Cheese whey, by-product of cheese making, is one of the largest waste streams in the dairy industry. In 2022, the EU produced over 55 million tons of whey. Rather than posing an environmental challenge, this lactose-rich effluent can be transformed into a valuable resource.
The ONE EARTH project utilizes cheese whey by fermenting it to produce volatile fatty acids, which are then used as a carbon source for micrororganisms to generate polyunsaturated fatty acids such as omega-3, which are also enzymatically modified to produce esters. This process exemplifies the circular economy in action, converting waste into high-value nutraceutical and cosmetic ingredients.
Scientific research has also shown that deproteinized whey can be used to produce bioethanol, biogas, bioplastics, and other bioproducts. By using whey to cultivate P microorganisms able to produce PUFA, ONE EARTH not only reduces pollution, since whey disposal can cause high biochemical oxygen demand in water, but also creates health-promoting supplements and cosmetic ingredients.
This approach supports EU objectives for waste reduction and innovation in the food sector. It also benefits dairy farmers and food processors by creating an additional revenue stream from a by-product once seen as waste. In line with EU environmental regulations, whey has been classified as a reusable by-product rather than waste since 1997, enabling safer and more sustainable whey management across Europe.