Upcycling Lactose-Rich Waste Streams for the Production of Tagatose: A Low-Calorie Sweetener

Food manufacturers and consumers are increasingly seeking healthier alternatives to sugar due to concerns about obesity, diabetes, and overall health. While low-calorie sweeteners like stevia are widely used, they each have drawbacks in taste, functionality, or cost. At the same time, the dairy industry generates significant food production waste, much of which is disposed of inefficiently. This project aims to address both challenges by developing an innovative process to convert these dairy byproducts into tagatose--a low-calorie, natural sweetener that closely mimics sugar in taste and function. By repurposing an underutilized resource, this research seeks to provide a cost-effective alternative to traditional sweeteners while reducing waste and its environmental impact.To achieve this, we will test different methods of converting dairy waste into tagatose, starting with experiments in a laboratory setting to refine the process. Once we identify the most effective approach, we will conduct larger-scale tests at a dairy processing facility to assess its commercial feasibility. Throughout the project, we will analyze the results to determine the best conditions for making tagatose efficiently and affordably. Once a scalable process is developed, we will share our findings with food companies, dairy producers, and researchers through presentations, reports, and industry partnerships. By demonstrating a practical way to turn dairy waste into a valuable sweetener, we aim to drive industry adoption, supporting a healthier food supply.