Podcasts about Whey

Vanessa breaks down the biggest takeaways from her conversation with Dr. Sara Oikawa, including what the research says about losing body fat while preserving—or even gaining—lean mass. A major focus is a tightly controlled body recomposition study in which young men followed a 40% calorie deficit while completing intensive resistance and interval training. The group consuming 2.4 g/kg of protein per day actually gained lean mass while losing fat, while the lower-protein group maintained lean mass. Vanessa explains why resistance training was likely the most important signal, how higher protein intake may support muscle preservation during a deficit, and why body recomposition depends on much more than calories alone. Back-to-School Sale! Save 40% sitewide at ketogenicgirl.com with code BACKTOSCHOOL40, including the Protein-Sparing Modified Fasting Library, ToneLUX Red Light Therapy Collection, and Tone Breath Ketone Analyzer. Australia, New Zealand & Southeast Asia: Save 75% on available ToneLUX and Tone products during our warehouse moving sale with code WAREHOUSE75, while supplies last. Vanessa also recaps Dr. Oikawa's step-reduction research, where older adults reduced their activity to just 750 steps per day. Even while consuming a high-protein diet, participants still lost lean mass—highlighting why protein cannot completely replace the stimulus of muscle contraction. Another major focus is protein quality. Vanessa breaks down research comparing whey protein isolate and collagen peptides, why they do not produce the same muscle protein synthetic response, and why simply counting total grams of "protein" may not tell you whether you are getting enough essential amino acids to support muscle. They also explore how aging, energy availability, periods of inactivity, illness, surgery, and aggressive calorie restriction can influence muscle loss and recovery.

Dr. Sara Oikawa joins Vanessa to break down the science of protein, body recomposition, muscle preservation, and protein quality. BACK TO SCHOOL SALE! For a limited time, save 40% sitewide at ketogenicgirl.com with code BACKTOSCHOOL40, including the Protein-Sparing Modified Fasting Library, ToneLUX Red Light Therapy Collection, and Tone Breath Ketone Analyzer. Australia, New Zealand & Southeast Asia: Save 75% on available ToneLUX and Tone products during the warehouse moving sale with code WAREHOUSE75, while supplies last. They discuss a fascinating study in which young men followed a 40% calorie deficit while completing intensive resistance and interval training. The group consuming 2.4 g/kg of protein actually gained lean mass while losing fat, while the lower-protein group maintained lean mass. Sara also shares research showing how quickly muscle can be lost during severe inactivity, why protein cannot fully replace the stimulus of muscle contraction, and why high-quality protein becomes especially important during recovery. Try my favorite new electrolytes Cure Hydration! Head to curehydration.com/VANESSA and use code VANESSA to save 20% on your order.

Das spätrömische Reich, ein einstmaliges Imperium, fernab seiner einstigen Glanzzeit. Ein Reich das immer wieder mit Krisen konfrontiert wurde. Wie das Reich der Spätantike ausgesehen hat, darum geht es heute…Unterstütze unseren Podcast gerne mit einem Einkauf auf www.godsrage.com – Nahrungsergänzungsmittel wie Whey oder Kreatin für wahre Krieger. Außerdem gibt es den besten Merch, damit du Flagge zeigen kannst! Hosted on Acast. See acast.com/privacy for more information.

In dieser Episode werden gleich zwei Schlachten behandelt. Die Schlacht von Pavia von 1525 und der Sacco di Roma 1527. Wie es dazu kam und wie die beiden ausgingen, darum geht es heute.Unterstütze unseren Podcast gerne mit einem Einkauf auf www.godsrage.com – Nahrungsergänzungsmittel wie Whey oder Kreatin für wahre Krieger. Außerdem gibt es den besten Merch, damit du Flagge zeigen kannst! Hosted on Acast. See acast.com/privacy for more information.

Whey protein isolate keeps getting more expensive, and the reasons go deeper than most people realize. In Episode #230 of the PricePlow Podcast, Mike and Ben sit down with Kyle Failla, Head of Commercial at Perfect Day, to unpack why whey protein prices have climbed so far, and what the company’s new precision fermentation plant means for the supply side of the equation. Perfect Day’s ingredient, ProFermâ„¢, is a fermented version of beta-lactoglobulin (BLG), the dominant and most anabolic fraction of whey protein. Instead of pulling BLG from cow’s milk, Perfect Day grows it in a fermentation tank using a genetically engineered fungus, sidestepping the cheese production bottleneck that’s been squeezing whey supply for years — especially with cheese consumption dropping in the GLP-1 drug era. Kyle walks through the science, the regulatory approvals across five countries, why Perfect Day went quiet for two years, and how the company’s new manufacturing plant changes its ability to serve the sports nutrition, GLP-1, and RTD markets at scale. Subscribe to the PricePlow Podcast on your favorite platform and sign up for Perfect Day alerts before diving in. https://blog.priceplow.com/podcast/perfect-day-protein-kyle-failla-230 Video: Kyle Failla on Perfect Day’s ProFerm and the Whey Protein Crisis https://www.youtube.com/watch?v=fD5fQzZaw5w Detailed Show Notes: Kyle Failla on ProFerm, Precision Fermentation, and the Whey Protein Crisis (0:00) – Introductions (1:15) – What Is ProFerm? Beta-Lactoglobulin Explained (4:15) – The Whey Protein Supply Crisis (9:15) – Tariffs, Glucose, and Precision Fermentation’s Edge (11:30) – Why Perfect Day Skips Cheese Entirely (14:15) – Inside the Fermentation Tank (18:30) – Safety Data and Global Regulatory Approvals (22:30) – A Second FDA GRAS Filing (24:30) – Why Perfect Day Went Quiet for Two Years (32:00) – Building Perfect Day’s Own Plant (37:15) – Finding the Right Brand Partners (39:15) – K-Tropix, Set Protein, and the Shot Boom (44:45) – Can Perfect Day Move the Market? (49:45) – Scaling Faster Than Dairy Plants (54:00) – A Kids’ Shot and Protein-Plus Ideas (55:00) – Pure Genius, Chromium Picolinate, and Avoiding Copycats Where to Follow and Learn More Connect with Kyle Failla and Perfect Day LinkedIn: Kyle Failla Instagram: @perfectdayfoods LinkedIn: Perfect Day Perfect Day on PricePlow – Sign up for news alerts Resources Mentioned ProFermâ„¢ by Perfect Day: Precision-Fermented BLG and the New Plant That Changes the Protein Supply Math Myprotein “Whey Forward”: Animal-Free Protein Made with Fermented BLG by Perfect Day (PricePlow’s first coverage of Perfect Day’s ingredient, 2022) Chromax Chromium Picolinate: 25+ Years of Insulin Sensitivity Improvement …… Read more on the PricePlow Blog

Thom Breathnach, travel writer

On this episode of FOX Across America, Jimmy Failla reacts to DSA co-chair Megan Romer completely crumbling when asked a basic question about the feasibility of a millionaire tax policy. Barstool Sports personality Kayce Smith stops by to give her take on the WNBA's complete lack of leadership. PLUS, IFBB Pro Bodybuilders John & Sharon Fricchione check in to tell us about the latest developments with their The Whey of The Lord supplements company. [00:00:00] More craziness from the DSA [00:39:15] GOP Senators release Fauci texts on the COVID vaccine [00:58:04] Kayce Smith [01:16:20] Why socialism has surged [01:34:50] John & Sharon Fricchione Learn more about your ad choices. Visit podcastchoices.com/adchoices

Er war einer der letzten großen Kaiser der Römischen Geschichte: Konstantin der Große. Wer er war und wie er das geteilte Reich unter seiner Herrschaft vereinte, darum geht es heute...Unterstütze unseren Podcast gerne mit einem Einkauf auf www.godsrage.com – Nahrungsergänzungsmittel wie Whey oder Kreatin für wahre Krieger. Außerdem gibt es den besten Merch, damit du Flagge zeigen kannst! Hosted on Acast. See acast.com/privacy for more information.

Whey Protein Benefits: Muscle Growth, mTOR, IGF-1 & Myostatin | Kidney Stones & Macular Degeneration What are the real benefits of whey protein for muscle growth, healthy aging and muscle protein synthesis? On this episode of Ask the Doctor, Dr. Michael Lange and Roger P. Schulman discuss whey protein, mTOR, IGF-1, myostatin, collagen peptides, cholesterol, kidney stones, oxalates, macular degeneration and nutritional strategies for maintaining muscle and eye health.

Is your favorite tub of protein powder starting to break the bank? In this video, I'm breaking down why your protein supplements are getting "whey" more expensive...and it could all tie back to global nutrition giant Glanbia, the powerhouse owner of Optimum Nutrition (ON). Following their first-half 2026 earnings release on August 6, 2026, I'll dive deep into the financial numbers, provide my exclusive earnings call notes, and explain the supply-side shifts hitting the sports nutrition industry. From massive volume growth to the reality of commodity inflation, we explore exactly what is driving these changes and whether the market is reaching its pricing breaking point.Additionally, I'll provide insights on the following topics:Glanbia's massive $2.08 billion in group revenues and what it means for consumersHow Optimum Nutrition continues to pull in nearly $1.5 billion in trailing twelve-month revenue despite mandatory global price hikesWhy "protein mania" is clashing with dairy commodity inflation, and what Optimum Nutrition's upcoming Q3 price increases mean for youWill competitors cut corners on formulation, and why ON's iconic Gold Standard Whey refuses to change its recipeThe shift toward alternative protein sources (collagen, plant, and milk) and the desperate need for affordable, single-serve pack optionsSo, are you willing to pay more for your favorite protein, or are you looking for cheaper alternatives?

Official figures show the harvest this summer is the earliest in England for 20 years. All week we're following farmers around the country as they bring in their crops. We visit a farmer in Northamptonshire who thinks this year's harvest will put him in the red.When cheese is made, it produces curds and whey. There are two types of whey, sweet and salty. The sweet is often used for protein ingredients but the salty whey is difficult to dispose of and can be hazardous to the environment. Now scientists at Herriot Watt University have found a way to make salty whey into bio-ethanol, which could be used in car fuel.Scientists are studying how interactions between people and working dogs could help spread a harmful tapeworm. Mid-Wales has been described as a hotspot for hydatid disease, which can cause slow-growing cysts on internal organs. It's found in sheep and farmers who work closely with sheepdogs are most at risk. Health experts say that although rare, the disease is a significant concern due to the potentially serious health consequences. Presenter: Anna Hill Producer: Rebecca Rooney

Thutmosis III., einer der berühmtesten Pharaonen des alten Ägyptens. Wer er war, darum geht es heute.Unterstütze unseren Podcast gerne mit einem Einkauf auf www.godsrage.com – Nahrungsergänzungsmittel wie Whey oder Kreatin für wahre Krieger. Außerdem gibt es den besten Merch, damit du Flagge zeigen kannst! Hosted on Acast. See acast.com/privacy for more information.

Wondering what supplements you actually need and which are a waste of your money?Whether you're trying to lose fat, build muscle, or simply get healthier, this episode answers the most common questions about protein powder, creatine, electrolytes and hydration powders, pre-workout, BCAAs and fat burners (and GLP-1 medications while we're at it!)Britany discusses what works, what doesn't, and why supplements should support (not replace) the fundamentals of good nutrition and strength training.She explains how to choose reputable brands, how to take supplements for more efficacy and least digestive distress, and simplifies the process.In This Episode Is protein powder actually necessary?  Whey protein vs soy protein vs collagen protein (and all the other popular kinds too!) - which is best?  How and when to take creatine? Does creatine damage the kidneys and cause bloating? Do electrolyte drinks and hydration powders really work?  Are BCAAs and pre-workout really worth it?  Will fat burners speed up my weight loss journey? Where GLP-1 medications fit into a healthy lifestyle  How to choose safe, high-quality supplements  Which supplements are actually worth buyingENTER THE GIVEAWAY (US-residents only)SIGN UP FOR BRITANY'S NEWSLETTERhttps://britany.myflodesk.com/filterfreeASK BRITANY A QUESTION OR REQUEST A TOPIChttps://forms.gle/j9NC3yM5vrdBs8mJ8

Milk already feels tight across much of the U.S. That could be the setup for a perfect storm. Summer heat, warm nights, wildfire smoke and plant disruptions have pressured milk production and moved milk into unexpected places. Now, Class I bottlers are preparing for schools to reopen just as cheese plants, protein beverage manufacturers and other processors compete for the same milk solids. In this episode of The Milk Check, guest host Josh White and the Jacoby team break down what could make August, September and October especially interesting for dairy markets. We cover: How heat, smoke and limited nighttime cooling affected milk production Why school bottling demand could tighten the market further How the cybersecurity disruption temporarily increased condensed skim availability How conflict, Red Sea risk and higher freight costs are complicating dairy exports The dairy market is not moving in a straight line. But competition for milk solids is building, and the next few months could determine which product sectors get the milk they need. Listen to The Milk Check episode 103: The Perfect Storm for Milk Solids. Also available on: Amazon Music, Apple Podcasts, Spotify, and YouTube. Got questions? We'd love to hear them. Submit below, and we might answer it on the show. Ask The Milk Check Transcript: [Opening commercial] Josh White: [00:00:00] Coming up on the Milk Check. Jennifer S. Kuo: The Red Sea seems to be an issue now as well. Tyler Jokerst: Yeah. Josh, if the Houthis are getting involved, when you’re looking at Yemen that’s a direct effect on the Red Sea, which is the other half of that peninsula . And then it starts to limit the only access point that you can have into the Red Sea being through the Suez Canal. Josh White: ​In absence of our fearless leader, Ted we invite our audience to join us for one of our bi-weekly commercial meetings, where our group gets together and breaks down the market based on our individual disciplines. Today’s group is a fairly large one but we have members representing our fluid team, our ultrafiltered and cream team, cheese, butterfat, milk powder, and whey, which makes up our trading group.  We’re in the dog days of summer right now, schools are out, families are traveling. There’s people out of the office not making decisions. That’s happening both in the U.S. and in Europe. Let’s touch on current market, climate, what we’re experiencing, and then what we’re paying attention to or looking out for in 30 days time. Let’s start with where we’re at on the milk side of things. Greg, both you and Jared, have experienced a little turbulence over the past week or so with some milk movements. We’re just coming out of a big heat stretch. We’re on the cusp of the South starting to refill its bottling pipelines. What are you feeling and seeing right now, Greg? Greg Scheer: We’ve had some plant closures that have pushed milk around the Mideast, the Northeast, and, around the country. We have had a week or two of that. The first heat wave, back several weeks ago, hit the cows harder than expected, and I’m wondering if maybe that’s the age of the herd is a little older that maybe it hit them a little more. Usually, you have a heat wave, the cows recover some. Normal summer, they get another heat wave, and then, it hits them a little harder the second time or third time. Seems like the first heat wave hit the cows a little harder. I think production’s down just a little bit more than we expected or earlier than maybe a normal summer. Other than plant problems that push milk around, it feels tight. We get to next month, schools start up again or are about to, and bottlers start putting milk into the bottle for schools, then it’s gonna get really tight and could be tight through September, October when maybe production comes back a little bit and the pipeline gets filled, and then it levels off demand a little bit. It feels tight other than plant closures. It’s gonna get really tight in a month. And, we’ll see where it goes. But production does seems like it was hit harder. I’m just wondering if maybe the age of the herd may have a little bit to do with it. Josh White: It was also pretty warm nights for the Midwest. It’s pretty well documented that above 70s: tough on cows; below 70s: allows them to recover nicely. I’m in Gurnee, Illinois, which is Grand Rapids [00:03:00] latitude on the Michigan side. For us to get nights above 70 is rare. And we just went through a pretty good stretch where we had a lot of them. The entire Mideast and the Midwest, we went through a solid four or five days of pretty bad smoke. At least our area was bad enough that just walking outside to get your mail, you could taste it. So I can’t imagine that helped anything. Greg Scheer: How much it hurt is hard to quantify maybe, but definitely didn’t help things. Josh White: Are we still really talking about two different countries, more or less? California, everything seems to be fine. They’re running great. They’re just pumping out milk, and then the rest of the country where it feels a little tighter? Greg Scheer: That’s the sense I get everybody I talk to. Yes. You’ve got California on an island there just filling up their plants, and everybody else in a tighter feel, all the way from the Upper Midwest, Mideast, Northeast. And then as you mentioned, I do think the pull to the Southeast will be starting fairly soon as their production slows, and by mid-August when they’re bottling for schools it’ll really get tight. Josh White: Europe is also talking about some of the same things. Heat sounds like it’s impacted France the most. Germany’s been pretty resilient. Everything I’ve read or heard is that in the recent weeks, people have taken their milk production forecast for the remainder of the year down in Europe, and by a noteworthy amount. To be clear, I think most expect European milk production for 2026 to be higher than it was in 2025, but it’s been notably higher through June. And looking ahead, for them to be taking those numbers down to modest growth means that they’re expecting year-over-year numbers to be down the second half of the year. So Europe seems to be slowing its rate of growth. Curious to what that means going into 2027. We seem to be making good milk, and we’ve got plenty of ability to process it, but the rest of the world feels like it’s starting to slow its growth rate, and maybe start to slow down as we look ahead to 2027. Class I plants looking to start filling up a bit in the next two to four weeks. Jared, what’s that mean for you and your team and your products? Jared Miklasz: Yeah, moving over to the condensed and fluid skim side, the market has become noticeably longer over the past couple weeks, and the obvious driver there was the disruption that Fairlife experienced, which affected multiple plants across the country. With those plants still operating below full capacity following that cybersecurity event, milk that would have normally went into their UF and finished protein beverages has been redirected into balancing outlets which, in turn, made condensed skim much more available, and that increased availability was real. We saw a lot more local offers as a result. As operations normalize and those plants continue to ramp up, I would expect some of that excess product to be reabsorbed, although the timing remains still uncertain. Condensed skim has been tight for much of the year. Obviously, that’s been supported by the steady Demand from both Class II and III. And the strong nonfat demand has also kept skim solids competitive. As those dryers continue to pull available skim [00:06:00] away from the condensed markets school milk will also begin here, as Greg alluded to, which should move more milk back into the bottling programs and further reduce the amount of condensed skim available for manufacturing for these Q4 months. Moving over to the UF side of things, that continues to have the strongest long-term demand story. We’ve touched on it almost every podcast, but high-protein dairy appears to have real staying power. Demand is coming from athletes, consumers focused on weight management, older adults trying to maintain muscle. And that’s even beyond the folks using the GLP-1 medications who are told to prioritize protein. That demand also extends well beyond protein shakes. It’s into yogurt, lactose-reduced products, other nutritional beverages, other applications that require greater control over protein, lactose and total solids. But the other key part of that is the cheese, as that’s an important outlet for UF. As those butterfat levels in the farm milk continue to rise, high protein UF can help rebalance that cheese vat and improve yields. The challenge is that cheese makers are competing with higher value protein beverage and yogurt for that same UF supply. More UF capacity is expected to come online, though, here later this year and into ’27, but that does not necessarily mean that the market will become over-supplied. I think the key question is whether capacity grows faster than the demand. The category obviously remains strong, although that increased competition from a wider retail perspective and potential consolidation could eventually slow growth. But so far that demand has continued to outperform expectations. That strong UF demand also tightens the broader skim market because, obviously that milk is moving into UF and no longer available for condensed skim or nonfat. But, overall improving milk production should create more opportunities, particularly in the skim market. However, that strong demand has regional processing constraints and plant reliability all play key factors here long term. Josh White: So we’re probably not gonna be moving in a straight line here, right? As production responds, we’re trying to anticipate how demand continues to grow. We definitely know it’s in vogue. It seems structural, like that we would see more of these protein-enhanced consumer products coming online that are using liquid protein, as well as the popularity of the whey products and some of the others. But over the course of the next 30, 60 days, how are you feeling like that balances out? I heard you mention that we don’t really see a lot more UF coming on until maybe later in the year. In the meantime, if I’m mapping this out correctly, particularly in the eastern half of the country, we’re already snug milk. We have a lot of capacity for cheese that has been filling. We got hit with some heat, and we’re trying to digest the impact on milk production, but we believe there’s been some already in mid-July. And Class I’s gonna start to ramp up in August, and at the moment it feels to me like we’re gonna be competing pretty heavily in all of these sectors for the available milk solids that are out there, and it’s already snug [00:09:00] before the Class I starts to pull their share. Jared Miklasz: Yeah, it feels like a perfect storm here. Everyone’s competing for those solids in the back half of this year before that additional capacity comes online to meet some of that demand. And that competition’s been playing out all summer, but I think it’ll really heat up as we get into August and September, and October, and schools start ramping up, and all, everything aligns there. So I think it’ll be very interesting to see, if any product sectors get shorted.  On the protein beverage side they have shelves to make sure they stock and keep that space at the big box stores as well. So I think they’re gonna try to get their milk, but you alluded to it, these, investments on the cheese side, they’re gonna wanna keep those plants full. Jared Miklasz: So it’s gonna be interesting to watch. Josh White: June milk production was a little bit higher than maybe most expected, 2.3% for the country, if I read it right. But most of that heat impact has been in recent weeks, right? The recent three weeks, so since July. We’re looking at a milk production number that’s dated, but we’re experiencing a milk production climate right now that seems to be a little bit tighter for a variety of reasons. But probably one of the bigger one is normal seasonal summertime heat, but may be coming on a bit earlier than expected and a bit stronger than we’re used to at this point in time. We’ve had more headwinds in July. Let’s talk cream for a second. Butter is moving counter seasonally.  Overall, the market still feels heavy, but normally this time of year we wouldn’t be moving in the direction that we are. So let’s go with where everything starts. What’s happening on the cream side of things? Jared Miklasz: Yeah, fat remains tight, which has been, somewhat surprising given the amount of milk being separated for the high-protein beverages and all the value-added skim products that we just talked about. As those markets continue to grow, obviously that generates butterfat and that has to find a home. But based on that, I, I would’ve expected more cream to be available, but instead that market has continued to absorb it. Butter is currently trading in the 155 to 160 range, well below levels that we saw last year. And at those levels, cream is much easier for the manufacturers to use in ice cream, cultured dairy, cream cheese, and other Class II applications. It reduces that risk far as finished product and carrying less value. but part of that may be the manufacturers that, you know, adding that fat back into formulations after pulling back when butter prices were much higher. Lower fat cost obviously as far as the taste and texture can improve flavor and yield across the board for a range of products. Even with the stronger milk production and continued growth in the farm level butterfat I do not expect that the cream market is suddenly gonna become long, particularly during these summer months and with the heat that’s still on the horizon and pressure on both milk and volume and components. Over time, the additional milk and fat production should help bring the market back into better balance. But right now, it’s been long. That processing capacity will remain just as important as the total volume that’s being produced. Josh White: Is Class II performance still very strong this year? Jared Miklasz: It is, yeah. They’re the ones that are soaking up the majority of that fat right now. Josh White: Do we have a sense for if we had to try to measure the whole category, and I realize there’s a lot of products that go [00:12:00] into that category, it’s pretty difficult to paint the broad brush. But do we have a sense for are people looking at current markets as an opportunity to build structural inventory, or are they just moving that much more at the shelf? Jared Miklasz: I don’t have a good answer for that one, man. Josh White: Yeah, I don’t either. It’d be curious. ‘Cause if our Class II performance, we’ve seen just domestic performance in certain products look really well year to date. Like the amount of nonfat that’s been consumed domestically, the Class II numbers suggest that things are going really well in, in those markets. I’m just curious if consumer demand is up that much for some of these because maybe pricing promotions or other things, or if there’s been some structural stock building in anticipation of needs the rest of the year. Let’s move on. Let’s talk about cheese a bit. Cheese just made a pretty decent move higher. In Europe similar things, mozzarella prices have really started to move higher in Europe. And now all of a sudden with the U.S. moving higher and European cheddar quite a bit lower than the bounce they saw on their mozzarella, we’re not maybe in quite as an advantageous price position internationally as we were before. How do we see that playing out? Jeff Daanen: You just wonder the real effect is it gonna be for a month or two when we see what happens and how much cheese is out there. But there is cheese available. If you wanted extra loads, they are there. We’re pretty heavy in cheese. The only thing that we don’t have a lot of right now is mozzarella. A lot of that had to do with the World Cup, and there’s some plants that shut down for maintenance. Like Jared said, it was kinda like the perfect storm. plants shut down. People were eating a lot of pizza because of the World Cup, a lot of house parties and stuff like that. But in about another month we’ll be out of this, and there’ll be plenty of mozzarella available. Jennifer S. Kuo: Our price is a lot higher right now than compared to Europe. especially in the Middle East, and even in Asia still, so many people delayed what they would’ve normally ordered in Q2 and going into Q3 because of all the uncertainty, the much higher fuel costs. Everybody has depleted their inventory. And despite our higher prices, we are still getting many requests now still from the Middle East. Pricing really isn’t an issue. It’s just how soon can you ship, and how soon can you guarantee that it’ll get here? So price does not seem to be the barrier right now. Everybody has used their inventory, and they all need to restock. We have the supply. They’re willing to pay a little more. Europe hasn’t really been a conversation with any of our customers. They have not really tried to push back and say, “Europe is better priced right now.” But yeah, the demand is definitely there right now, despite the jump in our market recently. Josh White: Interesting. So it feels like the international demand’s there. The customer’s de-stocked. But at least for products other than mozzarella, we feel really heavy domestically. Is that still accurate? Jennifer S. Kuo: Yeah. Yes. Yeah. But we are seeing the demand in the Middle East is not just for mozzarella right now. It is more geared towards [00:15:00] cheddar. We are getting more inquiries for cheddar than mozzarella right now, which is good for us, both white and color. Tyler Jokerst: Obvious barriers there or risk can be tied around the current situation in Iran as well. Jennifer S. Kuo: The Red Sea seems to be an issue now as well. Tyler Jokerst: Yeah. Josh, you’re dealing with updated issues if the Houthis are getting involved, when you’re looking at Yemen that’s a direct effect on the Red Sea, which is the other half of that peninsula . And then it starts to limit the only access point that you can have into the Red Sea being through the Suez Canal. So it can create a major supply chain choke point for just anybody trying to get any kind of imports into the region. Josh White: Including Europe, right? Tyler Jokerst: Yeah, because, that tends to be a route that can cut down on transit times. So you can run into situations where you might have to go around the Cape of Good Hope to get where you need to get. So it can cause a lot of complications across the board. Josh White: So, you got an international market that does demand product. They’re not well covered, but we’re constantly fighting our ability to access and supply that demand. Same story two months later. Jennifer S. Kuo: Yeah, and freight has doubled, And that did not seem to be a barrier. Tyler Jokerst: Nope. Josh White: Demand seems resilient then, huh? Tyler Jokerst: Yeah, so I guess Josh, not being too familiar on the dairy side, still learning a lot I would imagine that means the price difference there is significant enough where historically logistics has been a major barrier for U.S. product getting international. I think that clearly the opportunities continue to make themselves clearer for international growth with U.S. dairy product. Josh White: If we could wave a wand and the conflict was over tomorrow, which is not likely, I understand that, do we think that customers are going to step in heavily and demand’s gonna feel strong at that moment because they’re not getting an adequate amount of product? Or have they been purchasing to be safe all along and trying to stay ahead of their needs? Jennifer S. Kuo: I think they’ve been trying to wait it out, and they keep thinking, “Oh, okay, it’s, the war is over, the war is over,” and it keeps restarting. I don’t think they have any inventory now. They wanna know how fast can you get it here and how much. Josh White: Specifically as it relates to the Iran conflict, where are we at in terms of demand destruction? Because when we started these conversations, and I think we had Cefetra on a call probably almost two months ago now, and we asked the question: how long does this have to go on before it goes into notable demand destruction within the region because people can’t import the raw materials they need to make the products that they consume? If price isn’t, really the barrier at the moment, it still is access to the supply. I think at that point in time we talked about August sort of being, like, the magic month to where if this lasts into August, we’re gonna start to really hurt dairy consumption within the region. Jennifer S. Kuo: I think that’s still the magical question we’re trying to find the answer to. Tyler Jokerst: The war is prolonging the situation. It could’ve happened by now, but that huge variable is not really giving us a good read. Josh White: Do we think the answer is gonna be universally the same between milk [00:18:00] powders, butterfat, and cheese, or is it different for different products? Jennifer S. Kuo: The answer’s the same because it’s availability. They’re all on the same boats, right? Yeah. You don’t ship cheese separately from powder separately from butter. I think it’s all just access based. Josh White: I’ll clarify the question. It’s less about the ability to get the product and more about at what point in the timeline when you can’t get it conveniently, do you start to have demand destruction on the consumer level? Because you can’t get the cheese, which you will find its way to retail, the butterfat, which is largely an ingredient for processed cheese applications and other things, the milk powders, which serve some of the same and some different manufacturing products. All three of them overlap each other like a chain, but the cheese is closest to consumer. The butterfat is very close to consumer as an ingredient making some of these processed cheese products and other things, milk powder is going into some of that, but then also as an ingredient maybe in other applications like bakery and some consumer packaged goods. If we get into August, which of those areas is most vulnerable? Is it the consumer products because they really are bringing it in just in time, they have to make what they make they’re considered more luxury type items that, you can cut from your diet if you can’t get it versus maybe something along the lines of manufactured products that they may have more deep inventories of, and they will run out, but they might not be running out until September or beyond. At this moment I don’t get the impression talking to European colleagues, talking within our own team in the different product categories, it doesn’t feel like material demand destruction yet. It seems like we’re still finding a way to get some product in, seems like they’re still willing to pay for product, seems like some stuff’s still happening. It’s just at some moment that will come to a head, I think. And we initially expected by August it would become a real problem that meant we’re going to be missing dairy demand out of that region. And we’re knocking on the door of August. Josh White: We’ll be right back after these messages. Diego Carvallo: I’m Diego Carballo with T.C. Jacoby & Co.. T.C. Jacoby & Co. specializes in international dairy markets. For new customers that haven’t done business with Jacoby, I would tell them that we can provide them with many of the powders, dairy products that they consume, not only with the physical product, but we can also help them mitigate their risk. We know dairy. We know the main players. We know the main providers for the whole value chain. We are one of the strongest players in the U.S. market because we have contact all the way from the farmer moving the liquid milk all the way to the end users that buy the end products. I am Diego Carballo with T.C. Jacoby & Co., and we bring dairy to the world. Josh White: Let’s shift gears. Diego, let’s talk a bit about nonfat dry milk, skim milk powder, and what’s happening, globally [00:21:00] there. Yesterday, we had a firm GDT. What does that tell you? Diego Carvallo: We’ve seen the market under heavy pressure, mainly in the U.S., which was the market that was the most expensive for the past I would say six months. It seems like the U.S. market is going back into a price range where we’re competitive internationally. And that had to happen because the U.S., as we’ve mentioned before, we need to export about two out of three loads that we manufacture in the U.S. for nonfat. And we were not competitive for a long period of time. Our prices were $400 to even $1,000 per metric ton higher than European prices. And now that we finally have plenty of availability we have to find a price where exports become competitive again. And that’s what’s happened. In the past few weeks, we’ve had a few additional factors that have added pressure to prices, and that’s what Jared mentioned on plant interruptions in the U.S. And that’s definitely shifted some skim milk concentrate and some products to the drying towers. And that’s adding a lot of pressure onto prices. We’re seeing more inventory, more product availability from the manufacturers. The market is looking for other outlets, and those outlets are in the Middle East, in Asia, and other places, maybe South America, where the cost of the freight has gone up to an extent where we’re paying probably twice what we used to pay. So the exports price has to come down so that we’re competitive again. We should find some support in the current levels. We’re close to the $1.40s and the physical offers are even lower than that especially for SMP. For SMP, we’re seeing offers close to the $1.35, which is ten cents under the current futures. And I think at that level, we’re starting to be competitive even with a more expensive freight rate. I think we should find support unless we start seeing Europe trend lower and New Zealand prices also trending lower, which hasn’t happened at this point. A lot of availability around and not too many customers looking for product at this moment. Josh White: Okay, on the whey product side, it is absolutely the definition of a summer market right now. I think after two quarters of prices constantly moving up for whey proteins, and the whey market trying to rebalance so many changes over the past year. Over the course of 2025 and into early 2026, we saw a lot of large sweet whey powder producers upgrade their facilities to higher protein WPC80 or WPI. At the same time, there was the commissioning of a very large sweet whey powder facility in Texas that is offsetting the production that we’ve lost, and that’s been a bit turbulent. And that just means that we’re exchanging approved brands for both domestic [00:24:00] customers and international customers for a new brand that needs to be approved. And so we’ve seen a trading range for sweet whey powder that’s been 60 to 70 cents for quite a while. But the actual spot market has seen a lot more basis volatility. New brands trying to buy their way into business, brands that remained that have legacy or approvals for perhaps Asian clientele in a market that seems to be pretty short right now, they’re getting bigger basis premiums. So sweet whey powder has been largely range-bound, but that doesn’t really tell the story. It’s been a big shift in who has the product and where that product can go. On the protein side that story’s pretty well-documented and well-reported at the moment. It is shockingly resilient. Diego mentioned that milk proteins are realizing the benefits of this health and wellness movement. Some of the current trade relationships might be supportive of milk proteins. Aside from that, we’re just seeing more demand, people formulating to it, buying more and using more of it. Jared talked about the UF side of things and how there’s just new demand creation in a lot of different categories from beverage to, some of the other Class II products. The whey category remains just on fire. It seems to be both products. Now, we had two quarters in a row where people were terrified they couldn’t get access to supply, and they watched pricing increase by 20-plus percent. Now we get into the summer and pricing hasn’t increased over the last few weeks, and that’s making some people nervous. You’ve got a lot of people out there that are like, “Oh, it’s not gonna continuously go up. does that mean this market’s going to crash?” It’s always possible, of course. These markets don’t move one-directionally. We should expect a retracement at some moment in time. But everything I read from the consumer demand aspect of it, I don’t see any cracks in the floor. What I see is we’ve moved pricing up so rapidly that now that people are going into the summer months and maybe taking some holidays, if they come back in August and need to replenish, this thing goes right back up. If they come into August and find out that the movements on the shelf at the grocery stores have slowed as much of a price increase we’ve seen, we should look out. So I’m not in either camp right now. I guess I’m a little bit more of the belief that the consumer profile seems to be growing, seems to be willing to pay the prices that we’ve seen. And every time we start to think that the GLP-1 catalyst will end or mature, the GLP-1 drug gets cheaper, you can take it in a different form, and a larger percentage of Americans are actively using the drug. I’m also starting to see the GLP-1 aspect of the protein market get reported in Europe more. We have to remember, the U.S. market is nowhere near mature and in terms of its adoption of GLP-1 as a weight loss tool, consumers are educating themselves at a rapid level, trying to understand what the right foods are, and dairy seems to be on the right side of that discussion. Whey protein maybe being the biggest beneficiary. Milk proteins, though, certainly [00:27:00] a beneficiary. And the rest of the world still can follow. So I don’t know. I remain pretty bullish protein overall, but I think it would be irresponsible to assume that this is a one-directional market, and that it’s just gonna resume an uptrend as we get past the summer slowdown that we’re experiencing in North America and Europe. We need to be aware of what some of the potential upside shocks could be to the market as the globe enters those months where we produce the least amount of milk. We should keep our eye on a few potential shocks. Not all to the upside, some to the downside but I think we’re vulnerable to see maybe a little bit of volatility in the months to come. Let’s go through the group as sort of kind of a fun round the table. Most important discussion or impactful thing in the past week that has your attention. So Tristan, let’s start with you. Tristan Suellentrop: One of the most notable developments is the continued shift towards milk proteins. As WPC80 and WPI prices remain expensive and a little bit more difficult to source, I’ve noticed more people are evaluating MPCs as a partial replacement which is creating stronger demand across the entire high proteins category.  Kait, how about you? Kait Holzschuh: There does seem to be a lot of demand for whey permeate and lactose abroad that you just don’t see in the U.S., so I find that kinda interesting. Josh White: Yeah, good point. We didn’t touch on that, but it started with lactose, and now it’s even cascaded to whey permeate. The amount of inquiries that we’ve received in the past couple weeks across all sectors: international feed sectors, international food sectors, domestic food, and domestic feed. There’s clearly it’s clearly a tight market. Great point. Thank you. Miguel? Miguel Aragón: It might be just isolated to Mexico, but there is a glut of cheese in Mexico. When we were in the $1.40s, probably, a lot of cheese made its way down there, and it has affected the market right now. With the prices now, the hope of the customers that we talk to is that things will level off. But right now, still a lot of cheese, a lot of cheap cheese in Mexico. It affects current business right now. And the second one is demand during World Cup was not as good as expected, and this comes from the Association of Supermarkets and Convenience Stores in Mexico. So two things that really caught my eye in the last two weeks. Josh White: How do we feel the same question would be answered in the U.S.? Do we think that the World Cup impact on demand was worse than, equal to, or better than expected? Jeff Daanen: I think it was better than expected. Because when this first came out, I didn’t think that it would impact a whole lot. But when it was all said and done, it just seems like the snack part of the cheese business really took off, along with pizzas. I think there were a lot of pizzas consumed. That’s why mozzarella’s really tight, and it probably will be for at least another month or so. Josh White: Jonathan? Jonathan B. Powers: Yeah, I think probably the most impactful thing is talking about WPC [00:30:00] 34 and nonfat. Nonfat and SMP hasn’t been readily available in the Midwest, and there’s a need for that protein range in the calf milk replacer world, and we’re starting to get a lot more conversations around stockpiles for those products. As we’ve discussed, WPC 34 is kind of a dying product. There’s not a lot of people that are making it anymore, and there seems to be a lot of companies, even in the food space, that are still very reliant on it and trying to satisfy the need for it when it isn’t necessarily available. We’ve had people reach out for permeating lactose. The volume of requests has been astonishing, honestly. Josh White: Manuel? Miguel Aragón: Where I have a lot of my focus is cheese in general. It just feels like there is something brewing right now. Technically, it’s entered a uptrend right now again and it’s still choppy, right? At least on the futures board. But it feels like there’s opportunities there and yeah. So I’m just soaking up everything I can hear about cheese right now and really try to get a feeling for the market there. Besides that, nonfat is just shaving off more and more. We basically broke the support we had for a long time now, so it really feels like it’s on another leg down. Yeah, we’re gonna see how that plays out. I personally also think we’re gonna find support in the 140s. We might test a little lower than that, but at some point, it should stall and become a little more stable. Josh White: Diego, based on what you said about S&P in the 130s and then what Manuel just said about the technical support and what that looks like, that kind of aligns, right? Because I think I heard you make the comment that as we, a 140 nonfat, you can make S&P cheaper for those that don’t really pay attention to the difference. Lactose is really tight, too. Do we think that there’s a connection to why the milk sugars are tight, and all of a sudden, we are seeing pricing that’s a little bit more SMP competitive globally? Diego Carvallo: I do think that there is, yeah. We made very little SMP for the first six months of the year because it wouldn’t make any sense to export when we’re $1,000 higher than European markets. Now that we’re competitive, it does make a lot of sense to make SMP, especially when protein is very high and you can take it down with a cheap product like lactose or milk permeate. It makes sense to find demand in other markets for the SMP. So I do think that the demand for the carbohydrates has picked up now that nonfat has become competitive again. ​ Josh White: For the benefit of everyone so we’re all talking the same language, nonfat dry milk and SMP are typically universally used in applications, but they’re very different products. What we call nonfat dry milk is an unstandardized product. That specification is a minimum protein percent of 34. But today’s productivity [00:33:00] of components in our milk supply, the average unstandardized protein level in nonfat dry milk is pushing 38 or more percent at least 37 and a half in most times. Now, the rest of the world standardizes their product, and they standardize to either one of two things: 32%, which is the old Codex, 34%, which I think is a little bit more common. Or at least it’s common out of the U.S. that we would standardize to 34%. When we say why would there be a connection between lactose and milk powder, you can add lactose or milk permeate to your nonfat supply to bring the protein down to a standard level. So when we stay standardized, that’s what we mean, where they’re basically bringing it to a 34% protein, most commonly out of the U.S., and then that allows us to compete for international business. Certain markets can use either, but certainly would, prefer a higher protein content at a competitive price. So when I mention our futures are at $1.40, that’s nonfat, and our average nonfat has a higher protein. So if we’re standardizing, that means that we can add this cheaper lactose or cheaper milk permeate to the volume, and that lowers the overall price. So the whole conversation there was more or less like, “Hey, are we making SMP now, and are we competing globally for international business? ‘Cause if we are, that also tells us at least we’re closer to finding a support price, finding some type of global support level for the product.” But you’ll hear us really start to break down the difference between SMP, nonfat dry milk. But many customers can use either. I wouldn’t say most, but many Okay. I, we covered a lot. Yara, any discussions over the past week that you that you feel were most interesting? Yara Morales: It’s a lot of inventory in Mexico, and the customer was offering me nonfat dry milk instead of buying. That was the most surprise, we know that since the price is going down so bad, and they have a lot of inventory with high prices. They have a contract that they have to take it. That’s hard for them. They are losing a lot of money. And the inquires, they looking for whey permeate. They are looking for lactose and proteins. But it’s hard to get the whey permeate and the lactose like you mentioned it. But this is the inquiry we have in Mexico so far, just protein basically because otherwise it’s difficult right now. Josh White: Yeah, agreed. Okay, all, I know it was an unusual discussion. Thanks for joining us today on the Milk Check. Mike Brown: For one part of the supply chain to be successful, everyone has to be. My superpower is practical application of data and analysis. I believe firmly that Jacoby’s success is because we help our suppliers and our buyers be successful. I’m Mike Brown, and I love working for T.C. [00:36:00] Jacoby and Co. because I get to help people Make their businesses more successful. ​

Die Schlacht bei Megiddo, in der Thutmosis III. auf den Fürsten von Kadesch trifft, gilt als die am besten dokumentierteste Schlacht des Alten Ägyptens. Wie es zur Schlacht kam und wie die Schlacht ausging, darum geht es heute...Unterstütze unseren Podcast gerne mit einem Einkauf auf www.godsrage.com – Nahrungsergänzungsmittel wie Whey oder Kreatin für wahre Krieger. Außerdem gibt es den besten Merch, damit du Flagge zeigen kannst! Hosted on Acast. See acast.com/privacy for more information.

00:00 Intro 00:22 Macht Training in einer stark gedehnten Muskelposition dich insgesamt „stoffwechselmäßig“ müder? https://doi.org/10.1055/a-2733-7605 https://doi.org/10.1249/mss.0000000000002523 05:19 Bringt es einen spürbaren Vorteil, während des Trainings langsam EAA und zyklisches Dextrin zu trinken? https://doi.org/10.1007/s00394-021-02782-y 13:38 Stimulus-to-Fatigue Ratio (SFR): Die Kunst, Übungen nach Ertrag statt nach "Härte" auszuwählen https://doi.org/10.1519/jsc.0000000000005194 19:59 Proteinjoghurt statt Whey für Muskelwachstum bei älteren Menschen? https://www.nature.com/articles/s41598-026-51209-3 23:15 Outro ________ Patreon mit exklusive Folgen: https://www.patreon.com/thecoachcoachcorner Mein Instagram: https://instagram.com/hybridathlet Individuelle Coachings: http://www.become-fit.de Meine Bücher: https://www.amazon.de/kindle-dbs/entity/author/B01MG4H6WB

The next decade of global dairy growth may look very different from the last one. For years, much of the world's additional milk came from pasture-based systems. New Zealand added acres. Production expanded across parts of South America, Australia and Europe. But those regions are not growing the way they once did. Today, the next unit of milk is increasingly coming from grain-fed systems. That shift could put the U.S. in the driver's seat for global dairy markets over the next 5 to 10 years. In this episode of The Milk Check, host Ted Jacoby III and the Jacoby team are joined by Scott Briggs of Bridgecape Commodities. We dive into: Why marginal milk growth is shifting from grass-fed to grain-fed systems What environmental policy and structural inefficiencies mean for European milk production Why China is shifting from building milk supply to creating higher-value dairy products Why the U.S. will need to become a more consistent exporter of butterfat Plus, beef income has helped support dairy farm margins and encouraged producers to breed more cows to beef. What happens if beef prices fall? The cows are ready. The plants are being built. What's next for U.S. dairy? Listen to The Milk Check episode 102: Who Wins the Next Decade of Milk Production? Also available on Amazon Music, Apple Podcasts, Spotify, and YouTube. Got questions? We'd love to hear them. Submit below, and we might answer it on the show. Ask The Milk Check Intro commercial [Text not included.] Ted Jacoby III: Coming up on the Milk Check. Ted Jacoby III: You’ve got the U.S. dairy industry now in a position where even the worst-case scenario continues to be a threat for Europe or the rest of the world from a milk supply standpoint. Ted Jacoby III: Welcome to the Milk Check from T.C. Jacoby & Co., your complete guide to dairy markets, from the milking parlor to the supermarket shelf. I’m Ted Jacoby. Let’s dive in. This week, we are excited to have Scott Briggs from Bridgecape Commodities joining us. Scott lives in Australia and really understands what’s going on with dairy markets on that side of the pond. Scott, thank you so much for joining us. We’re excited to have you. Why don’t we start by having you tell everybody a little bit about yourself? Scott Briggs: Thanks very much for the intro, Ted. I’m Scott Briggs, Bridgecape Commodities, based down in Melbourne, Australia and work with a number of Asian and Oceanic consumers to try and understand global dairy markets and try and help them risk manage. Thanks very much for the opportunity to be a part of the podcast. Ted Jacoby III: Scott, thanks for joining us. We’re really excited to have you. We’re gonna have a little bit of a debate: How do U.S. dairy production costs compare to those in New Zealand, Europe, and China today? Do we think the U.S. is building a lasting competitive advantage? And what does that mean for the global dairy market over the next five years? Scott, I’ll start with you. You’re based down under. Do you think the U.S. Is developing a competitive advantage, or do you think New Zealand will continue to be in the driver’s seat? Scott Briggs: It’s a very big topic Ted, but I think the short answer is that yeah, the U.S. is really in a great position to drive global dairy markets over the next 5 to 10 years. One of the major things that’s changed probably since about 2015, we’ve been in a transition period where the marginal milk growth is not coming from a grass-fed system anymore, it’s coming from a grain-fed system. Between 2000 when a lot of global dairy markets started to deregulate and we had falling trade controls and those sorts of things, quotas in the EU eventually coming off, between 2000 and 2015, the marginal milk growth was really coming from a grass-fed system, be it New Zealand growing the number of acres that it planted or the number of acres that it farmed. Places like Uruguay or southern Brazil or Argentina growing quite strongly and other parts of Europe and Australia as well. So that was the driver of the growth, and that’s why we saw that volatility in global dairy markets driving back towards a grass-fed cost of production. But since then, those places have stopped growing and really the next unit of growth or the next liter of growth comes from grains and ultimately that does mean that the U.S. is in a great position to respond to the milk production needs of the world. At the end of the day, you’ve got the greatest exportable surplus of grains and you’ve got a fantastic platform to grow from. That’s the 10,000-foot view of why the U.S. is in the box seat. Ted Jacoby III: You mentioned that even New Zealand is starting to go towards a grain-based system. Could you tell me a little bit more about that? Scott Briggs: I would say that’s pretty incipient, Ted, but there’s certainly steps that are being taken in New Zealand that seem to mirror what Australia’s been doing for probably the last five to 10 years. You have a marginal cost of production that is grain-fed and it’s being led by the U.S. At the moment, if we looked at the margins in the U.S. for a dairy farmer, they’re pretty good given your beef situation. But if you were to remove that beef situation or that beef revenue, you’re probably at a pretty low income over feed cost. But that’s still a highly profitable milk price for a grass-fed system. And a lot of the fixed costs are already being paid off, be it the farmer’s labor the equipment on the farm all of those overheads, they’re already being paid off by a pasture fed system. So, there’s a huge marginal return for that extra liter of milk that comes out of a pasture fed system. If you look at the steps that have occurred in Australia and that are probably starting to come to New Zealand, it is a lot more shared housing in wetter areas, feed pads, dry feed pads. It's certainly not moving to the barn fed system that the States has got. More multiple calvers, if you like, to flatten out that milk curve. A lot more maize silage production, which just stores that little bit better and gives you more dry matter per acre as well. It’s these kind of marginal steps which have occurred a lot in Australia or even in some of our more grass-fed areas, and that are starting to occur in New Zealand. And some of the incentives that are being given, market-wise, in New Zealand to produce that shoulder milk or that additional milk are starting to respond with additional investment on farm. Ted Jacoby III: So, is maybe another way to put it that core pasture-based part of New Zealand dairy farming continues to be very profitable, but any marginal increase in milk production that would come from New Zealand, the cost of that marginal increase is probably the same or more likely probably less than the same marginal increase in milk production in the U.S.? Scott Briggs: Look, I would say that the marginal cost of production out of the States is pretty good. If you think that you’ve already got all the infrastructure paid for and it’s really just an additional growth there. But I think it’s more so the profit margins that sit in a pasture-fed system in New Zealand allow for that investment to try and get that little bit of extra milk as well. So, I wouldn’t say either or are better placed. It’s just that we do have a lot of low-hanging fruit in Oceania, if you like, to start moving into that kind of system. Ted Jacoby III: That makes sense. That makes sense. Mike Brown (2): One thing I think about New Zealand and why the system is the way it has been historically has been your cost of concentrates or grains hasn’t always been as competitive. You lead world price in a lot of cases, and your location makes you very competitive. Your dairymen have more room to pay some of those higher costs for that marginal production. So my question is the strong world price has a fair amount to do, obviously , with everybody’s growth, but in your case when you look at that difference in marginal cost versus that pasture based cost, are you more sensitive to that marginal change in price than maybe some other markets just simply because your feed costs are higher? Scott Briggs: Let’s have a look at world milk prices at the moment. The U.S. at $17 a counterweight, if you like, $16.50, $17 a counterweight. That’s low on your range. On the New Zealand numbers, that’s coming out at a $9.50 dollars per kilo in New Zealand dollars, which is a historically pretty high milk price. So, they do have that ability to just bring in PKE exports. One of the major sources of additional feed or additional milk growth in New Zealand is this palm kernel expeller which comes off of the palm kernel crushing. It’s kinda like soybean meal, if you like that they bring in from Indonesia and other palm kernel or palm crushing countries. Fonterra had placed limits on that for a long period of time because it was affecting the fat composition of the milk. Once they removed those limits, PKE imports went up 20% or 30% almost in one or two years. The last two seasons, New Zealand milk growth has been about 4% or 5% this year, and probably 2% or 3% the year before, so 6 or 7%. Nearly a third to a half of that has come from the additional energy that’s coming in the PKE. So it’s having a huge marginal impact on their growth, and it’s coming at a pretty low cost ’cause it’s a low-cost feed source. So, I think, Mike, going back to your question, they have that ability to grow because there’s such a lot of low-hanging fruit between that grass-fed cost of production, which is already paying for their farm, and the milk price that they’re getting paid, which is actually a marginal cost of production out of the U.S. Mike Brown (2): What kind of world fat price might change their incentive on PKE? We’re seeing a little bit of that here because it’s very expensive here, and people look at their marginal return. It isn’t, of course, near what it was when fat was $2.50. Do you think, depending where that world market settles, will that change the incentive to use PKE? ‘Cause in our case, it’s fat production is the real gain that you get compared to other alternative rations we feed. Scott Briggs: I think it’s seen more as just a bulk source of feed and source of energy- to get the cow up early in the season, Mike, and peak it as high as possible, and then to keep going on the shoulder. It’s a milk solids game rather than a tweak the fat percentage game. At $9.50 they’ll be feeding it. Mike Brown (2): Yes. Scott Briggs: $9.50 a kilo of milk solids they’ll be feeding it. Mike Brown (2): Oh, yes. Yeah. I would be feeding it here, too. Yeah. At that price for sure. Yeah. Ted Jacoby III: My thoughts immediately go to Europe. The U.S. is well-positioned for growth. New Zealand is building off a very profitable base, which insulates them and puts them in a very good position of at least maintaining their position in the global market. Where does that put Europe? Scott Briggs: Europe is an interesting situation where realistically I think that they’re gonna struggle for the main drivers of additional milk production. They seem to be struggling to add any additional land at a reasonable cost, whether it be to the feed base or to the dairy base. That’s obviously being driven by environmental policy, which is very different in Europe than it is say in the U.S. or even Latin America. So I think that they’re gonna struggle at that policy level to be able to keep driving forward. The other thing that does sit within Europe is that we’re only 10 years removed from quota coming off, and so we’re still in that process of losing milk production where we should in the more marginal areas, or from the smaller farms, or from the more marginal land, and trying to drive it into places like Germany or the Netherlands. And so whenever you’ve got a core base of pretty uneconomic sticky milk, it takes a fairly heavy price response to drive change in those farms. So down at the lowish milk prices that we’ve got globally at the moment and I say, I’m happy to debate that point. I think we’re at pretty low milk prices on the range since the end of COVID, particularly with the low feed prices. Where we are at the bottom of the price range, you’re gonna still struggle to get some of these European guys out given the subsidies that they’ve got. But that also means you’re not driving efficiency back into the system. So it feels to me like Europe’s gonna really struggle to meet the global needs and be a quick mover like the States has been. Probably the call-out on that one to me would be Russia. They’ve got probably huge settings if they wanted Russia and the Stans to really grow into dairy production. But it’s not gonna be something that’s being done for the rest of the world. I think it’s gonna be getting done for their part of the world and for China. Ted Jacoby III: Speaking of Eastern Europe, do you think Poland still has a lot of room to grow as well? Scott Briggs: I wouldn’t know the specific micro settings of Poland. It does seem like they are growing pretty well. If you look at the investments that are going into some of the Stans, eventually Ukraine and some of the other parts of the former Eastern Bloc, if you like, it does seem like there’s a lot of investment in Belarus still. It does seem like there’s a lot of investment going in there to help feed parts of the world that longer-term probably aren’t gonna be getting fed by the U.S. Ted Jacoby III: That makes sense to me. With all these different factors, what about China? China’s in a pretty interesting spot from a milk production standpoint. They really increased their milk production three or four years ago, and then more or less stabilized it. Where is their cost of production and where does China go from here? Scott Briggs: Probably the first point to make is that we’ve all learned not to bet against China on dairy production in the last four or five years on milk production in particular. That’s been an incredible rise. And I think the second thing is that lesson to me is then, don’t bet against them and what they might be able to do with the quality of the product, and the investments that they’re making in manufacturing capacity now. There’s a huge push from China to value add, particularly on the protein side, and to then try and drive that down in sales into Southeast Asia and other parts of the world. They’ve obviously got a huge domestic market, but when it comes to starting to grow into things like processed cheese or fat exports or even micellar casein exports and MPC exports, that’s where I think that their next push is gonna be, is trying to move out anything that they don’t need domestically. So it’s not just gonna be bulk whole milk powder, which has been the story of the last two or three years. The structural issue that they’ve got is that their population versus their arable land is just huge. That’s a long-term limiter, if you like, for how much you can push into exports. Ultimately, as their productivity grows and their incomes grow, they’ll be consuming more dairy themselves. The steps that we’ve seen the last four or five years were really about shoring up domestic milk capability so that they weren’t a victim of world markets, and then now they’re trying to value add that milk. They’ve learned the lesson that you don’t grow milk but not grow factories, and they’ve learned the lesson that you don’t grow demand without growing milk. The policy now is, let’s do step changes as productivity rises to drive income rises. I think that they’re gonna be putting a push on certain functional products into Asia But I don’t think that they’re necessarily in a place to be the driver of global milk production because ultimately their cost of production, going back to where you started, Ted, is higher, and it’s structurally higher because of the fact that they just don’t have enough arable land for the population that they’ve got. Ted Jacoby III: But with China doing that and really trying to expand into value add and even trying to export, I gotta believe that’s causing Fonterra and the other New Zealand exporters to really shift their export strategy. What’s happening there? Scott Briggs: When you look at Fonterra, their stated strategy is to basically be a skim protein and fat company. They have recognized that the days of whole milk powder are limited. China went through a period where they went from 500,000 tons of imports pre-COVID to 800,000, and now they’re back down to 500,000 again. They’ve really gone through that boom and during that period, Fonterra’s basically said, “We need to move out of whole milk powder and move back into being a skim and fat company.” And when I say a skim and fat company, a skim protein and fat company. And so, we have seen them push 50 to 70,000 tons more skim into Southeast Asia. But what they’re now starting to do is to value add that skim, similar to what the U.S. is doing: putting on more ultrafiltration in front of dryers, ’cause that’s the highest marginal investment that you can do. Starting to do more MPCs, starting to do more value add on the fat side, as well. There’s been some huge investments in UHT cream which are gonna be going ahead or have already gone ahead and are being launched for this year, which draws fat away from butter and AMF. Overall, their stated strategy is to be a nutrition and food service company. Nutrition: protein-heavy products. Food service: fat-heavy products. And so they’re moving away from that whole milk powder. I think that the next stage for them is to try and drive those two sorts of products into Southeast Asia. Because China itself is already quite a big market for those sorts of products and is probably screaming out for, “How do we not use WPC and WPI?” ‘Cause that’s the highest priced protein in the world right now. So how do we move away from that? I think they’re also trying to help Southeast Asia grow protein as a category. Ted Jacoby III: But based on what you said of China’s strategy, it almost sounds like it means China and New Zealand are going head-to-head in that market in Southeast Asia. Scott Briggs: Yeah. Yeah. I think- And- And look, that’s a 5 to 10-year view. We’re already seeing traditional Fonterra markets or New Zealand markets, Open Country Dairy’s obviously nearly 20% of the market down there now, as well, and are making their own steps towards value-adding fat. So that’s always one to keep in mind. We’re certainly seeing a competition of powder flows and functional product flows from China, including fat, laminated fat, pastry butter, those sorts of things, coming into Southeast Asian markets that were traditionally New Zealand-dominated markets. Diego Carvallo: Going back to China’s milk production, a lot of rumors about a disease in the northwest of China hand, foot, and mouth. Very little information. We have several customers that have asked about it. Without going down the rabbit hole, is there any update in that regards? Scott Briggs: Super important if it were to be a big story. I think that the likelihood of it being a massive story is low at the moment from what I’ve seen at least. The key thing to watch for me in China is always the spot milk price. They’ve got a fantastic not that it’s particularly visible, but they do have a huge trade of liquid milk market between different zones and between companies in specific zones. It’s a little bit like your plus/minus to the Class III. So that spot milk price to me is always the one which tells you: are they having any problems? And it does seem to me like the containment strategy was quite effective early on. Lock down the zones, stop the movement of the cattle. So yeah, it doesn’t look like it, but, it’s a bit of a black box. Diego Carvallo: So, we don’t expect a long-term impact to their production as of right now? Scott Briggs: Not at this stage, but that could change tomorrow. Ted Jacoby III: Everybody, we will be right back after these messages. Diego Carvallo: I’m Diego Carballo with T.C. Jacoby & Co.. T.C. Jacoby & Co. specializes in international dairy markets. For new customers that haven’t done business with Jacoby, I would tell them that we can provide them with many of the powders, dairy products that they consume, not only with the physical product, but we can also help them mitigate their risk. We know dairy. We know the main players. We know the main providers for the whole value chain. We are one of the strongest players in the U.S. market because we have contact all the way from the farmer moving the liquid milk all the way to the end users that buy the end products. I am Diego Carballo with T.C. Jacoby & Co., and we bring dairy to the world. Ted Jacoby III: Josh, I’m gonna put you on the spot. Is the U.S. gonna continue to increase our exports? And if so, who do we increase those exports at the expense of? How is that gonna play out? Josh White: Yes. We’re going to absolutely continue to increase our exports. The most obvious area is where there’s gonna be a need, and that’s fat, at the moment. It’s pretty well-noted that we’ve invested heavily in cheese production, boy, if those new cheese process facilities are running at the moment, they’re happy to have a co-product in whey proteins. Things are looking pretty good at the moment. As a result of that, we’re assuming that anybody who can produce cheese or process cheese is trying to process just as much as they possibly can. As a result of that, it seems pretty eminent that the U.S. will continue to have available cheese for the global consumer. Now we’ll take a look at the protein side. One of the expected results of this protein movement in the U.S., and now again, I wanna clarify this movement because I think there’s a lot of chatter about GLP-1 being the main driver, and I would almost view that as just a catalyst and a reason why the U.S. market might be leading in protein consumption. ‘Cause if you look around the world, this is a health and wellness trend that is not exclusive to the United States, not exclusive to Europe. It’s happening everywhere. We receive inquiries from all over the world, including import regions, for protein. Given the limitation on whey protein availability, one would assume that we’re gonna see quite a migration to milk proteins, and Scott did a great job of alluding to that earlier. We’re finding different ways of concentrating protein and delivering it to the consumer. The result of that, fat’s going to come along with it. I’ve listened to Gus, Mike and the team talk fairly openly about the incredible improvements in components over the past several years from the U.S. dairymen. Scott alluded to component growth in other parts of the world as well. We’re going to have surplus fat, and there’s going to be extra fat beyond what the U.S. consumer can take in, and as a result of that, we’re going to be hungry to capture market share in the global market. Now, you ask, “At whose expense?” And that’s a loaded question in some ways because I think there’s two things going on. I also think fat consumption globally is increasing, maybe not at the rate protein is and maybe not as popular right now, but if you look, ever since the early 2000s when we made this paradigm shift in the U.S. to moving away from the old food pyramid model and moving into this clean label, healthy consumable products, fat no longer was the enemy, and it seems like ever since that happened, the world has also agreed, and we’ve continued to see more clean label dairy fat being consumed per capita globally. So, two things will happen. One is the U.S., we’re in position to grow our milk production more quickly than anywhere else in the world. We have the infrastructure, currently, we have the economics to do that, and we might outpace that fat consumption growth globally. Which means then, yes, we will have to capture some market share. And from who? It, it’s either going to be Europe or Oceania, and I think that’s a seasonal thing. I don’t know that I would point to either single market as being the loser in that, other than that the dairy support and economic situation and the outlook for dairy growth in Europe seems to have more headwinds than the rest of the world. One would assume that they’re a bit more vulnerable, right now, to the U.S. capturing market share. Ted Jacoby III: Joe, what about fat? Joe Maixner: Josh summed it up pretty clearly. We’re going to have to continue to be a net exporter of fat. We’re gonna continue to add fat into our system with all of these high protein demand and these components that just continue to creep higher and higher. We’re not going to consume everything that we can supply. We will have to be a net exporter of fat moving forward until either the supply structurally shifts or we find a different way to utilize it. I agree with Josh and Scott that it’s going to be seasonal dependent on whose expense it comes at because I think that our fat market, our butter market specifically, is going the direction that cheese has gone over the past 15 years, where it becomes almost a cyclical market. We’ll be really competitive, we’ll get a lot of exports on the books, we’ll clean up our inventories, and then our pricing will spike, we will not be competitive on exports for a while, which will develop this surplus of domestic inventory and force us to depress pricing again and go back into the export markets. Josh White: We have a U.S. bias obviously, as we’re looking at the world. The one limitation to U.S. capturing fat market share is the reputation of U.S. fat being quite a bit different. Our commodity butter is an 80% salted butter. Our packaging is different. The visual appearance of our product is different. The flavor profile of our product is a bit different. Up until now, the opportunity for us to capture market share has happened largely in the processing sector as an ingredient to make something else. As of late, we’re starting to realize a little bit more of a win in, say, food service applications in developing markets and other things. From your perspective, how close is the U.S. to penetrating into the food service or retail business in import regions for butterfat? Scott Briggs: Yeah. It’s a good question. I think there’s two parts to that answer. The first is that you break down trade barriers slowly, but it happens. It’s been happening since the start of trade, right?  You know, I do think that there’s the ability to continue educating the consumer to get them comfortable with the product, the appearance of the product. I think I said that to Joe once: U.S. butter, it’s not terrible. It’s a great tagline. But I’m not a marketing guy. It will continue to gain acceptance, I think, Josh. I think the second thing to recognize is that with Fonterra, so New Zealand, trying to put so much fat into food service applications, I think for the point of educating, as you say, what does that mean in Asia and China? It’s not necessarily just butter. UHT cream is just this massive category which keeps on growing in Asia. Asia’s not this singular thing. Like they’re all sub-markets. But as a generalization, bakery is huge through a lot of Southeast Asia China itself. If you travel there, it’s cakes, it’s pastries, it’s a hell of a lot of really nice product. It’s seen as a luxury good if you like and through the supermarkets and convenience stores and everything like that. That’s a huge sector which needs a more functional application. There’s a lot of growth in there. That’s actually leaving behind ingredient markets for U.S. fat, whether that be in Australia or whether that be into Southeast Asia or the Middle East. So that is actually to me, probably the lowest hanging fruit, and it’s what you’ve already seen. So it’s not like you need to necessarily change the spec immediately to go for these applications. It can be just as easily going for what’s been left behind by New Zealand. Just one point that I’d make about whose market share is the U.S. gonna take on certain products? The European milk growth in late last year really does mask the fact that we probably still need U.S. butterfat exports to balance the world market. If you were to take the 100,000 excess tons that Europe made in the second half of last year out of the market, say that was unsustainable milk growth for a period of time, once we eat through that stock, we’ve taken a lot of the U.S. growth, if you like. We’ve absorbed a lot of that growth in what you’ve made, and we needed it. So I do think that we’re going through a process of still eating through those European stocks overall, and that glut that we had, which was driven by two years of fantastically high milk prices. But once we get through that, the global consumer is buying $5,000 butter, and they’re buying $3,000 skim. And that is a price level that’s comfortable in a lot of the world. Mideast is obviously going through a few lumps right now, so we may have some problems on demand in the next six months. But once we get through that and, hopefully the conflict there is over and they return to some kind of growth, we do get to a position where we probably need U.S. fat in the world market. Mike, you made the comment about how well the U.S. farmer is now not feeding for fat, and it does seem like some of that fat component growth at least is slowing. Do you see responsiveness to fat prices significantly, and how can that change the U.S. fat balance of being a reliable or necessary exporter? Mike Brown (2): As far as producer decisions, I’ve had some conversations, particularly with cheese plants, who are seeing some changes and talking with their producers. And some are making some adjustment to ration changing sources, and what those sources are finding is what we’re seeing in the milk supply, protein remains relatively strong and still grows. Fat has slowed down a bit, and most of it is PKE. That seems to be the change. Talking with producers, I had a good conversation, actually, last fall with a very high producing Jersey herd who said that if fat gets below about $1.70, it doesn’t really make sense for him to feed PKE anymore because he isn’t getting enough return from it. I think there’s probably some doing that. Is it broad? I think when the U.S. cows are milking so well, they’re reluctant to make a lot of ration changes that might slow things down. But we’re seeing somewhat on the margin. Will it solve the problem? No, because it’s genetics. It’s the genomics, our selection for fat. There’s so much variability in fat genetics within cattle, particularly Holsteins, that they’ve been able to make huge progress, and of course that’s permanent. So I expect that fat will continue to stay high. So, will we see some moderate fluctuations from time to time? Sure. That market will, I think, have some effect, particularly since they’ve gotten so high. Will our trend change? No. We’ll continue to improve in fat and in protein with time just because genetic selection in the U.S., particularly with sexed semen and genomics, has just gotten so intense that I don’t see that changing. The rate of gain will slow because the base population is higher versus the sires that are being used, but that will continue. We may slow down. We’re not gonna turn around and go the other way. Ted Jacoby III: Awesome. Thanks, Mike. Jacob Menge: I was gonna stir the pot a bit and almost take the other side by saying I have a degree in economics, so I succumb to liking to pretend that free trade is how everything works in the world. And it doesn’t. And I think we’re pretty clearly going down this path of almost a bifurcated world of trade relationships. And I really think it would be a mistake to ignore that moving forward, especially with Russia potentially being able to supply China in the future. We’re almost taking for granted that everyone is gonna buy from the most efficient producer in the world, and we’re really going into this kind of tumultuous geopolitical landscape that it feels like we’re probably ignoring. I don’t think that changes the fact that the U.S. is still gonna have to export. We’re producing more than we’re gonna consume. We’re not gonna let the product rot. We’re probably not gonna shut down all these nice facilities we just built. But it does make me question what price we are going to be getting when we go to export the products. What happens to the basis on those export sales? There’s a big geopolitical issue when it comes to a lot of the analysis we’ve just been doing. Scott Briggs: How much of the cake is baked? How much growth are we guaranteed to see on U.S. milk supply in the next two to three years, and cheese supply, just as a function of these investments that have already been made? How much of the world trade has already bifurcated? China’s getting it from New Zealand. Okay, that could break. I could see that breaking. I could see the Middle East possibly breaking, like you’re already seeing Iran getting certain product from Belarus or you already seen China get part of it. So there could be massive breakages in there, you’re right. The challenge is if we were to stop trading between Russia, the ‘Stans, and China, if that became one zone and we all became the other zone, like the two biggest linkages are the Middle East and New Zealand, and you probably do flood the market if you were to stop that. Who would get hurt in that scenario? It’s probably Europe. It’s Gonna be a race to the bottom to try and kill some of the highest cost milk production. Yeah, how much of the cake is baked? Ted Jacoby III: I would say it is pretty baked. But I think of it more in terms of between the current trends we’re seeing and how sticky we suspect they are from a breeding-to-beef standpoint, specifically cattle supply, beef cattle supply, and being able to continue to supply the beef market with beef, I think we’re gonna continue to see some really good returns to dairy farmers breeding to beef, which means they are going to resist and be pretty resistant even when the milk price is low to reducing the number of cows in the U.S. That’s number one. That puts in a really hard floor. In addition to that, those dairy farmers, especially the really big ones, are making really good money when you add the beef income on top of the milk income, and they’re looking to continue to expand as a result. So, in terms of the capacity that’s already added, they’re gonna fill it up. In terms of the additional capacity, which, let’s just put it this way: Over the last two to three years, we’ve had a lot of new capacity. Over the next couple of years, we will continue to have additional capacity added, but at a lower rate than what we just saw, but it’s all gonna get filled up. I don’t think we’re gonna have a problem over the next three to five years filling the capacity that we build because I think that the income situation for the dairy farmer in the U.S., it’s just in a really good spot. Even if you take, what’s our worst-case scenario from a milk revenue standpoint? Whey protein prices collapse. We produce so much milk that butter prices stay low, nonfat prices stay low, cheese prices stay low. All that means is we’re just gonna be that much more competitive in the global market, and I think our overproduction is probably gonna hurt Europe more than it’s actually gonna hurt the U.S. Josh White: I’ll just maybe add to it that, the most obvious way that the U.S. has invested is to add a lot of cheese processing capacity over the past few years, massive investments. People are well aware of it. But the aggregate of all of the incremental expansions and all of that has been really significant as well. It feels almost imminent right now that we were already investing in dairy growth before the beef on farm income reached a level that it’s at today, and it just doesn’t feel like that’s going to change any time in the near future. And as a result of that, it only maintains or accelerates that desire to make more milk. We were having conversations 24 months ago about how would we have the heifers to grow the herd? How would we do this? We found a way to grow the herd. The component growth outperformed expectations, and it’s only been more consistently profitable because the revenue stream’s been spread across more things. So we’re gonna have milk, and if we’re gonna have milk, we’re going to figure out a way to process that milk. And so far, there must have been some really good foresight to do that and build all of this cheese processing capacity to absorb it up till now, and we’ve got a little runway left to continue to fill them up. But there’s conversations at every major place about how do we extend our put-through and extend our yield by shipping more condensed skim, by processing more UF milk products, by… I can go on and on. I don’t know if it’s exactly what you were asking, but are we done in investing in our ability to process more milk? I don’t believe so. The next move had to have already been thought about and has to be under construction. We’re years out from the one after that. I think there’s plenty that are thinking about the next move. Mike Brown (2): It’s kinda like the beef has created this amazing revenue stream for dairy producers in the U.S., and our use of sexed semen and beef selection has just improved that. Same with whey proteins and plant profitability. With these very high whey protein isolate and whey protein concentrate prices, even at a 70-cent whey market, your margins on your whey proteins are very high, which gives those plants a little more room to grow. But I think the other part is: we’ve always talked about growth in cheese, the milk proteins are growing, too, and as whey protein prices get higher, manufacturers and product developers are figuring out ways to use lower-priced dairy protein alternatives, and that market’s gonna grow as well. How much milk do we have left to dry into whey? How much milk are we gonna have left to dry into powder if those markets continue to grow? We don’t think they’re done yet. We think that growth is there. Will these prices stay where they are forever? Probably not, but the demand seems to be continuing to grow. Part of it isn’t will we grow our plants, it’s also what will we be making in those plants? Are we gonna be making more focus on other protein products than just cheese? Ted Jacoby III: I think one of the most ironic things about milk production in the U.S. right now is the fact that the biggest danger, the thing that would hurt the dairy farmer the most right now, is actually not milk cost. It’s beef price. What would happen if the beef price collapses to the point where breeding the beef is no longer profitable? We’re going to double the amount of dairy heifers we start producing. You know how that plays out? That plays out by, right now the number of lactations out of a cow has gone from two to three to four, which is decreasing the rate of increase of the components in the milk because you’re turning over a smaller percentage of your herd every year. All you’re gonna do is speed that up. So maybe our milk production plateaus or even drops a little bit, but the components in the milk increase will speed up as a result. You’ve got the U.S. dairy industry now in a position where even the worst-case scenario continues to be a threat for Europe or the rest of the world from a milk supply standpoint. Mike Brown (2): We look at the percentage of milk in the U.S. that is now produced by these extremely efficient, very well-managed, very well-leveraged herds, and so our susceptibility is less. It’s kinda like we’re going through a heat wave right now, Scott, and everybody says, “What’s that gonna do to milk?” A whole lot less than it used to because of the controlled environments of our modern barns. We’ve done a lot and kinda like I think in a lot of industries, we’ve had some good profitability, people have made investments for the long term. And when you make big investments for the long term, you don’t usually turn around. You’re committed to being in the business. I think the biggest thing for us, in my mind, is for years we’ve been looking at the whey and dry milk markets, exports are a huge part of those sales. Cheese is growing, and we’ve reached a point with cheese where those export sales are becoming more and more important, and so how do we sustain them over time? What do we need to do? I think a good example, Joe’s been working a lot with our opportunities in butter over the last few years and working with folks that we work with and what do I need to make to take best advantage of those export markets? We’ll continue to do that as well. We’re just thinking a lot more world demand than just, “I need to make a 40-pound block of cheddar and who will buy it?” We’re trying to think a little harder than that now. Scott Briggs: Mike, you touched on if we’d had the milk production growth that we’ve had in the last two years 10 years ago, we would’ve wiped out certain pieces of milk production around the world. The market would not have absorbed that level of additional product. Now, we certainly had a period in October, November, December last year, where things got uneconomic in certain part of the world, and we didn’t last. Because ultimately, the demand shone through and, having listened to the podcast, protein demand and that protein story is a huge part of that in the States. That, to me, is a trend that’s really only beginning around a lot of the other parts of the world. It can go underestimated from your side of the world. You guys are the vanguard in that. You’re the leaders in it. You’ve got the category. China’s got a great category in this area and is making some huge investments in it. But, we’ve just seen here in Australia and in Southeast Asia some massive investments from European companies into cottage cheese, into ready-to-drink categories with the principal idea of exporting them to Asia. And, that growth model into developing markets is always put a high price product in there that’s branded from a developed market, and then grow the category with the local champion. You get an imported product, it looks sexy and it looks great, and it’s like a luxury product, and then you grow the category by producing a lower price point product to try and then get the local population really going for it. And so that’s just started. The other thing that’s really hot in different parts of Asia is, funnily enough, processed cheese for food service. It’s a really quickly growing category. It’s a category that gets a lot of interest. We’ve spent a lot of time on the point of does the U.S. have a competitive advantage for supply, in this kind of changing world. I think one of the biggest pieces of competitive advantage that the States has is its ability to grow an export pathway. It’s a mindset; it’s a trade infrastructure, as well, with government relations and everything like that allows you to grow into world markets in a way that probably a lot of other places don’t have. If we’ve got a growing demand, and I made this point before, we might see a few lumps here, mainly because of the Middle East, right? The Middle East looks a little bit overbought, looks a little bit quiet. Southeast Asia’s having a few little hiccups with changes in Indonesia and some of their currency devaluation, like these sort of short-term issues. But longer term, it’s very comfortable for a Southeast Asian consumer buying $2,800 to $3,200 skim and $5,000 butter. These are price points that work now, which never worked before, that’s the growth price point now. I do think that we’re going to have a situation where the world market is gonna be the next engine for some of the growth in protein demand and fat demand as well. Tristan Suellentrop: Scott, being based in Australia, I’d be interested to hear your perspective on the potential super El Niño that was confirmed this week. How does that factor into your outlook for dairy production in Oceania over the next year or two? And how concerned should producers in Australia and New Zealand be if it develops as forecasted? Scott Briggs: So it’s a very detailed topic. The El Niño indicator that everybody looks at is the Southern Oscillation Index, which is screaming El Niño at the moment. The reality is that what impacts Australia and New Zealand is not just the El Niño. It can be a major impact, but we’ve also had years where it has had no impact, and probably even at a similar level of El Niño indicator. And the reason for that is the El Niño obviously talks about what’s happening out in between South America and Asia, so that pressure, but our weather system, particularly in our dairy regions, is just as impacted by how much moisture is exiting Antarctica and moving north, into the southern parts of Australia, which are our heavy dairy regions, and also into New Zealand. The other weather system that impacts our dairy production during spring and our moisture levels is how much tropical cyclone activity is actually exiting the Pacific Islands and moving down into the North Island of New Zealand, which really doesn’t have a lot to do with El Niño either. The key point is that, right now El Niño, yeah, it’s a real phenomenon, but it’s not the only thing that’s gonna impact Oceania. when you look back at the history, which we have, some years it’s a really important thing, and other years you can have a fantastic spring in what seems to be an El Niño year. The other point that I’d make is that we have fantastic moisture right now. We’re getting huge rainfalls through Australia particularly, but also in New Zealand, which are really recharging things over winter. Economics would also mean that we’ve all got a fair bit of silage buffered away from the last 12 months of good weather. So I don’t think, at this stage, we’re seeing anything that’s like a huge impact on Oceanic dairy, but it’s very early. The thing that we’re all gonna need to watch out for is how much does it rain, particularly in New Zealand in December. New Zealand in December, January, that’s really when we have to start looking at what might happen. Ted Jacoby III: Cool. All right. Scott, this was a fantastic discussion. Thank you so much for joining us. Really appreciate your insight and your expertise in what’s going on the other side of the pond. Thank you.  Thank you. Lockhart, thank you very much. Cheers, guys. Next time on The Milk Check. Will Loux: The U.S. exports as we go forward here over the next few years is at a crossroad. Do we swing back to balancing to milk fat, which would mean we’re probably short of protein? Or do we start balancing to protein, which means we’re gonna need to find homes for a heck of a lot more cheese and butter. Ted Jacoby III: Join us and our special guest, Will Loux from the U.S. Dairy Export Council as we discuss the future of U.S. dairy exports. Ending commercial: The best part of my job is working directly with cheesemakers and helping their businesses run better because they make wonderful, great products. Anything we can do to make them more successful not only helps them, but helps Jacoby. We look at how milk flows through their plant, what their real cost of products are, so when they’re making marketing decisions, making new investments, particularly on whey processing, they have a benchmark to use to determine what opportunities they have and what the returns would be. Whey has become so valuable with these high-protein markets. There’s added value that they can get by just condensing it, and maybe moving further down the supply chain in the longer term, making products themselves. My role is to help them cost that so they have a better understanding of what the opportunities can be. Longer term, we expect the whey protein market to remain very valuable. For one part of the supply chain to be successful, everyone has to be, and part of my role is trying to help people be as competitive as they can possibly be. My superpower is practical application of data and analysis. I believe firmly that Jacoby’s success is because we help our suppliers and our buyers be successful. I’m Mike Brown, and I love working for T.C. Jacoby & Co. because I get to help people make their businesses more successful.

In dieser Folge zu Gast: Niklas Kinkhammer – Ernährungswissenschaftler bei der Verbraucherzentrale Nordrhein-Westfalen und Experte für gesunde Ernährung, Sporternährung und Nahrungsergänzungsmittel. Kreatin, Whey, Omega-3, Kollagen, Magnesium, BCAAs, Ashwagandha, Testobooster und Peptide – kaum ein Bereich wird auf Social Media so stark beworben wie Supplements. Doch was davon bringt wirklich etwas? Und wo beginnt gefährliches Marketing? Links: Kölner Liste: https://www.koelnerliste.com/ Einteilung der Gruppen A-D: https://www.ausport.gov.au/ais/nutrition/supplements Supporte den Podcast auf Steady: https://steady.page/de/inspirierend-anders/about Zur Homepage: https://inspirierendanders.com Dein eigener Podcast: https://bakuba.eu Niklas erklärt, warum Nahrungsergänzungsmittel für viele so reizvoll sind: Sie versprechen eine schnelle Lösung. Genau darin liegt aber auch das Problem. Denn oft wird die Ernährungspyramide auf den Kopf gestellt – statt zuerst auf Schlaf, Ernährung, Training und Versorgung zu schauen, greifen viele direkt zur nächsten Kapsel, zum Pulver oder sogar zur Spritze. Wir sprechen darüber, welche Supplements im Sport tatsächlich gut erforscht sind, warum Kreatin einen kleinen, aber realistischen Effekt haben kann und weshalb Whey für viele sinnvoller ist als gehypte Alternativen. Gleichzeitig räumt Niklas mit Mythen rund um Omega-3, Kollagen, Magnesium und BCAAs auf – und erklärt, warum pauschale Empfehlungen fast immer mit Vorsicht zu genießen sind. Besonders spannend wird es bei Testoboostern, Ashwagandha und Peptiden: Was wird versprochen? Was ist belegt? Und warum ist die Lücke zwischen Social-Media-Hype und wissenschaftlicher Evidenz teilweise absurd groß? In dieser Folge erfährst du: Warum Supplements nur ein Add-on sein sollten Welche Nahrungsergänzungsmittel im Sport wirklich gut erforscht sind Warum Kreatin wirkt – aber keine Wunder vollbringt Weshalb BCAAs für Muskelaufbau oft überschätzt werden Warum es kein echtes veganes Kollagen gibt Ob Magnesium bei Krämpfen wirklich hilft Warum Omega-3 nicht jeder automatisch supplementieren muss Wie Testobooster mit großen Versprechen arbeiten Wieso Peptide besonders kritisch sein können Woran du seriösere Produkte erkennen kannst #Supplements #Ernährung #Fitness #Sporternährung #Kreatin #Whey #Omega3 #Magnesium #Ashwagandha #Gesundheit

World Cup Part 4 & Albion Latest with Russ, Andy B and Richard Huge controversy thanks to The Ghastly Greed Goblin Infantino and his corruption chum Donald Chump, more heroics from Cabo Verde, a momentous game in Mexico City as England

The supplement aisle is full of promises and most of them are garbage. In this episode we cut through the noise and break down the 5 supplements that actually hold up under research: creatine, whey protein, vitamin D, omega-3, and magnesium glycinate.For each one we cover why it's worth taking, what it actually helps with, who should be using it, and how and when to take it. No hype, no fads, just what the science says and how to put it to use.Whether you're a soccer athlete chasing an edge, a coach sharpening your approach, or an adult 40+ training for the long haul, this one will save you money and get you results.Subscribe and train smarter.Sources referenced in this episode:Creatine: Forbes et al., 2024 (British Journal of Sports Medicine); Xu et al., 2024 https://pubmed.ncbi.nlm.nih.gov/39070254/Whey protein: Morton et al., 2018 (BJSM); Drummond et al., 2026 https://pmc.ncbi.nlm.nih.gov/articles/PMC12862422/Vitamin D: Pilz et al., 2019; Deng et al., 2025 https://onlinelibrary.wiley.com/doi/10.1002/fsn3.71243Omega-3: 2026 network meta-analysis https://www.mdpi.com/2072-6643/18/6/909; Smith et al., 2015Magnesium glycinate: https://www.icanotes.com/2025/06/12/top-evidence-based-supplements-for-mental-health/; Abbasi et al., 2012

A Tauranga gin distillery that uses whey as the fundamental ingredient in its flagship product has won global acclaim.

The speaker shares a structured, consistent diet designed to support hard training (three strength sessions, Norwegian 4x4, Zone 2 cardio, and one MMA session weekly), reduce "food noise," and stay full with high protein and fiber. He explains cooling/freezing rice to increase resistant starch and lower glycemic impact, then details his daily routine: a morning shake with creatine, collagen peptides, greens/red powder, and beta-alanine; four eggs mid-morning; high-protein Greek yogurt mixed with psyllium husk and acacia fiber; a pre-workout oats-and-whey bowl; a post-workout shake with whey, berries, vegetables, and sauerkraut; and a batch-prepped dinner of extra-lean ground beef, basmati rice, avocado, and sauce, plus a small yogurt-and-berries snack. Daily totals are about 2600 calories with ~260g protein, ~262g carbs, ~62–80g fat, and ~42g fiber, with weekend flexibility including two gin martinis and restaurant meals like steak or occasional pasta.   Norwegian 4x4 Protocol https://www.ntnu.edu/cerg/advice   VO2 Max / Zone 2 Cardio https://health.clevelandclinic.org/zone-2-cardio   Creatine / Athletic Performance https://ods.od.nih.gov/factsheets/ExerciseAndAthleticPerformance-Consumer/   Creatine / Sleep Deprivation Study https://pmc.ncbi.nlm.nih.gov/articles/PMC10902318/   Multi Collagen Peptides https://pmc.ncbi.nlm.nih.gov/articles/PMC8521576/   Collagen Before Exercise Study https://pmc.ncbi.nlm.nih.gov/articles/PMC5183725/   ATP Labs Greens & Reds https://atplab.com/products/green-red-whole-foods-100-organic   Beta-Alanine https://pmc.ncbi.nlm.nih.gov/articles/PMC4501114/   Coenzyme Q10 https://www.nccih.nih.gov/health/coenzyme-q10   Fish Oil / Omega-3 https://ods.od.nih.gov/factsheets/Omega3FattyAcids-Consumer/   Oikos High Protein Greek Yogurt https://www.oikos.ca/en/oikos-high-protein   Psyllium Husk / LDL Cholesterol https://www.canada.ca/en/health-canada/services/food-nutrition/food-labelling/health-claims/assessments/psyllium-products-blood-cholesterol-lowering-nutrition-health-claims-food-labelling.html   Acacia Fiber / Gut Microbiome https://pmc.ncbi.nlm.nih.gov/articles/PMC8296006/   Short-Chain Fatty Acids / Butyrate https://pmc.ncbi.nlm.nih.gov/articles/PMC8153313/   Grass-Fed Whey Protein https://atplab.com/products/grass-fed-whey   Fermented Foods / Sauerkraut https://pmc.ncbi.nlm.nih.gov/articles/PMC9020749/   Resistant Starch / Cooled Rice Study https://pmc.ncbi.nlm.nih.gov/articles/PMC9013350/   Quest Protein Bars https://www.questnutrition.com/collections/protein-bars   Show Notes   00:00 Welcome to the Hart2Heart Podcast 00:45 Diet Goals and Structure 01:58 Training Schedule and Carbs 03:42 Morning Supplements Stack 07:19 First Meal Eggs and Fats 09:00 Greek Yogurt Fiber Snack 11:26 Pre Workout Oats and Whey 13:22 Post Workout Shake and Gut Health 15:19 Dinner Meal Prep Beef Rice Avocado 18:40 Evening Snack and Sleep Timing 19:58 Daily Macros and Protein Targets 20:58 Weekend Flex Meals and Alcohol 24:30 Extra Foods and Final Takeaways 28:23 Wrap Up and Thanks   The Hart2Heart podcast is hosted by family physician Dr. Michael Hart, who is dedicated to cutting through the noise and uncovering the most effective strategies for optimizing health, longevity, and peak performance. This podcast dives deep into evidence-based approaches to hormone balance, peptides, sleep optimization, nutrition, psychedelics, supplements, exercise protocols, leveraging sunlight, and de-prescribing pharmaceuticals — using medications only when absolutely necessary. Beyond health science, we explore the intersection of public health and politics, exposing how policy decisions shape our health landscape and what actionable steps people can take to reclaim control over their well-being. Guests range from out-of-the-box thinking physicians such as Dr. Casey Means (author of "Good Energy") and Dr. Roger Sehult (Medcram lectures) to public health experts such as Dr. Jay Bhattacharya (Director of the National Institutes of Health (NIH) and Dr. Marty Mckary  (Commissioner of the Food and Drug Administration (FDA) and high-profile names such as  Zuby and Mark Sisson (Primal Blueprint and Primal Kitchen). If you're ready to take control of your health and performance, this podcast is for you.We cut through the jargon and deliver practical, no-BS advice that you can implement in your daily life, empowering you to make positive changes for your well-being.   Connect with Dr. Mike Hart Instagram: @drmikehart Twitter: @drmikehart Facebook: @drmikehart

Country superstar Whey Jennings reveals how God set him free from the bondage of addiction and led him into a life of true freedom and transformation. (J2792_FFT)

Everything starts at home - and home starts with your partnership. In this episode, Justin and Amanda share an exciting next chapter for LivAligned: couples retreats. They open up about why they believe that the love and alignment between two partners is the true foundation of a thriving household, a connected community, and ultimately a better world. This is about intentional partnership. When two people are genuinely aligned in values, vision, and love, that energy ripples outward into every area of life. LivAligned Couples Retreats are designed to help couples do exactly that. Stay tuned for details on how you can join them.If you liked this episode please like and share with your friends and family!

In this episode the guys break down the seven best muscle building exercises you have probably never done — the bent press, circus press, Zottman curls, weighted windmills, heavy overhead carries, heavy trap bar farm walks, and tibialis raises. They also get into AI being used to expose congressional stock trading corruption (56% of congressional stock purchases are on companies directly impacted by bills they later voted on), the whey protein shortage and a new manufacturing technique that makes it taste even better, the history of sketchy old school supplements like Hot Stuff and what was actually in them, old school protein shakes from the Weider era, and LMNT's new lemonade iced tea flavor. Then they coach live callers submitted through mplivecaller.com. No BS 6-Pack Formula:  https://nobs6pack.com Code: 6PACK for 50% off. Updated two phase ab building system with new videos and demos . Mind Pump Fitness Coaching:  https://mindpumpfitnesscoaching.com 1.9 NASM CEUsSPONSORS Legion (protein bars and supplements):  https://buylegion.com/mindpump Code: MPB2G1 for buy 2 get 1 free. Kion Aminos:  https://getkion.com/mindpump 20% off automatically applied at checkout, no code needed. LMNT (lemonade iced tea):  https://drinklmnt.com/MindPump Free 8-count sample pack with any purchase, no code needed. New lemonade iced tea flavor discussed on air — 50mg caffeine, no sugar. Dose for Your Liver:  https://dosedaily.co/MINDPUMP Code: MINDPUMP for 25% off first month subscription. Clinically backed liquid liver supplement, zero sugar, zero calories. LINKS Submit a live caller question:  https://mplivecaller.com Mind Pump Store:  https://mindpumpstore.com Maps Fitness Products:  https://mapsfitnessproducts.com Instagram: @mindpumpmedia   3:08 - 7 best muscle building exercises you have never done 7:34 - The bent press — how Arthur Saxon pressed 370 pounds overhead with one arm 10:30 - The circus press — the one arm push press that builds shoulders fast 12:19 - Zottman curls — the forgotten arm builder that bulletproofs your elbows 13:44 - Weighted windmills — the best exercise Sal had never done that fixed his SI joint 15:40 - Heavy overhead carries — how walking with weight overhead changed the guys' pressing strength 19:11 - Heavy trap bar farm walk — why carrying 500 pounds makes everyday life feel easy 21:24 - Tibialis raises — the dumbest simplest fix for shin splints that actually works instantly 24:04 - Legion chocolate peanut butter Rice Krispie bars and GLP users who struggle to hit protein 25:10 - AI exposes congressional stock trading — 56% of purchases tied to bills they voted on 35:09 - Retail investors now make up 20% of market trading volume and its impact 37:18 - Leucine is the trigger — why your EAA supplement is probably underdosed where it matters 40:05 - Whey protein shortage and a new manufacturing technique that makes it taste better 44:54 - Old school supplements — Hot Stuff, pro hormones and what was actually in them 51:10 - 1988 study — frail 88-year-olds gained 174% average strength in 8 weeks with no injuries 58:05 - Caller: Bobby (New Jersey) — truck driver, GLP off-ramp, normalized bloodwork at 55, needs a build phase 1:08:44 - Caller: Casey (North Carolina) — Hashimoto's, weekend gluten cheats, overtraining, gets Maps 15 1:23:29 - Caller: Sharon (Connecticut) — hypermobility, POTS, MCAS, gets Maps Starter with isometric modifications 1:36:43 - Caller: Renee (Hawaii) — DV survivor, hysterectomy next week, bikini competitor goals, gets free coaching and certification course

In this Huberman Lab Essentials episode, my guest is Dr. Layne Norton, PhD, an expert in nutrition, fat loss, and metabolism. We discuss the science of energy balance and utilization, including practical strategies for building lean muscle and losing fat. We also cover optimal protein and fiber intake, artificial sweeteners, seed oils, and animal vs. plant-based protein sources. Read the episode show notes at hubermanlab.com. Thank you to our sponsors AG1: https://drinkag1.com/huberman Carbon: https://joincarbon.com/huberman Function: https://functionhealth.com/huberman Timestamps (00:00:00) Layne Norton (00:00:20) Energy Balance, Calories In Calories Out, Food Labels (00:04:10) Daily Energy Expenditure; Non-Exercise Activity Thermogenesis (NEAT) (00:07:43) Tool: Average Weight; Choosing a Sustainable Diet (00:09:24) Protocols Book; Sponsor: Carbon App (00:11:29) Tool: Weight Loss, Protein Intake & Building Muscle (00:14:35) Animal vs Plant Protein, Isolated Protein, Soy, Whey, Leucine, Corn (00:19:59) Sponsor: Function (00:21:37) Processed Foods & Calorie Overconsumption (00:23:27) Artificial Sweeteners, Weight Loss (00:26:15) Seed Oils, Saturated Fat (00:30:34) Sponsor: AG1 (00:31:53) Creatine Monohydrate, Dose (00:35:12) Building Confidence; Acknowledgements Disclaimer & Disclosures Learn more about your ad choices. Visit megaphone.fm/adchoices

Mike Matthews investigates the fascinating news from the middle of the week and Mike answers what is happening in the odd world of fitness tech. Join Mike as he podcasts live from Café Anyway in podCastro Valley with Madame Rootabega, Valentino, and Bison Bentley. Next show Mike Talks to Benita, the Disgruntled Fiddle Player, and the Brewmaster.

​Mike Matthews investigates the fascinating news from the middle of the week and Mike answers what is happening in the odd world of fitness tech. Join Mike as he podcasts live from Café Anyway in podCastro Valley with Madame Rootabega, Valentino, and Bison Bentley. Next show Mike Talks to Benita, the Disgruntled Fiddle Player, and the Brewmaster.Become a supporter of this podcast: https://www.spreaker.com/podcast/mike-s-daily-podcast--609595/support.

​Mike Matthews investigates the fascinating news from the middle of the week and Mike answers what is happening in the odd world of fitness tech. Join Mike as he podcasts live from Café Anyway in podCastro Valley with Madame Rootabega, Valentino, and Bison Bentley. Next show Mike Talks to Benita, the Disgruntled Fiddle Player, and the Brewmaster.

Tonight's Topic is:  Muscle Matters: Why Whey?Join us live on zoom every Monday at 5pm PT / 6pm MT / 7pm CT / 8pm ET: https://us02web.zoom.us/j/83191880777

Don't throw away your yogurt whey! In this episode, I'm sharing how yogurt whey differs from kefir whey and some of my favorite ways to use it in slushies, smoothies, cottage cheese, dressings, marinades, and more. Episode link: https://www.culturedfoodlife.com/podcast/episode-363-9-ways-to-use-extra-yogurt-whey/ Link(s) I talked about: Article: https://www.culturedfoodlife.com/dont-throw-away-your-yogurt-whey-delicious-ways-to-use-every-drop/ Video: https://www.youtube.com/watch?v=c2IaN0X_u_Q Check out these other links: My Story Video: https://www.youtube.com/watch?v=CbX9Nv9OtGM For health tips and recipes, subscribe to our weekly emails. We'll also send you our free Getting Started Guide: http://bit.ly/2BnHpay Listen to all my podcasts: http://bit.ly/cflpodcast Become a Biotic Pro Member: http://bit.ly/2kkhwS1 Cultured Food Recipes: http://bit.ly/2UIfY2x Health and Food Topics: http://bit.ly/2SdzIOS My Amazon Shop: https://bit.ly/3KdhEge MY STARTER CULTURES Milk Kefir Grains: http://bit.ly/2rQ99PE L. Reuteri Superfood: https://bit.ly/LReuteriSuperfoodStarter L. Gasseri Superfood: https://bit.ly/LGasseriSuperfoodStarter Easy Kefir: http://bit.ly/2MQ1nPV Kefir Soda Starter: http://bit.ly/3YVErTa Kombucha Starter: http://bit.ly/2g2R9hE Vegetable Starter: http://bit.ly/2SzzVem Water Kefir Crystals:  http://bit.ly/2irmImW Sourdough Starter: http://bit.ly/2IjaaXK Other items in my store: http://bit.ly/2HTKZ27 STAY CONNECTED Instagram: http://instagram.com/culturedfoodlife/ Facebook: https://www.facebook.com/CulturedFoodLife/ Pinterest: http://pinterest.com/donnaschwenk/ Twitter: https://twitter.com/donnaschwenk

Cheesy and Fondue learn Scandinavian cheeses. We talk about a non-cheese cheese in Norway, romance in Sweden, the woman who created Havarti, a secret recipe and the cheese slicer. And of course, we tell a very cheesy joke!Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy ***Newsly is the sponsor of this episode! Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY. Start listening today! *** Why is cheddar the most dangerous of all the cheeses? Because it is very sharp!Show Notes https://www.cheeseprofessor.com/blog/7-great-danish-cheeses-you-should-knowhttps://cheesescientist.com/trivia/brunost/https://www.lifeinnorway.net/the-norwegian-phenomenon-of-brown-cheese/https://www.visitnorway.com/things-to-do/food-and-drink/brown-cheese/https://vasterbottensost.com/en/the-story-of-the-beloved-swedish-cheese/https://swedishness.ch/blogs/news/vasterbotten-the-cheese-from-the-universe?srsltid=AfmBOooP7UT3MM85R-Sr5Qw0CsjgO6IMIT6tMDEnFfG-s4WEpwjLWovShttps://cheesescientist.com/trivia/vasterbottensost/https://en.wikipedia.org/wiki/Västerbotten_cheesehttps://swedishness.ch/blogs/crayfish/swedishcheesepie?srsltid=AfmBOor07nLFcPmx8bkCMma0qzeLyu65E9tckdjxfN-1lbQoUKFzDYLphttps://en.wikipedia.org/wiki/Hanne_Nielsenhttps://en.wikipedia.org/wiki/Havartihttps://www.castellocheese.com/en-us/pgi/https://thecheeseatlas.com/cheese-profiles/havarti/https://culturecheesemag.com/cheese-library/Jarlsberghttps://www.jarlsberg.com/articles/qahttps://en.wikipedia.org/wiki/Jarlsberg_cheesehttps://thecheeseatlas.com/cheese-profiles/jarlsberg/https://www.google.com/search?client=safari&rls=en&q=WikiCheese+%2F+Jarlsberg&ie=UTF-8&oe=UTF-8https://recipereminiscing.wordpress.com/2017/10/03/the-history-of-jarlsberg-cheese/

Watch the 9malls review of the The Whey Of The Lord Divine Chocolate Caramel Cookie Protein Powder. Is this protein powder divine as the name suggests? Watch the hands on taste test to find out. #proteinpowder #thewheyofthelord #review #test #tastetest Find The Whey Of The Lord Divine Chocolate Caramel Cookie: https://www.amazon.com/dp/B0GC9XRSTW?ref=t_ac_view_request_product_image&campaignId=amzn1.campaign.2XHRYR97DN2AO&linkCode=tr1&tag=getpaid4surfcom&linkId=amzn1.campaign.2XHRYR97DN2AO_1781582577376 Find As Seen On TV Products & Gadgets at the 9malls Store: https://www.amazon.com/shop/9malls Please support us on Patreon! https://www.patreon.com/9malls Disclaimer: I may also receive compensation if a visitor clicks through to 9malls, or makes a purchase through Amazon or any affiliate link. I test each product on site thoroughly and give high marks to only the best. In the above video I received a free product sample to test. We are independently owned and the opinions expressed here are our own.

Welcome to the Mind Muscle Connection Podcast!In this episode, I sit down with Dr. Mike Ormsbee to break down the research on pre-sleep nutrition, protein timing, and how eating before bed actually impacts body composition, recovery, and sleep. Mike has spent over two decades studying nutrition and exercise physiology, with a strong focus on how protein intake around sleep affects muscle and metabolism.We discuss what the research actually shows about eating before bed, whether it helps or hurts fat loss, and how pre-sleep protein affects muscle protein synthesis and recovery. We also get into protein type (casein vs whey vs plant), how much protein you really need per day, and why total intake matters more than timing for most people.We also cover collagen supplementation for joint health and pain, what the research says about its effectiveness, and how it should actually be used in practice. Mike also shares how he approaches training and nutrition himself while balancing strength, conditioning, and endurance work.If you've ever wondered whether eating before bed is good or bad for fat loss, how to structure your protein intake, or whether supplements like collagen are worth it, this episode will give you a clear breakdown of the research and how to apply it. Let's talk about:Dr. Ormsbee's Background and Research JourneyHow Pre-Sleep Nutrition Research BeganWhat the Research Shows About Eating Before BedPre-Sleep Protein and AppetiteMuscle Protein Synthesis and RecoveryPre-Sleep Nutrition and Sleep QualityWhat Current Sleep Research ShowsWho Benefits Most From Pre-Sleep Protein?Recovery, Performance, and Late-Night TrainingDoes Eating Before Bed Affect Fat Loss?Calories, Food Quality, and Future ResearchSleep Supplements and Pre-Sleep NutritionMain Takeaways on Pre-Sleep ProteinCasein vs Whey vs Plant ProteinHow Much Protein Do You Actually Need?Protein and the Thermic Effect of FoodProtein Distribution and Meal FrequencyThe Leucine ThresholdCollagen and Joint HealthHow to Use CollagenDifferent Types of CollagenMike's Training ApproachNutrition, Body Composition, and Staying LeanWhere to Find Dr. Mike OrmsbeeFollow me on Instagram for more information and education:https://www.instagram.com/jeffhoehn_/?hl=enHow You Can Work With Me?: https://jhhealth.net/workwithme/Coaching application:https://docs.google.com/forms/d/e/1FAIpQLSfE-99wLDZRXlOOY1pWuAmkogdZOm-7ZvN_thbqNWLdNrj5bg/viewformBody Recomp Checklist 2.0:https://chipper-producer-6244.kit.com/26b5c9f94a

No meio de tanta proteína em pó e colagénio nas prateleiras, o que vale mesmo a pena saber? A Nutricionista Mariana Chaves esclarece.See omnystudio.com/listener for privacy information.

On this episode of Fox Across America, Jimmy Failla gives his take on why President Trump's strategy with Iran has been unpredictable yet effective. IFBB Pro Bodybuilder John Fricchione talks about how Border Czar Tom Homan swears by his Whey of The Lord supplements. PLUS, United We Fund PAC Spokesperson Tudor Dixon explains why Senate candidates like James Talarico and Graham Platner are proof that the Democratic National Committee has a major vetting problem. [00:00:00] Trump says Iran is facing more bombings with no deal signed [00:39:20] ActBlue CEO grilled by lawmakers on foreign donations [00:57:20] John Fricchione [01:15:40] Trump calls off latest strikes on Iran [01:29:50] Jimmy's FNSN staff [01:34:07] Tudor Dixon Learn more about your ad choices. Visit podcastchoices.com/adchoices

Wie entsteht eigentlich Bio Milchproteinkonzentrat? Und ist Ultrafiltration wirklich schlecht oder „unnatürlich“?In dieser ROC-TV Folge schauen wir uns wissenschaftlich fundiert an, wie Milchproteinkonzentrat (MPC) hergestellt wird, warum Ultrafiltration ein physikalischer statt chemischer Prozess ist und weshalb wir bei ROC-Sports bewusst auf Bio Milchproteinkonzentrat statt ausschließlich reines Whey setzen.Du erfährst:wie Bio Milchprotein hergestellt wirdwarum Verarbeitung nicht automatisch schlecht istdie Unterschiede zwischen Whey-Protein und Milch-Proteinwarum MPC oft natürlicher und cremiger schmecktweshalb Casein + Whey im Alltag viele Vorteile bietenWie immer ohne Fitness-Mythen, ohne Panikmache und ohne Bullshit, sondern ehrlich, praxisnah und wissenschaftlich fundiert.Die wichtigsten Stellen:00:00 - Intro00:54 - Von Bio Milch zum Bio Proteinpulver01:22 - Warum wir unsere Produktion selbst umsetzen01:37 - Der Herstellungsprozess einfach erklärt02:12 - Bio Milch als Ausgangsbasis03:52 - Schritt Nr. 1: Pasteurisierung und Entrahmung05:35 - Schritt Nr. 2: Ultrafiltration08:09 - Schritt Nr. 3: Sprühtrocknung10:10 - Vom Milchprotein zum fertigen Pulver10:39 - Zusammenfassung: So entsteht Milchproteinkonzentrat10:47 - Warum wir auf Milchprotein statt reines Whey setzen12:27 - Das steckt hinter unserem ROC-Sports Bio ProteinIch freue mich auf Dein Feedback in den Kommentaren und wenn Du uns ein Abo und ein Like dalässt.Proteinreiche Grüße und alles Gute für Dich,Chris “The ROC”

In this solo episode, Vanessa breaks down the biggest takeaways from her conversation with Daniel R. Moore, Professor of Muscle Physiology at the University of Toronto. This episode is a deep dive into muscle protein synthesis, protein intake, fat loss, aging, and why preserving lean mass is one of the most important factors for long-term metabolic health and body composition. Check out the Protein-Sparing Modified Fasting Library at ketogenicgirl.com and use code VANESSA for 20% off. Vanessa explains: What muscle protein synthesis actually is Why muscle is constantly remodeling Why low-protein dieting can accelerate muscle loss How calorie deficits increase protein requirements Why resistance training is the most powerful muscle-preserving signal The truth about the "protein per meal ceiling" Why whey protein is so effective What anabolic resistance really means Why movement and exercise become increasingly important as we age How menopause impacts muscle loss and metabolic health This episode also explores why muscle is not just aesthetic tissue — it is metabolic, protective, and longevity-promoting tissue. In This Episode Muscle protein synthesis explained Protein turnover & muscle remodeling Why low-protein diets backfire Protein needs during fat loss Resistance training & muscle preservation The protein ceiling debate Whey protein & leucine Anabolic resistance & aging Menopause & muscle loss Protein timing & meal distribution Fat loss vs muscle loss Metabolic health & longevity The PSMF Library is officially live

ABC's Jim Ryan reports that there is a domino affect in the economy that is slowing the production of Whey protein, which has some health nuts a little concerned, but there are better alternatives to get your protein

June 2, 2026: Your daily rundown of health and wellness news, in under 5 minutes. Today's top stories: Strava locks down platform with new developer fees, tighter API restrictions, and login walls to prevent AI scraping as developer ecosystem grows to 241K members ahead of IPO US golf rounds are up 5.3% year-over-year with off-course participation surging 63% since 2019, as nearly 19M Americans now play exclusively at venues like Topgolf and simulators Whey protein demand breaks supply chain with prices up 50% since January, fueled by 70% of Americans seeking more protein and GLP-1 users preserving muscle Today's episode is brought to you by AIIR — a modern communications and experiential agency for health, wellness, fitness, and performance brands. From earned media to events and creator-led campaigns, AIIR helps companies sharpen their story, earn attention, and build trust that compounds. Visit https://aiir.agency to learn more. More from Fitt: Fitt Insider breaks down the convergence of fitness, wellness, and healthcare — and what it means for business, culture, and capital. Subscribe to our newsletter → insider.fitt.co/subscribe Work with our recruiting firm → https://talent.fitt.co/ Follow us on Instagram → https://www.instagram.com/fittinsider/ Follow us on LinkedIn → linkedin.com/company/fittinsider Reach out → insider@fitt.co

+++ Alle Rabattcodes und Infos zu unseren Werbepartnern findet ihr hier: https://linktr.ee/wiederwasgelernt +++ Mit dem Protein-Hype lässt sich aktuell viel Geld verdienen. Protein-Produkte werden teuer vermarktet. Sie versprechen Muskeln und sollen beim Abnehmen helfen. Stimmt das? Und wie schädlich ist zu viel Protein im Körper? Text und Moderation: Caroline Amme Sie haben Fragen? Schreiben Sie eine E-Mail an podcasts@ntv.de Sie möchten "Wieder was gelernt" unterstützen? Dann bewerten Sie den Podcast gerne bei Apple Podcasts oder Spotify. Dieser Podcast wird vermarktet von Julep Media: sales@julep.de Wir verarbeiten im Zusammenhang mit dem Angebot unserer Podcasts Daten. Wenn Sie der automatischen Übermittlung der Daten widersprechen wollen, melden Sie sich hier: datenschutz@julep.de

There is evidence that some popular dietary supplement ingredients can exacerbate acne. Meanwhile, research is looking at a range of non-drug approaches to supporting acne clearance. Hilary Baldwin, MD spills the dirt (literally) on the latest developments with a focus on practical implications for your patients. Plus, Roman Bronfenbrener, MD advocates for greater dermoscopy use, and we get an agenda update for DERM2026!Like what you're hearing? Want to learn more about the Dermatology Education Foundation? Explore assets and resources on our website.

This week the guys kick things off with some wrestling talk before playing "Guess the Plot". Then they dive deep into the comics they've been reading lately, including Absolute Green Lantern and Daredevil. They also review Punisher One Last Kill, the Vought Rising and Lanterns teasers, The Boys finale and Mandalorian and Grogu...and more!

On this episode of Fox Across America, Jimmy Failla gives his take on the stunning lack of deliverables most of the candidates on stage had to offer during Tuesday's California gubernatorial debate. Host of the “Kennedy Saves The World” podcast Kennedy stops by to talk about how big cities like Seattle, Chicago and New York City are driving away major industries with their failing liberal policies. PLUS, IFBB Pro Bodybuilders John & Sharron Fricchione discuss their friendship with Border Czar Tom Homan and tell your radio buddy about what inspired them to start The Whey of The Lord supplements company. [00:00:00] Recapping the California gubernatorial debate [00:38:35] Vance on absurdity of dead people getting food stamps [00:57:10] Kennedy [01:15:40] Why Rubio is so formidable right now [01:34:05] John Fricchione & Sharron Fricchione Learn more about your ad choices. Visit podcastchoices.com/adchoices

Confused by all the protein powder options out there? Collagen, whey, pea protein, BCAAs… what do they actually do and which one is BEST for your goals?In this episode, we break it all down in a simple, realistic way so you can feel confident choosing the right protein powder for YOU.You'll learn:✨ the difference between collagen, whey, and plant-based proteins✨ what BCAAs actually are and if you even need them✨ how to choose the best protein powder for muscle, recovery, joints, skin, and overall healthIf protein powders have ever felt overwhelming, this episode will make it easy to understand. Favorite recipes that include protein powders- Double chocolate bites-Chocolate PB cupsCheck out the blog postFollow us on INSTAGRAMCheck out website: DAILYDIETITIAN

Cheesy and Fondue learn about the cheese byproduct, whey. We talk about food and drink, fuel, medicine, plastic and edible films. And of course, we tell a very cheesy joke!Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy***Newsly is the sponsor of this episode! Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY. Start listening today! *** Why is cheddar the most dangerous of all the cheeses? Because it is very sharp! Show Notes https://materialdistrict.com/article/bioplastic-called-wheypack-cheese-waste/https://phys.org/news/2015-10-whey-profitable-products.htmlhttps://www.instagram.com/stories/highlights/17956853195870394/https://grow.cals.wisc.edu/deprecated/food-systems/a-whole-new-wheyhttps://www.cheeseprofessor.com/blog/3-companies-using-whey-in-ice-cream-liquor-cookieshttps://www.wheywardspirit.com/#homehttps://www.atlasobscura.com/articles/lanital-milk-dress-qmilchhttps://www.youtube.com/watch?v=OyLnKz7uNMQhttps://www.aimplas.net/blog/an-active-packaging-made-from-cheese-waste-which-extends-the-shelf-life-between-5-and-10-days/https://www.haskell.com/insights/whey-processing-basics-of-cheesemakings-beneficial-byproduct/#:~:text=Liquid%20whey%20is%20a%20major,in%20the%20cheapest%20way%20possible.https://www.sciencedirect.com/science/article/pii/S0963996915000319https://www.facebook.com/story.php?story_fbid=1324168919751507&id=100064752335897&mibextid=wwXIfr&rdid=aNF4UUtEi7HzCqw4https://www.fst.com/news-stories/automotive-transportation/fuels-from-coffee-and-dairy-products/

Drama um Ostsee-Wal Timmy | Mehrheit für AfD? (mit Oliver Kalkofe) | Trump blockiert die Welt | Dubai Influencer: Luxus für Zensur - Christian Ehring zeigt den Irrsinn der Woche.

Are you struggling to build muscle or lose weight? Wondering how much protein you really need to see results? On this award-winning episode of the “NASM CPT Podcast,” Rick Richey dives deep into the science of protein intake for muscle growth, bodybuilding, and effective weight loss!

Protein powder should be simple, but the supplement industry has made it anything but. With dozens of types, misleading labels, and marketing designed to confuse, most women end up buying something that does not work for their body, their goals, or their digestion, and then blaming themselves when it does not feel right. In this episode of Embrace Your Real, I cut through all of it and give you a clear, practical guide to understanding what every main type of protein powder actually does, how to read a label without getting tricked, and how to figure out which one is the right fit for you. I also get into why bloating from protein powder is almost never about the protein itself, what collagen is actually missing that makes it an incomplete protein source, and why the best protein powder is simply the one you will actually use consistently. What's Discussed: Why protein powder causes so much unnecessary confusion and what this episode will clear up What protein powder actually is and the one reason it exists Whey concentrate, what it is, who it is for, and why it is the most straightforward starting point Whey isolate, how it differs from concentrate, and why bloating may not be about the whey at all Casein, why it digests differently, and when it actually makes sense to use it Plant based protein, why pea and rice combined gives you a more complete profile, and what to watch on the label Egg white protein, why it is having a moment, and who it works best for Bone broth protein, what it actually supports, and why it is not a primary protein source Collagen, what it is missing, and why it cannot replace a complete protein source How to read a label without getting tricked, what to look for and what to avoid The trial and error reality and how to figure out what actually works for your body If you want clarity on how to calculate and hit your daily protein target in a way that actually works for your real life, check out Macro Counting Made Simple at macrocountingmadesimple.com  And if you want your training structured so your nutrition and recovery are always working together, head to movementwithjulie.com to get started inside the Movement With Julie app. If you loved this episode, you'll also love: 325: Why You Need Protein to Build the Body You Want. And once you know why, Episode 371: 8 High Protein Recipes for Hitting Your Macros will give you the practical tools to actually hit your target every day. If you want more from me, be sure to check out…  Follow me on Instagram: @juliealedbetter | @embraceyourreal | @movementwithjulie Movement With Julie | App: https://sale.movementwithjulie.com/ Macro Counting Made Simple Online Academy: https://www.macrocountingmadesimple.com/ Website: www.juliealedbetter.com