JOHNSTOWN, N.Y. — FAGE U.S.A. Dairy Industry, Inc., a subsidiary of FAGE International S.A., is partnering with Proliant Dairy, Inc. to sustainably process whey from its Johnstown Greek yogurt production plant.
Using a patent-pending process, Proliant Dairy will transform whey, a natural byproduct of Greek-style strained yogurt, into a shelf-stable dry ingredient for global food and feed industries.
The elimination of whey has been an ongoing challenge for Greek yogurt makers. Proliant Dairy’s whey-drying process meets FAGE’s stringent standards for internal waste management, the companies said.
“We are excited about the opportunity to partner with a company like Proliant Dairy that looks for innovative ways to create value by converting our whey into commercially viable products,” said Ioannis Ravanis, executive vice-president of manufacturing and operations for FAGE USA.
Proliant Dairy is a subsidiary of the Lauridsen Group, Inc., which specializes in developing new applications and markets for animal and food byproducts. Proliant Dairy redirects hundreds of millions of lbs of raw materials into commercially viable products each year.“Proliant Dairy looks forward to its alliance with FAGE and will continue to invest in industry-leading research to further refine the components of whey into value-added ingredients,” added Gary Weihs, president and chief executive officer of Proliant Dairy.