Whey Protein For Functionality, Flavor & Nutrition

LAS VEGASIn addition to a plethora of health benefits, whey protein has been associated with greater functionality, flavor and nutrition, compared to other protein types, according to research presented at SupplySide West in Las Vegas, Nov. 12-16.

The seminar, "Protein Quality: It Matters," highlighted the advantages of whey protein in food and beverage applications. Whey protein is a high-quality, complete protein containing all of the essential amino acids naturally found in dairy. In addition, whey protein contains branched-chain amino acids (BCAA) including leucine, an amino acid associated with stimulation of muscle protein synthesis.

"While the recommended daily intake of protein averages about 50 grams per day for an adult, this is the minimum amount needed to avoid a deficiency," said presenter Chris Mohr, Ph.D., R.D. "To optimize the benefits of protein, I recommend that adults take in about 90 grams per day and more active adults should get approximately 120 grams per day. In addition to quantity, it's important for people to consider the quality of their protein source, as it varies."

Whey protein has been linked to an array of health benefits; consuming whey protein can help maintain a healthy weight, curb hunger, enhance exercise recovery, build lean muscle and reduce muscle loss with aging.  

The advantages of whey protein are further supported by the Digestible Indispensable Amino Acid Score (DIAAS), a relatively new protein quality scoring method that corrects for limitations inherent to the current protein quality calculation method. According to DIASS, whey protein and other dairy proteins, demonstrate higher bioavailability and quality when compared with plant-based sources.