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The Whey & Protein blog

Dedicated to constantly improving the quality of whey protein's production, supply and benefits

The Whey and Protein blog - Dedicated to share knowledge and experiences about high-quality ingredients
The Whey & Protein blog

Dedicated to share knowledge and experiences about high-quality ingredients

The hunt for new and better ways to control blood sugar levels for diabetes patients is certainly nothing new in medical science. Exploring the efficacy of whey protein-based solutions to the problem, however, is still in its infancy. What are the likely next steps for such research? And what do we hope to reveal?
Today, the market for milk products is a far larger one than the market for products based on whey, the by-product of cheese manufacturing. Around the world, everyone is familiar with milk, even if they don’t (or can’t) drink it. By comparison, there are still relatively few people who know what whey is, or have the faintest idea of its benefits. But this wasn’t always the case..
Whey protein is an essential part of my ability to keep myself ready and able to train or race day after day, read more...
When you’ve got the ability to manufacture a relatively new ingredient with the potential to solve functionality and cost issues across a broad range of food products, you want it to get the best possible start in life. Whey permeate powder is one such ingredient, and a new Codex standard is about to help it into a more certain and widely accepted future.
Not everyone understands the important role enzymes play in protein digestion. Without them, they may not be receiving the full nutritional benefits of protein consumption. Read more...
In bodybuilding and sports nutrition, it’s crucial that muscles can recover, be repaired and strengthen efficiently and quickly. And the best protein source available for that purpose is whey protein. But which type of whey protein?
The African continent faces many challenges in terms of its food supply. In sub-Saharan Africa, for example, the UN estimates that more than one third of children are stunted – a serious condition most often resulting from nutritional deficiencies.
Traditionally, companies have treated acid whey as waste. But when further processed – in combination with whey proteins – it offers enormous potential as the base for a range of dairy products.
The trend toward clean labels in the US sports nutrition market has become the new norm. Now the focus is broadening to include clear labelling and supply chain transparency, too. What’s it all about? And what does it mean for high-protein products?

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