professor turns yogurt byproduct into hard seltzer biz

 

Cornell University 

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A hard seltzer crafted from yogurt byproduct? Yes whey!

Food scientist and CALS professor Sam Alcaine, M.S. ’07 developed Norwhey, an alcoholic beverage with a better nutritional profile, and made from material that would otherwise go to waste.

NEWS.CORNELL.EDU

CALS professor turns yogurt byproduct into hard seltzer biz | Cornell Chronicle

The brand is a triple threat: it’s an alcoholic beverage with a better nutritional profile, it’s made from material that would otherwise go to waste – and it could eventually act as a model for dairy farmers looking for additional revenue.

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