WheyVolution will be the 5th of a series of very successful conferences on the functionalities and broad range of applications of whey based food and feed ingredients. Most recent previous conferences have been in Munich 2001, and in Chicago 2005 (The Wonders of whey). The International Whey Conferences are being organised in close cooperation between the American Dairy Products Institute (ADPI) and the European Whey Products Association (EWPA).

Both. At the IWC 2008 you will be able to see how the expanding science platform is facilitating the evolution of whey into the most important and versatile component of milk. As the secrets of whey are unlocked we can see that the unrivalled functional and nutritional characteristics of whey are revolutionizing product development strategies. Whey is becoming a truly global phenomenon, adaptable to all product and application areas. A broad diversity of whey products and derivatives will be on show at the IWC 2008, and all of the main providers of whey products, from North and South America, Europe, Oceania, and others, will be available to meet and develop a dialogue with.

Whether whey products are used to provide organoleptic qualities such as texture and mouthfeel or because of their proven nutritional benefits, whey products will always manifest their application in your products with a value creating impact at consumer level. As consumer lifestyles change, the global markets for food and nutrition products offer many valuable opportunities. Take the growing global awareness of the link between diet and health. Whey products have a clinically proven role to play in the development and maintenance of lean body mass and in weight management. In short, if you are involved in food and nutrition, you need to be part of the WheyVolution!