![]() ![]() Join the community of sustainability professionals and experts. "Milk has over 200 ingredients which gets wasted when milk isn't sold. "I would like to build our collection system and spread the idea worldwide," she says in a hurried exchange. What we do at the moment is turn our waste into powder which either goes back into our research or is delivered as a biological additive for the plastic industry." "Our vision is to have a zero waste process that stretches right back to our resources … so who supplies us. To be sustainable we understand that people want to look behind the scenes." The press is welcome to film it and we know where all our milk comes from. Everything in the manufacture of Qmilk uses 100% natural and renewable resources," Domaske stresses. We have low waste and the process takes five minutes. "We only need a maximum of two litres of water and an 80☌ temperature. Like silk, it's also temperature regulating, light, absorbent, compostable and flame resistant. One of its major advantages is it's antibacterial properties. It feels like silk and if the mildly erotic promo video on their site is anything to go by, you can stick a naked model in a milk bath and have her come out of it dressed in a flowing Athenian frock. If the future of food waste is turning it into something useful, then Qmilk fills a gap in a market that might unwittingly turn a blind eye to sustainable options.Ī reliance on sour milk might not seem scaleable but Domaske is adamant that current German dairy waste is enough to dress the whole US in a t-shirt. Silk’s Nextmilk also gets nutritional gold stars it’s lactose-free and has 75 percent less sugar than whole dairy milk. Milk consists of more than 200 vitamins, minerals and proteins that can be processed and turned into resources. The University of Berlin has found that Germans throw away around 2m tonnes of milk each year. We get ours in powder form from dairies but we're revamping our collection system. "We need to have it sour to separate the protein. "You can use any kind of milk but the safest, right now, is cow milk that's just turned sour. Then there's a nozzle at the end with teeny tiny holes that put out textile fibres instead of noodles." "You add the protein powder – it looks like flour – to water and you mix it into a dough. ![]() It works "like a big noodle machine," according to Domaske. ![]()
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