Food scientist Sam Alcaine, M.S. ’07, never dreamed of becoming a business owner – but earlier this year that changed when he launched a hard seltzer brand, Norwhey, made from yogurt whey. “It’s light, tart, with a little bit of fruitiness, depending on the flavor,” Alcaine said, “between a tart seltzer and a sour beer.” […]
Cornell University: CALS professor turns yogurt byproduct into hard seltzer biz
- Post author:admin
- Post published:July 4, 2022
- Post category:Uncategorized
Tags: Education News