Who came up with whey protein?

December 22, 2025 •

4 min read

Whey protein wasn't invented by a single person, but was discovered accidentally thousands of years ago during the process of cheesemaking in ancient Poland. From a discarded liquid byproduct to a modern-day nutritional powerhouse, its story is a long and fascinating evolution of human ingenuity.

Quick Summary

The origin of whey protein traces back to ancient cheesemaking in Poland and Greece, where it was first used medicinally. It progressed through European spas and into 19th-century powdered formulas before American bodybuilders pioneered its use as a modern supplement.

Key Points

No Single Inventor: Whey protein was not invented by one person, but discovered accidentally during ancient cheesemaking.
Medicinal Roots: The first recorded use of whey for health benefits was by the ancient Greek physician Hippocrates, who prescribed it as a medicinal 'serum'.
Early Powdered Forms: The first commercial powdered version, known as 'Plasmon', was developed in Germany during the 19th century for medical use.
American Pioneers: American bodybuilders and magazine owners like Bob Hoffman and Rheo H. Blair popularized and commercialized protein supplements in the 1950s.
Technological Refinement: The modern, high-purity whey protein we know today is the result of advanced 20th-century processing techniques like microfiltration.

Ancient Origins: An Accidental Discovery

Long before it became a gym staple, whey was an unappreciated consequence of cheesemaking. The earliest evidence points to ancient Poland, around 5500 BCE, where dairy farmers noticed milk separating into solid curds and liquid whey. This discovery was likely accidental, resulting from storing milk in animal stomach pouches. The natural enzyme rennet would curdle the milk, and the liquid whey would be either discarded or used in basic forms.

The Father of Medicine Prescribes Whey

Whey's perception shifted from a waste product to a medicinal tonic in ancient Greece. Around 460 BC, the renowned physician Hippocrates, often called the “father of medicine,” recognized its health-boosting properties. He prescribed what he called "serum" to his patients to aid in immunity and healing from various ailments. This medical use continued through the Roman era, with physician Galen carrying on the tradition and emphasizing the importance of nutrition.

A European Tonic and Early Powders

During the 16th and 17th centuries, whey gained popularity as a fashionable wellness drink across Europe, especially in Switzerland and England. Society's elite would frequent "whey houses"—the precursors to modern-day cafes—to consume the health tonic. Some people even took mineral-rich whey baths, believing in its rejuvenating properties for the skin.

The most significant leap toward modern whey protein came in 19th-century Germany with the development of "Plasmon," an early, gritty form of powdered whey protein. Initially intended for hospital patients, Plasmon was later promoted by the strongman Eugen Sandow in 1890 as a superior alternative to meat for increasing strength and endurance. This marked the first real step in using concentrated whey protein for athletic performance.

The Rise of the Bodybuilding Supplement

It wasn't until the mid-20th century, particularly the 1950s, that whey protein began its rise as a bodybuilding supplement. While earlier protein powders existed (often soy or egg-based), pioneers of the fitness industry recognized whey's specific value.

Bob Hoffman: In the 1950s, Bob Hoffman, the owner of York Barbell and Strength & Health magazine, launched his own protein supplement line, which included flavored protein tablets. This coincided with the booming popularity of bodybuilding, putting protein supplements in the spotlight for athletes.
Irvin "Rheo" Blair: Hoffman's main competitor, nutritionist Rheo Blair, also sold early protein powders and emphasized flavor improvements. Blair's powders included milk proteins and egg albumen, a formula that was revolutionary at the time.

These early products were often poor-tasting and difficult to mix, but they set the stage for the dramatic improvements that would follow with advancements in processing technology.

Modern Processing: From Concentrate to Isolate

The modern whey protein we consume today is the product of extensive technological evolution. The poor taste and viscosity of early whey powders were largely due to high lactose and fat content. Over the decades, processing methods were refined to produce higher purity products.

The Evolution of Whey Processing Techniques


Feature	Early Processing (1950s)	Modern Processing (Post-1980s)
Technology	Basic drying methods.	Advanced membrane filtration (ultrafiltration, microfiltration, reverse osmosis) and ion exchange.
Process	Crude separation and heating, resulting in inconsistent quality.	Multi-stage, low-temperature filtration to preserve protein integrity and separate components.
Product Purity	Low protein concentration (often with significant lactose and fat).	High protein purity, with distinct products like whey protein concentrate (WPC), isolate (WPI), and hydrolysate (WPH).
Bioactivity	Reduced bioactivity due to heat processing.	Preserved bioactive peptides and other beneficial components.
Taste/Mixability	Poor-tasting, yellowish, and poor solubility.	Greatly improved flavor, texture, and mixability due to advanced techniques.

The Expansion Beyond Athletes

By the 1990s and 2000s, technological innovations had made whey protein significantly more palatable and accessible, driving it mainstream. It was no longer a supplement exclusively for bodybuilders and strength athletes. As its benefits for muscle recovery, weight management, and overall health became more widely known, it reached a broader audience. Today, whey is a staple in protein shakes, bars, and a variety of functional foods for people across all fitness levels, ages, and dietary goals.

Conclusion: A Legacy of Evolution

The story of whey protein is not one of a single brilliant inventor, but a long, collaborative journey spanning millennia. From an accidental byproduct discovered by ancient cheesemakers, it was elevated to a therapeutic tonic by physicians like Hippocrates. Later, it was commercialized in its first powdered forms in the 19th century and popularized for athletic performance by fitness pioneers in the 20th. With modern processing technology, whey has transformed from a low-value residue into a refined, high-purity global nutritional staple, cementing its place as an integral part of the health and wellness industry.

Frequently Asked Questions

No, whey protein was not created in a lab. It is a naturally occurring byproduct of milk that is separated from milk solids (curds) during the cheese-making process.

The ancient Greek physician Hippocrates is the first person on record to have recognized and used whey for its therapeutic benefits, prescribing it to boost his patients' immunity around 460 BC.

Early powdered forms of whey protein appeared in the 19th century. A German-developed product called 'Plasmon' was used in hospitals before being marketed for general use.

Eugen Sandow, considered one of the founders of modern bodybuilding, promoted an early version of whey protein called Plasmon in 1890.

Whey protein began to enter the mainstream during the mid-20th century, particularly in the 1950s, with pioneers like Bob Hoffman promoting it through bodybuilding publications.

Significant advancements in processing technology, such as membrane filtration (microfiltration and ultrafiltration), developed in the late 20th century, allowed for the production of higher-purity, better-tasting whey protein.

Yes, modern whey protein is much different. While the source is the same, modern manufacturing processes result in a much purer, more concentrated, and better-tasting product with low fat and lactose content compared to the crude versions of the past.