Circular economy opportunities for salty whey from cheese production

This report outlines findings from a WRAP project to identify potential end users and markets for salty whey and its derivates.  Salty whey is produced during cheese production and contains valuable proteins, which are currently in high demand.  Finding beneficial uses for the salt content is a key challenge – but a number of promising end uses, in particular as a low-sodium food ingredient, have been identified. 

Related documents