THE PROTEIN QUALITY BLOG

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

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?
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?
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?
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