The Whey & Protein blog

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

The Whey & Protein blog

Dedicated to share knowledge and experiences about high-quality ingredients

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?
Can you imagine having to watch every mouthful you eat? Having to limit your diet to a small range of ‘safe’ foods wherever you go?
For more than 20 years, I’ve been privileged to be part of an incredible journey. In that time, whey has come a long way.
It’s been popularly called a ‘superfood ingredient’ alongside lactoferrin. Now MFGM (Milk Fat Globule Membrane) is creating quite a stir in the infant formula industry.
Any discussion of the suitability of whey protein in supporting healthy muscle tissue must begin at the beginning: What is the relevance of protein itself?
Three years ago, if you had told me I would be leading a sixty-person R&D facility that was purely focused on whey, my response would most likely have been: “What on earth could be so interesting about whey? Isn’t it just a waste product from cheese-manufacturing that you feed to pigs and cows?” I certainly wouldn’t have correlated whey with anything particularly useful, beneficial or offering real nutritional value. After taking up my current role, however, I’ve learned so much more! So what does whey...
Over the years, there has been considerable debate around how the relative quality of different proteins can be accurately measured. With a number of different methods having been used over the years, the debate has been reignited in recently as to what the best standard method should be. So what’s the current state of play in measuring dietary protein quality?

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