Consuming Lacprodan® ISO.WaterShake whey protein isolate before meals can help control blood sugar in gestational diabetes mellitus (GDM), clinical research from Arla Foods Ingredients shows.
GDM occurs when the body is unable to produce enough insulin or use it effectively to maintain normal blood sugar levels during pregnancy. Elevated blood glucose – known as hyperglycaemia – increases the risk of adverse pregnancy outcomes for both babies and mothers. Those with GDM are therefore advised to control their blood glucose levels through measures including diet, weight management and moderate exercise.1,2
Arla Foods Ingredients partnered with Aarhus University and the Steno Diabetes Center in Aarhus to conduct a study on the effects of whey protein on GDM. Published in Diabetes Care, it examines how consuming Lacprodan® ISO.WaterShake before eating influences blood glucose rises in the three hours after meals.2
In the randomised, placebo-controlled, single-blinded crossover trial, 12 women with GDM and 12 with normal glucose tolerance consumed whey protein or a placebo 30 minutes before a 75 g oral glucose tolerance test (OGTT). This is the standard diagnostic tool used to determine whether a pregnant woman has GDM.
The results showed that pre-meal consumption of 20 g Lacprodan® ISO.WaterShake reduced post-meal blood glucose peaks by -1 mmol/L (-18 mg/dl) in those with GDM, and by -0.7 mmol/L (-12.6 mg/dl) in those without.
In home settings, pre-meal doses of 15-30 g of the whey protein consistently lowered post-meal blood glucose levels and reduced fluctuations in women with GDM.
Lise Høj Brunsgaard, Research Scientist at Arla Foods Ingredients, said: “These findings suggest that whey protein may be a safe, effective and promising nutritional strategy to support blood glucose management in women with GDM. For this study, our Lacprodan® ISO.WaterShake whey protein isolate was selected due to its high purity and rapid absorption profile, which made it suitable for investigating its potential role in maternal nutrition during pregnancy.”
Globally, hyperglycaemia in pregnancy is estimated to affect 19.6 % of live births. Of these cases, 79.2 % are due to GDM, accounting for 15.6 % overall, while the remainder result from type 1, type 2 and other forms of diabetes.
The new study builds on previous research showing whey protein’s benefits for glycaemic control in type 2 diabetes.3 Mechanistic studies suggest this effect is linked to enhanced beta-cell function and reduced insulin clearance.4
1International Diabetes Federation ‘Diabetes Atlas: 11th Edition’ (2025)
2Smedegaard, S. et al. ‘Premeal Whey Protein Lowers Postprandial Blood Glucose in Women With Gestational Diabetes Mellitus: A Randomized, Crossover Clinical Trial’ Diabetes Care (2025) https://pubmed.ncbi.nlm.nih.gov/40261798/
3Ashley, K. et al. ‘Identifying Behavioural Determinants to Uptake and Adherence to a Whey Protein Supplement for the Management of Type 2 Diabetes: A Qualitative Interview Study.’ Nutrients (2022) https://pubmed.ncbi.nlm.nih.gov/35276924/
4Smith, K. et al. ‘Pre-Meal Whey Protein Alters Postprandial Insulinemia by Enhancing β-Cell Function and Reducing Insulin Clearance in T2D’ J Clin Endocrinol Metab (2023) https://pubmed.ncbi.nlm.nih.gov/36734166/
Arla Foods Ingredients is demonstrating how acid whey can be transformed into a valuable raw material for high-protein dairy products with an ‘upcycled’ positioning.
The new ‘Upcycle Your Whey to Value’ concept offers a solution to a long-standing sustainability challenge for the dairy industry. Two thirds of the milk used in the production of Greek yoghurt and other strained fermented dairy products ends up as waste.
Disposing of acid whey, the main side-stream from the process, is both expensive and associated with environmental risk. However it is nutrient-rich and, with the right expertise, can be transformed into a nutritious ingredient, opening up new opportunities for innovative food and beverage products.
Now Arla Foods Ingredients has created three new ambient dairy concepts that demonstrate the potential of acid whey to be used in products with an ‘upcycled’ positioning:
- An 8 % protein drinking yoghurt with pineapple / coconut flavours
- An 8 % protein creamy dessert with pineapple / coconut flavours
- An 8 % protein beverage with strawberry flavour.
In each of the recipes, acid whey, which accounts for between 50 % and 73 % of the full product, is combined with ingredients from the Nutrilac® ProteinBoost range of patented microparticulated whey proteins.
As well as offering a mild dairy taste and smooth and creamy mouthfeel, the recipes are all suitable for processing on a standard dairy line, and offer good viscosity control and stability through shelf life.
The new concept is designed to help manufacturers meet a growing market need, with climate change and waste increasingly top of mind for dairy consumers. Over eight in ten are aware of sustainability issues in the category, and 20 % are actively changing their behaviour when buying dairy products.1
Claus Bukbjerg Andersen, Senior Dairy Category Manager at Arla Foods Ingredients, said: “The use of upcycled side-streams can help brands reduce waste and increase their appeal to climate-conscious consumers. Additionally, acid whey is nutrient-rich and in combination with the right ingredients can be used to create exciting new products that offer indulgence as well as nutritional value. Allowing all the goodness of milk to be kept in the food chain is good for the planet, good for consumers and good for manufacturers, who can position products as upcycled, in line with a growing dairy industry trend.”
Arla Foods Ingredients will showcase the ‘Upcycle Your Whey to Value’ concept at Gulfood Manufacturing in Dubai (November 5th to 7th). Exhibiting at Stand R-K3 in Shk Rashid Hall, it will also demonstrate how Nutrilac® ProteinBoost can be used to overcome technical challenges in high-protein dairy production, and highlight solutions for high-protein cheese.
1New Nutrition Business, 10 Key Trends, 2023
Arla Foods Ingredients is demonstrating how its whey solutions can be used to create clear protein shakes targeting a range of different consumer segments.
Protein powders comprise 46 % of the entire sports nutrition market1, and Arla Foods Ingredients research shows that they appeal to the full spectrum of health-conscious shoppers. Over 20 % of consumers in both the ‘Active Nutrition’ and ‘Lifestyle Nutrition’ categories (who do not prioritise exercise as highly as ‘Performance Nutrition’ consumers) still consume powdered drinks at least once a week.2
As part of its ‘Go Clear’ campaign at SupplySide West (23rd to 27th October in Las Vegas), the nutrition leader will showcase three new clear whey powder concepts. Flavored to appeal to US markets in particular, each demonstrates how the right whey ingredient can meet the specific needs of consumers in a particular segment:
- Go Premium: This clear shake targets performance nutrition consumers seeking out next-generation products. It is based on Lacprodan® BLG-100 – a pure beta-lactoglobulin. Packed with nutritional power and 45 % higher in leucine than other whey proteins, it is ideal for boosting muscle protein synthesis post-workout.
- Go Natural: Made with Lacprodan® ISO.WaterShake (100 % whey protein isolate), this fruit-infused water shake creates new opportunities for flavoured waters. Its delicate flavours and clean texture are ideal for active nutrition consumers who want natural products that support healthy lifestyles with no compromise on taste.
- Go Fresh: This thirst-quenching shake is made with Lacprodan® ClearShake (100 % whey protein isolate). Its refreshing lemonade taste makes it ideal for lifestyle nutrition consumers who aren’t specifically looking for a post-workout solution, but still want the benefits of whey.
Troels Nørgaard Laursen, Director for Health and Performance at Arla Foods Ingredients, said: “Today’s sports nutrition market is hugely diverse. While shakes are popular across the board, every consumer group has its own preferences – from the hardcore enthusiasts looking for premium ingredients and functionality, to “healthy lifestyle” consumers who prioritise taste and naturality. Fortunately our range of high-quality whey ingredients is wide enough to meet every need, so no matter which segment brands are targeting, there’s a perfect ready-to-mix solution.”
Other concepts on show at the company’s booth (#6549) will include a protein cold brew, and a tea latte RTD, both featuring Lacprodan MicelPure®. Containing 86 % native protein and naturally high in calcium, this micellar casein isolate was recently certified by the Non-GMO Project, offering another advantage to North American brands.
1Euromonitor International, 2023
2HealthFocus® International Trend Study, 2022
