In the Netherlands, dairy proteins startup Vivici has achieved self-affirmed GRAS status in the United States for its fermentation-based whey protein, beta-lactoglobulin. Vivici’s beta-lactoglobulin contains all essential amino acids required by the human body, is abundant in leucine and branched chain amino acids, and is rapidly absorbed in the blood plasma. It is also free […]
In New Zealand, the New Zealand Herald newspaper reports that Fonterra, the country’s largest dairy producer, has received NZ$40 million in investment to stop producing ethanol from its whey waste stream at its Tirau facility and instead produce the more profitable whey permeate for lactose. Fonterra has produced ethanol from whey for more than 40 […]
In Denmark, researchers from the National Food Institute, Technical University of Denmark, have developed a patented technology which uses lactic acid bacteria to efficiently convert lactose in the whey into ethanol. Ethanol is the type of alcohol that is found in spirits. The researchers have formed the company Alcowhey, which aims to help smaller dairies […]
In Germany, scientists have developed a bioprocess that enables conversion of acid whey, a dairy by-product, without the use of additional chemicals. Researchers from the Center of Applied Geosciences at the University of Tübingen and international colleagues used microbiome cultures similar to those in the human gut. The new bio-oil can be used in animal […]
In Costa Rica, researchers have been working for the past four years to develop commercial biodiesel production from cheese whey in an effort to reduce the vast amounts of the waste product from being dumped in wastewater and to find other feedstocks for biodiesel that wouldn’t lead to deforestation. The first two years of the […]
In Wisconsin, DuBay Biofuel-Greenwood LLC was awarded a state energy loan for $1.9 million toward its $7.6 million facility that will produce ethanol from whey—a waste product of the cheesemaking industry. The 3 mgy facility is a scale-up of the company’s pilot facility and is expected to be up and running by the end of […]
This presentation deck introduces Ourobio, a company developing a sustainable and scalable process to co-produce biodegradable plastic resins and pigments from whey, a byproduct of cheese and yogurt production. Ourobio aims to capitalize on the growing demand for bio-based materials, particularly in the plastic industry, by offering a cost-effective and environmentally friendly alternative to traditional […]
In the Netherlands, palm oil alternative startup NoPalm Ingredients has raised €5 million (US$5.4 million) to accelerate scale up of its biotech-enabled yeast oils. Founded in 2021 by Lars Langhout and Professor Dr. Jeroen Hugenholtz, NoPalm Ingredients aims to address the environmental and supply chain challenges of conventional palm oil, which is found in 60% […]
In London, Breyers will soon introduce a chocolate ice cream that replaces lactose with a whey protein produced by precision fermentation. The new offering was made possible by a collaboration between Unilever—Breyers parent company—and foodtech startup Perfect Day. Breyers says the ice cream has the same taste and texture as ice cream made from dairy […]
In London, ranking royal King Charles III has retrofitted his favorite car—a very relatable vintage Aston Martin—to run on wine and cheese waste. His Highness is known to be both an environmentalist and car enthusiast, and, Mental Floss reports, his ride runs on E85, with the 15% bioethanol content made from fermented whey. Because the […]
