US and German researchers produce biofuel from Greek yogurt waste

In New York state, consumers across the world enjoy Greek yogurt for its taste, texture, and protein-packed punch. Reaching that perfect formula, however, generates large volumes of food waste in the form of liquid whey. Now researchers in the United States and Germany have found a way to use bacteria to turn the leftover sugars and acids from Greek yogurt into molecules that could be used in biofuels or safe feedstock additives. Their work appears December 13 in the journal Joule.

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