Dairy that is fermented and brewed like beer could soon be on tap as Sam Alcaine, M.S. ’07, assistant professor in the Department of Food Science, turns dairy waste into a flavorful drink with an alcoholic kick.
The production of Greek yogurt creates acid whey, a leftover liquid with very little protein and few profitable uses. Alcaine, former product innovation manager at Miller Brewing Co., thinks there may be a place for alcoholic dairy beverages made from whey.
But turning dairy into a drinkable alcohol is no simple task. Lactose, a sugar in dairy, cannot be broken down and converted into alcohol by traditional brewer’s yeast. Alcaine’s lab is working on several fronts to form a solution.
The Cordis project calculated to 30 M€ labelled “Valorisation of by-products or waste-streams from the food processing industry into high added-value products for market applications” is taking place in Ireland.
Whey Permeate (WP) and De-lactosed Whey Permeate (DLP) are major side-streams of dairy processing and represent a key challenge for the dairy industry due to a lack of reliability in current disposal routes and represent a sustainability bottleneck for the expansion of milk production in Europe in the “post-milk-quota era”.
AgriChemWhey will build a first-of-a-kind, industrial-scale biorefinery with integrated symbiotic industrial and agricultural value chains that will valorise over 25,000 tonnes (100% dry matter) per annum of excess WP and DLP to several added value products for growing global markets including lactic acid, polylactic acid, minerals for human nutrition and bio-based fertilisers.
This will be achieved through a coordinated investment process and development path to realise the Flagship plant, representing the first major industrial venture to convert residues from food processing, as second generation feedstocks, to value added bio-based products.
The Flagship will prove the techno-economic viability of the innovative WP/DLP-to-lactic acid biorefinery technology and will establish a new value chain for industrial symbiosis with other local actors for the production of high value sustainable food and feed (including high quality mushrooms) products from other side streams, as an enhanced circular bioeconomy approach to agriculture and agri-food waste.
This offers society and industry the opportunity for greater resource efficiency – less food waste, more products from the same starting material (milk), and integration of food and non-food material production.
AgriChemWhey will also develop a blueprint of an economic sustainability concept and replication plans for other regions across Europe, thus maximising both short and long term impacts, contributing towards the development of the European bioeconomy to promote rural growth, competitiveness and job creation, and aligning with European sustainability targets.
The 8th International Whey Conference is to be held September 17 – 20, 2017 at the Sheraton Chicago Hotel and Towers in Chicago, Illinois, USA
IWC 2017 will be an opportunity for the whey industry and their customers to meet with researchers, scientists and processing equipment and technology providers to learn about the latest developments which will continue to make whey better than ever.
The conference will feature speakers presenting cutting-edge scientific finding, addressing hot topics and connecting the science to commercial applications for whey.
An online knowledge-sharing platform designed to maximise the potential of whey protein and lactose has been set up by Arla Foods Ingredients.
The new Whey & Protein Blog – www.thewheyprotein.blog – will act as an impartial, non-commercial focal point where individuals, businesses and experts with an interest in whey protein and lactose can share information. In line with this spirit of neutrality, it will not be used as a medium for promoting brands or companies and their products.
Arla Foods Ingredients has developed a portfolio of mildly hydrolysed whey protein products that are focused on delivering the benefits of hydrolysates to more consumers than ever before. The products in the range offer all the performance and recovery benefits of hydrolysates in a cost-effective format that delivers greater application flexibility, convenience and an improved flavour profile.
“More and more active consumers are discovering the benefits of using sports nutrition products to help them optimise their workout programmes. This means the category is quickly becoming mainstream. Our new range of whey protein hydrolysates offers a straightforward way for brands to create differentiated products that deliver the benefits these consumers want”, Peter Schouw Andersen, Head of Science & Sales Development at Arla Foods Ingredients, says.
According to Euromonitor, the global sports nutrition market will be worth $17.5 billion in 2020, compared with $10.8 billion 2015 and $6.7 billion in 2010.
Around 75 million tons of whey left over from cheese making is dumped every year in Europe, but that could be about to change as a new project led by Ainia goes live. The cheese industry as a whole could soon start to benefit from the new initiative called Wheypack which is all about turning surplus whey into PHB biodegradable packaging that can be tailored to the needs of specific products.
Food technology and production experts from Spanish companies Ainia, working in collaboration with Central Quesera Montesinos Aimplas and Embalnor in Portugal have achieved the first bioplastic material made from whey derived from cheese making – polyhydroxybutyrate (PHB) is obtained by a fermentation bioprocess of whey.
Arla Foods Ingredients has strengthened its position in the global dairy protein hydrolysates sector with the opening of new, dedicated factory located in Nr. Vium, Denmark.
The €40 million facility can produce approximately 4,000 tonnes of high quality whey and casein hydrolysates a year, creating ingredient solutions for applications in the infant, clinical and sports nutrition categories. Existing production of hydrolysates by Arla Foods Ingredients elsewhere will now be transferred over to the new site at Nr. Vium.
The factory features state-of-the-art manufacturing technology as well as pilot plants, analytical laboratories and R&D facilities. It complies with the strictest quality and safety standards and includes a dedicated packing line for filtered products.
The study demonstrates the viability for recovering good quality water from whey, a highly pollutant cheese-making by-product, to be reused in cleaning-in-place systems. The results obtained in this study indicate that by using a combined ultrafiltration and reverse osmosis system, 47% of water can be recovered. This system generates protein and lactose concentrates, by-products that once spray-dried fulfill commercial standards for protein and lactose powders. The physicochemical and microbiological quality of the recovered permeate was also analyzed, suggesting suitable properties to be reused in the cleaning-in-place system without affecting the quality and safety of the product manufactured on the cleaned equipment.
The findings provide scientific evidence to promote the safety of reuse of reconditioned water in food processing plants, contributing to building a culture of water conservation and sustainable production throughout the food supply chain.
A clinical study of ready-to-use supplementary food (RUSF) has shown for the first time that the addition of whey ingredients speeds up the recovery of moderately malnourished children.
Published in the American Journal of Clinical Nutrition, the study summarises the findings from trials conducted by US-based food aid organisation Project Peanut Butter in Malawi and Mozambique.
Recovery was evaluated by measuring the circumference of the children’s mid-upper arm. This showed that children who received the novel whey-containing RUSF had a recovery rate of 83.9% – significantly higher than the 80.5% recovery rate of children who received the soya-containing RUSF. A higher growth rate was also recorded among the children in the whey-containing RUSF group.