Since we first launched our organic whey protein powders in 2014, we’ve worked hard to ensure they’re the cleanest, highest-quality and best-tasting protein powders around.

A key part of this is taking a more gentle approach in the journey from organic, by-product liquid whey to the protein powder you find in your pouches. We use what is widely considered to be the ‘cold-filtered’ method to do this.

Below, we explore exactly what this means and why cold-pressed whey protein powders are the best available for your health.

What is cold-pressed whey protein?

Cold pressing, processing or filtering whey protein refers to the methods used to turn liquid whey into a high-protein concentrate or isolate powder, with much of the fat and lactose removed.

The term can be somewhat deceiving, as these methods don’t avoid heat entirely. Instead, cold-pressing refers to a process where the temperature and heating time are carefully controlled and limited, exposing the delicate protein structures to as little heat as possible to protect their integrity.

Why is temperature key to high-quality whey protein powder?

You might wonder why the temperatures your whey protein undergoes during processing are so important. This is because with exposure to high temperatures for a prolonged period, the proteins and bioactive compounds in whey will undergo a process known as ‘denaturation’. (1)

This means that the three-dimensional structure of these proteins will be altered, decreasing their bioavailability – how well your body can absorb and utilise it – and thereby affecting the nutritional value of your protein powder. This same process may be caused by other factors such as acidic conditions and even physical manipulation. (2)

An example of denaturation in your kitchen

To understand this, think about when you boil an egg. As you heat the egg in the water, the proteins in the egg whites become denatured, turning the originally transparent liquid solution into an opaque, solid mass. This signals irreversible denaturation of the proteins; their structure and function have changed.

The impact of whey protein processing on denaturation

Before the whey in your pouch or tub was ready to add to shakes, bakes and other recipes, it had to undergo extraction and filtration processes to remove excess lactose and fats and dry it down into powdered form.

The methods used to do this are key to everything from the protein’s quality to its taste. Read on for insight into the difference between traditional and cold-pressed whey protein.

Conventional whey protein processing methods

Traditional whey protein filtration and extraction often involve more intense heat exposure, in addition to chemical treatments which lower the final product’s quality. These conventional methods typically include one or more of the following steps:

• High-temperature pasteurisation: Ultra high temperature (UHT) milk is ultra-pasteurised and heated to 135-150°C for a few seconds, increasing the chances of denaturing the delicate proteins and reducing bioactivity. (3) While this method offers efficiency, cost-savings and extended shelf life for brands, it can compromise the milk's nutritional integrity and the benefits of your whey even before it’s been filtered out.
• Ion exchange filtration: This chemical process uses chemical agents such as hydrochloric acid and sodium hydroxide to extract and filter the whey, which can alter protein structure and strip away beneficial compounds such as lactoferrin and immunoglobulins. (4)
• Heat-intensive evaporation: Conventional methods may use higher temperatures for longer periods to concentrate the whey, risking further protein denaturation.
• Spray drying: Usually the last step in the process before whey protein is packaged and distributed, high and uncontrolled spray drying temperatures can lead to higher levels of denatured protein in the final product. (5)

The cold-pressed protein difference

To protect the delicate protein compounds which are vital to whey’s unique muscle and immunity support, we use a range of methods which are more gentle and controlled to extract, filter and dry our whey:

• Pasteurisation: Our process begins with careful pasteurisation at 70°C for just 15 seconds. This brief exposure to heat effectively eliminates harmful bacteria without compromising the milk's nutritional integrity – higher temperatures and longer exposure may begin to denature key bioactive compounds before the whey is even extracted. (6)
• Gentle filtration: We use an advanced, purely mechanical technique where the whey undergoes a high-pressure ceramic filtration. This separates out the lactose, fat and minerals and extracts the protein-rich whey, ultimately reducing the lactose content by around 95%.
• Evaporation: After filtration, we employ a very gentle heating process at 30°C to reduce the liquid content and achieve a thicker consistency. Heat exposure is minimised as much as possible to retain nutritional integrity and prevent denaturation.
• Spray drying: We then use spray drying as a rapid dehydration process. During this process, the concentrated liquid whey is atomised and then passed through a chamber of hot air (at 200°C) for only a fraction of a second. This once again minimises heat exposure.

By using these cutting-edge, gentle techniques, we have been able to ensure that our whey protein powders remain at least 80% undenatured.

Cold-pressed whey protein offers a range of benefits that set it apart from conventionally processed alternatives. By preserving the natural structure of whey proteins and their bioactive components, cold-processing delivers a superior, undenatured whey protein that can improve your nutrition and strengthen your overall health.

Protecting whey’s unique bioactive proteins

Protein denaturation is a natural process; in fact, it’s exactly what our bodies do with protein once we’ve eaten it. And, as we saw in the example of boiling an egg, it occurs regularly as we cook our food. In this sense, it’s not necessarily a bad thing.

However, when it comes to your whey protein powders, preventing denaturation as much as possible through low, controlled temperatures preserves its outstanding nutritional value.

This is because whey protein is not only full of essential and branched-chain amino acids but also a number of bioactive protein fractions like Alpha Lactalbumin, Beta Lactoglobulin, Immunoglobulin G and Lactoferrin (find out more about each of these impressive, immune system supporting compounds here).

The use of higher temperatures for longer periods increases the chance of denaturing these vital protein fractions, rendering them useless for your body, which can no longer utilise them. (7)

Additional benefits of cold-pressed whey protein

Cold filtering not only sustains the structural integrity of the whey proteins but also brings additional benefits that improve both the nutritional profile and your enjoyment of the finished product:

• Preserving nutrients: Just as with fruits and vegetables, the vitamins and minerals in whey protein are preserved more effectively without excessive heat, potentially making it more nutritionally valuable than those processed at higher temperatures.
• Mixability: Although mixability might initially seem less than perfect compared to denatured whey protein combined with emulsifiers (such as soy or sunflower lecithin), cold-pressed whey protein eventually dissolves more fully once properly mixed, avoiding any unpleasant bittiness.
• Fresher taste: Avoiding high temperatures also means that cold-processed whey protein often has a fresher, cleaner taste, free from the bitterness and off “cooked” flavours produced by high-temperature processing.

With the knowledge that cold-pressed whey protein retains its natural benefits and also tastes a whole lot more appealing, the industry is innovating to move towards even more complete, non-denatured whey.

Here is a glimpse into the potential future of cold-filtered whey protein:

• High pressure processing (HPP): Already popular in preserving freshness and nutritional integrity in other foods, HPP could revolutionise whey protein production by treating it under extremely high pressures, avoiding heat exposure and pH alterations. (8)
• Freeze drying: Known for its ability to preserve complex bioactive compounds in pharmaceuticals and foods, freeze drying could be adapted to whey protein to maintain its protein structures removing the need for high temperatures. (9)
• Cold plasma technology: An emerging technology that uses plasma energy at low temperatures to inactivate bacteria while preserving essential nutrients and bioactive components could be employed in whey protein production. (10,11)
• Nanoencapsulation: This technique would involve encasing whey proteins in nano-scale protective coatings to shield them from environmental factors that could lead to denaturation during processing and storage. (12,13)

While all of these technologies show promise, their scalability and cost-effectiveness present challenges as it stands. The future looks promising, though; at The Organic Protein Co., we’re always closely monitoring these advancements to integrate new innovations that align with our commitment to high-quality, minimally processed, organic whey protein powders.