Whey protein isolate (WPI), a supplement near and dear to the hearts of gym rats everywhere, is derived from whey, a by-product of cheesemaking. As a relatively inexpensive and easy way for consumers to boost protein intake — and producers to get more bang for their buck — WPI has earned its place on the store shelves. A recent article in the Journal of Dairy Science peels back the layers of potential in the WPI process: Researchers are taking an “Inception”-style look at WPI production to see if one of its coproducts, whey protein phospholipid concentrate (WPPC), could be more optimally utilized as an economic and nutritional product in its own right. If research and development experts can crack the code, WPPC could become a next-generation ingredient that addresses sustainability, food shortage, and resource efficiency all in one.

Much of WPPC’s as-yet-untapped value lies in its bioactive compounds, especially in the milkfat globule membrane (MFGM) content. The researchers in this study listed the compounds’ potential benefits, which include assisting in brain development, fine-tuning the immune system, enhancing growth of beneficial gut bacteria, and lowering instances of metabolic and inflammatory diseases. If WPPC could be leveraged to consumers as the health-booster it appears to be, then the industry is ripe for the opportunity: according to a 2023 Utilization and Production Trends report, in over just one year the U.S. churned out 77 million pounds of WPPC during WPI production. Much of the coproduct, the report indicated, is currently earmarked for animal feed and other lower-end usages. But there is special promise within WPPC for improving human foods, including infant formula, as further research paves the way for extraction of its components.

In addition to its potential as a nutritious ingredient, WPPC has also been tested for its functionality as an emulsifier and more, including in ice cream, caramels, and baked goods, where its qualities might make it a feasible substitute for synthetic ingredients and even eggs. Here, the study authors noted that a divide-and-conquer method for WPPC’s key components — protein and phospholipids — could increase the overall effectiveness for emulsification, water-holding, and foaming usage in food production.

However, they cautioned, there’s a great deal of research to be done in both arenas — nutritional and functional utilization — including around the effect of heat on WPPC’s valuable components. Thermal processing can alter their makeup and thus efficacy. If this volume of research sounds expensive, then it’s probably a good time to bring up the economic feasibility of exploring WPPC’s potential. The article notes that because the business model here would depend on the consumer, it’s vital to take into account the economic risk: Will customer support prove strong and long enough to assure manufacturers’ return on investment? The authors of the study focus on value proposition: the “clear, measurable, and demonstrable effects” the buyer receives via the product. To cover the logistics of manufacturing and distribution, the customer must be convinced of the product’s benefits and superiority to other alternatives on the shelves.

The key to this all, of course, is more research, both on the health benefits of WPPC compounds and on how best to leverage the true potential within this currently underused coproduct.

The study, which includes example per-unit manufacturing cost projections, can be found at on.hoards.com/processing.

To comment, email your remarks to intel@hoards.com.

(c) Hoard's Dairyman Intel 2025

June 23, 2025

Subscribe to Hoard's Dairyman Intel by clicking the button below

-