Monterrey, Nuevo León, México. March, 2025.– Each year, millions of tons of whey, enough to fill thousands of Olympic swimming pools, are discarded, polluting aquatic ecosystems and wasting a resource with high nutritional value. Now, scientists from Tecnológico de Monterrey, in collaboration with the Technical University of Denmark (DTU), have found a revolutionary solution: converting this industrial byproduct into single-cell protein (SCP) through mixed microbial communities. This discovery promises to transform the food industry and provide sustainable solutions in the face of climate change and the growing global demand for proteins.

Microorganisms that transform waste into high-value protein: The research is based on an innovative precision fermentation process, using strategic combinations of microorganisms, particularly yeasts and bacteria of industrial relevance, which can work in synergy to break down the lactose in whey and transform it into protein-rich biomass, without the need for genetic modifications.

“The use of microbial communities is key in this process. In nature, microorganisms do not function in isolation but in consortia where they complement each other. We leverage this principle to optimize the conversion of waste into a product with high added value,” explained Dr. Mario Antonio Torres Acosta, who leads this development and holds a Ph.D. in Biotechnology from Tecnológico de Monterrey and is an honorary professor at University College London. 

His research has focused on the application of innovative techniques in bioprocesses, including techno-economic modeling of biotechnological processes and the fermentation of waste for the production of single-cell protein intended for the food industry. The approach of this research seeks to avoid the use of genetically modified organisms (GMOs), which would facilitate its market acceptance and industrial scalability. The combination of yeasts and bacteria in a controlled ecosystem allows for maximizing protein production without altering the natural composition of the microorganisms involved.

A solution to a global environmental problem

Whey waste represents a significant environmental challenge. Up to 47% of the whey produced by the cheese industry is discharged into water bodies, causing pollution and ecological imbalances. In Mexico, it is reported that in regions such as Veracruz and Chiapas, more than 100,000 liters of whey are dumped daily into rivers, altering their composition and affecting biodiversity.

Whey is highly nutritious, but its release into rivers and soils generates an excess of nutrients that promotes the uncontrolled growth of microorganisms. This can lead to phenomena such as eutrophication, which reduces the oxygen available in the water and affects aquatic life.

The project developed by Tecnológico de Monterrey, in collaboration with the Technical University of Denmark (DTU), seeks to find a viable alternative based on circular economy principles, repurposing this industrial byproduct to generate an accessible and sustainable protein source. This technology could be easily implemented in various regions of the world where cheese production generates large volumes of residual whey.

Protein for future generations: more accessible, nutritious, and sustainable

The single-cell protein (SCP) alternative offers multiple advantages compared to traditional protein sources:

• Superior nutrition: Being rich in essential amino acids, it can be highly digestible and have a biological value comparable to that of meat and milk.
• Lower environmental impact: Its production generates fewer carbon emissions and requires less water and land, especially when compared to traditional livestock farming.
• Competitive cost: While SCP could be produced for $1,600 USD per ton, its market price could range between $5,000 and $7,000 USD per ton, significantly lower than, for example, beef ($10,000 USD per ton).
• Good market acceptance: Unlike proteins derived from microalgae, which tend to have a strong flavor and an unappealing color, yeast-based SCP has a more neutral organoleptic profile, making it adaptable to different food applications preferred by new generations of consumers.

“We have observed that the production of alternative proteins is no longer an option but a necessity. We are facing an unprecedented climate and food security crisis, and developing sustainable protein sources will be key to feeding a growing population,” says Dr. Torres-Acosta.

This project is emblematic of the current approach of Tecnológico de Monterrey, which prioritizes applied science projects that benefit humanity, the environment, and industry through three main research cores:

• Health: Application of biotechnology, nanotechnology, informatics, and electronics to improve human health.
• Climate and Sustainability: Addressing environmental issues such as climate change and the transition to renewable energies.
• Industrial Transformation: Implementation of digital technologies, artificial intelligence, and innovative processes in manufacturing and supply chains.

Tecnológico de Monterrey, through its Flagship Project on Food Security and Nutrition, seeks to mitigate food insecurity through innovative solutions that cover the entire food production chain—from sustainable agriculture to the transformation, processing, distribution, storage, and consumption of food products. This particular project aims to reduce food waste through circular economy strategies, the implementation of food safety and traceability systems to ensure quality, and research into accessible and balanced nutrition for vulnerable populations.

“The combination of biotechnology, computational modeling, and precision fermentation allows us to design an efficient, scalable, and economically viable process for single-cell protein production”, highlights Dr. Alberto Santos Delgado, one of the researchers participating in the project and Director of the Informatics Platform at the Novo Nordisk Foundation Center for Biosustainability at the Technical University of Denmark (DTU).  

About Tecnológico de Monterrey

Tecnológico de Monterrey (http://www.tec.mx) is a private, nonprofit university, recognized for its academic excellence, educational innovation, and global vision. Founded in 1943, it operates in 33 cities across 20 Mexican states, with a student body of 62,000 undergraduates and graduates and over 27,000 high school students.

Accredited by SACSCOC since 1950, the university ranks 184th in the QS World University Rankings 2024 and 4th in Latin America according to THE (Times Higher Education) Latin America University Rankings. Tecnologico de Monterrey is also recognized for its global employability and entrepreneurship programs and is a member of international networks such as APRU, U21, and WUN.

About the School of Engineering and Sciences at Tecnológico de Monterrey

The School of Engineering and Sciences (EIC) at Tecnológico de Monterrey is a leading institution in engineering and scientific education in Mexico and Latin America. With a strong emphasis on academic excellence, cutting-edge research, and industry collaboration, the EIC prepares students to tackle 21st-century challenges.

Its research is structured around three key areas: health, climate and sustainability, and industrial transformation, with additional strategic initiatives focusing on artificial intelligence, nanotechnology, and semiconductors.

For more information, visit: https://eic.tec.mx/en