Content created for the Food & beverage sector

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In my analysis of the food and beverage market, I’m seeing a transformation in the breadth of how whey protein is being used, and who’s using it. I call it “mainstreamisation”. The English might not be perfect, but I think it’s nevertheless a very fitting description.

Whey protein is rapidly becoming a popular ingredient in clinical applications, thanks to its full complement of essential amino acids as well as several other bioactive constituents that together support treatment regimes for a number of common conditions, including sarcopenia, obesity and malnutrition, post-illness recovery. Such far-reaching potential is seeing rising global demand for whey protein in clinical nutrition, heading for USD 1.5 billion in sales by 2023.