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We re-shape Swiss cheese production by enabling a "waste value" business model for Swiss whey. In Swiss cheese production, over one million tonnes of whey are lost every year, even though it contains most valuable nutrients. This makes whey one of the hot-spots regarding food loss and resulting environmental pollution in Switzerland. We are specialized in upcycling Swiss whey, the by-product of cheese production, to innovative and natural premium products and raw materials by using fermentation. We generate "value" out of "waste". We have two product lines on the market: functional products under the brand Wheycation, and fresh&healthy regional products under the brand Lokalgenuss.