Whey has several environmental risks if disposed of as waste in watercourses. However, there are numerous valorisation techniques to convert it into valuable and highly nutritious products. Techniques such as membrane filtration may be utilised, but these are not applicable to all categories of whey. Novel methodologies that are agile enough to deal with whey variability can produce valorised products. This review assesses the capability of whey processing techniques, applications and methodologies, discussing pertinent research that can innovate product development further. It focuses on environmental impacts of whey as a waste and ways of minimising it.