Tridge summary
The National University of the Northeast in Argentina is developing a prebiotic fruit drink using whey and seasonal fruits, as part of an initiative to reduce environmental pollution and utilize the nutritional benefits of whey. The drink is currently in the initial stages of development and is being naturally fermented. The research team, led by Gladys Obregón, is exploring different types of whey and adjusting the formulation for standardization. The product is expected to have a pleasurable taste and offer various health benefits.
Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.
Original content
The proposal arose after seeing that the whey was discarded and wasted, losing the contribution of proteins, minerals, sugars and other nutritional compounds that it contains. The Faculty of Veterinary Sciences of the National University of the Northeast in Argentina is working on a project with which it seeks to create a "prebiotic" fruit drink based on whey and seasonal fruits, this was announced by Infocampo. (Blog: What is buttermilk and what is it for?) The idea was born after seeing how small establishments discarded whey, without taking advantage of proteins, minerals, sugars and other nutritional compounds, causing it to become a great pollutant of the environment. The nutritional drink is naturally fermented with the compounds that this product has, while the transformation into soda helps the microorganisms to stay alive. Gladys Obregón, veterinary doctor in charge of the project, explained that it is still in an initial phase but expectations "are encouraging, ...
Source: MXContexto
Would you like more in-depth insights?
Gain access to detailed market analysis tailored to your business needs.
Related market data
What to read next
Read more relevant content
By clicking “Accept Cookies,” I agree to provide cookies for statistical and personalized preference purposes. To learn more about our cookies, please read our Privacy Policy.