4 June 2013 --- Arla Foods Ingredients has responded to controversy over ‘acid whey’ in Greek yoghurt production. Torben Jensen, Application Manager at Arla Foods Ingredients, commented: “The controversy currently raging over the generation of ‘acid whey’ in Greek yoghurt production – and the impact it can have on the environment – highlights that the inefficiency of traditional Greek yoghurt making techniques is unsustainable both from an ecological and a commercial point of view."
