But Dr George Chen from the University of Melbourne and a recent finalist in the Fresh Science competition has created a way he can harvest these as ingredients for making baby formula, energy bars, drinks and desserts. When Greek yogurt is produced, a large amount of runny liquid called acid whey is produced as a by-product.
Join your peers today!
Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.
Events
Key Takeaways from NJ FoodTech 2024 Panel Discussion
One of the most engaging sessions at NJ FoodTech 2024 was a panel discussion on…
StarChefs Los Angeles 2024 Panel Discussion
When it’s time for another StarChefs panel discussion, where else but Los…