Whey opportunities abound for dairy processors
Less than 30 years ago, whey was considered as an annoying byproduct of cheese manufacturing that was dumped onto fields and used in animal feed. Now the source of in-demand protein and bioactive compounds, it was the focal point of the 12th International Whey Conference (IWC).
The biennial event, hosted by American Dairy Products Institute (ADPI) and the European Whey Processors Association, focused this year on advancements in technology that make it possible to more efficiently turn this previous waste stream into powerhouse ingredients – and better meet the demand of food and beverage innovation.
One such bioactive is whey protein phospholipid concentrate (WPPC). This is a co-product obtained primarily through the production of whey protein isolate (WPI), an ingredient that production cannot keep up with demand at this time. WPI is produced via microfiltration of whey, yielding an ingredient with at least 90% protein content. The leftovers are a source of WPPC, a compound with much potential functional nutrition.
The following is an article published by Dairy Processing on September 28, 2026, authored by Donna Berry.
“WPPC is enriched in milk fat globules containing phospholipids, glycoconjugates and sugar monomers, namely sialic acid, which are critical to myelin synthesis in the brain,” said Daniela Barile, professor at University of California-Davis. “Glycoconjugates are biologically important but in short supply.”
Barile explained that glycomics, an emerging science that studies the complete set of glycans in a cell, is rapidly evolving as a key field in biomedical research. It focuses on identifying glycan structures, their biosynthesis and their functional roles in health and disease. This includes supporting gut health, reducing the risk of pathogen infections and improving brain development (in babies) and cognition (during aging).
“Thanks to the prior steps of making WPI, these are very small globules with more [active] membrane surface area,” Barile said. “This supports WPPC as a promising functional ingredient.”
Alireza Abbaspourrad, associate professor of food chemistry and ingredients at Cornell University, shared research that enables the isolation and encapsulation of lactoferrin from whey, improving its availability for product development. Lactoferrin is an iron binding protein that supports immune defense, limits microbial growth by withholding iron and helps regulate inflammation and gut health.
There’s similar opportunity with tryptophan, an essential amino acid abundant in milk. It has been shown to impact physiological processes associated with behavior, mood and thinking. It is closely aligned with influencing sleep and regulating circadian rhythm.
Bone health is an area of opportunity to promote the power of dairy. It is one that has fallen off the radar of milk marketers, many of whom are focusing on protein. Advanced research demonstrates that dairy is critical to bone health.
“Osteopontin (OPN) is a highly acidic and phosphorylated glycoprotein found in mammalian milk,” said Peng Zhou, professor at Jiangnan University. “It is a critical functional ingredient in infant nutrition and promotes the development of the intestine, nervous system and immune system.
“We are learning it is a protein with diverse biological activities including biomineralization, tissue remodeling and cancer biology,” Zhou said. “It plays a critical role in the regulation of bone mass, acting as both a structural component and a signaling molecule.”
These researchers and others have active projects investigating the power of whey and its components. They are targeting the 13th IWC, which will take place September 17-20, 2028, in Rotterdam, the Netherlands, to share findings.
“The IWC is unique because it brings together the entire global whey community, from research and processing to applications, markets and the companies putting these ingredients to work,” ADPI president and chief executive officer Patti Smith said. “To see a sold-out conference and exhibit hall, along with the level of engagement throughout the week, speaks volumes about the strength of this industry and the value of bringing people together to exchange ideas, build relationships and look ahead to what’s next for whey.”