Foodbytes by Rabobank's video: Ithaca s Capro-X Upcycles Acid Whey Byproduct Produced During Yogurt Processing - Food Navigator

FoodBytes! winner Capro-X - a startup based in Ithaca, NY and a spin-off from Cornell University - presents their innovative technology of using microbes to convert the organic compounds in acid whey - a byproduct of Greek yogurt manufacturing - into high-value flavor and fragrance ingredients such as caproic and caprylic acid, which are currently sourced from palm oil. Capro-X founder Juan Guzman also adds that "acid whey can't just get poured down the drain, so we're looking at a million gallons of waste that has to be treated every single day." Read more of their interview with Food Navigator: https://bit.ly/3eekm3U For more FoodBytes! content, visit http://www.foodbytesworld.com. Follow FoodBytes! on Instagram: https://www.instagram.com/foodbytesbyrabobank Join the conversation on Twitter: https://www.twitter.com/foodbytes Connect with FB! on LinkedIn: https://www.linkedin.com/company/foodbytes-by-rabobank/