Acid whey drink
Expensive raw material waste is a major problem for dairies that produce cottage cheese, mozzarella, quark and strained yoghurt, for example. After processing, a large side stream remains in the form of acid whey. Our concept for an affordable acid whey drink enables dairies to utilise side streams and minimise food waste 100%. Addition of our whey-based ingredients ensures a refreshing texture, standardised protein content and a long stable shelf life.
This concept is contributing to the VALORISE project to utilise dairy side streams in Kenya.
See also GAIN's blog about the dairy sector innovation: a surprising win-win for nutrition and environmental sustainability in Pakistan here.