The article discusses the potential of bioactive peptides derived from whey proteins for health and functional beverages. Whey, a byproduct of dairy production, contains significant amounts of whey proteins and is a valuable source of bioactive compounds. These peptides exhibit various health benefits, including antioxidant, antimicrobial, anti-inflammatory, anticarcinogenic, antihypertensive, antithrombotic, opioid, mineral-binding, and growth-stimulating activities. They can be produced through enzymatic hydrolysis using proteolytic enzymes, plant extracts, and microbial fermentation, particularly by lactic acid bacteria (LAB). The use of LAB in whey fermentation produces diverse peptides with beneficial properties, such as inhibiting angiotensin-converting enzyme (ACE) and exhibiting antimicrobial and antioxidant activities. Whey-based drinks enriched with bioactive peptides are under development, offering potential health benefits and improved taste. The article highlights the technological and functional potential of LAB in the food industry, emphasizing their role in enhancing the nutritional value and therapeutic applications of whey-based products. The market for bioactive peptides is expanding due to consumer awareness and the potential to replace conventional medications. Regulatory frameworks and scientific verification are crucial for ensuring the safety and effectiveness of these peptides in functional foods.The article discusses the potential of bioactive peptides derived from whey proteins for health and functional beverages. Whey, a byproduct of dairy production, contains significant amounts of whey proteins and is a valuable source of bioactive compounds. These peptides exhibit various health benefits, including antioxidant, antimicrobial, anti-inflammatory, anticarcinogenic, antihypertensive, antithrombotic, opioid, mineral-binding, and growth-stimulating activities. They can be produced through enzymatic hydrolysis using proteolytic enzymes, plant extracts, and microbial fermentation, particularly by lactic acid bacteria (LAB). The use of LAB in whey fermentation produces diverse peptides with beneficial properties, such as inhibiting angiotensin-converting enzyme (ACE) and exhibiting antimicrobial and antioxidant activities. Whey-based drinks enriched with bioactive peptides are under development, offering potential health benefits and improved taste. The article highlights the technological and functional potential of LAB in the food industry, emphasizing their role in enhancing the nutritional value and therapeutic applications of whey-based products. The market for bioactive peptides is expanding due to consumer awareness and the potential to replace conventional medications. Regulatory frameworks and scientific verification are crucial for ensuring the safety and effectiveness of these peptides in functional foods.