Processed from dairy streams, deproteinized whey is mainly composed of lactose and salts. Industries incorporate it into powders, concentrates, and mixes where protein is unnecessary. It offers consistent texture, moisture retention, and palatability across applications. Sustainable farming, energy-efficient processing, and cleaner packaging add value. Countries rich in dairy production dominate exports. Tailored solutions emerge for gluten-free, hypoallergenic, and low-sodium segments. Efficient raw material collection and predictive maintenance increase profitability. Research enhances shelf stability, taste modulation, and micronutrient enrichment. As dietary landscapes shift, companies adjust portfolios accordingly. Market success depends on adaptability, technical capabilities, and commitment to eco-responsible innovation.