Co-creation workshop for the French case study

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 cheese factories, whey. They collectively identified the challenges to be addressed to ensure the development of new fermented drinks based on whey with zero-waste distribution. More information about the French case study can be found on the dedicated page.