The research leading to these results has received funding
from the European Union’s Seventh Framework Programme
Whey and its derivatives have shown promising perspectives as natural preservatives for disinfection of F&V.
The project WHEYSAN aims to develop new technologies for the decontamination of whole and fresh-cut F&V
and for the processing of whey to achieve a profitable byproduct with sanitizing properties.
In the context of an increasing demand for food disinfectants alternative to chlorine,
the main purpose of the project WHEYSAN is to develop a natural and whey-based sanitizer
that will be suitable for the disinfection processes