Protein-In-Everything Craze Has a Problem: Not Enough Whey Protein

Whey is a byproduct of cheese-making, left over after milk has curdled. The raw milky-clear liquid was worthless until a few decades ago. Scaling up production across the sector requires more cheese to be made. But Americans are gunning for more protein, not necessarily more cheese. So some producers are making more cheese for its byproduct whey, even if that means selling the leftover curds into a weaker market. Read more here.