“AWK”: Acidic Whey Kishk – Sustainable innovation in traditional food products

Name of the Entity: ِDr. Osama Dimassi
Project Description:
Each Lebanese person consumes an average of 20 kilograms of labneh annually, and the country produces 21.3 million kilograms of acid whey annually, posing significant environmental challenges, especially as the dairy industry seeks sustainable solutions.
A kishk-like product—a creative take on traditional fermented milk—not only addresses the disposal problem but also boosts profitability for producers, paving the way for a more sustainable future in the dairy industry.