Waste transformation and valorisation in the cheese industry
The LIFE+ WHEYPACK project is headed by Ainia Centro Tecnológico and its partners are Central Quesera Montesinos y Aimplas (Spain) and Embalnor (Portugal). The project aims to demonstrate the technical and economic feasibility of transforming the by-product of the cheese-making industry to produce 100% biodegradable packaging. Dairy production in general and the cheese-making industry in particular currently generate a large amount of waste and food by-products that are difficult to manage. The LIFE+ WHEYPACK project seeks to turn the surplus whey into a valuable product, by using the PHB generated to manufacture 100% biodegradable packaging. The goal is for that packaging to be used by the cheese-making industry itself. The added benefit comes from cutting the carbon footprint of using non-renewable plastics.
Further information: Wheypack project