Fermentation is transformation. By-products with value

Dairy Serum

From waste to bomb flavor.

SERVICES
Research and development of new products with fermentation techniques.

YEAR
2023 – currently

If we want to create a positive impact, we are going to look for what is creating a negative impact.

«Cheese making is one of the food transformation processes with the highest proportion of waste in the dairy industry»

Between 80-90% of the total milk is eliminated in the form of dairy serum.

Currently, dairy serum cannot be poured directly, it must be treated or reused in the same facilities, which leads most producers to revalue this by-product by converting it into livestock feed.

We focus on this own project to:

Promote research and development of foods of high gastronomic value from local by-products.
Focus on the recovery of discarded food.
Prioritize its use for human consumption.

Initial challenge

The main challenge is that it is a very delicate product.
The technological and economic limitations for dairy serum processing are highlighted, since it is a very atomized and dispersed sector, which makes the organization of a collection system more expensive.

But what problem do cheesemakers face?

Over 9 million tons of whey are produced worldwide each year, and each artisanal cheesemaker generates between 2,000 and 5,000 liters per week. Regulations do not allow its disposal without prior treatment. Large companies can afford to invest in machinery and logistics, but small and medium-sized artisanal cheesemakers do not have the resources, time, or money to tackle this challenge. As a result, in many cases, whey is wasted.

Route

During the first stage of the process, we worked on finding new proposals using fermentation techniques for the development of new high gastronomic value foods, in collaboration with the Fundació Alícia.
We proposed different product lines and selected the most viable prototypes for further testing in the pilot plant.
Then, through interviews with chefs, we adjusted the final product to a viable business model.

Conclusions

Project currently underway.

At Indaga, our mission is to create value. What is clear to us is that to make a significant impact with this project, the solution must address the problem at its source.

We present OPEN UMAI, a platform with resources for creating high gastronomic value products.
With this solution, we aim to help cheesemakers with their logistics and provide them with the opportunity to earn additional income, while contributing to reducing pollution generated by whey waste.

Why now?

Regulations are becoming increasingly stricter due to the massive volume of whey being discarded. If we can turn this pressure into an opportunity, we can transform the dairy industry into a more sustainable and responsible one.

Whey valorization offers cheesemakers the chance to innovate, meet consumer demands, and comply with current regulations.