DAINME-SME - Dairy Innovation for Mediterranean SME

Whey production from cheese is a very large byproduct that nowadays is very appreciated and expensive if is transformed to powder, and even more, if it's prepared as ingredient in infant formula. However, the technological transformation from raw material to an elaborate powder, is just now an exclusive of large companys, mainly working with cow's milk. The DAINME-SME is foccused to develop new processes, so small and medium dairy companies of the Mediterran countries, may face the valorization of the whey, in a more simple, efficent and sustainable way, increasing the profitability and sustainability of the dairy sector in these countries. Moreover, the solutions developed may be increase the circular economy of the countries.

The intervention strategies and that will be used by the project to address the problems identified and achieve the desire goals are the following: 1.- Conflicts in the Consortium The probability of occurrence is low. To correct this problem, the coordinator has experience in conflict management in European Projects. Conflicts are foreseen to be solved by a majority vote in the Management Board (MB). 2.- Delays in deliverables The probability of occurrence is low. The measure that will be implemented to correct this problem a system that will be implemented too early to detect delays of critical deliverables; mitigating actions will be discussed with WP-partners involved to keep the project on time. 3.- Restricted information from machine builders (spray-dryers), about technical specifications The probability of occurrence is medium. The measure that will be implemented to correct this problem is the collaboration with dairies companies from the partnership. 4.- Explosion risks issues for the new prototype (PCD) The probability of occurrence is very low. To correct this risk the measure implemented will be the collaboration with dairies companies from the partnership. 5.- Excessive temperature for the drying air (PC) The probability of occurrence is very low. The measure that will be implemented to correct this problem is a variation on working parameters for the new prototype. 6.- Not satisfactory taste for the new dairy products The probability of occurrence is medium. The measure that will be implemented to correct this problem is the use of additives (flavor), to mask undesirable tastes. 7.- Low yield on αLA enrichment The probability of occurrence is medium. The measure implemented to correct this problem will be the modification of the processing parameters, application of new purification steps, changes in pH. 8.- Excessive color on dairy powders (indicative of a high thermal treatment) The probability of occurrence is low. The measure implemented to correct this problem will be a lower temperature drying for PCD 9.-Thermal indicators associated with excessive processing temperatures The probability of occurrence is low. The measure implemented to correct this problem will be a lower temperature drying for PCD 10.- Low acceptance for the new dairy products made with whey protein The probability of occurrence is low. The measure implemented to correct this problem will be the use of an additive reformulation for the new products.

Expected impacts: 1.- Deployment of wider, faster, and profitable innovative solutions by smallholders and SMEs, overcoming the barriers to market uptake. All proposed solutions/innovations are especially suitable for SMEs, and developed by SMEs (like Ekonek), with the aim to solve problems, especially to small processors. All innovative technologies are already being used in other food/feed sectors, with reliable results. The risk of failure is in these cases, low. 2.- Strengthen the food-processing sector in line with Mediterranean values and heritage improving competitiveness. With innovative technologies applied to traditional dairy products, especially for cheese-makers using goat and ewe’s milk, which are typical foods of the Mediterranean Diet. 3.- Create opportunities for growth, diversification, and job creation particularly for smallholders and agro-food SMEs. New opportunities for companies that built the new processing equipment, for increasing the profitability of cheese-makers and dairies, resulting finally, with an increase in milk payment to farmers. The consequence is that rural activities will be enforced, and the creation of new jobs, or its stabilization, will be promoted. 4.- Strengthen Mediterranean food value chains, supporting product quality, healthy food consumption, and consumer trust. Whey protein is the highest nutritive protein for human consumption, and dairy products are included as Mediterranean Diet, already being trusted by the consumers 5.- Reduce the negative impacts of food value chains on the environment with particular reference to water. The new drying technology will cut the energy use by 25%, the innovation works are focused on ewe and goat milk (animals that graze), and to reduce the waste of whey to the Nile, an important environmental issue in Egypt. This contamination issue also affects the Sea, where this contaminated water flows. 6.- Support the transition from a linear to a circular economy. The use of all kinds of cheese whey, from feed or waste, redirected to human consumption, is a key strategy to increase the circular economy. Type of impact: 1.- Environmental impacts • 25% energy reduction on food spray-drying using PCD (the most energy-consuming food process). (1) • PCD may also be used to dry other food by-products, from the slaughterhouse, non-valuable fish, or by vegetable by-products (bagasse, fruit peels…). (2) • At least 1 million liters of cheese-whey is poured each day, to the Nile. Reduction of 25% on this contamination issue. (3) • Support to milk valorisation, for grazing ruminants (goat and sheep) 2.- Industrial impacts • Increased industrial activity for the SMEs builder of the new processing equipment (PCD and HPP), located in the Mediterranean area (most of the spray-driers are from Nord Europe). • Smaller equipment for spray-drier, at lower cost and less intensive on energy use, for small dairies along the Mediterranean Sea. (4). • Low-cost equipment to concentrate the whey protein, for small or low-tech cheesemakers along the Mediterranean Sea. (4) 3.- Economic impacts • Development and production of high-value economical dairy powders, carried out by SMEs in rural areas, which means that the SMEs will be able to increase the milk payment. (5) • New high technology companies developed in the Mediterranean Area • New source of income for low-tech or very small cheese-makers. 4.- Social impact • New source of high nutritive protein recovered from whey and made available for the consumers. (6) • Transformation of traditional activities on technological lever up to increase the economic wellness. • New tools to increase the availability of key ingredients in child nutrition 5.- Scientific and public impact • Study and scientific publication with the application of emerging food processing technologies (HPP and PCD), on dairy. The impacts of the project will be maximized through an extensive dissemination plan that will target SME dairies, but also the local, national, and European authorities and civil organizations. This targeted communication strategy will support the broad deployment of the project concepts and technologies developed in the framework of the project.