile cream cheese for both spread and cooking uses
These high-protein offerings maintain their texture and creaminess throughout their shelf life, highlighting the stabilizing and water-binding strengths of Nutrilac®.
The zero-acid-whey concept aligns with the growing consumer demand for sustainable, high-protein foods, particularly in premium and health-conscious markets. It also complements Arla’s previous “Upcycle your whey to value” initiative, marking a shift from managing waste to eliminating it entirely.
Operating globally, Arla Foods Ingredients serves various nutrition sectors including early life, sports, and health foods. The company’s continued investment in innovation underscores its role as a leader in sustainable dairy solutions.
For dairy producers under pressure to reduce environmental impact and improve margins, this zero-waste approach may signal not just technological progress, but a strategic transformation.
