Arla researches how whey protein hydrolysates benefit muscles

Arla Foods Ingredients has launched a three-year joint research project to investigate the specific effect of whey protein hydrolysates on muscle growth and recovery after vigorous exercise. The results will fill a gap in existing international documentation and, it is hoped, enable further optimisation of Arla Foods Ingredients’ hydrolysates for sports nutrition, the company says.
Arla Foods Ingredients is running the project – an industrial PhD – in collaboration with Aarhus University in Denmark. Hydrolysates are part of the Arla Foods Ingredients’ natural whey protein range for performance-enhancing sports nutrition. Sports science graduate and, now, PhD student Stine Klejs Rahbek will conduct the project. Much of her work will involve designing and implementing clinical trials and analysing the results.
“It is an exciting opportunity to conduct academic research of value to industry. In three years’ time, Arla Foods Ingredients should have the necessary documentation of hydrolysates’ effect on muscles after exercise,” Rahbek states.