background:
Acidic whey is a by-product of the production of Greek yoghurt. As the demand for this product increases, so does this excess by-product. Acidic is whey is different than regular whey: only after the production of yogurt is the whey strained out, causing it to be highly acidic in nature and taste. Once strained, the whey is turned into powder. There are currently very few uses for this by-product.
The project:
In groups of two design a concept using acidic whey powder. The concept must offer a new and creative use for acidic whey powder, and therefore create added value to an otherwise wasted product.
the concept: Wei & Ons
Together with a fellow student, we developed ‘Wei en Ons’, a condiment concept focused towards health-conscious parents of young children. Our Wei en Ons line consists of three products: ketchup, mayonnaise, and barbecue sauce, all of which are fermented using whey powder. Fermentation is a natural process that preserves food while enriching its flavour, and making it easier to digest. The addition of acidic whey during the making of these sauces allows the fermentation process to take place. Wei en Ons sauces are all natural and naturally preserved, perfect for a healthy happy family!