Author(s): John MacGibbon
Starting in the early 1970s, Kiwi scientists, technologists and marketers, working closely with industry politicians, made us world leaders in the new technology of dairy ultrafiltration. They turned huge amounts of otherwise waste whey into highly tailored and valuable food ingredients. Their work kicked off smart processing techniques that now earn more than a billion dollars a year. Whey to Go was written by the people who did the job. It's a fascinating study of industrial innovation in the real world, adding value to our primary produce and solving an environmental problem.
Preface; Acknowledgements; Introduction; Setting the scene; Whey: challenge and opportunity; Excitement and setback: the Coca-Cola years; A new direction: Japan 1975-1982; Food science and technology to the rescue; Product development; We need cash flow: marketing whey proteins; Coming of age: the Whey Corporation; Non-WPC initiatives; In retrospect: success factors; Appendix I - Membrane filtration technology; Appendix II - Soluble whey protein at the NZ Lactose Company; Appendix III - The Dairy Board's Letter 1099; Glossary and acronyms; Bibliography; Image credits; Index