From Waste to Wellness: Egyptian Students Create Healthy Candy from Dairy Byproducts
Nutrition Science students at Ain Shams University’s Faculty of Agriculture have successfully pioneered a graduation project that transforms whey—a common byproduct of the dairy industry—into healthy candy for children. The initiative aligns with global scientific trends aimed at repurposing food waste into high-value nutritional and economic products.
A Nutritious Alternative
The project focuses on producing “healthy gummies” fortified with natural ingredients, including carrots and oranges. By utilizing these natural additives, the team has created a snack that appeals to children’s palates while remaining entirely free from artificial colors and preservatives.
Innovation Meets Sustainability
Dr. Neema Saeed, Associate Professor at the Faculty of Agriculture and the project’s supervisor, emphasized that the concept bridges the gap between food innovation and environmental stewardship.
“By reducing industrial waste and utilizing a product previously viewed as low-value, this project embodies the principles of the Circular Economy and sustainable food production,” Dr. Saeed stated.
She further noted that the project aims to mitigate the environmental impact of improper whey disposal. In Egypt, whey (often referred to as shersh) carries a high organic load, which can be harmful to ecosystems if discharged without treatment. Transforming it into a food product provides a practical model for maximizing unutilized resources.
Market Potential and Nutritional Value
Salma basyony, a member of the student research team, noted that preliminary feasibility studies indicate the candy can be produced at a competitive cost with promising marketing opportunities, given the rising consumer demand for natural and health-conscious products.
The team highlighted that while many dairy factories discard whey, it remains a rich source of:
- High-quality proteins
- Essential amino acids
- Minerals and Vitamins
These components make it an ideal raw material for “functional foods” that support child development, particularly in early growth stages.
Acknowledgments
The student team expressed their deep gratitude to their academic supervisors—Dr. Neema Saeed, Dr. Aya Ahmed, Dr. Abdullah Atteya, and Dr. Youssef Naeem—for their continuous guidance and technical support, which were instrumental in bringing this research from the laboratory to a successful practical application.
