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[SITUATION] · [ACTIVE] · [TECHNOLOGY]

2 clusters · 2 sources · 26 days · First seen · Last updated

Take Root Bio whey-to-bioethanol conversion project

Overview

Take Root Bio, in collaboration with Heriot-Watt University and the International Centre for Brewing and Distilling (ICBD), has developed a method to convert salty whey into bioethanol. Supported by the Industrial Biotechnology Innovation Centre (IBioIC), the project utilizes a bio-based, closed-loop process inspired by biosphere engineering used in space exploration.

The initiative addresses the economic and environmental difficulties of managing whey, a byproduct of cheese manufacturing. In the United Kingdom, approximately 95,000 tonnes of salty whey are produced annually, primarily from cheddar and similar cheese production. Due to high salt and milk sugar content, disposal is often costly for dairy producers, who can generate tens of thousands of liters weekly. This circular economy approach aims to transform this waste into a renewable fuel resource while potentially recovering additional reusable materials from the process.

Entities

Heriot-Watt University · Take Root Bio · Industrial Biotechnology Innovation Centre

Timeline

  1. 1 day ago

    [TECHNOLOGY] 2 sources
    Take Root Bio and Heriot-Watt University convert cheese waste to fuel

    Take Root Bio and Heriot-Watt University have successfully converted salty whey, a major dairy waste product, into bioethanol using a closed-loop, space-inspired biological process.

  2. 27 days ago

    [TECHNOLOGY] 2 sources
    Take Root Bio converts cheese production waste into bioethanol

    Take Root Bio and Heriot-Watt University have developed a process to convert salty whey, a cheese production byproduct, into bioethanol to address waste disposal challenges.

Sources

foodprocessing.com.au · knowridge.com