Researchers in the United Kingdom are developing a milk-based nutritional supplement designed specifically to support the nutritional needs of older adults, combining dairy proteins, plant proteins, vitamins, minerals and selected functional ingredients.
The formulation is being developed around whey protein and casein, complemented by hemp-seed protein to create a combination of animal- and plant-derived proteins.
Combining dairy and plant proteins
Whey protein, obtained from milk serum, remains the core protein component of the formulation, while casein provides another major dairy protein source. Hemp-seed protein has been incorporated to broaden the protein profile.
The researchers are also testing ingredients including lion’s mane mushroom and cocoa, along with different vitamin and mineral combinations, for their potential role in supporting muscle preservation and healthy ageing.
The planned supplement is being developed in coffee and cocoa flavours, with researchers evaluating three nutritional approaches:
- Plant-based vitamin and mineral blend
- Dairy-based blend
- Hybrid plant-and-dairy blend
Testing digestion with an artificial stomach
An interesting part of the research is the use of an artificial stomach at Aberystwyth University in Wales.
The system is designed to reproduce key stages of human digestion, allowing researchers to study how the different proteins and ingredients behave during digestion before progressing to further formulation and product development.
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This could help researchers understand how combinations of whey, casein and plant proteins are broken down and potentially utilised by the body.
Why whey protein matters for ageing
Ageing is associated with changes in muscle mass and protein utilisation, making adequate high-quality protein intake increasingly important for maintaining muscle health.
Whey protein is already widely used in sports and clinical nutrition because of its high protein quality and favourable amino-acid profile. The new research is exploring whether combining whey and casein with selected plant ingredients can produce a more comprehensive nutritional product for older consumers.
Dairy industry significance
The research reflects a broader shift in the dairy industry from conventional dairy products toward specialised nutrition and value-added dairy ingredients.
Instead of whey being treated primarily as a processing by-product, advanced applications are increasingly positioning whey proteins as high-value functional ingredients for sports nutrition, healthy ageing and specialised foods.
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