The new Whey & Protein blog has been designed to be an impartial, non-commercial focal point for individuals, businesses and experts with an interest in whey protein and lactose to share information.
Arla Food Ingredients said the site cannot be used for promoting brands or companies and their products.
‘Scratching the surface’
In the site’s opening blog, Arla Foods Ingredients CEO Henrik Andersen noted whey and lactose are part of a fast-expanding field, and companies and scientists were still just scratching the surface.
“Scientific efforts are continually discovering new things we can do with whey,” Andersen said.
Andersen said the blog would be “a place for all industry experts to share knowledge about and viewpoints on whey protein and lactose and, in particular, their documented or potential benefits to the world.”
Among the first contributors is Professor Luc van Loon, who studies sports nutrition at Maastricht University in the Netherlands.
In his post, van Loon explains the important role of dietary protein after exercise to promote muscle protein synthesis and, as such, support the skeletal muscle adaptive response to exercise training.
Also writing for the new site is Lindsey Ormond, nutritionist and business development consultant at LO Health Solutions, whose blog looks at the latest developments in measuring protein quality.
She addresses the limitations of the PDCAAS (Protein digestibility-corrected amino acid score) method and the Digestible Indispensable Amino Acid Score (DIAAS), which in 2013 replaced PDCAAS as the Food & Agriculture Organisation’s recommended method for comparing the nutritional value of various sources of protein.
Variety of topics
Andersen said anyone can submit articles for inclusion in the blog, and that there was interest in contributions on all topics, including health, consumer trends, supply chain issues and marketing.
“The emphasis will be on creating a communal space where everybody involved in the whey protein and lactose industries can share news and opinions, and bounce ideas off each other,” he concluded.