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

已经进行了几次尝试来解决奶酪废物工业（乳清）的问题。然而，乳清仍然是一个不可忽视的环境问题，特别是对中小型奶酪行业。到目前为止，对乳清进行的大多数研究涉及某些组分的分离技术，这些组分占乳清的不到6%（94%是水）。目前的项目旨在探索一种新的创新方法，通过使用整个乳清，而无需任何纯化步骤。这一新策略首次涉及使用最新一代的膳食纤维：经处理的膳食纤维（TDF）。TDF的功能是通过使用特定的技术解锁的。1981年发表了第一部关于BDF的著作，主要是关于木材纤维的。直到最近，才有少数出版物开始提及使用木材以外的植物基TDF。TDF具有对食品工业市场非常有吸引力的物理化学性质。实际上，这些TDF可用于构造液体系统（改善粘度、凝胶形成等），因此，TDF的使用为加拿大食品工业开辟了一个创新的新时代和大量的经济机会。该项目是两个食品行业和学术界之间的一项积极合作举措，旨在通过尖端的专业知识克服加拿大食品行业面临的挑战。该项目的主要目的是阐明机械处理时增强膳食纤维功能的机制，以便将其纳入食品基质中，旨在实现乳清的整体价值。该项目的预期成果是：i）全面提高乳清的价值，以生产高附加值产品，ii）生产新产品（奶酪类型），iii）绘制有前景的TDF用于不同工业用途。除了该项目的积极经济和环境成果外，值得注意的是含有TDF的产品的健康益处。事实上，纤维的消耗量仍然低于世界卫生组织建议的阈值。可以使用以下潜在的声明：清洁标签，高纤维，低脂肪，低卡路里等。

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.