Whey is a byproduct of making cheese. It is a thin, milky liquid that contains high levels of protien, protiens that turn out to be easily absorbed, more so than protiens from meat, soy or vegetables. In the past, whey was often discarded or used as animal feed but the market for this product has grown. It is used as an additive in many processed foods and is made into protien supplements.
Geographic reference: World
Market size: 186 million metric tons — The value of whey protiens was estimated to be worth $3.8 Billion in 2008
Source: “International Whey Market Overview,” 2009, p. NA
Original Source: Paper presented at the ADPI/ABI Annual Conference by Tage Affertsholt and 3A Business Consulting