A recent study by the University of Adelaide highlights the untapped potential of whey, a by-product of cheese production, in reducing food waste within Australia’s dairy industry. Whey accounts for approximately 7.5% of the nation’s dairy waste, contributing to the sector’s 14.9% share of Australia’s total food loss.
Researcher Jack Hetherington identifies four business models to repurpose whey into valuable products like protein powders, alcoholic beverages, and cooking stocks:
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In-house processing: Dairy producers process whey on-site.
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Third-party partnerships: Whey is sold or provided to other businesses for processing.
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Joint ventures: Collaborative efforts among manufacturers to share processing infrastructure.
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Focal companies: Existing whey processors accept whey from other cheesemakers, increasing throughput and reducing waste.
Despite the economic and environmental benefits, adoption remains limited due to regulatory hurdles and lack of incentives. Streamlining food safety regulations and offering financial incentives could encourage broader implementation.
Industry Insight:
Leveraging whey not only addresses sustainability concerns but also opens new revenue streams for dairy producers. Adopting collaborative processing models can enhance profitability and reduce environmental impact.
Source : DAirynews7x7 May 27th 2025 Dairy News Australia