Cheese whey recycling in the perspective of the circular economy : Modeling processes and the supply chain to design the involvement of the small and medium enterprises

Rationale: Cheese whey has relevant nutritional, health and functional properties that could address the dietary needs of a growing world population. Nevertheless, around 50% of whey produced globally is not reused in the food system. A significant role in cheese production is played by small and medium enterprises (SMEs) that process typical products labelled with a protected designation of origin (PDO), representing both the cultural heritage and the major economical resource of specific geographical regions. Scope and Approach : This study is aimed at identifying the potential involvement of SMEs in the recycling of whey for food uses. Techno-economic analyses of whey recycling processes were reviewed to define efficient configurations and plant size. Safety and quality specifications for whey were then examined as well as traceability systems designed for improving transparency among the actors and stakeholders of the dairy supply chain. Key Findings and Conclusion : The study led to conclude that a whey value chain could be built by various cheese SMEs and a stand-alone industrial unit for the downstream processing of whey into value-added foods. In this scenario, advantages could derive from the involvement of SMEs that belong to the same PDO cheese consortium, in terms of standardization of whey, third party certification and possible use of smart traceability tools. Hence, the SMEs producing PDO products could advance the application of the bioeconomy principles in the food system. Research challenges to promote the implementation of the conceived whey value chain are finally outlined.