Cheese processors in Pakistan are embracing a new frontier of innovation through the whey valorisation project, which promises both sustainability and profitability. Traditionally discarded as a by-product of dairy production, whey now offers immense potential. It can be transformed into high-value products such as protein powders, beverages, and functional food ingredients.
To accelerate this shift, the Global Alliance for Improved Nutrition (GAIN) launched the Whey2Value Project in Pakistan. In collaboration with the Pakistan Council of Scientific and Industrial Research (PCSIR), GAIN organized a one-day Focus Group Meeting and Training Session. The event, held on 30th September 2025, took place at the Food and Biotechnology Research Centre (FBRC), PCSIR, Lahore.
As part of this initiative, the session brought together key stakeholders from dairy companies, food processors, regulatory bodies, and public sector organizations. Participants included representatives from Bundu Khan, Pakistan Dairy Association (PDA), Sapphire Dairies, NIBL Foods, Nefis Foods, Gourmet Foods, Malmoo Foods, Waseela Pvt. Ltd., and Acha Foods Pvt. Ltd.
During the training, experts from PCSIR-FBRC led hands-on demonstrations and shared global best practices. They showcased practical methods for converting whey into marketable products. Additionally, the session addressed emerging trends, technological considerations, and investment opportunities. It aimed to build technical capacity and encourage innovation in whey-based product development.
Meanwhile, Dr. Ijaz Ahmad, Director General PCSIR, emphasized the importance of research-driven innovation in the dairy sector. He noted that whey valorisation can reduce food waste and strengthen industry resilience. Likewise, Dr. Asma Saeed, Head of FBRC, highlighted the role of collaboration in unlocking new opportunities for sustainable growth.
Notably, the whey valorisation project received support from regulatory authorities. Attendees included Ms. Amna, ADG Technical, Punjab Food Authority (PFA), Ms. Farrah Athar, Deputy Director Standards, PFA, and representatives from the Pakistan Standards and Quality Control Authority (PSQCA), along with GAIN Pakistan.
Through initiatives like Whey2Value, GAIN, and PCSIR aims to promote sustainable dairy practices. Moreover, they seek to reduce environmental impact and create new revenue streams for processors. Ultimately, the whey valorisation project stands as a model for turning industry challenges into opportunities. It paves the way for a more profitable and eco-conscious future.
