Scottish researchers have teamed up with an agricultural company to explore new ways of turning a cheese byproduct into fuel. Researchers at Heriot-Watt University worked with Take Root Bio to successfully turn salty whey – a difficult, high-volume by-product from cheese production – into a widely used fuel called bioethanol. He added: “Salty whey is produced in huge volumes and can be difficult to deal with, so we wanted to find out whether there was a better use for it. The challenge of disposing of salty whey is significant. Take Root Bio is also exploring ways to capture gases generated during fermentation, such as methane and hydrogen, for use in future food production systems.