ArcticFoodWhey

Utilization of by-products of cheese-making and productization of whey in Northern area

What we do

ArcticFoodWhey is concerned with promoting the transition to a circular and resource efficient economy in the dairy industry, especially in small-scale dairies and cheese factories, in Finland, Ireland and Faroe Islands. Whey has been used, for example, in protein powders - some larger scale dairies have also developed other products. However, there is still need for jointly developed, effective, and common solutions for reducing whey waste, as well as applying knowledge to practice. The core of the preparatory project is to develop and share best practices concerning better use of whey through transnational co-operation. The project will conclude with the main project application.

Project priority


Climate Change

Project period


Start

01.12.2022

End

30.11.2023

Lead Partner


Oulu University of Applied Sciences


Go to website

Project info


Objective

2.3 Promoting the transition to a circular and resource efficient economy


Total Budget

92.520,00 EUR


NPA Co-Financing

60.138,00 EUR

Read next

News
28.09.2023

New dates for the 4th and 5th Call for projects

The Monitoring Committee decided to extend the duration of the Fourth Call for main projects. New dates were also agreed for the Fifth Call, while Preparatory project calls are suspended.

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