Architecture Things » PolyWhey Floor Finish from Vermont Natural Coatings

PolyWhey Floor Finish from Vermont Natural Coatings

PolyWhey Floor Finish

PolyWhey is a waterborne wood finish that uses recycled whey protein, a by-product of the dairy industry, as a binder. These LEED-qualifying, low-odor coatings contain no toxic heavy metals and have a VOC level less than 180 g/L (grams per liter). They provide a clear coating that is resistant to water, chemicals, and scratches, and has twice the durability of other waterborne finishes, according to the company. This makes them well-suited for high-traffic residential and commercial areas. PolyWhey finishes cover 500 to 600 square feet per gallon and can be applied with brush or spray gun, drying to the touch in less than two hours and fully curing in under a week. As with traditional polyurethanes, proper preparation of the floor or other wood surface before coating is critical in order to create even coats and a quality seal. A slightly different formulation is available as a furniture finish. These coatings are available in gloss, semi-gloss, or satin finish; and in five-gallon, gallon, quart, and pint sizes. The cans are made from 100 percent pre-consumer recycled polypropylene.

PolyWhey Floor Finish - 2

Vermont Natural Coatings
180 Junction Rd.
P.O. Box 512
Hardwick, VT 05843
Phone: 802-472-8700
Fax: 802-472-5227

PolyWhey Floor Finish - 3
2 Responses to “PolyWhey Floor Finish from Vermont Natural Coatings”
  1. Peter Jones says:

    I refinish floors and a client would like me to use your product. I’m curious. Would you compare the PolyWhey to a Bona or a classic Swedish finish? in its translucent properties. It sounds like it behaves like a water-based polyurethane in that it dries so quickly. Do set lines burn as in a water-based finish, do folks apply it with an applicator? Would two coats be possible in one day?
    What is the price per gallon?
    Thank you in advance.
    Peter JOnes

  2. Elizabeth says:

    Hi Peter –

    Did you wind up using the PolyWhey?

    Can Anyone comment on Peter’s questions?


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