Around 75 million tons of whey left over from cheese making is dumped every year in Europe, but that could be about to change as a new project led by Ainia goes live. The cheese industry as a whole could soon start to benefit from the new initiative called Wheypack which is all about turning surplus whey into PHB biodegradable packaging that can be tailored to the needs of specific products.
Food technology and production experts from Spanish companies Ainia, working in collaboration with Central Quesera Montesinos Aimplas and Embalnor in Portugal have achieved the first bioplastic material made from whey derived from cheese making – polyhydroxybutyrate (PHB) is obtained by a fermentation bioprocess of whey.
Smurfit Kappa recently collaborated with YéO to create an innovative yogurt pouch packaging design called the ’Pouch-Up’ that allows for seamless dispensing of the product, without the need for utensils. The yogurt is contained inside a portable bag with a resealable spout that is easy to use and allows consumers to pour the yogurt out in perfect portions. Thanks to the integration of the spout system, the dairy product stays fresher inside.
The ’Pouch-Up’ packaging is a divergent design that drastically departs from traditional tubs often used to serve yogurt in. The pouch’s shape holds significantly more product with a 1.5-litre capacity and allows for hassle-free resealing to keep the yogurt at its freshest. Consumers simply need to lift the spout located at the base of the pouch to dispense the product for serving.
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