date:Jun 29, 2015
Arla Foods Ingredients has developed a protein solution known as Nutrilac, which will help manufacturers to convert leftover acid whey used in Greek yogurt into high-protein low-fat dips.
Arla says the dairy companies can produce quality dip with 6% fat and 4% protein by adding Nutrilac whey protein to a mixture of acid whey, water and cream.
The dip made using Nutrilac will have a shelf life of about six months.
Arla Foods Ingredients Fresh Dairy Products category manager Torben Jensen said: