Proliant Dairy Inc. (a subsidiary of The Lauridsen Group Inc.) and FAGE USA Dairy Industry Inc. (a subsidiary of FAGE International S.A.) are pleased to announce a long-term agreement that will provide a sustainable outlet for the whey from FAGE’s expanding Greek yogurt production in Johnstown, N.Y. The straining process used to make FAGE’s premium Greek yogurt creates a natural byproduct called whey. Proliant Dairy will transform FAGE’s whey utilizing their innovative, patent pending process into a shelf-stable, easily transportable, dry ingredient for global food and feed industries.
FAGE has a history of environmental responsibility and has set a goal for internal waste management far more stringent than industry standards. Proliant Dairy’s new process for drying whey meets FAGE’s high standards.
Proliant Dairy and LGI process many food industry byproducts into value-added food and feed ingredients. Annually, hundreds of millions of pounds of raw materials are redirected into commercially viable products.
“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 Mr. Ioannis Ravanis, executive vice president, manufacturing and operations of FAGE USA Dairy Industry Inc.
“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,” adds Gary Weihs, President and CEO of Proliant Dairy Inc.