Production of innovative dairy drinks based on co-products of cheese manufacturing
France – led by the Institut national de la recherche agronomique (INRAE)
Current situation requiring improvements
- Whey, a by-product of cheese production, is not sufficiently exploited.
- Small producers need to generate revenue from whey. However, whey collection from their farms is difficult as they are often isolated.
- Small producers cannot afford the installation of bottling lines needed to produce whey-based drinks.
Main activities in FAIRCHAIN
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Develop and produce healthy whey-based drinks via fermentation process adapted to small and mid-size dairy processors
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Bring a zero-waste aspect to the distribution of room temperature liquid food products
Progress to date
- 12 detailed ideas of fermented whey-based drinks were identified based on market and qualitative consumer studies. Among them, two concepts of innovative drinks that best suit consumers have been chosen and validated by stakeholders: whey kefir and whey fuit juice.
- Innovative whey-based drinks have been developed to meet stakeholder expectations. Fermentation assays were carried out on acid and sweet wheys mixed with fruit and vegetable juices or herbs to fit the two selected drink concepts. Some of the best prototypes were tasted and validated by partners.
- The partners are currently working on the definition of the equipment and process conditions, initially defined at lab scale, to semi-industrial scale. The drinks will be tested in autumn 2023 through three consumer studies: test of recipes and distribution concept, experimental economic study, study in « real life » situation.
- The ‘zero-waste’ distribution mode with reusable bottles was identified as the best option especially when considering the legislation framework. Currently, a life cycle assessment calculator is being developed to assess and select different options of reusable bottle distribution and compare them with single-use bottle.

The May 2023 issue of the FAIRCHAIN newsletter has been published!
The latest issue of the FAIRCHAIN newsletter provides a general progress update more than halfway into the project and reports on exciting developments from the French and Swiss case studies. You will also find information about training opportunities and...
Second implementation workshop for the French case study
The second implementation workshop took place yesterday for the French case study. The concept of innovative fermented-whey-based drinks selected by consumers was presented, together with the obstacles towards their development and possible solutions .
Focus on whey
Vitamin B2 (riboflavin) is responsible for the color of whey. Whey is the serum phase of milk, or the liquid remaining after removal of fat and casein, which contains mostly soluble components, including lactose, soluble salts, and globular proteins, among others....
A new co-creation workshop took place last week in the French Case Study.
Experts in consumer science and marketing in the food sector discussed the strategy and actions needed to define the concept and the story of the new-whey based drink developed in the project.
Case study update: Valorisation of whey for small and medium-sized cheese dairies – environmentally friendly innovative solution requires proximity.
By: Caroline Pénicaud, INRAE and Geneviève Gésan-Guiziou The French case study aims to develop and distribute an innovative drink based on the use of whey, a coproduct of cheese dairies. Whey is currently valorized into whey or protein concentrates when produced in...
Co-creation workshop for the French case study
More than 30 participants representing milk, fruit and vegetable producers, processors, distributors, consumers and other stakeholders from eastern France discussed the opportunities and difficulties in using one of the major co-products of small and medium-sized...