Key findings
- 1Whey concentrate (WPC80) retains immunoglobulins and lactoferrin that are stripped out during isolate (WPI90) production, which makes it the less processed of the two
- 2The base whey powder is industrially processed regardless of form, and most commercial products add sweeteners, flavors, and stabilizers on top
- 3Unflavored, single-ingredient whey concentrate is the least processed protein powder option, but it represents a small fraction of the market
Why is Whey Protein Level 3 on average?
Whey is the liquid remaining after milk is curdled during cheese making, and it has been consumed for thousands of years in its liquid form. Modern whey protein powder, however, requires substantial industrial processing. Whey concentrate (WPC) is produced by ultrafiltration to 80% protein content, then spray-dried. Whey isolate (WPI) undergoes additional cross-flow microfiltration or ion exchange chromatography to reach 90%+ protein, removing more fat and lactose along with the immunoglobulins and lactoferrin. Hydrolyzed whey is further broken down with enzymes into smaller peptides. Each step removes the whey further from its natural state. The critical distinction for consumers is between concentrate and isolate: WPC retains immunoglobulins and lactoferrin that WPI processing removes. Most consumers choose isolate for higher protein content and lower lactose, but concentrate is the less processed of the two. Beyond the base powder, many commercial products add sweeteners, flavors, thickeners, and emulsifiers. In our analysis, whey protein products average a Processing Score of 7.3, which is Level 3.
How 311 whey protein products break down
Share of products at each processing level, in our analysis.
Whey Protein brand comparison
From least to most processed in our database.
How to read a whey protein label
- 1
Whey concentrate keeps the fat and lactose that isolate filtration strips out; it is less processed despite a lower protein percentage per scoop
- 2
Check for sucralose, acesulfame-K, and artificial flavors; these are the primary ultra-processing indicators
- 3
Unflavored whey from brands like NOW Foods, Naked Nutrition, or Bulk Supplements minimizes additives
- 4
"Whey protein blend" often means a mix of concentrate, isolate, and hydrolysate but more processed than straight concentrate
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Frequently asked questions
Is whey protein concentrate or isolate better?
From a processing standpoint, concentrate is less processed. It retains immunoglobulins and lactoferrin that isolate filtration removes. Isolate has higher protein per scoop and less lactose, but at the cost of additional processing. Choose based on your priorities: less processing (concentrate) or higher protein density and less lactose (isolate).
Is whey protein natural?
Liquid whey is a natural byproduct of cheese making. However, converting it to a dry powder requires industrial ultrafiltration and spray-drying. The resulting powder is a processed ingredient, not a whole food.
What is hydrolyzed whey protein?
Hydrolyzed whey is pre-digested using enzymes that break proteins into smaller peptides. This adds a processing step beyond concentrate or isolate. It is marketed for faster absorption but is the most processed form of whey protein.