Researchers from Heriot-Watt University and the start-up Take Root Bio have developed a method to convert the sugars found in whey into bioethanol. This process offers a new way to manage a dairy byproduct that has historically been expensive and difficult to handle.
According to FoodNavigator Europe, this technology aims to upcycle waste streams into renewable fuel. This allows manufacturers to extract more value from their byproducts while reducing the challenges associated with disposal.
The discovery comes as demand for protein ingredients drives whey prices higher. If bioethanol production becomes commercially viable, it may increase competition for available whey supplies. Scientists are now investigating if this approach can be used for agricultural, fruit and vegetable processing waste.
