Cheese whey: a hidden opportunity to tackle Australia's food loss and waste problem
Date
2025
Authors
Hetherington, J.
Loch, A.J.
Pablo, J.
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Journal article
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Food Australia, 2025; 77(1):46-47
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Jack Hetherington, Adam J Loch, Pablo Juliano
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Abstract
Australia generates 7.6 million tonnes of food loss and waste (FLW) each year, with nearly half occurring before food reaches consumers. While fruits and vegetables often dominate discussions, a lesser-known yet significant issue is the waste of cheese whey, a by-product of cheese production. This underutilised resource presents an opportunity for the dairy sector to embrace more sustainable practices, by considering different business models.
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© Australian Institute of Food Science and Technology