A whey-based disinfectant for fruits and vegetables EU researchers have developed a fruit and vegetable cleaning product based on waste products from cheesemaking to avoid the use of current chlorine-based sanitisers. Industrial Technologies © Thinkstock The shelf life of fruits and vegetables must be extended in order to meet modern consumer demands. The dairy industry produces a large amount of the by-product whey, which is considered a toxic waste if not processed before disposal. Using whey as the basis for a fruit- and vegetable-sanitising product is a solution to both these concerns. Funded by the EU, the WHEYSAN (Natural whey-based disinfection formula: A solution for the sanitizing of whole and fresh-cut fruits and vegetables) initiative developed a natural whey-based disinfectant to sanitise whole and fresh-cut fruits and vegetables. WHEYSAN identified protocols for whey processing within EU legislation regarding information related to customers, food safety, environmental issues and the commercialisation of biocide products. In terms of creating an industrial protocol for sanitiser application, issues such as the types of washers and factors influencing washing efficiency have been considered. Whey from four different kinds of cheeses were pasteurised under different conditions and analysed. Researchers then used these whey samples to develop several prototype sanitising formulations for further testing. WHEYSAN showed that these whey-based disinfectants improved shelf life for treated fruits and vegetables. Consumer feedback confirmed that these new formulations improved general acceptability, texture and colour compared to chlorine-based treatments. These findings offer an opportunity to transform a harmful waste product into a natural and environmentally friendly sanitisation alternative, while reducing chlorine use for disinfection. Keywords Whey, disinfectant, fruits, vegetables, waste products, chlorine, sanitising