Dairy Dialog 116: ArcAroma, Red Boat Ice Cream, EverGrain
Dairy Dialog 116: ArcAroma, Red Boat Ice Cream, EverGrain. Barley pic: Getty Images/rustamank
ArcAroma extends whey protein quality improvement evaluation period with Swedish dairy company
During the summer, ArcAroma signed an evaluation agreement with one of Sweden s largest dairy companies, regarding quality improvement of whey protein using a modified juiceCEPT+.
The CEPT platform, a high-voltage generator combined with a treatment chamber, uses the technology within FoodTech for increased extraction from the raw material and extended shelf-life and increased quality of the final product.
The evaluation period is now coming to an end and ArcAroma said the results are promising. The dairy company has now decided to go from a temporary installation to fully integrating CEPT into the production process to achieve even higher results. The agreement has therefore been extended until the end of Q1 2021.
Barley proteins and fibers could make an attractive new addition to the food formulator’s toolbox in everything from bread and pasta to plant-based milks, says EverGrain, a new company backed by Anheuser Busch InBev dedicated to upcycling brewer’s spent grains into a range of value-added ingredients.
Barley is mostly starch (which is why brewers like it, as the sugars in the starch are converted to alcohol in the brewing/fermentation process) and fiber, and only contains around 10-15% protein, so it has not been grown as a protein crop.
‘Spent’ barley (what s left after the brewing process), however, is packed with protein and fiber, but has historically been dumped or used in low-value applications such as animal feed or fertilizer, said EverGrain CEO Greg Belt, who was on assignment in AB InBev’s R&D center in Belgium in 2013 when he first became interested in the fate of the millions of tons of spent grains the brewing industry churns out ev