MicroFactor™
What is the challenge addressed?
For the food industry:
Formulating high-protein dairy products and supplements presents a major technological challenge: whey proteins are naturally unstable under heat and acidic conditions, leading to:
- Graininess mouthfeel
Uncontrolled aggregation causes a grainy or sandy texture.
- High viscosity issues
High concentrations of whey protein result in thick, hard-to-process formulations, clogging pipelines
- Constraint in some applications
Instability during UHT processing and fermentation makes it difficult to develop high-protein, clean-label dairy alternatives.
For consumers
Consumers increasingly demand high-quality protein products that fit their nutritional and lifestyle needs, but existing solutions often fall short:
- Better-tasting protein products
Many high-protein foods have an undesirable texture and aftertaste.
- Premium & highly bioavailable protein sources
Many alternatives lack the optimal amino acid profile for muscle maintenance and recovery.
- Higher protein content per serving
Existing solutions often require compromises on taste and texture, making high-protein formulations less appealing.
How does MicroFactor™ solve this?
MicroFactor™ is a patented functionalization technology developed by Verley that, when applied to our native whey protein, produces a protein with enhanced structure, enabling:
Exceptional stability
Improved texture and mouthfeel
Superior solubility
Optimized protein uptake
How does it work?
Using a proprietary thermo-mechanical process, MicroFactor™ adapts the protein’s ionic structure to prevent denaturation during heating, fermentation, or acidification. This allows FermWhey™ MicroStab, our MicroFactor™-enhanced whey protein, to be incorporated into high-protein dairy, sports nutrition, and specialized nutrition products—without compromising on taste or performance.
For more details on applications and performance, visit FermWhey™ Microstab.
What are the benefits?
MicroFactor™ technology is the key innovation behind FermWhey™ MicroStab, our industry-first precision fermentation whey protein designed for high-protein dairy and nutrition applications.
Enhanced whey protein density
Unparalleled heat & acid stability
Superior sensory properties
Better absorption and bioavailability
FermWhey™
Gel
A functionalized whey protein with advanced gelling properties, enabling clean-label formulations for spoonable dairy and cheese applications.
FermWhey™
Native
A pure, high-quality whey protein, designed for superior nutrition in dairy and non-dairy protein snacks, powder and ready to drink applications.