GAIN, in collaboration with the PCSIR, organized a one-day Focus Group Meeting cum Training Session on “Whey Valorisation and Product Innovation” on 30th September 2025 at Food and Biotechnology Research Centre (FBRC), PCSIR, Lahore.
Cheese processors in Pakistan are being presented with a unique opportunity to enhance both sustainability and profitability through whey valorisation. Traditionally treated as a waste by-product of cheese and dairy processing, whey has immense potential to be transformed into a wide range of high-value products such as beverages, protein powders, and functional food ingredients. By investing in whey-based product innovation, the dairy sector can not only create new revenue streams but also contribute to reducing environmental impact and meeting the growing demand for nutritious and sustainable food products.
To support this transformation, the Global Alliance for Improved Nutrition (GAIN) is implementing the Whey2Value Project in Pakistan. As part of this initiative, GAIN, in collaboration with the PCSIR, organized a one-day Focus Group Meeting cum Training Session on “Whey Valorisation and Product Innovation” on 30th September 2025 at Food and Biotechnology Research Centre (FBRC), PCSIR, Lahore. The event brought together representatives from leading dairy companies, food processors, public sector organizations, and regulators to explore practical approaches to whey utilization. Participants included representatives from Bundu Khan, Pakistan Dairy Association (PDA), Sapphire Dairies, NIBL Foods, Nefis Foods, Gourmet Foods, Malmo Foods, WaseelaPvt. Ltd., and Acha Foods Pvt. Ltd.
The training was designed to build the technical capacity of cheese processors and highlight emerging market trends, technological considerations, and global best practices in whey valorisation. Experts from PCSIR-FBRC provided hands-on demonstrations and practical guidance, showcasing innovative methods of transforming whey into valuable products.
Speaking at the occasion, Dr. Ijaz Ahmad, Director General PCSIR, emphasized the importance of innovation in the dairy sector to ensure sustainable growth and reduce food waste. He highlighted how whey valorisation can contribute to a stronger and more resilient dairy industry in Pakistan. Dr. Asma Saeed, Head of FBRC, also underlined the role of research and collaboration in unlocking new opportunities for the industry.
The session was attended by key stakeholders, including Ms. Amna, ADG Technical, Punjab Food Authority (PFA), Ms. Farrah Athar, Deputy Director Standards, PFA, representatives from the Pakistan Standards and Quality Control Authority (PSQCA), along with representatives from GAIN Pakistan.
Through such initiatives, GAIN and PCSIR aim to encourage innovation, minimize environmental impact, and promote sustainable dairy practices in Pakistan. The Whey Valorisation Project demonstrates the potential for transforming challenges into opportunities, paving the way for a more profitable and sustainable future for the dairy industry.