Whey is a co-product obtained during cheese or casein production. With the advent of new technology, whey and whey fractions have become highly valued and versatile food ingredient today.

Whey is an economical source of protein that provides a number of functional benefits in food applications. Whey products can improve texture, enhance flavor and color, emulsify and stabilize, improve flow properties, and dispersibility in dry mixes, help extend shelf life and exhibit a host of other properties that increase food product quality.