Aimplas develops a container for cheese made with its waste

Redacción Tech Press

March 4, 2023, 7:02 AM UTC

The Go Orleans project has achieved two significant advances for the agri-food industry: an active packaging that extends the shelf life of cheese by between five and ten days, developed from the cheese residue itself. And, also, to improve animal welfare by reintroducing whey as a probiotic ingredient in feed. Aimplas has participated in the research together with Fedacova , the University of Valencia , ADM Biópolis and two cheese factories

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Más información en la revista Tecnifood nº 146 (abril 2023)
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