Innovative Kiwi Start-up Transforms Dairy Waste into Valued Protein

Dairy acid whey, once seen as a cumbersome byproduct of dairy processing, is finding new life as a high-value protein compound, thanks to an innovative New Zealand start-up, Mara Bio. This transformation not only brings environmental benefits but also provides a financial opportunity for dairy processors.

At the Agriventures evokeAG conference in Australia, Mara Bio showcased their pioneering technology that converts this near-toxic waste stream into a food-grade, protein-rich compound. This innovation garnered them the top award at the event, highlighting their potential impact on the dairy industry.

The company's founders, Mark Balchin and Dr. Maya Tangestani, have drawn comparisons between their fermentation process and beer brewing. Through a short fermentation period, dairy acid whey is combined with fungal mycelium and other undisclosed ingredients, resulting in a product similar in protein content to whey protein.

While the solid component can be used as a protein additive in various applications, the liquid byproduct holds potential for further development into products like soluble fiber and enzymes, expanding Mara Bio's innovation scope.

The company is currently seeking $2.5 million in funding to advance their technology from a demonstrative to a pilot-scale level. Their participation in the evokeAG conference has opened doors for potential investors and partnerships with dairy processors in New Zealand, Australia, and the United States.

With forecasts predicting 200 billion liters of whey waste annually by 2030, Mara Bio's solution offers a promising avenue for the dairy sector to turn waste into a valuable resource, providing both environmental and economic benefits.