Upcycling a problematic food waste offers a safe food additive and new market for farmers

Acid whey, a byproduct of Greek yogurt, is a major contributor to food waste and can have a negative environmental impact if not properly managed. In recent years, the production of Greek yogurt and acid-coagulated cheeses has grown, but the acid whey waste that results is not easily disposable, causing challenges for water treatment and lowering oxygen levels in waterways and fish kills.  

This project is working to upcycle acid whey (plus an underused grain, millet) by developing a novel nutritious whitening agent for food products. The commonly used food-grade whitener, titanium dioxide, has had increasing safety and regulatory concerns, and customer acceptance has waned.  

With support from U.S. Department of Agriculture, food scientists at the University of Missouri have successfully developed a promising white powder formulation from the acid whey and millet, which combines a whitening effect that also offers nutritional value. In addition to reducing the environmental impact of food waste from Greek yogurt’s processing, the new product could provide economic benefits from the upcycled powder and a safer whitening agent for the food industry. The next step is scaling up to commercialization. 

This research can save costs for food processors by upcycling a harmful waste to a value-added byproduct that offers industry a safer, more nutritious food additive. It could also give farmers new options to market small grains.

View the full statement on the NIDB.

Project supported by USDA Competitive and Hatch funds.