Donald Pszczola

Donald E. Pszczola

WheyVolution. That was the theme name for the 5th International Whey Conference, held in Paris this past September. The event—organized by the European Whey Products Assn., along with the American Dairy Products Institute—brought together more than 50 speakers to provide insights on the use of whey products as functional and nutritional ingredients.

Formulators today are taking advantage of the functional and nutritional benefits of dairy ingredients in ever-expanding applications. These products range from a novel breakfast food concept (shown in photo) to snack bars made with whey protein crisps.

And as you probably can guess from the catchy name, the event focused, in particular, on the different directions that these whey derivatives are tak…

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About the Author

Food Technology magazine Senior Editor and key member of the Food Technology editorial staff for 26 years.
Donald Pszczola