{"id":1285,"date":"2014-02-03T07:30:47","date_gmt":"2014-02-02T20:30:47","guid":{"rendered":"http:\/\/blog.panicola.com\/?p=1285"},"modified":"2014-02-03T07:30:47","modified_gmt":"2014-02-02T20:30:47","slug":"greek-yogurt-waste-a-challenge-and-an-opportunity","status":"publish","type":"post","link":"https:\/\/blog.panicola.com\/?p=1285","title":{"rendered":"Greek yogurt waste a challenge and an opportunity…"},"content":{"rendered":"

Who knew Greek yogurt was so successful, but also so polluting!?<\/p>\n

http:\/\/www.foodnavigator-usa.com\/R-D\/Greek-yogurt-waste-acid-whey-a-concern-for-USDA-Jones-Laffin<\/p>\n

Greek yogurt waste ‘acid whey’ a concern for USDA: Jones Laffin<\/h1>\n
Post a comment<\/a><\/p>\n
\"\"<\/div>\n

By\u00a0Mark Astley+<\/a><\/p>\n

30-Jan-2014<\/p>\n<\/div>\n

<\/div>\n
\"Acid<\/p>\n
Acid whey is a byproduct in the manufacture of Greek yogurt products including Chobani and Dannon Oikos. (Image: Chobani)<\/div>\n<\/div>\n
\n

Related tags:\u00a0Jones Laffin<\/a>,\u00a0Greek<\/a>,\u00a0Yogurt<\/a>,\u00a0Dairy<\/a>,\u00a0USDA<\/a>,\u00a0ARS<\/a>,\u00a0Acid<\/a>,\u00a0Whey<\/a><\/p>\n

Related topics:\u00a0Greek yogurt<\/a>,\u00a0R&D<\/a>,\u00a0Dairy<\/a>,\u00a0Dairy-based ingredients<\/a><\/p>\n<\/div>\n

\n

Greek yogurt byproduct acid whey has become a significant concern for the US Department of Agriculture (USDA), says a company tasked by the agency to complete the development of technology to alleviate the issue.<\/p>\n

\n
\n

RELATED NEWS:<\/span><\/h4>\n
Chobani, Dannon attempt to defuse Greek yogurt \u2018acid whey\u2019 environmental concerns<\/a><\/h5>\n<\/div>\n<\/div>\n
<\/div>\n

In early 2012, the USDA\u2019s Agricultural Research Service (ARS) established a cooperative research agreement with food industry innovation firm Jones Laffin to patent an\u00a0\u201ceffective system for the economical and effective processing of acid whey.\u201d<\/i><\/p>\n

North Carolina-based Jones Laffin partnered with ARS to complete the agency development, which involves the extraction of whey protein and lactose from acid whey – a natural by-product of Greek yogurt, cream cheese, and cottage cheese production that is difficult to dispose of and can pollute waterways.<\/p>\n

\u201cThe new process is an all-natural method of separating the component ingredients of raw acid whey \u2013 water, lactose, and protein \u2013 and turning them into valuable commodities which can be sold as ingredients in the food industry,\u201d\u00a0<\/i>Joe Laffin, president of Jones Laffin, told DairyReporter.com.<\/p>\n

The technology will\u00a0\u201coffer the dairy industry as opportunity to turn a disposal expense into a new revenue enhancement,\u201d\u00a0<\/i>he said.<\/p>\n

\u201cThe result is a new source of valuable, usable protein rather than an economic and environmental risk.\u201d<\/i><\/p>\n

\u201cProblem of volume\u201d<\/b><\/p>\n

Greek yogurt is undoubtedly one of the biggest success stories in the food and beverage industry over the last few years. In 2007, Greek yogurt accounted for just 1% of total US yogurt sales. Now the product accounts for more than a third of all yogurts sold across America.<\/p>\n

\n
\n
\n

SPONSORED LINK<\/h3>\n

Win an iPad Air!<\/a><\/h4>\n

Click on the link below to answer a few short questions related to the food industry and be registered to win…<\/a>\u00a0Click here<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n

On the back of this growth, however, acid whey has become greater concern for the USDA, said Laffin.<\/p>\n

\u201cAcid whey is a really a problem of volume,\u201d\u00a0<\/i>he said. \u201cWhile it can be used in animal feed, its use must be limited. A chief danger is that, if it gets into waterways, it can result in massive fish kills and creation of a \u2018dead sea\u2019 effect by depleting oxygen.\u201d<\/i><\/p>\n

\u201cAlthough these challenges could be met when the Greek yogurt industry was much smaller, they are now industrial level issues<\/i>.\u201d<\/p>\n

\u201cSince the disposal of acid whey has so threatened the growing Greek yogurt industry, we\u2019re confident the technology will be critical to yogurt manufacturers, and the benefits will have a positive ripple effect not only on our national economy but also our national health,\u201d\u00a0<\/i>said Laffin.<\/p>\n

The company plans to introduce the technology, which will be suitable for\u00a0\u201cwidespread commercial use\u201d,<\/i>\u00a0in the second quarter of 2014.<\/p>\n

Texturized whey protein<\/b><\/p>\n

Through its partnership with the USDA\u2019s ARS, Jones Laffin also boasts an exclusive license within the US and several European countries to develop texturized whey protein (TWP), which is\u00a0the product of a process that converts whey protein into\u00a0\u201ca more functional ingredient.\u201d<\/i><\/p>\n

\u201cFood manufacturers may utilize regular whey protein up to certain levels due to the very nature of protein as an ingredient,\u201d<\/i>\u00a0said Laffin.<\/p>\n

\u201cTWP addresses those concerns by working in recipes and formulas at significantly higher percentages that traditional whey protein \u2013 doing so without altering the flavor, texture or other natural characteristics in products such as cereal, pasta, soups and beverages.\u201d<\/i><\/p>\n

The combination of the two processes being developed in partnership with the USDA should lead to the an increase in the production of\u00a0\u201cenvironmentally conscious, healthier commodities to address consumers\u2019 growing needs and demands for products containing more protein,\u201d<\/i>\u00a0Laffin added.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Who knew Greek yogurt was so successful, but also so polluting!? http:\/\/www.foodnavigator-usa.com\/R-D\/Greek-yogurt-waste-acid-whey-a-concern-for-USDA-Jones-Laffin Greek yogurt waste ‘acid whey’ a concern for USDA: Jones Laffin Post a comment By\u00a0Mark Astley+ 30-Jan-2014 Acid whey is a byproduct in the manufacture of Greek yogurt products including Chobani and Dannon Oikos. (Image: Chobani) Related tags:\u00a0Jones Laffin,\u00a0Greek,\u00a0Yogurt,\u00a0Dairy,\u00a0USDA,\u00a0ARS,\u00a0Acid,\u00a0Whey Related topics:\u00a0Greek yogurt,\u00a0R&D,\u00a0Dairy,\u00a0Dairy-based ingredients … Continue reading Greek yogurt waste a challenge and an opportunity…<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,22],"tags":[],"class_list":["post-1285","post","type-post","status-publish","format-standard","hentry","category-nutrition","category-policy"],"_links":{"self":[{"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/posts\/1285","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1285"}],"version-history":[{"count":1,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/posts\/1285\/revisions"}],"predecessor-version":[{"id":1286,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/posts\/1285\/revisions\/1286"}],"wp:attachment":[{"href":"https:\/\/blog.panicola.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1285"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1285"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1285"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}