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How much do we really know about how people perceive whey protein? How do they consume it? And to what degree are whey protein hydrolysates – a ‘pre-digested’ form whose consumption allows amino acids to be absorbed by the body more rapidly than intact proteins – recognised and understood?

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?

Sustainable emulsifiers manufacturer Palsgaard today released its 2016 CSR report

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.

100 years ago Danish businessman Einar Viggo Schou invented an ingredient that has ended up not only revolutionising modern day food production but one that has made it possible to make safer and more sustainable plastic packaging. Concept and script by cylindr.