Acid Whey

WATCH: FoodBytes! Chicago winner Capro-X tackles acid whey

WATCH: FoodBytes! Chicago winner Capro-X tackles acid whey

By Elaine Watson

Capro-X - a spin-off from Cornell University - uses microbes to convert the organic compounds in acid whey into high-value flavor and fragrance ingredients such as caproic acid and caprylic acid, which are currently sourced from palm oil.

A team of scientists has developed a way to convert acid whey from making Greek yogurt into sustainable biofuels.  ©GettyImages/Oskanov

Scientists discover new use for Greek yogurt acid whey

By Mary Ellen Shoup

Researchers from the Department of Environmental Conservation of New York State have developed a way to convert acid whey left over from Greek yogurt production into sustainable biofuel and chemicals.

Arla: 1m tons of acid whey waste could be cut

Arla: 1m tons of acid whey waste could be cut

By Rachel Arthur

Greek yogurt manufacturers in the US could cut acid whey output by a collective 1m tons a year, by using this by-product to make additional dairy foods, claims Arla Foods Ingredients (AFI). 

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