In a landmark innovation for both the food and packaging industries, Nestlé Central America and Ogilvy Colombia have unveiled "Self-Packing Cheese"—a revolutionary concept that transforms cheese whey, a byproduct of cheese production, into biodegradable packaging material.
The project marks the first time globally that whey, long underutilized despite its plastic-like properties, is being repurposed into primary and secondary packaging. The initiative, currently being piloted with Nestlé’s ¡Qué Rico! cheese line in Panama, aims to reduce plastic waste while giving industrial byproducts a second life.
At the heart of the project is SPC (Self-Packing Cheese), a material made by converting whey into PHA (polyhydroxyalkanoates)—a type of biopolymer formed through biotechnological processes. The result is a fully biodegradable material with characteristics similar to conventional plastic but with zero environmental harm. According to the team, 100% of the whey is utilized, leaving no waste behind.
Gastón Potasz, Chief Creative Officer at Ogilvy Colombia, highlighted the breakthrough as a testament to the agency’s Impact Lab, which develops solutions blending creativity, sustainability, and innovation. “We identified a unique opportunity in the cheese-making process: turning whey into packaging,” said Potasz. “SPC is not just packaging—it’s a complete product solution that aligns with our vision for purposeful creativity.”
The scope of the impact is vast. Nestlé is expected to produce 5,500 tons of ¡Qué Rico! cheese, all potentially packaged in the new whey-based material, which meets FDA international standards for maintaining food safety, freshness, and quality. Beyond cheese, the technology’s scalability and compliance open possibilities for global adoption across various food categories.
Kim Waigel, Director of Communications and Corporate Affairs at Nestlé Central America, emphasized the broader mission: “This is about more than packaging. It’s about rethinking waste and embedding circularity into our operations. Self-Packing Cheese reflects our commitment to Creating Shared Value and building a more sustainable future for communities we serve.”
The innovation supports multiple UN Sustainable Development Goals, including responsible consumption, climate action, and industry innovation. With zero plastic waste, zero whey waste, and full recyclability, SPC offers a viable, scalable solution to global packaging challenges.
Fabio Quiroga, CEO of Ogilvy Andina, celebrated the project’s real-world impact: “SPC is not just an idea — it’s a tangible shift in how we view sustainability. With Nestlé’s trust and collaboration, we've proven that powerful ideas with purpose can truly come to life.”
As sustainability becomes a pressing global priority, “Self-Packing Cheese” positions itself as a first-of-its-kind model for closed-loop innovation, proving that with the right vision and partnerships, even food waste can become part of the solution.
