Bioactive peptides derived from whey proteins are valuable for health and functional beverages. Whey, a byproduct of dairy processing, contains significant amounts of whey proteins and is often underutilized. These peptides, obtained through enzymatic hydrolysis, microbial fermentation, and plant enzymes, exhibit antioxidant, antimicrobial, antihypertensive, and anti-inflammatory properties. They are produced by lactic acid bacteria (LAB) and have potential applications in medicine and food as antioxidants and biopreservatives. The development of whey-based drinks rich in bioactive peptides is ongoing, with LAB proteolytic activity playing a key role. These peptides can improve human immunity and treat chronic diseases. The use of whey in dietary and therapeutic nutrition is beneficial due to its high nutritional value and environmental benefits. Research highlights the potential of whey peptides in functional foods, probiotics, and health-promoting beverages. LAB are key microorganisms in the food industry, contributing to the production of bioactive peptides and enhancing the nutritional and biological value of dairy products. The development of whey-based drinks with bioactive peptides offers promising prospects for improving health and reducing milk allergy risks.Bioactive peptides derived from whey proteins are valuable for health and functional beverages. Whey, a byproduct of dairy processing, contains significant amounts of whey proteins and is often underutilized. These peptides, obtained through enzymatic hydrolysis, microbial fermentation, and plant enzymes, exhibit antioxidant, antimicrobial, antihypertensive, and anti-inflammatory properties. They are produced by lactic acid bacteria (LAB) and have potential applications in medicine and food as antioxidants and biopreservatives. The development of whey-based drinks rich in bioactive peptides is ongoing, with LAB proteolytic activity playing a key role. These peptides can improve human immunity and treat chronic diseases. The use of whey in dietary and therapeutic nutrition is beneficial due to its high nutritional value and environmental benefits. Research highlights the potential of whey peptides in functional foods, probiotics, and health-promoting beverages. LAB are key microorganisms in the food industry, contributing to the production of bioactive peptides and enhancing the nutritional and biological value of dairy products. The development of whey-based drinks with bioactive peptides offers promising prospects for improving health and reducing milk allergy risks.