The whey ahead.

This article discusses whey processing. Several sectors are incorporating whey fractions into valuable speciality products for the food, dietary supplements, sports nutrition and nutraceutical industries. Markets for whey protein, lactose and whey, and 35 per cent whey protein concentrate have matured. Indeed whey protein, whey protein concentrates and whey protein powders are now considered by many to be commodity products. Protein fractions such as lactoferrin, lactoperoxidase, α-lactalbumin, β-lactoglobulin, colostrum/lgG, and glycomacropeptides are relatively new products on the market and are gaining in importance. The future development of whey fractions is dependent upon more scientific data being made available.