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Together with Marketing Selector and Arla Foods Ingredients, we produced these short videos about Arla Foods Ingredients’ ‘Responsible Nutrition’ program. Here, the CEO, senior staff and subject matter experts share their perspectives.

Responsible nutrition isn’t just part of our origins, it’s our mindset. Our sustainability journey began over 40 years ago – when our company was founded. We wanted to get more food out of the same resources by converting unused whey streams into animal feed and more.

Whey is commonly known in endurance training and fitness circles as a highly effective nutritional aid for muscle recovery. But what about its ‘green’ factor? Results from a recent study surprisingly indicate that dry whey is almost the most environmentally-efficient protein source.

Experts in a number of fields are now accepting that more protein is helpful for many people. So, what new ways of providing and refining it can we expect to see in coming years?

Ingesting protein and carbohydrates in the first two hours after exhaustive exercise appears to improve the recovery of performance the following day compared with ingesting carbohydrates alone.

Natural and essential for health, protein is being embraced by even the most health-conscious consumers as a “permission to indulge” ingredient. It’s a fast-emerging and transformative shift in the way some consumers think – thanks to dairy protein, consumers no longer have to pick indulgence over health – they can have both at the same time.

In an era where health and well-being are at the forefront of everyone’s mind, recommended protein amounts are a constant discussion. Each country or organisation report of fairly similar recommended amounts, but what if these standards are out of date and not communicated accurately by the media and health professionals? It is time to modernize protein requirements globally!

Osteopontin. One of the proteins in human milk that´s particularly important for babies’ immunity. A new study shows that the amount of osteopontin in human milk varies around the globe.

Donald K. Layman, Professor Emeritus, Nutrition, University of Illinois, has spent decades studying protein and its effects on health. One of the proteins that fascinates him the most, and which holds enormous promise, is alpha-lactalbumin.

Recent research has finally offered a definitive answer on whether the timing of whey protein supplementation matters with regard to muscle gains from resistance training in aging women.