Department of Food and Nutritional Sciences, in collaboration with Fruit of Sustainability (SMC Pvt. Ltd.) and supported by GAIN, conducted a Life Cycle Assessment and Cost-Benefit Analysis of whey water under the Whey2Value Project. The initiative focused on identifying sustainable uses of whey, a cheese-making byproduct, by transforming it into value-added products such as beverages and protein powders. Field data from leading dairy producers, including Gourmet Foods, Farmer’s Cheese, Malmo Foods, and Cakes n Bakes, provided practical insights for the study. The project highlights the power of industry and academia collaboration in promoting circular economy practices and resource efficiency within Pakistan’s dairy sector.
