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Heriot-Watt and Take Root Bio turn salty whey into ethanol

August 3, 2026 |

In the UK, Take Root Bio worked with the International Centre for Brewing and Distilling (ICBD) to successfully turn salty whey, a high-volume by-product from cheese production, into a widely used fuel called bioethanol.

Supported by the Industrial Biotechnology Innovation Centre (IBioIC), which connected the two organizations through its industry network, the project brought together Take Root Bio’s closed-loop approach with Heriot-Watt’s expertise in bio-based solutions.

Together, they looked at how the sugars found in salty whey could be transformed through a bio-based process, creating value from a material that is often difficult and costly to manage. The process also leaves behind a secondary stream that could potentially be recovered and reused.

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Category: Research

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