Contains Less Than 2% Whey

Whey is the liquid byproduct of cheesemaking. It is separated from the solid curd during the process. Whey contains lactose, proteins, and water-soluble vitamins and minerals.

Whey is added to foods for its protein content and to improve texture and moisture. It can act as a binder, emulsifier, or flavor enhancer. It is often found in baked goods, processed meats, and dairy products.

In the U.S., whey is generally recognized as safe (GRAS) by the FDA. It is a source of high-quality protein. International bodies like JECFA and EFSA have evaluated whey and its components. Typical dietary intake is not associated with adverse health effects.