Type of content created: Blog post
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 Each country or organisation report of fairly similar recommended amounts, but what if these standards are out of date and not communicated accurately by the media and health professionals?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.
It doesn’t matter when – whey protein supplementation is beneficial to resistance training in aging women
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.
Protein powder may be making its way into home recipes for healthier, high-protein snacks and meals, but issues remain on how it is marketed to the masses.
There’s strong evidence to support whey protein as a natural milk-derived protein source to combat muscle loss in aging and sedentary individuals – but outdated ideas about bone calcium loss and kidney damage are still making their rounds.
Award-winning study determined if the beneficial effects of whey protein are because of its parts or form
The ﬁrst study to compare the effects of different whey protein forms together with chronic resistance exercise strengthens our knowledge of hydrolyzed whey protein versus intact whey and the predominant whey fraction, lactoferrin.
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.
It’s a key question for athletes and in recent years, it’s also being asked by a broadening section of the world’s population: How much protein should people ideally consume?