Foodward, Roestigraben Mediation & Canton of Vaud – DGAV: Create a new value chain for Swiss whey (petit-lait) production

Context and background

Switzerland’s aging population faces increasing risks of frailty and loss of independence, making adequate protein intake a key public health concern. At the same time, small-scale Alpine dairy farms—vital for local ecosystems, biodiversity, and soil health—struggle with profitability and efficiency challenges. A major untapped opportunity lies in whey, the by-product of cheese-making, much of which is discarded or downgraded to low-value uses due to certification and infrastructure barriers. Unlocking this overlooked protein source could provide high-quality, locally produced supplements to meet nutritional needs, while supporting rural livelihoods and strengthening the circularity of the Swiss dairy industry. This project explores how to transform non-kosher whey into premium protein concentrates, bridging traditional cheese-making with innovative health and sustainability solutions.

Project description

This project explores how non-kosher whey from small-scale AOP cheese producers can be converted into WPC80 for business to business clients in the high-end consumer supplement industry. The focus is on identifying technically, logistically, and economically feasible models—ranging from regional pre-concentration to centralized processing. Students will engage in system mapping, stakeholder interviews, technical and economic analysis, and scenario development. The project is embedded in a national innovation initiative and offers a real-world opportunity to design impactful, scalable solutions.

This project is part of the Transformative Projects: teams of 3-4 SMT students from different disciplines work together over three months on a topic developed by a company with the objective to propose new perspectives and solutions that can have the potential to transform industry or societal practices.