In Sweet Solution, (Grow, fall 2022), Jori Skalitzky BS’22 introduced a team of UW scientists who were transforming a remnant of Greek yogurt production into a high-quality “dairy syrup” that could be used as a food sweetener. The idea was to turn a common waste product into a potential moneymaker for the dairy industry.

Since then, the team and its leaders — research specialist Jarryd Featherman and professor George W. Huber from the UW Department of Chemical Engineering, and food science professor and department chair Scott Rankin — have realized their vision for this technology.

They have further refined their manufacturing process and scaled it up. And, in 2023, they founded a spin-off company called Galasys to bring the technology to market. The Galasys method converts lactos  — sugars found in Greek yogurt acid whey (GAW), sweet whey, and other dairy waste streams — into tagatose, a natural, low-calorie sweetener.

Tagatose has 63% fewer calories and a 95% lower glycemic index than table sugar. However, compared to many sugar alternatives, it tastes and functions more like real sugar, according to the Galasys team. It can also help prevent tooth decay and support gut and immune health with prebiotic benefits. And repurposing lactose rather than disposing of it can save the environment from the negative effects of its high acidity.

“This gives food companies a better option for creating reduced-sugar products,” says Rankin, who is also an extension specialist. “It also provides the dairy industry with a high-value revenue stream and adds a new sustainable solution for dairy waste disposal while addressing food industry gaps.”

Galasys was rewarded for their efforts in 2025 with a first-place finish in the Advanced Manufacturing category of the 22nd annual Wisconsin Governor’s Business Plan Contest.

This article was posted in Fall 2025, Follow-Up, Food Systems and tagged Dairy, Food science, Scott Rankin.