Yamanashi sustainable gelato upcycles nutrient rich whey into local treats

Two businesses in Yamanashi, KEIPE Inc. and Kiyosato Milk Plant, will launch a new gelato series next week that upcycles whey, a byproduct of cheese production. The new product, named Nora Gealousy. It combines nutrient-rich whey with non-standard strawberries and peaches from Yamanashi Prefecture, addressing food waste and, more importantly, the decline of the domestic dairy industry.

Whey is the liquid remaining after milk is processed into cheese. It accounts for approximately 90% of the raw milk used in the cheesemaking process. Although whey contains high-quality proteins, essential amino acids, vitamins, and minerals, it is frequently discarded due to a lack of processing outlets. KEIPE’s nouto factory outlet partnered with Kiyosato Milk Plant to transform this surplus material into a consumer product.

In fact, it also responds to the critical state of Japanese dairy farming. According to Ministry of Agriculture, Forestry and Fisheries statistics, the number of dairy farms in Japan fell from approximately 420,000 in 1963 to fewer than 10,000 by October 2024. The new gelato is an effort by the companies aim to raise consumer awareness regarding the challenges faced by local producers.

The Nora Jealousy series will feature two initial flavours. The Momo-mo-mo peach flavour uses 100% Yamanashi peach juice, with plans to transition to non-standard whole peaches. The Ichichigo strawberry flavour incorporates non-standard strawberries that do not meet retail size or shape requirements. Both varieties are designed to offer a refreshing aftertaste characteristic of whey-based desserts.

To encourage consumer engagement, the nouto factory outlet has installed a “Maki-maki” machine, allowing customers to serve the gelato themselves. The shop also offers a rainbow bagel topping to provide a variety of textures and visual appeal. The interactive elements are included to make the act of supporting sustainable agriculture an enjoyable experience for customers.

Tomomi Amemiya, Branding General Manager at KEIPE Inc., added that upcycling whey is a way to breathe new value into a “treasure” that was previously underutilised, and expressed hope that eating the gelato would serve as a step toward supporting the future of dairy farming.