The American Dairy Products Institute (ADPI) established a revised new definition for the class of dairy ingredients known as Whey Protein Hydrolysates (WPH).

This updated definition builds on the previous ADPI version by introducing a clear new requirement that whey-based ingredients labeled and sold as Hydrolysates must be deliberately processed to achieve a significantly higher level of protein hydrolysis than is observed in standard whey protein ingredients that are not processed in this fashion (such as dry whey, whey protein concentrates, and whey protein isolates).

As a result of this beneficial modification, WPH ingredients exhibit different functional and nutritional properties compared to their unmodified starting materials. This makes them ideally suited for certain higher-value end-use applications, while providing economically significant characteristics.

Similar to the ADPI Ingredient Standards, this revised definition for Whey Protein Hydrolysates was developed through a consensus-building process within a Task Force formed by the Standards Committee, which is composed of member companies. ADPI members also collaborated with the European Whey Processors Association (EWPA) to assure that the new definition aligns with international guidance. The resulting definition is harmonized with the definition established and jointly announced by EWPA.

Achieving harmonization for standards and definitions is typically accomplished after the fact, with international teams coming together to align existing documentation with a new consensus. However, in this instance that harmonization was achieved simultaneously, resulting in an aligned outcome. Harmonized definitions require less global effort, serve ADPI and EWPA members more effectively, and therefore are more supportive of international production, trade, and end use of dairy ingredients than their less consistent counterparts.