Our Bioresource Processing Alliance (BPA) partners work collaboratively with other national and international research and industry partners. Below are links to a range of resources that may be useful.
The development of whey protein concentrate is one of New Zealand’s biggest waste to riches success story. In the early 1970s NZ pioneered the new technology of dairy ultrafiltration and eventually turned huge amounts of surplus casein and cheese whey into highly tailored and valuable food ingredients. Written by the scientists, technologists and marketers involved in the revolution, Whey to Go is a fascinating story of industrial innovation and how it works in the real world. A case study that may guide and inspire others who seek to use process and product innovation to add value to New Zealand’s primary produce.The authors (the first two sadly no longer with us) include Ken Kirkpatrick, Arthur Wilson, Kevin Marshall, Dave Woodhams, Mike Matthews, Peter Hobman, Lee Huffman, Jim Harper and Robin Fenwick. “The New Zealand dairy industry has grown to global leadership through a number of technologically based phases of innovation. Whey to Go describes one of the most important of them.” (Jeremy Hill, chief technology officer, Fonterra New Zealand)
$34.95 including NZ postage, from Ngaio Press, PO Box 153, Martinborough (firstname.lastname@example.org). Or visit the book’s home page and ordering page at www.ngaiopress.com/Whey.htm. Overseas postage is $15 to Australia and $25 to the rest of the world. Visa and Mastercard payments are available.
BPA general presentation [1.2 Mb PDF]
BPA_Company_Support_Guide [280 Kb PDF]