Derived from cheese-making, deproteinized whey is a lactose-dense material repurposed for various commercial sectors. With minimal protein, it suits dietary supplements, infant nutrition, and functional foods. Process improvements increase yield while minimizing environmental effects. Organizations utilize it to formulate economical alternatives. Leading regions adopt processing standards that ensure consistency. Barriers include lactose intolerance concerns, supply fluctuations, and evolving import regulations. However, its flexibility in application bolsters demand. Continuous research explores untapped benefits and improved reconstitution properties. Strategic marketing positions it as a high-value, multi-use product. Trends highlight sustainability, transparency, and consumer-driven customization as core aspects of market evolution.