In September, researchers, manufacturers and end users of whey protein from around the world gathered in Chicago for the eighth International Whey Conference. A key takeaway from the conference is that whey protein continues to be the “gold standard” for fueling muscle protein synthesis (MPS).
However, whey protein will face significant competition in coming years from plant proteins. Some food and beverage manufacturers will choose to combine whey with plant proteins or other nutrients to create fortified foods for special populations. Three speakers from the conference shared the latest updates on optimizing nutrition, taste and functionality in protein-fortified foods.