Whey2Value: valorising waste whey into high-value products

Projektinformationen

WHEY2VALUE

ID Finanzhilfevereinbarung: 663742

DOI 10.3030/663742

Abgeschlossenes Projekt

EK-Unterschriftsdatum 21 Januar 2015

Startdatum 1 Februar 2015

Enddatum 31 Mai 2015

Finanziert unter

• SOCIETAL CHALLENGES - Climate action, Environment, Resource Efficiency and Raw Materials

Gesamtkosten € 71 429,00

EU-Beitrag € 50 000,00

Koordiniert durch

ACIES BIO BIOTEHNOLOSKE RAZISKAVE IN RAZVOJ DOO
Slovenia

Periodic Reporting for period 1 - WHEY2VALUE (Whey2Value: valorising waste whey into high-value products)

Berichtszeitraum: 2015-02-01 bis 2015-05-31

Zusammenfassung vom Kontext und den Gesamtzielen des Projekts

Acid whey is a major unsolved high-cost environmental challenge for the world’s dairy industry. Around 200 million tons of waste whey is produced annually, of which nearly 50% goes unprocessed and ends up clogging the wastewater treatment stations or, in less regulated environments, is released into streams thus heavily polluting the environment. W2V meets the unmet challenge of sustainable milk processing with a make-use-reuse principle: from milk industries (cheese production) through waste whey management to vitamin B12 production, used as a high-value animal feed additive, and a purified water which is again reused by the dairy industry.

Arbeit, die ab Beginn des Projekts bis zum Ende des durch den Bericht erfassten Berichtszeitraums geleistet wurde, und die wichtigsten bis dahin erzielten Ergebnisse

Within the scope of SME INST Phase 1 we performed a feasibility study of four main components of the project: technical, market, financial and managerial feasibility. The feasibility study provided an important insights for preparation of optimal business model with in-depth analysis of market conditions, technical specifications and risk assessments and financial modeling.

Fortschritte, die über den aktuellen Stand der Technik hinausgehen und voraussichtliche potenzielle Auswirkungen (einschließlich der bis dato erzielten sozioökonomischen Auswirkungen und weiter gefassten gesellschaftlichen Auswirkungen des Projekts)

The W2V project aims to bring to market a unique patent-pending eco-innovation bioprocess to utilize acid whey as a primary ingredient for microbial fermentation to produce sustainable high value products. The W2V technology converts the organic content of acid whey into feed-grade microbial biomass with high content of valuable vitamin B12, while the remaining water can be reused by the dairy factory or released into the water streams. The implementation of W2V technology will greatly reduce the environmental footprint, lower the production costs and increase competitiveness of dairy companies. Particularly, W2V technology will be highly relevant for European dairy industry, where most companies consist of small and medium sized dairy factories, which cannot afford costly processing facilities for disposal of acid whey. W2V project will generate an entirely new type of product for the EU and global markets: an organic vitamin B12-enriched microbial biomass, which can be used as very high quality animal feed, creating a perfect example of sustainable and economical circular zero-waste economy. W2V technology requires a low-cost processing facility, which can be installed on site of the dairy company. W2V technology is a game-changing solution for small-to-medium sized dairy companies and to the dairy industry in general. We expect rapid European and global market adoption of this unique disruptive technology demonstrating resource efficient circular economy.

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