EpiWhey is a new method for value creation from biproducts within the dairy industry. The use of EpiWhey will transform the production of epilactose by enabling a cost-effective and sustainable production in a novel two-step patentable process. There are currently few methods to fully utilize the abundant lactose resource of whey permeate side streams. Industrial stakeholders are looking for new ways to create high value products from this resource currently seen as a waste product. The EpiWhey process, combined with the health properties of epilactose, has the potential to create new and lucrative revenue streams for the dairy industry, from a source that is regarded as waste with limited value in their current value chain. Current production of epilactose is done through synthetization in an expensive and time-consuming process and requires the use of several harmful chemicals. The EpiWhey process, developed at the Norwegian University of Life Sciences (NMBU), will transform this production in a novel two-step patentable process. Epilactose has the potential to replace or be a cost-effective alternative to well-known health promoting fructooligosaccharides (FOS). FOS are well established in the food ingredient market as a sweetener and a prebiotic, with a global market size of around 500 million euro/year. Like FOS, epilactose has several documented prebiotic effects and has been shown to promote the growth of probiotic bifidobacteria and lactic acid bacteria in the gastro-intestinal tract. However, compared to FOS, epilactose also promotes the growth of various probiotic bacteria in the upper intestine and may thus provide added health benefits and/or act as a supplement to FOS. Using the EpiWhey process, epilactose can be produced in large quantities by the dairy industry in a cheap and effective manner. In addition, epilactose can easily be implemented into both existing and new products.