Advanced Whey Unflavoured


Enhanced with lactoferrin

  • 28% more lactoferrin than other whey proteins
  • Naturally balanced amino acid profile
  • Available in two delicious flavours
  • No added sweeteners
Gluten Free

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Advanced Whey isn’t your average protein powder. It is a high-quality whey protein designed to capitalize on the benefits of immune-supporting nutrients naturally found in whey. The combination of whey protein concentrate rich in alpha-lactalbumin, whey protein isolate and lactoferrin isolate results in a protein that is 20% alpha-lactalbumin and contains up to 28% more lactoferrin than other high-end whey protein powders currently available. Advanced Whey is now made without the use of soy-based ingredients. It is good for those who want to boost their immunity, build muscle or lose weight, and is a good source of nutrition for those who may not consume enough protein in their diet.

AOR Advantage

AOR’s Advanced Whey is designed to be as natural and healthy as possible. Advanced Whey uses cross-flow microfiltration to minimize protein denaturation, contains no sweeteners, and includes minimal added flow agents. AOR’s whey uses both whey protein isolate and a high-protein (75%) concentrate. Both yield a high percentage of protein while the concentrate contains healthy immune-enhancing factors not found in isolate.




Combines whey protein isolate plus a high-protein concentrate (80% protein), yielding a 20% alpha-lactalbumin and enriched with up to 28% more lactoferrin than other high-end whey proteins currently available. Lactoferrin levels increase naturally after intense bouts of physical activity in order to support the immune system which can be weakened by rigorous exercise. Advanced Whey uses a low-temperature cross-flow microfiltration (not ion-exchange) to maximize protein content and minimize protein denaturation. Advanced Whey Protein has been tested free of pesticides, antibiotics, heavy metals and melamine.


AOR™ guarantees guarantees that all ingredients have been declared on the label. Contains no wheat, gluten, corn, peanuts, sulphites, mustard, soy or eggs.

Adult Dosage

Mix one scoop with your favourite beverage. Stir with a spoon for 30 seconds. No blender required. Sweeten to taste. Take a few hours before or after taking other medications, or as directed by a qualified health care practitioner.


Consult a health care practitioner prior to use if you have been instructed to follow a low protein diet. This product contains milk products. Do not use if you have a milk allergy.

Main Application
  • Immune function
  • Nutritional support
  • Normal cell growth
  • Anti-inflammatory
  • Antioxidant

The information and product descriptions appearing on this website are for information purposes only, and are not intended to provide or replace medical advice to individuals from a qualified health care professional. Consult with your physician if you have any health concerns, and before initiating any new diet, exercise, supplement, or other lifestyle changes.

Serving Size: One Rounded Scoop
100 Calories/419 kJ
Calories from Fat
5.2 Calories/21.8 kJ
22 g
4.3 g
310 mg
3.3 g
2.5 g
0.7 g
0.0 g
0.6 g
Saturated Fat
0.3 g
146 mg
29 mg

†from 15.59 g whey protein isolate (85.5% protein) and 11.25 g concentrate (75.6% protein).

Non-medicinal Ingredients: Cross-flow microfiltered whey protein isolate, whey protein concentrate, lactoferrin isolate, sunflower lecithin.


The use and popularity of whey protein has grown to such an extent since the mid-1990′s that it is now found in everything from general meal-replacements to infant formulas for newborns. No longer relegated to the exclusive domain of the blender, whey protein is now almost effortlessly added to cereals, yogurts, and even breads and pastries. Such widespread applications speak volumes about the unlocked potential of whey protein. Scientists speculated – correctly as it turned out – that any macronutrient that has earned such widespread acceptance has more secrets to yield. Companies such as AORTM have taken the initiative to unlock these secrets, and Advanced WheyTM represents the fruition of those efforts.

A long way from curds and whey…

The origin of whey protein is found in the first phase of the manufacturing process of cottage cheese, namely the ‘curdling phase’. This is when bovine milk is separated into curd and whey, (the solid part and the liquid part respectively). The liquid part, namely the whey, is then dried and powdered. More scrupulous manufacturers are certain to use freeze-drying and ion-exchange cross-filtering in the drying and powdering process to ensure the survival of the maximum number of micronutrients – as opposed to the macronutrients, namely protein, carbohydrates and fat, with protein constituting approximately 90% of whey. It is within this predominant macronutrient fraction that most of whey’s micronutrient fractions are to be found. The three fractions with the most important health benefits are lactoferrin, alpha-lactalbumin and glycomacropeptides.

Lactoferrin: Lactoferrin forms a much smaller percentage of whey protein than does alpha-lactalbumin. However, its prominence in whey protein far exceeds its relatively minute size. In spite of its weight of only 80 kilodaltons at its most elemental level, Lactoferrin contains 703 different amino acids. Lactoferrin is an iron-binding whey fraction that has been known to demonstrate an impressive anti-microbial capability comparable to that of alpha-lactalbumin in addition to being able to control inflammation and cholesterol.

Alpha-lactalbumin: Alpha-lactalbumin has been associated with anti-carcinogenic and anti-microbial activity.

Sialic acid: There is a particularly innovative whey protein fraction called N-acetylneuraminic acid – commonly known as sialic acid – that has been garnering attention lately. Definitively speaking, sialic acids are sugar molecules that are part of the glycomacropeptide content of whey protein. They are especially present in the content of human mucus and saliva and their biological role is to bind to invading pathogens for their subsequent excretion via the mucus membranes.



Iron Transporter & Cholesterol Protector

Lactoferrin appears to be the transporter of iron in breast-milk, thus serving as the source of essential amounts of this mineral to nursing infants. Many clinical studies have shown that lactoferrin can protect against infection in neonatal units. Lactoferrin’s effects on cholesterol levels seem to be based on its ability to reduce the oxidation of LDL cholesterol, an important function considering how oxidized LDL cholesterol can damage artery walls and set the stage for mineral and fat deposits which lead to blockages.

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Anti-Inflammatory & Anti-Microbial

Lactoferrin’s multifunctional role encompasses antibacterial, antiviral, antifungal, antioxidant and immunomodulatory activities. Scientists have identified lactoferrin’s anti-inflammatory capabilities through its stimulation of the anti-inflammatory cytokines (intracellular messengers) IL-4 and IL-10, and its simultaneous inhibition of the pro-inflammatory TNF-a and IL-ß cytokines. Lactoferrin’s multi-faceted applications make any single mechanism of action challenging for scientists to isolate, but most seem to agree that it begins with lactoferrin’s ability to bind to iron. Iron is essential for the growth of pathogenic bacteria and is also a major contributor to the generation of reactive oxygen species.


Anti-Carcinogenic & Anti-Microbial

Researchers in Sweden conducted a study whereupon a strain of human milk protein consisting largely of alpha-lactalbumin was able to induce apoptosis (programmed cellular death) of abnormal cells while leaving healthy cells intact. Several clinical studies have also determined that bovine alpha-lactalbumin is highly effective at reducing stress.

Other Benefits: Stress, Longevity & Glutathione

The mechanism of action behind this extraordinary claim is that it raises brain serotonin activity while simultaneously reducing cortisol levels. This opens the potential use of alpha-lactalbumin as a sleep aid, and its cortisol-reducing ability makes it a useful addition to the supplement protocol of anyone dealing with stress. Alpha-lactalbumin has also been studied for its influence on longevity, and in-vivo research among laboratory animals has indicated that it has a dose-dependant effect on life expectancy rates. Furthermore, there has always been a glutathione-enhancing capability attributed to whey protein in general and alpha-lactalbumin in particular. This capability is based on the intracellular conversion (by alpha-lactalbumin) of the amino acid cysteine to glutathione.

The Glycomacropeptide Sialic Acid

The world’s leading protein researchers and industry leaders have been gathering once a year for the last four years to exchange information exclusively or primarily on the latest developments in whey. Sialic acid, a type of glycomacropeptide found in whey, ranked among the most heavily discussed topics at the conference held in Chicago, Illinois in September of 2005. There is also clinical evidence demonstrating that sialic acids may be responsible for the ability of glycoproteins (similar to the type found in whey) to bind to E.coli and other types of bacteria and thus preventing their adhesion to the epithelial cell surface, thereby preventing infections from occurring. Furthermore, there has been recent evidence showing that the avian influenza virus (H5N1) has a propensity to attach itself to two particular types of polymers that are themselves linked to sialic acid, thus opening the possibility of sialic acid’s potential effectiveness against this latest global health concern.

Market Trends

Whey protein is usually used as a muscle-building supplement for gym-goers or athletes, as a meal replacement in weight-loss regimes, or as an additional protein source for vegetarians.

The most prestigious wheys on the market use only whey protein isolates that yield the highest protein content. Hydrolyzed whey protein is also becoming more popular since it’s easier to digest.

There are many processing techniques for whey, and many use ion-exchange and come from pasteurized dairy. Both of these techniques cause the loss of some activity of certain healthy whey components.

Most whey proteins also contain artificial or additional sweeteners and flow agents to help make them more palatable. This makes for a less pure whey product.

The widespread health applications of whey protein are heavily dependent on its alpha-lactalbumin, lactoferrin, and glycomacropeptide content. Ensuring good amounts of these fractions is costly, which may largely explain why their benefits are not emphasized in most whey protein supplements.

A quality whey protein supplement such as Advanced WheyTM from AOR should consist of about 20% alpha-lactalbumin.

Advanced Whey from AOR has been formulated to contain up to 28% more lactoferrin than other high-end whey proteins currently available.


Lin YP et al. Avian-to-human transmission of H9N2 subtype influenza A viruses: Relationship between H9N2and H5N1 human isolates. PNAS. 2000 Aug; 15; Vol. 97; No. 17; 9654-9658

Markus CR, Olivier B, Panhuysen GEM, Gugten J van der, Alles MS, Tuiten A, Westenberg HGM, Fekkes D, Koppeschaar, HF & Haan EEHF de (2000) The bovine protein alpha-lactalbumin increases the plasma ratio of tryptophan to the other large neutral amino acids, and in vulnerable subjects raises brain serotonin activity, reduces cortisol concentration, and improves mood under stress. American Journal of Clinical Nutrition 71 (6):1536-1544.

Schwertmann et al. S-fimbiae from Escherichia coli bind to soluble glycoproteins from human milk. J Pediatr Gastroenterol Nutr. 1999 Mar;28(3):257-63.

Svensson M, Sabharwal H, Hakansson A, Mossberg AK, Lipniunas P, Leffler H, Svanborg C, Linse S. Molecular characterization of alpha-lactalbumin folding variants that induce apoptosis in tumor cells. Journal of Biological Chemistry 1999; 274 (10):6388-6396.

Svensson M, Håkansson A, Mossberg AK, Linse S, Svanborg C. Conversion of alpha-lactalbumin to a protein inducing apoptosis. PNAS Vol. 97, Issue 8, 4221-4226, April 11, 2000.

Togawa J et al. Lactoferrin reduces colitis in rats via modulation of the immune system and correction of cytokine imbalance. Am J Physiol Gastrointest Liver Physiol. 2002 Jul;283(1):G187-95.


The clinical efficacy of a bovine lactoferrin/whey protein Ig-rich fraction (Lf/IgF) for the common cold: a double blind randomized study.

Complement Ther Med. 2013 Jun;21(3):164-71.

Vitetta L, Coulson S, Beck SL, Gramotnev H, Du S, Lewis S.

OBJECTIVE: The aim of the study was to determine if a bovine lactoferrin/whey protein Ig-rich fraction (Lf/IgF) combination was effective in reducing the number of colds and in turn improving symptom recovery in a cohort of males and females that reported frequently contracting a cold.

DESIGN: A double blind randomized placebo-controlled clinical trial.

SETTING: One-hundred and twenty-six participants matched by age, BMI, dietary and physical parameters with self-reported frequent upper respiratory tract symptoms and infections were randomly assigned to receive 600 mg of Lf/IgF or a placebo daily for 90 days.

MAIN OUTCOME MEASURES AND RESULTS: A total of 90 participants (47 receiving the active and 43 placebo) completed the 90 day trial and 15 completed 45 days participation (6 in the active and 9 in the placebo group). The total number of colds recorded over the study period was 48 for the treatment group versus 112 for the placebo group (p < 0.001). The significant trend was retained when the data was corrected for medications returned (p < 0.001) and for guessing treatment allocations (p < 0.001). Non-parametric analysis demonstrated that the total number of cold-associated symptoms reported by participants that received Lf/IgF was significantly less than those in the placebo group (p < 0.05). Also, total days sick with a cold and cold severity were reduced over the clinical trial period for Lf/IgF over placebo, but the trend was not significant.

CONCLUSIONS: These findings demonstrate that the Lf/IgF combination significantly decreased the incidence of colds and the cumulative number of cold-related symptoms over placebo. This therapeutic combination may be indicated for the prevention of colds and its most common symptoms in the general population when administered as a preventative supplement.

Nutrient supplementation post ambulation in persons with incomplete spinal cord injuries: a randomized, double-blinded, placebo-controlled case series.

Arch Phys Med Rehabil. 2007 Feb;88(2):228-33.

Nash MS, Meltzer NM, Martins SC, Burns PA, Lindley SD, Field-Fote EC.

OBJECTIVE: To examine effects of protein-carbohydrate intake on ambulation performance in persons with incomplete spinal cord injury (SCI).

DESIGN: Double-blinded treatment with washout and placebo crossover.

SETTING: Academic medical center.

PARTICIPANTS: Three subjects aged 34 to 43 years with incomplete SCI at C5-T4.

INTERVENTIONS: Subjects walked to fatigue on 5 consecutive days. On fatigue, participants consumed 48g of vanilla-flavored whey and 1g/kg of body weight of carbohydrate (CH(2)O). Weekend rest followed, and the process was repeated. A 2-week washout was interposed and the process repeated using 48g of vanilla-flavored soy.

MAIN OUTCOME MEASURES: Oxygen consumed (Vo(2); in L/min), carbon dioxide evolved (Vco(2)), respiratory exchange ratio (RER: Vco(2)/Vo(2)), time (in minutes), and distance walked (in meters) were recorded. Caloric expenditure was computed as Vo(2) by time by 21kJ/L (5kcal/L) of oxygen consumed. Data were averaged across the final 2 ambulation sessions for each testing condition.

RESULTS: Despite slow ambulation velocities (range, .11-.34m/s), RERs near or above unity reflected reliance on CH(2)O fuel substrates. Average ambulation time to fatigue was 17.8% longer; distance walked 37.9% longer, and energy expenditure 12.2% greater with the whey and CH(2)O supplement than with the soy drink.

CONCLUSIONS: Whey and CH(2)O ingestion after fatiguing ambulation enhanced ensuing ambulation by increasing ambulation distance, time, and caloric expenditure in persons with incomplete SCI.

Bovine whey protein concentrate supplementation modulates maturation of immune system in suckling rats.

Br J Nutr. 2007 Oct;98 Suppl 1:S80-4.

Pérez-Cano FJ, Marín-Gallén S, Castell M, Rodríguez-Palmero M, Rivero M, Franch A, Castellote C.

During neonatal life, challenges from breast milk and microbial flora promote immune system maturation. Immunonutrition in these stages may become an important way to increase natural defence systems. The aim of this study was to determine the effect of a daily bovine milk whey protein concentrate (WPC) supplement on the intestinal and systemic immune systems in suckling rats. The composition of intraepithelial and lamina propria lymphocytes (IEL and LPL) was analysed by flow cytometry. Systemic and intestinal humoral immune responses were determined by sera Ig levels and Ig-secreting cell quantification by ELISA and ELISPOT, respectively. From birth, suckling Wistar rats were supplemented with WPC or standard infant formula (SIF). The WPC group showed the same proportion of most of the main mucosal cell subsets as the reference animals. However, in the first days of life WPC enhanced the innate immunity by increasing the NK cell proportion in both epithelial and lamina propria (LP) compartments. A rise in intestinal CD8alphaalpha IEL was also induced by WPC supplementation. A time-course of sera Ig levels and spontaneous IgA, IgM and IgG production by LPL and mononuclear cells from blood and spleen, in the WPC group, exhibited a similar pattern to those pups fed only by dam’s milk. In summary, the present results show the effects of WPC on enhancing mucosal innate immunity during early life.

Effect of whey protein to modulate immune response in children with atopic asthma.

Int J Food Sci Nutr. 2006 May-Jun;57(3):204-11.

Lothian JB, Grey V, Lands LC.

Background Levels of glutathione (GSH) in antigen-presenting cells promote a T-helper type 2 (Th2) cytokine response in mice. We have previously demonstrated that we can increase intracellular GSH levels in healthy young adults using a whey-based oral supplement (HMS90trade mark). We hypothesized that such supplementation in children with atopic asthma, a Th2 cytokine disease, would improve lung function and decrease atopy.Methods Eleven children (six females, five males; mean /-standard deviation age, 12.6 /-3.6 years; baseline forced expired volume in 1 sec (FEV1), 82.4 /-15.4%predicted), underwent spirometry, methacholine provocation testing, and blood analysis for serum IgE and lymphocyte GSH before and after 1 month of supplementation (10 g twice daily).Results Initially the IgE was 1689 /-1596 microg/l (normal range < /=240 microg/l) and lymphocyte GSH was 1.75 /-0.48 microM (normal range 1.55 /-0.33 microM). IgE significantly decreased to 1379 /-1329 microg/l (P < 0.05) following supplementation. Although no significant changes in lymphocyte GSH or FEV1 were found for the group as a whole, the two patients with significant increases in lymphocyte GSH concentrations were the only two to demonstrate reductions in methacholine provocation doses (provocative concentration causing a 20% fall in FEV1).Conclusions These results suggest a modest impact of whey protein supplementation on the cytokine response in atopic asthma. Supplementation for longer periods, or with more potent whey-based supplements, currently under development, may prove more beneficial.

Whey protein rich in -lactalbumin increases the ratio of plasma tryptophan to the sum of the other large neutral amino acids and improves cognitive performance in stress-vulnerable subjects.

American Journal of Clinical Nutrition. June 2002;75(6):1051-1056.

Markus CR, Olivier B and de Haan EHF.

BACKGROUND: Cognitive performance often declines under chronic stress exposure. The negative effect of chronic stress on performance may be mediated by reduced brain serotonin function. The uptake of the serotonin precursor tryptophan into the brain depends on nutrients that influence the availability of tryptophan by changing the ratio of plasma tryptophan to the sum of the other large neutral amino acids (Trp-LNAA ratio). In addition, a diet-induced increase in tryptophan may increase brain serotonergic activity levels and improve cognitive performance, particularly in high stress-vulnerable subjects.

OBJECTIVE: We tested whether -lactalbumin, a whey protein with a high tryptophan content, would increase the plasma Trp-LNAA ratio and improve cognitive performance in high stress- vulnerable subjects.

DESIGN: Twenty-three high stress-vulnerable subjects and 29 low stress-vulnerable subjects participated in a double-blind, placebo-controlled, crossover study. All subjects conducted a memory-scanning task after the intake of a diet enriched with either -lactalbumin (-lactalbumin diet) or sodium caseinate (control diet). Blood samples were taken to measure the effect of dietary manipulation on the plasma Trp-LNAA ratio.

RESULTS: A significantly greater increase in the plasma Trp-LNAA ratio after consumption of the -lactalbumin diet than after the control diet (P = 0.0001) was observed; memory scanning improved significantly only in the high stress-vulnerable subjects (P = 0.019).

CONCLUSION: Because an increase in the plasma Trp-LNAA ratio is considered to be an indirect indication of increased brain serotonin function, the results suggest that dietary protein rich in -lactalbumin improves cognitive performance in stress-vulnerable subjects via increased brain tryptophan and serotonin activities.