As ingredients, whey and milk proteins “address formulator needs for sustainably produced, nutritious, functional, tasteful, versatile, consumer-appealing, securely sourced ingredients for use in food and beverage products,” according to “A New Era for Protein: Why U.S. Dairy Delivers in the Crowded Protein Marketplace,” a 2018 report from the Arlington, Va.-based U.S. Dairy Export Council (USDEC). In contrast, most plant proteins are lower in quality and fall short in essential amino acids.
We share some findings from that report here.