Whey

Whey is a liquid byproduct created during the cheese-making process. When milk curdles, the solid curds are separated, leaving behind this yellowish-green liquid. It primarily consists of water, lactose (milk sugar), proteins, vitamins, and minerals.

Manufacturers add whey to foods for its nutritional value, especially its protein content, and to improve texture and moisture. It is commonly found in baked goods, dairy products like yogurt and ice cream, protein powders, and snack foods.

In the United States, whey is considered a common food ingredient and is generally recognized as safe (GRAS) by the FDA. While most people can consume whey without issues, individuals with lactose intolerance may experience digestive discomfort, depending on the amount of lactose present in the specific whey product. As a natural food component, it is not typically evaluated by JECFA or EFSA as a food additive. There are no major controversies regarding its safety for the general population.