Lacto+
The Lacto+ project is developing an innovative nutritional ingredient that combines milk proteins with antioxidants derived from by-products to address both health and sustainability challenges.
"The support provided by Fribourg Agri&Food made it possible to bring together interdisciplinary teams and foster collaboration between complementary stakeholders."
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Contexte et défis
Contexte
Whey, a by-product of the cheese industry, is available in large quantities but remains underused in high-value applications.
At the same time, demand for targeted nutrition is growing rapidly, particularly among athletes and older adults, creating a need for solutions that are effective, natural and scientifically validated.
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Objectifs et impacts
Objectifs et impacts
The Lacto+ project aims to unlock the value of whey proteins by developing functional ingredients tailored to specific nutritional needs.
It is based on a circular approach that combines whey proteins with other locally sourced biomasses to create natural, minimally processed, high-value ingredients.
Ultimately, the project helps strengthen regional food innovation, reduce reliance on imported ingredients, and deliver more sustainable nutritional solutions.
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Résultats attendus
Résultats
The project has led to the development of innovative formulations tailored to different target groups.
Lacto+ Sport is designed to support muscle recovery in athletes by combining whey proteins with antioxidants derived from tea by-products. Clinical studies are currently underway to scientifically validate its benefits and strengthen its positioning in the dietary supplements market.
Lacto+ Senior addresses the nutritional needs of older adults by helping prevent muscle loss and vitamin D deficiency through the incorporation of nutrients derived from locally sourced biomasses, such as mushrooms.
These achievements lay the foundation for bringing innovative, locally developed and scientifically validated products to market.
