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The History of Protein: From the Term to Protein Powder

From the naming of protein in 1838 to today's range of protein powders: a factual look at the history of the term.

Protein is now a matter of course in the world of nutrition, from protein powder on supermarket shelves to protein-rich snacks in every chiller cabinet. Yet historically the term protein is not that old. This article tells the history of the term and shows how protein powder developed into a mass-market product over the decades.

The overview deliberately sticks to well-documented, widely accepted milestones and avoids speculative details.

The discovery and naming of protein

In 1838 the Dutch chemist Gerardus Johannes Mulder studied nitrogen-containing substances in plant and animal tissue. He found that these substances seemed to share a common basic structure, which he considered particularly significant for living organisms. The Swedish chemist Jöns Jacob Berzelius proposed the term protein for this group of substances, derived from the Greek word proteios, meaning roughly "of the first rank" or "standing in first place". This choice of word reflected the conviction at the time that these substances were fundamental and especially important for life, an assessment that has been confirmed in essence to this day, even though the chemical understanding of proteins has advanced considerably since.

At the time of Mulder and Berzelius, the chemistry of nitrogen-containing compounds was still at an early stage. Only in the course of the 19th and early 20th centuries did researchers gradually establish that proteins are built from amino acids, whose different combinations and sequences determine the structure and function of each protein. These findings formed the basis for today's understanding of protein quality and amino acid profiles, as expressed for example in the concept of biological value.

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vintage style glass laboratory beakers with clear liquid, muted lighting, no readable labels

Whey as a waste product of cheesemaking

Whey, the liquid left over from cheesemaking, was for a long time regarded mainly as a by-product or even a waste product of dairy farming. In earlier centuries it was partly fed to livestock or otherwise disposed of, as its economic value was considered low. Only as the understanding of its nutrient composition grew, in particular of the whey protein it contains, did this view change step by step. The present importance of whey protein as a valued product of the food industry in its own right therefore stands in clear contrast to its original role as a by-product.

Cheesemaking itself, as a craft tradition, goes back a long way and was an important part of many agricultural regions for centuries. The whey produced in the process became economically interesting only through technical advances in drying and processing in the 20th century, because only then could whey protein be turned on a larger scale into a storable, readily soluble powder.

glass bottle of whey liquid next to fresh cheese on a rustic wooden table

The rise of protein powders from the 1950s

From the 1950s, manufacturers began to develop protein-rich powders specifically for sale, at first mainly in the context of strength training and bodybuilding. With growing interest in fitness and muscle building in the following decades, demand also rose for practical protein sources that were easy to prepare. The improved methods for obtaining and concentrating whey protein, which were developed further during the second half of the 20th century, increasingly made whey protein a preferred protein source for such products, partly because it dissolved comparatively well and came with an amino acid profile favourable for athletes.

Early protein powders of this period differed markedly from today's products in taste and solubility. The recipes were simpler, the choice of flavours was limited, and the target group at first remained largely restricted to strength athletes who were looking for a practical way to increase their protein intake without having to eat large amounts of solid food at every meal.

old style metal shaker cup and scoop on a plain background, product photography style

From niche product to fitness boom

In the following decades the fitness industry as a whole grew considerably, and protein powder developed from a niche product for a few strength athletes into a more widely available product in specialist shops and later in general retail as well. In parallel, public interest in nutrition topics in general also grew, which lifted protein powder further out of the strength training niche and made it interesting for a broader audience, for example people who wanted to lose weight or eat more protein in general.

The spread of gyms from the 1980s and 1990s also contributed to this development, as strength training became accessible to a wider public and no longer appealed only to a small group of specialised athletes. As the number of people training regularly rose, so did the number of those interested in a practical supplement to their protein intake, which gave further momentum to demand for protein powder in this phase.

Today's variety of protein sources

While whey protein was the focus for a long time, the range has since expanded considerably. Alongside whey and casein from milk, there are now established plant-based alternatives such as pea, rice, soy or hemp protein, as well as multi-component products that combine different protein sources, and specialised variants such as low-lactose isolate or hydrolysate. This variety reflects both technological progress in protein production and changing eating habits, such as the growing share of plant-based and vegan diets. The page Types of protein offers a current overview of the different options.

The forms in which protein is sold have also diversified considerably since the early days of protein powder. Besides classic powder for mixing, there are now protein bars, protein-rich ready meals and fortified foods on many supermarket shelves, which would have been unthinkable a few decades ago. This development shows how a once small niche segment has expanded over time into various product categories of the food industry, while the basic idea of making concentrated protein practically available has remained essentially the same as in the early days of the 1950s.

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From technical term to everyday word

Another remarkable aspect of the history of the term protein is how its use has changed over time. What was introduced into science in 1838 as a precise chemical technical term is now an everyday word, used as a matter of course on food packaging, in cooking recipes and in general nutrition communication. This shift from a narrowly defined technical term to a widespread everyday word ultimately also reflects how much public interest in nutrition and protein intake has changed over almost two centuries.

History at a glance

Period	Event
1838	Mulder studies nitrogen-containing substances, Berzelius coins the term protein
Before the 20th century	Whey is regarded mainly as a by-product of cheesemaking
From the 1950s	First protein powders developed specifically for strength training
Second half of the 20th century	Improved methods for obtaining whey protein, growing fitness market
Today	Wide variety of animal and plant protein sources

If you are interested in the current basics of protein quality, the glossary offers further background on the biological value of foods.

Frequently asked questions

Who invented the term protein?

The term goes back to the Swedish chemist Jöns Jacob Berzelius, who proposed it in 1838 in connection with the work of the Dutch chemist Gerardus Johannes Mulder.

Why was whey thrown away in the past?

Whey was long regarded as a by-product of cheesemaking with little perceived economic value, before its nutrient content, in particular the whey protein it contains, came to be valued more highly.

Since when has protein powder been available to buy?

Protein powders developed specifically for sale emerged from the 1950s, at first mainly in the context of strength training.

Why are there so many different protein sources today?

Technological progress in protein production and changing eating habits, such as the growing share of plant-based diets, have led to a wider variety of protein sources.

Was protein completely unknown before 1838?

Nitrogen-containing components in food were already known earlier, but the systematic classification as a distinct group of substances with the name protein goes back to Mulder's work and the naming by Berzelius in 1838.

Were early protein powders intended only for bodybuilders?

Originally, the first protein powders developed specifically from the 1950s were aimed mainly at strength athletes, but over the decades the target group became considerably broader.

Has the significance of whey changed fundamentally since then?

Yes. From a largely unused by-product of cheesemaking, whey protein has become a valued protein source marketed in its own right, which shows a marked change within the food industry.

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