Challenge
Whey2Value is an eco-innovative patent-pending technology, which uses waste whey as a substrate to produce natural vitamin B12 and purified / recycled water. The technology represents a truly unique opportunity to create a huge and disruptive impact on efficient and sustainable processing of the biggest waste product of the dairy industry.
The challenge: The dairy industry generates over 190 million tons of waste whey annually during the cheese manufacture, which presents a major economical and environmental challenge. Only limited economical solutions exist to process it. In particular the acid whey, a by-product of soft cheeses and curd production, the costs of its processing by currently available technologies are prohibitively high for smaller manufacturers, severely impacting their competitiveness on the markets.