A New WPCrisp with Tapioca is Coming Your Way

What Is the New Grande WPCrisp with Tapioca Starch?

Slated to launch before the end of 2026, the new WPCrisp option is made from high-quality whey protein and tapioca starch. It will be available at 60% protein and deliver the same benefits and functionality that food manufacturers have come to expect from WPCrisp, including:

• Protein enrichment
• Light, crispy texture
• Neutral flavor
• Clean label

The all-new tapioca starch version of WPCrisp can also be used in the same wide range of applications as the original version, including:

• Nutrition bars
• Protein bars
• Cereals
• Granola
• Cluster snacks
• Better-for-you snacks
• Inclusion systems

“By expanding the WPCrisp portfolio, Grande continues its commitment to providing innovative whey-based ingredients,” says Miller. “It’s one more way we help manufacturers create products that appeal to a wide range of consumers.”

Why Is Grande Expanding the WPCrisp Portfolio?

As consumer preferences, product specifications and ingredient strategies evolve, manufacturers increasingly need options that support a variety of formulation approaches. The addition of a tapioca starch-based WPCrisp expands the tools available to product developers while maintaining the performance characteristics you expect from the portfolio.

No two product development projects are exactly alike, and your ingredient selection often depends on a variety of factors including:

• Formulation requirements
• Processing considerations
• Product positioning
• Labeling goals
• Customer preferences

That last point is worth noting. Studies show that consumers are reading labels more closely and actively considering ingredient information when making purchasing decisions:

• 58% of overall shoppers check ingredients before buying¹
• 87% of health-focused consumers check labels¹
• 67% prioritize simple ingredient lists²

Whichever starch you choose, having two clean-label options means you can meet that demand without compromising on formulation requirements elsewhere.

The introduction of WPCrisp with tapioca starch will give you another clean-label option in your ingredient toolbox.

RELATED ARTICLE:

Reasons to Use Whey Protein Crisps in Formulations

How Does WPCrisp with Tapioca Starch Compare to WPCrisp with Corn Starch?

The new tapioca starch-based WPCrisp will offer similar sensory performance, shelf stability and processing versatility as our original WPCrisp made with corn starch. Product developers will be able to choose the option that best aligns with their formulation objectives.

How Can Food Developers Choose Between Tapioca and Corn Starch-Based WPCrisp?

There is no one-size-fits-all answer. The right choice depends on your formulation and product objectives.

For some, ingredient selection may be influenced by existing product specifications, customer requirements or internal formulation standards. Others may want to maintain consistency across a product line or align with established ingredient sourcing strategies.

“By offering both tapioca starch-based and corn starch-based WPCrisp options,” says Miller, “we’re providing formulators with greater flexibility while maintaining the functionality and sensory performance they demand.”

The Whey Forward (Key Takeaways)

• WPCrisp will be available in both tapioca starch and corn starch versions, with the same protein level, texture and clean-label profile.
• A 70% protein tapioca version is also in development.
• Cocoa profile is currently only available in the corn starch version.
• Choosing between them comes down to your specific formulation, sourcing or labeling needs, not performance differences.
• Grande’s team can help you decide which fits your application.

Which WPCrisp Is Right for You?

As with all Grande ingredients, our technical team is available to help you evaluate options and determine the best fit for your specific application. Contact our team of food scientists today to talk through your formulation challenges and explore our WPCrisp ingredient options. And join us at IFT First, Supply Side Global, Expo West, RCA and other trade shows to talk with our wheyfinders, share ideas and discover how we’re leading the whey.

Get the latest formulation news delivered to your inbox! Subscribe to Ingredient Insights by Grande Custom Ingredients today.

Sources:

1 Acosta Group. Half of US Shoppers Worried About Artificial Ingredients (Feb 2026).

2 Hanover Research. Protein Ingredients Value Study (June 2026).

AUTHOR

John Sweeney

An accomplished Director of Research Development with extensive experience in the food industry, John Sweeney possesses a robust background in researching and innovating new ingredients, focusing on their health benefits, functionality and regulatory compliance in food products. He demonstrates expertise in leading product development teams across diverse formulation categories and holds advanced degrees from Queen's University Belfast and the University of Nebraska-Lincoln, underscoring a strong foundation in research and professional development.

FAQ: Tapioca Starch-Based Whey Protein Crisps

Is the original WPCrisp with corn starch still available?

Yes. The original WPCrisp remains an important part of the Grande portfolio.

What protein level will be available for WPCrisp with tapioca starch?

The product will have 60% protein.

Will a 70% protein version be available?

Yes. A 70% protein version is planned for future release.

Will WPCrisp with tapioca starch provide the same crispy texture and neutral flavor as the original WPCrisp?

Yes. The product was developed to provide similar sensory attributes associated with the WPCrisp portfolio.

Will a cocoa version be available?

Currently, cocoa profiles are available in the corn starch-based WPCrisp line.

What is tapioca starch derived from?

Tapioca starch is derived from the cassava root and is commonly used in clean-label formulations.

When will WPCrisp 60% Tapioca be available?

It is currently in development and scheduled to launch by the end of 2026.