The research leading to these results has received funding from Horizon2020, the EU Framework Programme for Research and Innovation.
Disinfection is one of the most important processing steps affecting the quality and safety and the shelf-life of the end product in fresh-cut processing. Chlorine-based chemicals, particularly liquid chlorine and sodium hypochlorite (NaOCl), are the most widely used disinfectants in fresh-cut industry. The chlorine-based disinfectants pose health risks.
The whey is the residual liquid fraction that is obtained during the production of cheese. Its raised content of lactose makes it a high contaminant waste, which needs to be processed before disposal.
WHEYCOM innovative solution, a sanitizing agent and a natural preservative for F&V, will provide F&V sector with a natural alternative to current disinfectants at the same time that will provide a sustainable solution for the cheese whey problems of small and medium cheese factories.
WHEYCOM proposes the commercialization of a whey-based sanitizer, healthier and more sustainable than the current ones, taking advantage of the business opportunity in the F&V industry, which is seeking for alternatives to chlorine to assure the safety of the products and maintain the quality and shelf-life. On the other hand, WHEYCOM sanitizer will benefit disinfectant applicator companies which will offer an innovative solution in their range of products. Additionally, WHEYCOM will help to reduce the amount of waste coming from the cheese industry, providing an interesting alternative for the disposal of whey waste.