PolyWhey has greater durability with a cured hardness that is twice that of the average water-base finish. It also has 25% less VOC content than the standard that most other water-based finishes try to meet. PolyWhey accomplishes this while using a natural, renewable resource as its bonding agent.
Our formulations use whey protein as the bonding agent. Whey is a renewable resource and a natural by-product of the dairy industry. This use of a natural product in our professional finishes translates to low VOCs – and better in-door air quality.
Whey is a by-product of the dairy industry, specifically of cheese making.
VOCs, or Volatile Organic Compounds, evaporate into the air from many substances. These off-gasses contribute to smog production and health problems from inhalation. Petroleum products, like oil-based finish, have harmful levels of these VOCs and are easily identifiable by their noxious smell.
The VOC level for Vermont Natural Coatings’ finishes is ≤180g/L (grams per liter). The toughest In-Door Air Quality standard in the United States is California’s 250g/L.
Under normal conditions and with good ventilation, wood treated will be dry and ready for use in 2 to 3 hours. Allow 1 week for full product cure.
For complete instructions please refer to Applications. [PDF]
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If applying to previously finished wood, sand in order to remove old finish before applying new finish. If sanding entire surface is not desired, be sure to sand areas of distress that can cause flaking in order to blend edges. Apply the product directly to the surface or the sealer coatings. [PDF]
The PolyWhey furniture finish is available in gloss, semi-gloss and satin. Our floor finish is available in semi-gloss and satin. Large volume customers should contact us to request a custom finish.

Lower VOC’s means healthier air quality and no need to move out while the floors dry. PolyWhey Floor Finish accomplishes this by harnessing the strength of renewable whey polymer proteins, creating a product that is safe for the environment and the user.
Partial funding for this project was provided by NCIC through a Rural Business Enterprise Grant from USDA Rural Development.