Les Fibres Alimentaires Traitées (FAT): Une approche novatrice pour la valorisation intégrale et durable des résidus de l'industrie du fromage

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Several attempts have been made to solve the issue of cheese waste industry (whey). However, whey remains a majeure environmental problem especially for small and medium cheese industry. So far, the majority of the investigations conducted on whey involves separation technics of some components, which represent less than 6% of whey (94% is water). The current project aims to explore a new innovative approach through the use of the entire whey without any purification step. This new strategy involves, for the first time, the use of latest generation of dietary fibers named here: Treated Dietary Fibers (TDF). The functionalities of TDF are unlocked by using specific technologies. The first works on BDF were published in 1981 and were mainly about wood`s fibers. It is only very recently that a few publications have begun to mention the use of plant-based TDF other than wood. The TDF have physicochemical properties that re very attractive to food industry market. Indeed, these TDF can be used to structure liquid systems (improving viscosity, gel forming, etc.), to replace fat without comprising the organoleptic properties, and to improve the mouthfeel, etc. Thus, the use of TDF open a new era of innovation and plenty of economic opportunities for Canadian food industry. This project is an active collaborative initiative between tow food industries and academia in order to overcome, through cutting-edge know-how, the challenges facing our food industry in Canada. The main aim of this project is to elucidate the mechanisms responsible of enhancing the functionalities of dietary fibers when mechanically treated in order to incorporated them in food matrices aiming at integral valorisation of whey. The expected outcomes from this project are: i) entire valorization of whey to produce high added value products, ii) making new produts (cheese types), iii) mapping promising TDF for different industrial uses. In addition to positive economic and environmental outcomes of the project, it is worth noting the health benefits of products containing TDF. Indeed, the consumption of fibers remains below the threshold recommended by the WHO. The following potential claims could be used: clean label, high in fibers, low in fat, less calories, etc.