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GelFactor™

Unlocking the Natural Gelling
Potential of Whey Protein

What is the challenge addressed?

For the food industry

Formulating dairy and plant-based products with a clean-label approach while maintaining optimal texture has long been a challenge. Manufacturers often rely on texturizing additives, stabilizers, and ultra-processing techniques to achieve the desired mouthfeel, which creates trade-offs in product quality 

  • Compromised texture

Without stabilizers, yogurts and cheeses can become watery or grainy.

  • Ultra-processed formulations

Common additives like gums, carrageenan, and modified starch move products into ultra-processed food categories.

  • Limited protein functionality

While casein has traditionally been viewed as essential for achieving the right texture in yogurt and dairy gels, this has constrained formulation options. At the same time, whey protein, despite its superior nutritional value, has lacked the gelling properties needed to serve as a standalone structuring agent.

With GelFactor™, this is no longer the case. Our proprietary technology enhances the natural gelling ability of whey proteins, eliminating the need for casein in acid-gelled dairy applications like yogurt. This breakthrough allows manufacturers to formulate high-protein, clean-label yogurts and dairy gels using only whey proteins, offering both nutritional and functional advantages.

For consumers

Authentic texture & mouthfeel
Yogurt, cheese, and other dairy foods are strongly linked to pleasure, and texture plays a key role in the overall experience.
High-protein, clean-label options
Many yogurts lack the necessary protein density to meet nutritional demands, especially plant-based options.
Better-for-you food choices
Consumers seek products with less sugar, more protein, and beneficial fats without compromising on sensory appeal.
Fewer ingredients, more naturality
Demand for clean-label formulations is rising, with consumers favoring fewer, more recognizable ingredients.

How does GelFactor™ solve this?

GelFactor™ is a patented thermo-mechanical process developed by Verley that transforms our native whey protein to produce a protein with enhanced gelling properties, allowing for the creation of structured, high-protein gels without artificial additives.

Cold-set gelling properties
Enables gel formation naturally in the presence of calcium or during naturally induced acidification.
Superior texture & mouthfeel
Provides smooth, creamy textures without synthetic stabilizers.
More natural, clean-label products
Eliminates the need for added gums, carrageenan, or modified starch.
Optimized protein functionality
Makes whey a viable texturizing agent in dairy and plant-based applications.

How does it work?

GelFactor™ leverages the ionic strength of whey proteins, enabling them to self-assemble into structured networks upon contact with calcium or acidification at cold temperatures. This eliminates the need for external stabilizers while ensuring superior gelling properties.

What are the benefits?

GelFactor™ technology is the innovation behind FermWhey™ Gel, our industry-first functionalized precision fermentation whey protein designed for natural texturizing in dairy and plant-based applications.

High natural cold-gelling properties
Forms structured gels without heat treatment.
Superior gel strength
Outperforms WPI (whey protein isolate) and WPC (whey protein concentrate), delivering optimal texture.
Low inclusion rates for greater efficacy
Achieves desired results with minimal protein usage, improving cost-efficiency.
Clean-label compliance
Replaces traditional texturizing additives, enabling clean-label product claims.

For more details on applications and performance, visit FermWhey™ Gel.

FermWhey™
Gel

A functionalized whey protein with advanced gelling properties, enabling clean-label formulations for spoonable dairy and cheese applications.

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