Original subtitles

Narrator: Welcome to "tomorrow's world today,"

a show dedicated to the discovery of innovation

and cutting-edge technology.

We showcase the latest developments

from the greatest companies and smartest people in the world.

Tomorrow's ideas are out there.

And through our journey of inspiration,

we will uncover the technology of the future.

This is inventionland world headquarters.

Here now is George davison.

Hey, everybody.

Welcome to "tomorrow's world today."

I'm your host George Davidson.

Well, you may be wondering why I have all these cows behind me

and why I'm drinking a protein shake.

We're a society that's all about being in shape,

working out, looking and feeling good.

People may not know the role that protein plays in that

or that whey protein comes from cheese.

It's a multibillion-dollar industry

that started on a bicycle delivering milk in Ireland.

Turning milk into cheese

created a secondary product called whey

which has a lot of protein.

Today it's used as a supplement in lots of products.

Now, that's what I call innovation.

I'm going to have Tamara

dig deep into the history behind whey protein.

She's going to meet the people at glanbia

that own optimum nutrition

and uncover their latest innovations,

and she's going to recruit a volunteer --

An ordinary nonathlete --

To take the whey protein challenge.

Over to you, Tamara.

♪♪

Krinsky: I am here in twin falls, Idaho --

Cheese and cow country.

It's also the home of some of glanbia's

manufacturing plants.

Today I'm here at glanbia's cheese innovation center

to learn how it all began --

The story of how Irish cheese makers realized the true value

behind what had previously been considered a useless by-product.

Let's find out.

Hi, Dave. Hi, Tamara.

Welcome to the glanbia cheese innovation center. - Thank you.

We've got a lot of great things to show you today.

What am I going to be seeing? Tell me a little bit.

We're going to be able to take an opportunity

to show you how we bring milk in,

and from that milk we're able to make

a variety of products.

Whey originally, if you look back in history,

it was a by-product.

They had to find a way to dispose it.

Now, through science,

and through things that we've been able to discover

and how we can take specific fractions of that whey protein,

what was once thrown away now has become very value-add

to people's lives.

Well, I always love seeing

how science is helping us do new things.

So let's go take a look. You bet. Let's go ahead and see.

♪♪

Tamara, we're actually out here at the perfect time.

This is what I was hoping you would be able to see.

If you look in this vat here,

now, when you remember we talked about separating the proteins,

you can see the cheese curds that are in there,

and there's our casein.

There's the casein

that we've been able to separate out of that milk

and then the liquid that you see,

which has a yellowish color to it,

that's our whey protein.

Our whey protein's within that liquid.

There's a lot of water there,

but there's also some whey protein.

And what we're going to do is, as this vat continues to make

and the ph continues to drop in that fermentation process,

we're going to then drain this whey off

and separate the curd from the whey.

Okay, Tamara, let's come over here and take a little closer

look at these proteins.

So here we have both the casein and the whey protein.

It looks like melted butter and popcorn.

Absolutely. So now, as we look at this whey protein here,

there's still a lot of liquid there.

We're going to learn about how we get rid of

some of that moisture and we're able to take this

and make very specific whey products

that bring a lot of value to people's lives.

Well, this has been an awesome food-science adventure.

Well, it's not over yet.

Let's get you out to one of our manufacturing sites

so you can see the rest of the process

for creating these whey products.

Let's do it.

♪♪

Tamara. George.

Welcome. Thank you.

Let me show you how we process whey.

All right.

Welcome to our whey-processing control room.

Well, thank you so much for setting up this demo for me

with all these samples.

So the raw whey, that's the last thing I saw

when I was at cheese processing.

What happens next?

Yeah. That's correct.

Raw whey is the input to the whey processing plant.

We use these membranes

to concentrate and to fractionate whey protein.

We basically have one liquid that comes in

and two liquids that go out.

Any of the product

that doesn't permeate through into the tube

becomes a concentrated liquid.

So we're concentrating the whey protein in the raw whey

to get to what we have here, which is the wpi liquid.

Once we have concentrated the whey protein isolate,

then we have to get it into a usable form for the consumer,

so we dry the liquid into a wpi powder.

♪♪

♪♪

♪♪

Hello.

[ Irish accent ] Hi, Tamara. I'm Andrew lynch.

Ah, I seemed to hear a little bit

of the motherland there, yeah?

100% Irish.

Ah, it's nice to see glanbia keeping things official

even here in the U.S.

We try to do our best. [ Laughs ]

So I've just got good news. Our whey has arrived.

Yes!

And today we're going to go on a journey

and show you what goes into

development of our gold standard 100% whey,

the number-one-selling whey protein powder in the world.

We're going to go down to the lab,

and I will lead the "whey."

Ooh. [ Laughs ]

♪♪

Lynch: Well, Tamara, this is a replication laboratory

where we select the best ingredients

to make gold standard 100% whey.

And what I'd like to do now is introduce you to Phil brown,

our director of new product development,

and Ken czaplewski, our materials science manager.

Nice to meet you. Nice to meet you both.

Your whey has just arrived,

so we've gone ahead and weighed out some samples.

Ken, can you take this to the materials science lab?

All right. What do we have going on here?

So here we're evaluating your whey versus a control whey

that we know is a fail, so we're going to go ahead

and mix these up really quick.

What you should see should be plainly obvious.

This is a whey that we would reject.

And right away you see it's not going into solution.

Oh! It's like a volcano in there.

Exactly.

And, now, this is my whey, right?

This is your whey. Exactly.

Oh, wow, that is much better.

So now that we've finished mixing your whey,

we're going to try an actual development

in a benchtop.

What we've got here is we've got some of your whey

already weighed out.

We're going to add some cocoa powder to it

that we've preweighed.

And we're gonna add our flavor system.

So that, I assume, is your secret sauce.

Yep, that's a proprietary system for flavor, sweetener.

It won't taste like chocolate without the cocoa, though.

[ Laughs ]

So, yeah, we're gonna turn this on for 10 minutes,

and we'll come back and taste. - Okay.

Czaplewski: Okay, Tamara, now that you're done with your whey

we can bring it in here

and wait two years for it to determine

if it has the appropriate shelf life.

Two years? That's right.

So, typically our products have a two-year shelf life,

and so one way for us to determine if

there's any negative interactions

between our ingredients

is to wait the full two years.

Or we can use this --

A differential scanning calorimeter.

So this instrument measures the ingredient interactions

and determines if there's any negative consequences.

So interactions between the whey powder, the cocoa,

as well as the sweetener package.

Wait, hold on.

Are there really ever

any negative interactions with cocoa?

Come on.

We've run the analysis on your samples

and everything looked good, so we can go ahead

and send you over to sensory.

There we're going to do the tasting of your whey.

All right. Thank you so much.

Thank you.

♪♪

Okay, Tamara, if you want to take booth number eight,

and I'll join you at number seven.

Okay.

Whoa! [ Laughs ]

You didn't tell me we were doing disco taste test.

It can get quite psychedelic in here.

So welcome to our sensory booth tasting.

So what we're going to do today is,

using scientific statistical experimental design and sensory,

to do an acceptance test

on the two gold standard whey products

that Phil developed in the laboratory.

So basically we're gonna find out how good it tastes.

Absolutely.

Okay.

Hi. Thank you.

Today you're going to be tasting

chocolate whey protein shake.

Thank you.

All right, so I'm going to start with 257.

Cheers. Enjoy.

Here we go.

Mm.

And...

Oh, this one's better.

I mean, they're both good, but this one was definitely better.

It's, like, a little sweeter, but in a good way.

Not too sweet.

Yeah, we're going with 549.

Okay. I'll tell you what.

Let's go into the next room

and see what the total results look like.

Okay.

Aha, so this is where my sample came from.

It's the reveal of the magic behind the window.

Absolutely.

And Tamara, great news, you're a winner.

The results came through,

and you can see here on the display,

sample 549, the sample you preferred,

was statistically preferred over the other samples.

So let's go to the pilot plant, yeah?

We're going to scale up 549 and then test for stability

before we transfer it to the factory.

Let's scale up.

Lynch: Okay, Tamara we're now approaching

the final stages of our development process.

So welcome to our pilot plant.

Pilot plant?

Do you fly things around here? What happens here?

I hope not.

So in our pilot plant what we're going to do

is we're going to take the winning formulation from sensory

and we're going to prepare something

that's called a test batch.

And the test batch will be done in our miniature blender,

which is a replica of what we have in production.

Let me introduce you to John liffiton,

our senior principle food process engineer,

who's going to walk us through the process.

Hi, Tamara.

I'm just about to put the last ingredient in -- some whey.

Do you want to come up and see?

Sure. That'd be great.

Hi there.

Hi, Tamara. Welcome up.

Hey, we're just adding the last piece of our last ingredient

into this blend, and then we'll go ahead and start it.

And this is the 549 that I was tasting below, that I tasted.

Yes, absolutely.

So this is the winning formula

from the sensory science testing.

Mmm, smells really good. Doesn't it?

It kind of makes me want some ice cream, I have to be honest.

I'm gonna go ahead and just brush this down a little bit.

This is just making sure all the ingredients get in.

It's going through the magnets.

Wait, magnets? Why are there magnets in there?

Oh, we have magnets as part of food safety.

So you always make sure you have consistent quality and safety.

Okay, you ready for a little start?

Sure. All right.

And then you can sort of see it blending up.

Oh, yeah.

It's like a big chocolate cloud in there.

It is. It is.

All right, Tamara, we're coming up on our packing line

for the pilot plant. - Okay.

Why don't you go ahead and pack off some of our product.

No problem.

So what's this we're looking at right here?

So this is an auger filler.

So we have the powder coming in the top,

and then the auger is like a big screw

that turns at a certain speed

for a certain number of revolutions,

delivers a volume of product so we have a consistent fill.

So you'll see we have a consistent fill

of our powder blend here.

And in production they actually do have a capper

which puts on the cap at the right amount

but here, I'm the capper. [ Laughs ]

It's important these days to be multifaceted.

That's right.

Okay, Tamara, now that we've finished

packing off our product from the pilot plant,

let's go and put it in stability testing.

And when everything is passing specification,

it's off to production.

Come on, let's follow me.

Thanks, John. Bye-bye.

♪♪

♪♪

Okay, Tamara.

Well, welcome to our optimum nutrition in-house gym.

This is nice. It is fantastic.

It's a world-class facility.

This is where our employees and athletes

can come to train and work out.

Well, I've got some people I'd like you to meet.

Okay, Tamara, I'd like to introduce you

to two of our ambassador athletes,

avid consumers of our whey protein

that they use to help support their performance goals --

Erin and Steve.

- Hi, guys. - Hi. - Hey.

Unfortunately, I've got a head away now,

so I wish you every success in the gym.

[ Stammers ] You're not staying to work out?

Unfortunately not. You're in good hands.

And every success. Thank you.

He got out of here real quick. Didn't he?

Quick exit there. Yeah.

Well, thank you both so much for taking the time to chat.

I know that you're both

extremely dedicated to what you do,

but you each have different areas of focus.

So can you tell me a little bit about that?

Yeah. Sure. I like to consider myself

a full-time bodybuilder, part-time powerlifter.

Very cool.

And I'm a professional track-and-field athlete.

Gotcha.

So tell me a little bit about how optimum nutrition

fits into your workout regimen and what you do

and your training.

Erin? Sure.

So for me,

I like to use the optimum nutrition pre-workout

before I work out because it gives me a lot of energy,

I can lift better.

And then my other favorite is to use the isolate

after my workouts for the added recovery.

So is isolate like a shake, is it a bar?

What how does that work exactly?

It's a more filtered form of whey protein.

Okay. Gotcha. And how about for you?

I don't think there's nothing

that I don't use across the line, to be honest with you.

And I have biochemists behind me

doing a constant -- Formulating my pre-workouts,

my during, and also my recovery workouts.

So it's just gamut of things in optimum

that just really help me to perform at optimum level.

Well, I love all of that, and I also love seeing

how science can affect our everyday lives.

So one of the ideas we had,

which I believe you guys were told about

was to challenge an everyday consumer

to start incorporating some optimum nutrition

and the lifestyle into an exercise regimen.

So I was told that you might have found someone

who is willing to take on the challenge.

[ Laughter ]

I think we do have somebody for you.

All right, let's go take a look.

All right.

I'm excited for her to meet Julian.

Yeah, I mixed up a shake for her.

Hey, guys. How are you doing?

Julian, Tamara.

Tamara. Julian Taylor nice to meet you.

Hey, nice to meet you.

Thank you so much for being up for this challenge.

Oh, yes, this challenge. [ Laughs ]

Oh, stop it.

He must be a pretty good friend to do this.

But I really appreciate it.

You know, I'm really excited to see

how the science of what goes on here

affects everyday consumers like you and me,

not so much these elite fitness gurus.

What are your exercise and fitness and nutrition goals?

Firstly its fitness.

Build muscle.

I'd like to have some body sculpting

to get rid of some of the overweight,

over-the-Christmas-break type of stuff, you know?

I'd like some stamina, so cardio. Everything.

A plethora of healthiness,

as a normal consumer would be.

That's what I'm looking for.

Okay, and you'll be advising him on diet as well,

as far as including the optimum nutrition

in the plan along with the exercise to,

so it's a whole lifestyle thing, right?

Hang on. The diet thing?

Do I have to lose my burger and my beer?

[ Laughter ]

I mean, committed. Commitment.

Commitment, all right.

So does a cheat day mean you can have a beer or not?

Sure. You can have a beer.

You know, we're just saying not go overboard.

Okay, I get it. Everything in moderation.

Everything in moderation. I like that idea.

I've got one other question. What does it taste like?

Oh, I got that covered for you right here.

It's actually really good.

Well?

Wow! That is really good. It's chocolatey.

Yeah. I have a big sweet tooth, so...

All right, I'll see you guys in eight weeks.

See ya! [ Laughs ]

♪♪

♪♪

♪♪

Hey, Matt! Hey, Julian.

How you doing, mate? You ready?

Yep.

Julian: So when we started this program,

we started to look at what I would do every single day

as a normal workout routine --

And to be honest, the last few months before this,

I wasn't doing much -- To what we're doing now.

And then supplementing protein to help me build muscle

but feel really comfortable with what I'm building.

It didn't happen overnight,

but all of a sudden I started to feel

that I was bulking up a wee bit, things are starting to work

and slowly but surely pull together.

But the other thing that I found with this whole program

is I'm sleeping really, really well.

I've got lots of energy, lots of motivation,

and then working with my two athletes,

they've been directing me in the right way

to keeping your head around what you're doing.

Avery: So it seems like you've been losing weight

pretty consistently.

However, if you do notice a plateau,

the next thing would be to decrease

your calories a little bit, keep the protein high,

keep the intensity of the workouts high,

because that's what's going to get you

to retain enough muscle.

Don't make it work, because once it becomes work,

it becomes a chore, and nobody likes to do chores.

I know I didn't like to do chores

when I was younger, so making it fun,

making it something you're looking forward to

is a release for you and it's adding to your life,

that it's not taking away from it.

I'm not an athlete.

I'm not somebody that's out there

to go win a race tomorrow.

I'm doing it for personal health,

and it's making me feel really good.

♪♪

Krinsky: I'm here back at the gym

for the big reveal on our whey protein challenge.

It's time to see what a balanced diet, exercise,

and whey protein can do.

So I'm off to find our two athletes

and our average-guy volunteer.

Hey, Julian, Erin, Steve. Hey!

Hey! Hey, hey.

How you doing? I'm good.

The question is, though, really, for you two,

how's he doing?

I mean look at him. He's specimen.

[ Laughter ]

So, how are you feeling?

Really, really good.

Within a week of getting on this program

and taking the protein and watching what I was eating,

getting help from these two guys

on how I was gonna do it,

within a week I could feel a difference.

You started seeing results pretty much right away, then.

The actual products themselves, the protein in general,

I also was taking an amino acid.

I was taking some creatine.

I had even some powders that were before I work out,

which gave you a tingle feeling.

It was a whole interesting program.

But the best bit of it really

is the change that I felt

that I could do this every day now.

Could I maybe connect you with my boss, George,

because I think he could use this kind of a thing?

Always looking for fresh meat.

[ Laughter ]

Well, thanks so much. It's great to see everyone.

Keep at it.

Thanks a lot. See you later. Bye.

Let's get back to it. Yeah.

Davison: It's incredible how much of a difference

one small secondary product from cow's milk

can make in building muscles

and improving health.

We've gone from delivering milk by bicycle

to uncovering that the leftover ingredients

while making cheese create something new.

It's unbelievable how far we've come in the science

of protein and nutrition.

Today, the power of protein through supplements

adds a much-needed enhancement to living a healthier life.

Easy peasy.

♪♪

♪♪