Allergies to cow’s milk are the most common food allergy, affecting roughly 2.5% and 0.3% of adults in the US. Beta-lactoglobulin (β-LG) is a major whey protein found in cow’s milk which has been shown to cause severe allergic reactions in infants. β-LG and other whey proteins can be selectively added to certain food items such as infant formulas, protein supplements, and shake drinks. Companies producing non-dairy products should ensure their raw and finished products have not been contaminated with whey proteins during manufacturing so as to prevent possible allergic responses in sensitized individuals.