Guide to Clean Label Formulations Using Whey Protein

Clean labels are no longer a trend; they’re the expectation.
But so is great flavor, texture, nutrition and cost savings.

Finding the perfect balance has been a challenge for food and beverage manufacturers, especially when attempting to formulate shelf-stable foods like soups, dressings, sauces, fillings, protein bars, sports drinks and more.

Access the Manufacturer’s Guide to Clean Label Formulations Using Whey Protein to learn more about:

  • Avoiding masking agents and artificial ingredients
  • Reducing the use of costly heavy cream, cheese and other fresh ingredients
  • Nutritional comparisons between whey and plant-based alternatives
  • How whey protein is made with a strict chain of custody
  • Three types of functional whey protein used in savory foods and clear beverages
  • And more!

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