Whey protein has come a long way from the days when it was known only as a protein powder supplement for the bodybuilder.

As research has evolved and consumer demand for healthy foods has grown, food and beverage manufacturers hoping to capture a share of the health and wellness market are tapping into the many benefits of formulating with whey protein. Today, this ingredient, which is naturally found in milk, has expanded from powders on the nutrition store shelves to ingredients in products down the grocery aisle. It can be found in numerous snack foods, health bars, performance/nutrition beverages, oatmeal and yogurts. The future looks even brighter for this neutral-flavored ingredient because it can be easily added to all kinds of products to naturally boost the protein and nutritional value, which are important considerations for manufacturers creating protein-fortified products for health-conscious consumers.

“Whey protein ingredients are ideal for meeting the needs of the growing consumer demand for health and wellness products,” said Alan Reed, senior vice president, U.S. Manufacturing and Ingredient Marketing for Dairy Management Inc.™ (DMI). “Emerging research shows whey protein has a positive effect on muscle recovery and promotes satiety (a sense of fullness), which helps weight management conscious consumers eat less.”

Product Snapshot

According to Mintel, over the last five years more than 1,900 food and beverage products containing whey protein ingredients have been introduced to the U.S. retail market. Of these new products, 42 percent include health and wellness claims on the packaging, such as weight control, bone health, immunity or digestive benefits.

Some examples include:

“By formulating whey protein into convenient, value-added products consumers love—such as sports recovery beverages, bars, yogurt and smoothies—companies are taking advantage of an excellent, high-quality protein source to meet consumer satiety,” Reed said.

Nutrition & Health Benefits

Whey protein can enhance a product’s nutritional value. Products on the market such as Detour® Protein Bars offer different concentrations (30 percent to 60 percent of DV) of protein to address a consumer’s specific nutrition needs, whether running, cycling, walking or doing aerobics exercise. Whey protein is touted as the key ingredient for delivering these benefits.

Whey protein also has the highest biological value of any protein, which means the human body can use it very efficiently. Not all dietary protein is created equal, and quality is important. When comparing biological values, whey protein has a value of 104 versus 100 for egg protein, 74 for soy protein and 54 for wheat protein. Generally speaking, high-quality proteins are ones that contain all of the essential amino acids the body needs to build proteins. Whey protein is a perfect example of a complete protein as it has a similar amino acid composition to muscle protein, and is highly digestible and rapidly absorbed by the body.

Further, the research about whey protein’s health benefits is evolving. According to research from McMaster University in Hamilton, Ontario, Canada, adding just 10 g of whey protein to an isotonic drink following resistance exercise can stimulate protein synthesis to support muscle recovery. While most of the whey protein research to date has focused on benefits for healthy, active adults, current research is examining several potential health benefits of whey protein in other populations, including older adults, whose protein intake often declines with age (Am J Clin Nutr. 2008;85(5):1554S-1557S). Research suggests a quickly absorbed protein, such as whey, may be more beneficial than slow protein ingestion, especially for the older adult population (J Phys. 2003;549(Pt 2):635-44).

Researchers are currently investigating several potential health benefits of whey protein, including effects on body composition, satiety, blood pressure, insulin sensitivity and glucose metabolism, blood lipids, bone health and immune function, according to Matt Pikosky, director of research transfer, DMI. “We are investigating the role of whey protein supplementation combined with a routine resistance exercise program, on muscle mass, strength and physical function in older adults,” Pikosky said. “This research is timely given the growing public health concern over sarcopenia, which is a loss of muscle that occurs with aging.”

Initial studies are showing the positive effects of protein and whey protein on stimulating protein synthesis and the development of lean muscle in the elderly. According to Pikosky, more long-term studies are needed, but the outlook is encouraging for manufacturers who hope to tap into the health and wellness consumer market with whey protein-enhanced products.

There are exciting opportunities to develop value-added products enhanced with whey protein ingredients. As more consumers make purchasing decisions based on the Nutrition Facts label, whey ingredients can contribute to a flavorful food and beverage product with a healthful image and a clean label.

Mary Higgins is an independent consultant with more than 15 years of technical, sales and marketing expertise. Higgins previously developed value-added protein and hydrolyzed protein products for food and agricultural uses.

Note: Information and resources for this article provided by Dairy Management Inc. (DMI), which offers confidential, leading edge research and technical resources to help food and beverage manufacturers find ways to formulate whey protein and other dairy ingredients into their products. For the latest information on whey protein and other dairy ingredients and related research, visit InnovateWithDairy.com or e-mail [email protected].