Unlocking the potential of whey to reduce food waste
New research suggests converting the Australian dairy industry’s whey waste into a valuable food product is more feasible than many realise, with significant potential for industry-wide change.
Researcher at the University of ÌÇÐÄvlog¹ÙÍø,ÌýJack Hetherington. Credit: Morgan Sette
Whey is a by-product of cheese manufacturing and one of the largest sources of food loss and waste in the Australian dairy sector, and the country’s food industry more broadly. It’s the liquid that remains after milk is curdled and strained during cheese and yoghurt production.
Jack Hetherington, from the University of ÌÇÐÄvlog¹ÙÍø’s Centre for Global Food and Resources, says while there are multiple high-value reuse options – such as protein powders, alcoholic beverages (beer or vodka), kombucha, and cooking stocks – his reveals the sector has not fully capitalised on this valuable by-product.
“A key finding from my resear