Fuente: Foods - Revista científica (MDPI) Foods, Vol. 14, Pages 4258: Whey—A Valuable Technological Resource for the Production of New Functional Products with Added Health-Promoting Properties
Foods doi: 10.3390/foods14244258
Authors:
Ewa Czarniecka-Skubina
Marlena Pielak
Katarzyna Neffe-Skocińska
Katarzyna Kajak-Siemaszko
Sabina Karp-Paździerska
Artur Głuchowski
Małgorzata Moczkowska-Wyrwisz
Elżbieta Rosiak
Jarosława Rutkowska
Agata Antoniewska-Krzeska
Dorota Zielińska

Whey, a by-product of cheese and casein manufacture, represents a major output in dairy processing and a valuable resource for the production of functional foods. This review examines the technological, environmental, and nutritional aspects of whey valorization, emphasizing its transformation from an ecological burden to a raw material with high economic potential. Over time, whey has evolved from being regarded as waste product to becoming a strategic ingredient in the formulation of modern functional foods and bio-based materials. Data from January 2015 to October 2025 were collected from PubMed, Web of Science, and Scopus to outline global whey production, utilization rates, and emerging processing methods. Modern membrane, enzymatic, and non-thermal technologies enable the recovery of valuable components, including proteins, lactose, and bioactive compounds. The use of these techniques reduces the biochemical and chemical oxygen demand in wastewater The review highlights the use of whey in functional beverages, milk and meat processing, edible films, bioplastics, and biofuels, as well as its microbiological and biotechnological potential. Results indicate that only about half of the 180–200 million tonnes of whey produced annually is effectively valorized, underscoring the need for integrated circular-economy approaches. Overall, whey valorization contributes to sustainable food production, environmental protection, and the development of innovative, health-promoting products that align with global strategies for waste reduction and the development of functional foods.