The shift towards protein-rich and sustainable dairy products
Susanne Clausen on the role of protein and circular solutions in the dairy industry
The dairy industry is undergoing a profound transformation, driven by climate challenges, resource constraints, and shifting consumer preferences. At the heart of this change lies an opportunity to rethink how by-products are utilized to create value.
For Susanne Clausen, Key Account Manager/Senior Sales Engineer at AFRY, one of the mega trends lies in protein innovation.
“Consumers are increasingly looking for nutritious, protein-rich foods, and this trend goes far beyond athletes,” Susanne says. “By utilizing the potential of side streams and changing them into high-value ingredients, the dairy industry can contribute to this transformation in a way that is both innovative and sustainable.”
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Rising demand for high-protein dairy products
Protein powder has rapidly shifted from a specialty product to a staple in many households, reflecting the growing demand for convenient, high-protein nutrition. In addition, high protein consumers products like skyr, quark, or cottage cheese continue to rise in popularity across all age groups.
Meeting this increasing demand for protein powder and other high-protein foods sustainably calls for a new approach to production. Side streams, such as whey, can be utilized to produce high-value ingredients.
Smarter water and energy use, combined with reduced emissions, further strengthen these circular solutions. By viewing by-products as valuable resources rather than waste, dairies can boost both environmental and economic performance, all while delivering the protein-rich products today’s health-focused consumers expect.
A real-world example of transformation
A dairy producer struggled to effectively utilize its by-products. Whey from cheese processing was sold for a low price as animal feed. Cooling water, containing valuable milk solids, was sent to drain, resulting in high wastewater treatment fees. White water, a mix of milk and water from production lines, was simply transported for destruction. It was a system filled with lost value and unnecessary costs.
Together with this company, AFRY developed solutions to this untapped potential. The goal was to turn these waste streams into valuable assets. Instead of low-value whey, the plant now produces Whey Protein Concentrate. The cooling water is now treated to create RO retentate, a concentration of lactose and minerals, while also producing polished water clean enough to be reused in other processes. Cheese fines and other products previously lost are now collected and used for valuable food processing purposes.
“This project shows that a sustainable approach can go hand in hand with profitability,” Susanne notes.
