Local whey valorisation
Translait and Milco SA add value to whey from Fribourg's cheese dairies by developing new food products as part of a local circular economy.
The results confirmed the potential of whey as a raw material for developing new food products.
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Contexte et défis
Contexte
Whey, a by-product of cheese production, remains underutilised despite its significant potential for value creation.
As sustainability and the efficient use of local resources become increasingly important, the challenge is to transform this by-product into high-value food products while integrating seamlessly into existing production chains.
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Objectifs et impacts
Objectifs et impacts
The project aims to develop new whey-based food products by building on a local value chain, from collection through to processing.
It helps strengthen the regional circular economy, unlock the value of dairy industry by-products, and create new market opportunities for local stakeholders.
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Résultats attendus
Résultats
Around 30 spreadable cheese formulations were tested, validating the product's technical feasibility and helping optimise the manufacturing process.
Given the investment required for industrial-scale production, the project has shifted its focus towards whey-based dairy desserts, which can be more readily manufactured using existing production facilities.
