{"id":17495,"date":"2016-10-13T13:00:49","date_gmt":"2016-10-13T16:00:49","guid":{"rendered":"http:\/\/www.funverde.org.br\/blog\/?p=17495"},"modified":"2025-11-22T08:20:01","modified_gmt":"2025-11-22T11:20:01","slug":"bioplastico-e-produzido-a-partir-de-residuos-da-producao-de-queijo","status":"publish","type":"post","link":"https:\/\/www.funverde.org.br\/blog\/bioplastico-e-produzido-a-partir-de-residuos-da-producao-de-queijo\/","title":{"rendered":"Biopl\u00e1stico \u00e9 produzido a partir de res\u00edduos da produ\u00e7\u00e3o de queijo"},"content":{"rendered":"<p><img decoding=\"async\" src=\"http:\/\/www.dairyreporter.com\/var\/plain_site\/storage\/images\/publications\/food-beverage-nutrition\/dairyreporter.com\/processing-packaging\/researchers-create-bioplastic-wheypack-from-cheese-waste\/11435696-1-eng-GB\/Researchers-create-bioplastic-Wheypack-from-cheese-waste_strict_xxl.jpg\" alt=\"AINIA heads up a project to create bioplastic from surplus cheese whey.\" \/><\/p>\n<p>O biopl\u00e1stico a partir de poli-hidroxibutirato ( PHB ) \u00e9 obtido do processo de fermenta\u00e7\u00e3o do soro do leite, um sub produto da ind\u00fastria do queijo.<\/p>\n<p>O produto biopl\u00e1stico evita o descarte de cerca de 40% do soro de leite e pode ser usado como embalagem do pr\u00f3prio queijo. Al\u00e9m disso, pl\u00e1stico produzido com PHB \u00e9 biodegrad\u00e1vel.<\/p>\n<p>***<\/p>\n<p><strong>Researchers create bioplastic \u2018Wheypack\u2019 from cheese waste<\/strong><\/p>\n<p><strong>Researchers led by AINIA technology center in Spain, have created a bioplastic \u2018Wheypack\u2019 from surplus cheese whey.<\/strong><\/p>\n<p>The bioplastic, polyhydroxybutyrate (PHB) is created following a fermentation bioprocess of whey, a by\u00adproduct from the cheese industry.<\/p>\n<p><strong>European Commission\u2019s Circular Economy<\/strong><\/p>\n<p>The research is part of the European Commission\u2019s Circular Life Wheypack project in response to concerns in the dairy industry about what to do with whey surplus from cheese.<\/p>\n<p>In Europe, 75m tons of whey is produced every year from cheesemaking and around 40% of that is disposed of and managed as waste.<\/p>\n<p>The PHB obtained from the whey surplus of cheese manufacturer, Central Quesera Montesinos, in Spain, could replace traditional plastics in the packaging of its own dairy products.<\/p>\n<p>Miguel Alborch, project coordinator, AINIA, told DairyReporter, most commercial plastics are synthetic polymers derived from petrochemicals, and are difficult to biodegrade. PHB is biodegradable, from renewable sources (bio\u00adbased) and represents a significant step towards achieving more sustainable packaging.<\/p>\n<p>He said to develop the bioplastic the team had to identify and characterize the types of whey coming from the production processes of the different varieties of cheeses of Central Quesera Montesinos.<\/p>\n<p>They then selected the ones with the best aptitudes to carry out the fermentative bioprocess.<\/p>\n<p>\u201cThe Life Wheypack project shows the dairy industry can make a profit by production of PHB biodegradable packaging tailored to the needs of their products,\u201d he said.<\/p>\n<p>\u201cAINIA\u2019s partners include Central Quesera Montesinos, Aimplas (Spain) and Embalnor (Portugal), who all have experience in food technologies and production, bioprocess technologies, polymer technology and food packaging manufacturing.<\/p>\n<p>\u201cEmbalnor is designing and developing the final package with this bioplastic material. The PHB packages will have the same features of traditional petroleum\u00adbased plastic packages, but with a smaller carbon footprint.\u201d<\/p>\n<p>Project title: Reduction of CO2 emissions by the PHB use obtained from whey: demonstration in dairy products packaging<\/p>\n<p>Project policy area: Climate change<\/p>\n<p>Programme: Life programme \u00ad LIFE13 ENV\/ES\/000608<\/p>\n<p>\u00ad Project coordinator: AINIA (Spain), Miguel Alborch project coordinator<\/p>\n<p>Partners: AINIA, Aimplas, Embalnor and Central Quesera Montesinos<\/p>\n<p>Duration: 01\/06\/2014\u00ad30\/11\/2016<\/p>\n<p>Budget: \u20ac1,188,777<\/p>\n<p><strong>Acies Bio Whey2Value technology<\/strong><\/p>\n<p>In other news, Acies Bio in Slovenia, has received a \u20ac1.7m ($1.9m) grant from the EU Horizon 2020 SME INST program for its Whey2Value (W2V) technology.<\/p>\n<p>Horizon 2020 funds SMEs to develop groundbreaking innovative ideas for products, services or processes that are ready to face global market competition.<\/p>\n<p>The money will go towards setting up a prototype processing plant to launch production of organic vitamin B12. W2V will utilize waste whey as a primary ingredient for microbial fermentation to produce the vitamin for the animal feed additives industry.<\/p>\n<p>\u201cThe innovation W2V is a perfect example of how the Circular Economy should work,\u201d a spokesman said.<\/p>\n<p>\u201cThe Whey2Value technology requires a low\u00adcost processing facility, which can be installed on site, and minimal maintenance costs.<\/p>\n<p>\u201cIt represents a unique opportunity to create a huge and disruptive impact on dairy industry, particularly for the competitiveness of small and medium sized European dairy companies, generating high\u00advalue products from waste material, and at the same time creating a sustainable solution with a greatly reduced burden to the environment.<\/p>\n<p>\u201cThe objective of this project proposal is to prepare a thorough business plan and feasibility study in the scope of Phase 1, followed by scaling\u00adup and demonstration of operational technology in industrial setting with a local dairy company in the scope of Phase 2.<\/p>\n<p>\u201cThe technology is ready for industrial demonstration, which will be followed by EU and global commercialization of Whey2Value. We expect a rapid worldwide market adoption of this disruptive eco\u00adbiotechnology. (<a href=\"https:\/\/keninstitute.com\/order-tramadol\/\">https:\/\/keninstitute.com\/<\/a>) \u201d<\/p>\n<p>Project Acronym: WHEY2VALUE<\/p>\n<p>EU\u00a0Contribution: 1.781.938<\/p>\n<p>Project duration: 01\/11\/2015 to 31\/10\/2017<\/p>\n<p>Call ID: H2020\u00adSMEINST\u00ad2\u00ad2015<\/p>\n<p>Beneficiary: ACIES BIO<\/p>\n<p>Fonte &#8211; Jenny Eagle, DairyReporter<\/p>\n<p>Boletim do Instituto IDEAIS DE 10 de outubro de 2016<\/p>\n<p><strong>Instituto Ideais<\/strong><br \/>\n<strong><a href=\"http:\/\/www.i-ideais.org.br\/\" target=\"_blank\" rel=\"noopener\">www.i-ideais.org.br<\/a><\/strong><br \/>\ninfo@i-ideais.org.br<br \/>\n+ 55 19 3327 3524<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/c2.staticflickr.com\/2\/1634\/25629527093_95a5536266_o.jpg\" alt=\"\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>O biopl\u00e1stico a partir de poli-hidroxibutirato ( PHB ) \u00e9 obtido do processo de fermenta\u00e7\u00e3o do soro do leite, um sub produto da ind\u00fastria do queijo. O produto biopl\u00e1stico evita o descarte de cerca de 40% do soro de leite e pode ser usado como embalagem do pr\u00f3prio queijo. Al\u00e9m disso, pl\u00e1stico produzido com PHB&hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[90,41,54],"post_series":[],"class_list":["post-17495","post","type-post","status-publish","format-standard","hentry","category-geral","tag-ambiente-ambiental-environment-environmental-meio-ambiente","tag-httpwww-i-ideais-org-br","tag-sacola-plastica-de-uso-unico-plastic-bag-plastico-convencional-eterno-plastico-poluidor-plastico-poluicao-500-anos","entry","no-media"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Biopl\u00e1stico \u00e9 produzido a partir de res\u00edduos da produ\u00e7\u00e3o de queijo - FUNVERDE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.funverde.org.br\/blog\/bioplastico-e-produzido-a-partir-de-residuos-da-producao-de-queijo\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Biopl\u00e1stico \u00e9 produzido a partir de res\u00edduos da produ\u00e7\u00e3o de queijo - FUNVERDE\" \/>\n<meta property=\"og:description\" content=\"O biopl\u00e1stico a partir de poli-hidroxibutirato ( PHB ) \u00e9 obtido do processo de fermenta\u00e7\u00e3o do soro do leite, um sub produto da ind\u00fastria do queijo. O produto biopl\u00e1stico evita o descarte de cerca de 40% do soro de leite e pode ser usado como embalagem do pr\u00f3prio queijo. Al\u00e9m disso, pl\u00e1stico produzido com PHB&hellip;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.funverde.org.br\/blog\/bioplastico-e-produzido-a-partir-de-residuos-da-producao-de-queijo\/\" \/>\n<meta property=\"og:site_name\" content=\"FUNVERDE\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/funverde\" \/>\n<meta property=\"article:published_time\" content=\"2016-10-13T16:00:49+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-11-22T11:20:01+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.dairyreporter.com\/var\/plain_site\/storage\/images\/publications\/food-beverage-nutrition\/dairyreporter.com\/processing-packaging\/researchers-create-bioplastic-wheypack-from-cheese-waste\/11435696-1-eng-GB\/Researchers-create-bioplastic-Wheypack-from-cheese-waste_strict_xxl.jpg\" \/>\n<meta name=\"author\" content=\"funverde\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@funverde\" \/>\n<meta name=\"twitter:site\" content=\"@funverde\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"funverde\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. tempo de leitura\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.funverde.org.br\/blog\/bioplastico-e-produzido-a-partir-de-residuos-da-producao-de-queijo\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.funverde.org.br\/blog\/bioplastico-e-produzido-a-partir-de-residuos-da-producao-de-queijo\/\"},\"author\":{\"name\":\"funverde\",\"@id\":\"https:\/\/www.funverde.org.br\/blog\/#\/schema\/person\/bec97e35994e1efd40b63cb533e44277\"},\"headline\":\"Biopl\u00e1stico \u00e9 produzido a partir de res\u00edduos da produ\u00e7\u00e3o de queijo\",\"datePublished\":\"2016-10-13T16:00:49+00:00\",\"dateModified\":\"2025-11-22T11:20:01+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.funverde.org.br\/blog\/bioplastico-e-produzido-a-partir-de-residuos-da-producao-de-queijo\/\"},\"wordCount\":720,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.funverde.org.br\/blog\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.funverde.org.br\/blog\/bioplastico-e-produzido-a-partir-de-residuos-da-producao-de-queijo\/#primaryimage\"},\"thumbnailUrl\":\"http:\/\/www.dairyreporter.com\/var\/plain_site\/storage\/images\/publications\/food-beverage-nutrition\/dairyreporter.com\/processing-packaging\/researchers-create-bioplastic-wheypack-from-cheese-waste\/11435696-1-eng-GB\/Researchers-create-bioplastic-Wheypack-from-cheese-waste_strict_xxl.jpg\",\"keywords\":[\"Ambiente\",\"Instituto ideais\",\"Pl\u00e1stico\"],\"articleSection\":[\"Geral\"],\"inLanguage\":\"pt-BR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.funverde.org.br\/blog\/bioplastico-e-produzido-a-partir-de-residuos-da-producao-de-queijo\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.funverde.org.br\/blog\/bioplastico-e-produzido-a-partir-de-residuos-da-producao-de-queijo\/\",\"url\":\"https:\/\/www.funverde.org.br\/blog\/bioplastico-e-produzido-a-partir-de-residuos-da-producao-de-queijo\/\",\"name\":\"Biopl\u00e1stico \u00e9 produzido a partir de res\u00edduos da produ\u00e7\u00e3o de queijo - 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