We want to create a protein isolate, using whey that is wasted during cheese production, and using “ugly fruit” as the flavour instead of a synthetic molecule. Therefore, this product would be 100% natural, benefiting the entire supply and production chain:
1) whey is a sub product from the milk industry, one that is still wasted (special care required to get rid of it) and that therefore buying it is not only reducing waste (and cost of trashing it) but generating profit for suppliers;
2) customer gets good quality whey protein, a product 100% natural and with the added benefit of consuming actual fruit, and, therefore, being able to personalize the nutritional value with the intake (for example pre-training use banana flavoured to prevent cramps, post-train using blackberry for detox);
3) contributes to circular economy and a more sustainable future through the reduction of waste and creation of added value products;
4) a by-product of separating protein from whey is lactose. L...
We want to create a protein isolate, using whey that is wasted during cheese production, and using “ugly fruit” as the flavour instead of a synthetic molecule. Therefore, this product would be 100% natural, benefiting the entire supply and production chain:
1) whey is a sub product from the milk industry, one that is still wasted (special care required to get rid of it) and that therefore buying it is not only reducing waste (and cost of trashing it) but generating profit for suppliers;
2) customer gets good quality whey protein, a product 100% natural and with the added benefit of consuming actual fruit, and, therefore, being able to personalize the nutritional value with the intake (for example pre-training use banana flavoured to prevent cramps, post-train using blackberry for detox);
3) contributes to circular economy and a more sustainable future through the reduction of waste and creation of added value products;
4) a by-product of separating protein from whey is lactose. Lactose is a sugar that can be sold "as is" to pharmaceutical companies as an excipient or it can be fermented into alcohol, with all its uses as a disinfectant, or sold to alcoholic beverage companies or even as a biofuel (which would further reduce the carbon emissions of the planet - just adding 10% of ethanol to fossil fuels would reduce 30% of greenhouse gas emissions, with negligible impact on vehicle performance).

The techniques we use for filtration and drying allow us to ensure better quality protein (water extraction allows all the nutrients to remain without breaking them down.
The company has already made a few prototypes and done some blind taste tests with unanimous results that the protein, with actual fruit, tastes much better. This was first evident when we won the 1st place at the Azores Startup Weekend and, that same year, a local entrepreneurship competition that awarded us with seed money.
We are now in the process of fine tuning the methods and recipes, in a partnership with the Azorean Innovation Institute and, within then next 2 years will start the construction of the factory.
We want to start out B2C with whey protein and B2B with lactose/ethanol so we can then scale the business up.
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Employees

Jaime Pereira
Admin
Jaime Pereira MSc in biochemistry
Rui Cordeiro
Admin
Rui Cordeiro CEO MSc in Applied Biology, keen on innovating through quality and sustainability

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CORe Protein is part of the incubation programme of Nonagon - Science and Technology Park of S. Miguel. The project established partnerships that will allow it to survive, being a perfect candidate for public investment, within the strategic vision of the Azorean Economy. The soul of the project - Rui Cordeiro - has the right technical skills to understand the technology involved. Furthermore, over time, he showed resilience, ability to adapt very rapidly, networking skills and the brains to make a business work.