All language subtitles for Tomorrows.World.Today.S03E01.Power.of.Protein.720p.WEBRip.x264-KOMPOST_track3_[eng]

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.

♪♪

♪♪