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New Protein Knowledge Platform Goes Live

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New Protein Knowledge Platform Goes Live

New Protein Knowledge Platform Goes Live
May 10
10:10 2017

An online knowledge-sharing platform designed to maximise the potential of whey protein and lactose has been set up by Arla Foods Ingredients. Arla Foods Ingredients is a global leader in value-added whey solutions.

The new Whey & Protein Blog – www.thewheyprotein.blog – will act as an impartial, non-commercial focal point where individuals, businesses and experts with an interest in whey protein and lactose can share information. In line with this spirit of neutrality, it will not be used as a medium for promoting brands or companies and their products.

Writing in the site’s opening blog, Arla Foods Ingredients CEO Henrik Andersen said: “While I find it truly amazing just how much many clever people around the world have been able to get out of whey to date, this is a fast-expanding field and we’re still just scratching the surface. Scientific efforts are continually discovering new things we can do with whey.”

Henrik Andersen.

Mr Andersen said the Whey & Protein 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.” He added: “Alongside such benefits, we’ll also be prioritising issues of quality and food safety and providing or inviting critical evaluations and commentaries, too.”

Among the first contributors to the hub is Professor Luc van Loon, who is a renowned expert on sports nutrition at Maastricht University in the Netherlands. In his post, Prof. 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 & Business Development Consultant at LO Health Solutions, whose blog offers an overview of the latest developments in measuring protein quality. She addresses the limitations of the PDCAAS method and the strengths of DIAAS, which in 2013 replaced PDCAAS as the Food & Agriculture Organisation’s recommended method for comparing the nutritional value of various sources of protein – and which has found dairy protein to be superior.

Speaking following the launch of the Whey & Protein Blog, Mr Andersen commented: “This knowledge-sharing platform will be a trustworthy and independent industry voice that focuses on the facts. We invite everybody to read the posts that are published and also to submit their own for inclusion.”

He continued: “We’re interested in all topics, including health, consumer trends, supply chain matters and marketing. But it’s not a commercial channel to promote companies and brands. 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.”

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