New review underscores beta-lactoglobulin’s potential for muscle and metabolic health

Beta-lactoglobulin (BLG), the most abundant whey protein in cow’s milk, is attracting renewed scientific interest as evidence builds for its dual benefits in muscle preservation and metabolic regulation. A new review from the University of Copenhagen brought together the latest findings and positioned BLG as a promising nutritional ingredient that could serve roles well beyond traditional dairy.

BLG is rich in leucine and generates bioactive peptides during digestion. This combination offers benefits across two of the most pressing nutrition challenges: protecting muscle mass and supporting metabolic health. The review emphasized that BLG contains 1.5 times more leucine than standard whey or casein, giving it a strong ability to trigger muscle protein synthesis. It also ensures sustained amino acid availability for longer than many other proteins.

Another key feature is BLG’s bioactive versatility. Its structure enables it to bind hydrophobic ligands such as fatty acids and retinol, and digestion releases peptides that have been shown to influence glucose regulation. Collectively, these properties contribute to BLG’s broad metabolic impact. The review described actions such as stimulating insulin, GIP, GLP-1, and glucagon responses, supporting glucose uptake, slowing gastric emptying, and enhancing satiety. Together, these effects create a favorable hormonal environment that promotes both muscle protein synthesis and glucose disposal.

“These combined actions position BLG as a unique nutritional solution for interconnected health challenges such as conditions causing muscle loss, immobilization and age-related muscle loss, and weight management,” said researchers Morten Hostrup and Emil Lundgren from the Department of Nutrition, Exercise and Sports, University of Copenhagen. “Unlike current pharmacological approaches, BLG shows potential to both enhance appetite suppression and protect against muscle mass loss, which could prove particularly interesting for people under GLP-1 therapies.”

They added that BLG’s potential extends to wider audiences. “BLG isn’t only for people with specific health needs,” they said. “It’s a protein that can support muscle and metabolism, particularly beneficial if you’re active or managing your weight, or anyone seeking to optimize their nutritional intake. We can see ourselves adding it to our own diet.”

Dairy bottlenecks

The review was published at a time when demand for BLG is outpacing supply. Most producers are sold out until at least 2026, with structural challenges in dairy contributing to the shortfall. Farmer numbers are declining, herds are capped by strict emission targets, and farm closures are becoming more common. At the same time, whey prices continue to rise.

For the food industry, this scientific validation of BLG’s benefits opens opportunities in functional nutrition, sports recovery, active ageing, and medical nutrition. Meeting those opportunities, however, may depend on finding alternatives to traditional dairy production.

Biotech solutions

The review pointed to precision fermentation as a viable solution for producing BLG at scale with consistency and sustainability. Unlike dairy-derived BLG, fermentation-based production avoids seasonal variation, requires fewer natural resources, and can dramatically reduce the environmental footprint. It also creates scope for designing BLG variants with tailored amino acid profiles or enhanced bioactive properties.

“This review article perfectly sums up why beta-lactoglobulin is setting a new standard for protein,” said Thomas G. Schmidt, Co-founder & CEO at 21st.BIO, a Copenhagen-based company developing industrial-scale fermentation platforms. “As consumer education and global demand for high-quality protein rises, precision fermentation offers a way to deliver the nutritional and functional benefits of BLG at scale – without relying on cows. Our production technology enables food and nutrition companies to unlock these health benefits in a sustainable, commercially viable way.”

21st.BIO develops technology to manufacture high-value dairy proteins such as BLG and alpha-lactalbumin. Its platform builds on decades of strain-optimization work from Novonesis, formerly Novozymes, and supports customers from assessment and strain development through to large-scale production and regulatory services. By offering licensing programs and technical support, the company aims to help both established manufacturers and start-ups bridge the so-called “valley of death” between innovation and commercialization.

Future outlook

With global demand for protein continuing to rise, the combination of scientific promise and sustainable production methods could make BLG a focal point in the next generation of nutrition. The University of Copenhagen review positioned the protein as a potential solution for both muscle maintenance and metabolic health, while companies such as 21st.BIO are working to ensure its availability beyond the limits of dairy supply.

The convergence of research and technology now sets the stage for BLG to evolve from a staple of whey protein powders into a cornerstone of functional and therapeutic nutrition – with precision fermentation offering the path to scale.