Valorisation of whey 169
nutrition, while acid whey derived from Greek yoghurt is not suitable for
this purpose due to its high mineral content. For example, MyProtein®
(myprotein.com) used to provide casein whey protein powder used for fitness
purposes, but the powder is now out of stock.
Nutrilac
®
A recent innovative solution which diminishes the generation of acid whey
waste while also maximising product capacity is the protein- based product
solution, Nutrilac
®
, developed by Arla Foods Ingredients (AFI). Nutrilac
®
does not consist of acid whey but is derived from milk and can be added
directly to the acid whey together with water, transforming the acid whey
into a low- cost raw material, which can be added to products such as stirred
yogurt, beverages, soups, jar cheese, dips, dressings, processed cheeses and
cream cheeses (Arla Foods Ingredients, 2018a; Erickson, 2017a). For example,
Nutrilac
®
can be added to acid whey, water and cream, resulting in a highquality dip. Nutrilac
®
has won several awards including the ‘Beverage Innovation Award’ in 2013, the ‘IFT Food Expo Innovation Award’ in 2014 and
the ‘IFT Best Dairy Innovation’ in 2015. According to AFI, Nutrilac
®
requires few or no adjustments to existing production lines such as yoghurt or
cream cheese while offering a sustainable solution that adds value by expanding companies’ product portfolio (Arla Foods Ingredients, 2016).
9.2.3 Innovation, commercialisation and technological requirements
The previous section has outlined the various ways in which acid whey can
be transformed into or provide components for value- added products, and at
the same time avoid waste disposal or spillage. Yet it also pointed to a generally low level of commercialisation of these conversion technologies, products
and components, aside from low- value uses as biogas and animal feed in raw
form. In view of this, Table 9.2 provides an overview of the current state of
acid whey valorisation for each main use category in terms of: research and
innovation, commercial potential, technology and investment requirements,
place in the waste pyramid, and use examples.
9.3 The dairy sector in Norway
Historically, the dairy sector has been the backbone of agriculture in Norway
and the processing of milk has been dominated by co- operatives owned by
milk farmers. Most dairy products found in the cool counter at supermarkets
in Norway are labelled TINE while a smaller portion comes from the brand
Q- Meieriene. Foreign dairies such as Danone and Arla supply an even smaller
portion. The Norwegian dairy sector has experienced a strong structural
development, going from many small, almost independent dairies to a few,
large and highly efficient ones. A similar transformation has taken place
nutrition, while acid whey derived from Greek yoghurt is not suitable for
this purpose due to its high mineral content. For example, MyProtein®
(myprotein.com) used to provide casein whey protein powder used for fitness
purposes, but the powder is now out of stock.
Nutrilac
®
A recent innovative solution which diminishes the generation of acid whey
waste while also maximising product capacity is the protein- based product
solution, Nutrilac
®
, developed by Arla Foods Ingredients (AFI). Nutrilac
®
does not consist of acid whey but is derived from milk and can be added
directly to the acid whey together with water, transforming the acid whey
into a low- cost raw material, which can be added to products such as stirred
yogurt, beverages, soups, jar cheese, dips, dressings, processed cheeses and
cream cheeses (Arla Foods Ingredients, 2018a; Erickson, 2017a). For example,
Nutrilac
®
can be added to acid whey, water and cream, resulting in a highquality dip. Nutrilac
®
has won several awards including the ‘Beverage Innovation Award’ in 2013, the ‘IFT Food Expo Innovation Award’ in 2014 and
the ‘IFT Best Dairy Innovation’ in 2015. According to AFI, Nutrilac
®
requires few or no adjustments to existing production lines such as yoghurt or
cream cheese while offering a sustainable solution that adds value by expanding companies’ product portfolio (Arla Foods Ingredients, 2016).
9.2.3 Innovation, commercialisation and technological requirements
The previous section has outlined the various ways in which acid whey can
be transformed into or provide components for value- added products, and at
the same time avoid waste disposal or spillage. Yet it also pointed to a generally low level of commercialisation of these conversion technologies, products
and components, aside from low- value uses as biogas and animal feed in raw
form. In view of this, Table 9.2 provides an overview of the current state of
acid whey valorisation for each main use category in terms of: research and
innovation, commercial potential, technology and investment requirements,
place in the waste pyramid, and use examples.
9.3 The dairy sector in Norway
Historically, the dairy sector has been the backbone of agriculture in Norway
and the processing of milk has been dominated by co- operatives owned by
milk farmers. Most dairy products found in the cool counter at supermarkets
in Norway are labelled TINE while a smaller portion comes from the brand
Q- Meieriene. Foreign dairies such as Danone and Arla supply an even smaller
portion. The Norwegian dairy sector has experienced a strong structural
development, going from many small, almost independent dairies to a few,
large and highly efficient ones. A similar transformation has taken place