WheyTech set out to solve a deceptively complex ingredient challenge: how to transform whey into a new class of functional sweetener with real commercial potential.
The opportunity was significant. Whey is abundant, dairy-derived, and rich in value. But creating a novel functional sweetener from it meant working through a highly technical pathway. For Ben and the WheyTech team, the patent provided the foundation - but proving it could be made, regulated and commercialised was far more challenging.
The technical pathway had shown itself to be hard. Earlier offshore work had struggled, particularly with producing a stable powder. Issues such as crystallisation, burning, browning and curdling made it unclear whether the concept could translate into a reliable production process, while also navigating the regulatory pathway for a novel food ingredient.
That is where NZFIN, through FoodSouth and FoodPilot, became a critical partner in bridging that gap.
WheyTech accessed pilot manufacturing capability, including spray drying and evaporation expertise to advance the powder pathway. FoodPilot, alongside its owner and host Massey University, added further depth particularly in developing the liquid sweetener.
That support helped WheyTech move the concept from patent language to a credible and practical production pathway. Together, this work transformed a technically uncertain idea into a structured process. WheyTech developed both liquid and powder samples that could be shared with potential partners, while gaining a clearer understanding of processing constraints, scale-up requirements and regulatory needs.
Through the engagement, WheyTech was able to test assumptions, explore processing options, and identify the constraints that would shape both scale-up and approval. In doing so, the work significantly reduced technical and commercial risk. This work highlights how targeted technical support can help unlock new value streams from existing food system resources.
Since completing these trials, WheyTech has continued to build momentum. The ingredient has now been approved by FSANZ as a “natural sweetener”, with a manufacturing partner identified and initial market channels emerging.
The long-term ambition remains significant. Phase one focuses on delivering a natural sweetener ingredient at scale. Phase two will explore clinical trials to demonstrate potential benefits in diabetes management.
