History of whey protein: The Whey Bars of the 17th century!

Even if we’ve never consumed it ourselves, we’ve certainly heard of whey protein. In recent years, it has become very popular, and although it was initially associated with people who exercise regularly, its consumption now has broad appeal.

Whey protein is widely consumed today, not only by athletes but also by individuals who pay attention to their diet or have specific needs. This includes pregnant and breastfeeding mothers, people on diets, those seeking a quick and easy snack, and it’s also used as an ingredient in various foods and products. Its benefits are numerous, and its concentration of many nutrients makes it a nutritious and digestible product for the body.

You might be surprised to learn that whey protein didn’t just emerge recently nor is it a passing trend. It’s history dates back thousands of years, and it’s fascinating to explore its journey through the ages in this article.

Whey, along with casein, constitutes the two proteins of milk. During the cheese-making process, when milk coagulates and the product is strained, the so-called “curd” is produced. Subsequently, when casein (curd) and fat are removed, the watery residue known as whey remains. Whey belongs to complete proteins as it contains all nine essential amino acids required by the body, which it cannot produce on its own but must obtain through food.

For many years, whey was considered waste by cheese factories and was discharged into rivers and streams. Its high protein concentration favored the growth of algae, which was deemed hazardous to the ecosystem. Consequently, this practice was prohibited, and factories faced availability issues. Initially, they marketed the product as a cheap ingredient for ice cream production, but eventually, it found its way into many products, becoming widely used today.

In vessels found in the city of Kujawy in Poland, traces of cheese processing were detected more than 7,000 years ago. An article on the subject by British, American, and Polish scientists has been published in the journal Nature, in which they report that in the vessels that were found and studied, traces of milk processing were found. It appears that they were not used for storing milk but for processing it, as they closely resemble modern strainers.

The scientists behind the publication state that “traces of dairy products have been identified in vessels found in northwestern Turkey and Libya and date back to 8,000 and 7,000 years ago. However, these vessels were not like today’s strainers, so we do not know which dairy products were processed, stored, or possibly cooked.”

The next recorded use of whey comes from 17th-century England. There, whey became popular as a “trendy drink,” leading to the opening of whey bars, similar to today’s cafes! An English sailor named Samuel Pepys wrote in his diary about visiting Whey Bars in London and noted many whey-based products, including:

• Whey butter
• Whey porridge
• Whey whig (a drink with whey and herbs)
• Whey borse (a broth made with whey)

Whey continued to increase in popularity during the 17th, 18th, and 19th centuries, so much so that people even began to build and visit Whey spas! This started when farmers in a village in Switzerland noticed that pigs that ate whey grew faster than those that ate anything else, so they started drinking whey themselves. When they noticed the improvement in their health, the fame quickly spread throughout the country, and shortly after, Swiss entrepreneurs built therapeutic baths with whey.

These were treatment centers for many illnesses as well as for immune system enhancement. As a result, aristocrats and kings from all over Europe visited these resorts to boost their health. Although at that time no one knew the scientific basis of whey protein, it was evident that sufficient protein intake was beneficial for health and well-being. Documents from the time reveal that these whey therapy centers and baths flourished throughout central Europe, including Austria, Germany, Italy, and Switzerland.
A 17th-century physician and philosopher named Baricelli wrote an essay on all things related to whey, milk, and butter.

The cover of the Baricelli research

In his work, Bartcheli analyzes what milk is, how it is produced in the mammary glands, and the various types of milk. For his research, Bartcheli examined both human and animal milk, along with their uses, as well as butter and whey, which were already known. Of particular interest is the fact that this practice of using whey as a therapeutic treatment continued until the Second World War.

Advertisement for Hoffman’s protein.

In the 1950s, Bob Hoffman, the owner of Strength and Health magazine, began selling chocolate-flavored protein powders from factories in Pennsylvania. Hoffman believed that protein supplements promoted well-being and “built” muscles, calling them miraculous, a claim that was met with opposition from doctors of the time, who accused him of misleading the public. He often found himself in legal trouble, with his products being seized by the Food and Drug Administration. In 1968, he and his company agreed to withdraw a long list of contested health claims.

However, his role as a weightlifting coach, founding member of the President’s Council on Physical Fitness and Sports, and his own athletic career contributed to his influential role in spreading these nutritional trends among athletes.

Advertisement for Blair’s protein

In the 1950s, Bob Hoffman’s main competitor was a company called Blair’s Protein Powder, founded by Rheo H. Blair (also known as Irvin Johnson). This company introduced a protein powder to the market consisting of calcium and sodium caseinate from low-fat milk, egg albumen, and dried whole eggs. While the combination of egg and milk protein may seem common today, it was revolutionary in the ’50s and ’60s, as most factories used soy or meat and fish derivatives for protein powders.

Blair also emphasized the study and improvement of product flavor. He added natural vanilla flavor to the protein mix and later created a protein without sweeteners. Blair was dubbed a “nutritional wizard” in bodybuilding and collaborated with many of the top bodybuilders of the ’60s and ’70s. He was so successful that Hollywood actors, including Charlton Heston and Robert Cummings, sought his advice.

From the 1950s, protein powders were extensively promoted in all fitness and bodybuilding magazines. However, until then, most available protein supplements either did not mix easily or did not taste good.

In the years following, science made leaps in understanding protein composition and identifying essential amino acids (BCAAs). Researchers began to uncover the nutritional components of whey protein and their importance to the body.

The dissemination of these findings propelled the consumption of whey protein into the mainstream. Meanwhile, manufacturing companies focused heavily on improving product solubility and flavors. Today, whey protein is available in numerous flavors on the market, and for dairy enthusiasts, there is also the option of natural flavor.

Thus, whey protein is not just a recent fad or a product of recent years. What started as cheese residue 8,000 years ago, became a beverage for aristocrats and spa-goers in Switzerland, and now it’s a staple in the daily diet of people worldwide. The next time you prepare your Protein Shake, think about where it all began!

Real Greek Dairies is a member of the Hellenic Protein group.