This is the peer reviewed version of the following article:Raikos, V. , Hays, H. , Stead, D. and Ni, H. (2019), Angiotensin‐converting enzyme inhibitory activity of hydrolysates generated from whey protein fortified with salal fruits (Galtheria shallon) by enzymatic treatment with Pronase from Streptomyces griseus. Int J Food Sci Technol, 54: 2975-2982., which has been published in final form at https://doi.org/10.1111/ijfs.14211. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions.