Researchers explore how to transform whey into a sustainable protein source
In collaboration with the Technical University of Denmark (DTU), researchers from Tecnológico de Monterrey have created a process to turn the industrial cheese by-product, whey, into a sustainable supply of protein.
The method is being seen as a potential remedy for food security and environmental issues by producing single-cell protein (SCP) using microbial communities in a precision fermentation process instead of genetically modified organisms (GMOs).
Whey, the liquid byproduct of cheese manufacturing, often ends up in waterways, contributing to pollution and nutrient overload that can lead to ecological disruptions such as eutrophication. In Mexico alone, it’s estimated that in regions such as Veracruz and Chiapas, more than 100,000 litres of whey are dumped into rivers every day. According to the researchers, globally, the dairy industry generates millions of tons of whey annually, much of which goes unused despite its nutritional potential.
Dr Mario Antonio Torres Acosta, the lead researcher and a biotechnology expert at Tecnológico de Monterrey, said the use of microbial communities is key in the process.
“In nature, microorganisms do not function in isolation but in consortia where they complement each other. We leverage this principle to optimise the conversion of waste into a product with high added value,” he explained of the scientific foundation of the project.
The team’s approach uses a combination of yeasts and bacteria to convert the lactose in whey into protein-rich biomass, eliminating the need for genetic modification and helping improve the public perception and regulatory pathway of the product. According to Dr Torres-Acosta, this method could simplify scalability and market entry, especially in regions where GMO regulations are strict or public concern is high.
The result is a functional protein powder with a neutral flavour and promising nutritional and economic attributes. Preliminary economic modelling shows that the cost of producing the SCP could be around US$1,600 per ton, with a market price potentially ranging from US$5,000 to US$7,000 per ton. For comparison, beef protein can cost as much as US$10,000 per ton. The SCP is high in essential amino acids, has good digestibility, and offers a biological value similar to that of animal-derived proteins like meat and milk.
Dr Alberto Santos Delgado, director of the Informatics Platform at the Novo Nordisk Foundation Center for Biosustainability at DTU, said the integration of computational modelling was critical in designing an efficient and scalable process. “The combination of biotechnology, computational modelling, and precision fermentation allows us to design an efficient, scalable, and economically viable process for single-cell protein production,” he noted.
As yeast-based SCPs offer a more neutral sensory profile, tis makes them easier to integrate into various food products, particularly for younger consumers and flexitarians seeking sustainable alternatives that don’t compromise on taste or appearance.
“This is no longer optional,” Dr Torres-Acosta said. “We are facing an unprecedented climate and food security crisis, and developing sustainable protein sources will be key to feeding a growing population.”
Researchers plan to explore commercial applications and regional deployment models next, especially in countries where dairy production leads to high volumes of residual whey. The team also hopes the research will encourage other institutions to explore microbial consortia and waste valorisation as viable pathways for sustainable protein development.
