Innovative drinks, based on the fermentation of whey and aromatization with different plant-products (Fruit juices, syrup, herbs) offer a new alternative for improving the competitiveness of small cheese dairies by adding value to small quantities of one of their co-products. These drinks are available in sparkling versions (e.g. with elderflower, apple or grape juice) and non-sparkling versions (e.g. with grapes or apple/apricot or apple/raspberry juice). They are perfect for aperitifs, children's snacks or any time of day. One of the strengths of the innovative drink is that it can be produced from both acidic and sweet whey. The innovative beverages were developed within French Case Study of the FAIRCHAIN_EU project. This innovation began at a Technology Readiness Level (TRL) of 3. Extensive studies were conducted to generate the fundamental knowledge needed to advance the innovation to higher TRL, including the screening and selection of strains and starters, identification of flavouring solutions, adaptation of processes at pilot scale and the production of beverages in large pilot facilities simulating the working conditions of food SMEs. The innovation has achieved the expected TRL 7 for certain beverages, as its performance has been successfully demonstrated in an operational environment.