The Footwear Technology Center of La Rioja (CTCR) in Spain is working on a new project called Lactishoe which uses microencapsulated lactic acid in the soles and linings of shoes for enhanced comfort. Technologists plan to develop a new hybrid fermentation process to extract lactic acid with high levels of purity and performance from whey. After microencapsulation, lactic acid would be put into the soles and linings of shoes. According to CTCR whey has never been used in the footwear industry before. The wearers of the shoes are expected to benefit from enhanced skin health thanks to the rejuvenating and moisturizing properties of lactic acid. CTCR's partners on the Lactishoe project are Garmaryga, a safety footwear manufacturer, and insole specialist Arneplant, both local companies.