Dairy Processing - March/April 2023 - 32

FORMULATION
This product is then distilled. No lactose remains in the final
product so it is completely lactose-free. The spirit highlights
whey's naturally delicate and creamy characteristics and
has a signature flavor of oaky vanilla cream and warm spice
notes, rounded by a subtle pear aroma. Every bottle of
Wheyward Spirit diverts food waste, adds value to local food
chains and generates a lower carbon and water footprint
than traditional grain-based spirits, according to Emily
Darchuk, founder and CEO.
Anand Rao, vice president, ingredients innovation,
Agropur Ingredients, La Crosse, Wis., said that historically
upcycling (in the form of drying) of whey was driven by the
desire to capture the nutritional value of protein and lactose.
But that's changing, and advanced technologies are allowing
for new uses for whey and the development of specialty
whey ingredients for functional food innovation.
" With changing consumer attitudes and concerns about
the environment, it is time for dairy ingredient suppliers
and dairy foods manufacturers to talk about the positive
impact of these long-existing upcycling efforts, " Rao
said. " Our upcycling technologies include ion-exchange
chromatography for isolation of individual proteins from
whey.
" Purified whey protein ingredients are used in dairybased
dips for their emulsification properties, " Rao said.
" Our upcycled refined lactose from cheese whey finds a
nutritional role in ice cream, while lactose-rich products,
such as permeate, are used to enhance the solids and
provide richness in fluid milks, ice cream, cheese powders
and yogurts. "
Permeate is a double upcycled ingredient. It's the
byproduct of whey protein manufacturing.
32 MAR-APR 2023 | DAIRYPROCESSING.COM
" Whey permeate powders contain milk minerals, lactose
and small amounts of protein, " Rao said. " The mineral profile
helps in flavor modulation, allowing dips and sauces to
reduce added salt. "
TOOLBOX OF INGREDIENTS
There are varied upcycled ingredients available for dairy
processors to incorporate into formulations and add to their
circle economy story. Many have been around forever and are
already currently being used. Pectin is one such example.
" Pectin is made from the byproducts of juice
production, citrus peels and apple pomace, " said Christine
Addington, principal technical account manager-dairy,
Cargill, Minneapolis. " Rather than discard these leftovers,
Cargill relies on them to produce pectin, a time-tested
ingredient known for its thickening, gelling and protein
stabilization properties.
" Our newest pectin production plant, located in
Bebedouro, Brazil, further supports our commitment to
source ingredients sustainability. It is located in close
proximity to citrus suppliers and their Rainforest Alliancecertified
farms, which helps minimize carbon dioxide
emissions from raw material transport and promotes
regenerative agriculture practices, " said Addington said.
" Taking sustainability one step further, the Bebedouro plant
is powered by thermal energy generated from biomass
and biogas. "
Pectins have numerous applications in dairy products.
High-methoxyl (HM) pectins, for example, make acidified
dairy beverages possible.
" Left unprotected in acidic conditions, dairy proteins
will stick together, forming large, unappealing clumps, "
Spare Tonic
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Dairy Processing - March/April 2023

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