On Sept. 19, 15 sustainable food and agriculture entrepreneurs showcased solutions to improve the way we grow food and feed the world at FoodBytes! Chicago, a live pitch competition and business mentorship platform presented by Rabobank, the world’s largest food and agriculture bank.

It's not turning lead into gold, but a new process does allow turning acid whey into value-added dairy products, such as high-protein fermented beverages, whey smoothies and fermented desserts.

Arla Foods Ingredients says that to address the difficulties presented by the high levels of acid whey in traditional Greek yogurt manufacturing, it has developed a protein solution that enables yogurt manufacturers to produce Greek and Greek-style yogurt on their existing plant, "completely eliminating acid whey without compromising quality or taste."