Food scarcity is set to redefine the way food is produced in the future and some forward-thinking start-ups are already spotting opportunities to create entire businesses based on creating new products from food waste—at the Winter Fancy Food Show, Render introduced a unique whey drink prepared with byproduct from a local creamery.
'Weyla' is a sparkling whey-based drink that is sustainable and boldly fruit-flavored, available in varieties like Blueberry Juniper Orange, Cranberry Ginger Hibiscus and Strawberry Fennel Tarragon. These drinks are touted as "elevated aromatic beverages" that can be enjoyed on their own or mixed with one's spirit of choice to create a high-quality cocktail.
Render's Weyla was created in collaboration with award-winning author and chef Cortney Burns, representing an entirely new concept that Render CEO and co-founder Dana Peck describes as "chef-to-shelf."
Sparkling Whey Drinks
Render's 'Weyla' Blends Fruit, Herbs, Botanicals and Whey Byproduct
Trend Themes
1. Food Waste Utilization - Creating new products from food waste presents disruptive innovation opportunities for businesses.
2. Sustainable Beverages - Developing sustainable and eco-friendly beverage options opens up new market niches.
3. Elevated Aromatic Drinks - Offering high-quality, flavorful beverages with unique aroma combinations can disrupt the beverage industry.
Industry Implications
1. Food & Beverage - The food and beverage industry can explore innovative ways to utilize food waste and create sustainable beverages.
2. Restaurant & Hospitality - Restaurants and hospitality businesses can incorporate whey-based drinks into their drink menus to offer unique and sustainable beverage options.
3. Sustainability & Waste Management - Companies specializing in sustainability and waste management can collaborate with food producers to find innovative solutions for food waste utilization.