High-protein, high-fiber, non-GMO. Made from proprietary Chlorella strains via heterotrophic fermentation — dairy-like performance, complete amino profile, a fraction of the carbon footprint.
"A fermented microalgae protein that performs like dairy casein — without the herd, the methane, or the allergen."
Marine whey is a high-protein, high-fiber, non-GMO ingredient produced through heterotrophic fermentation of proprietary Chlorella strains using glucose as feedstock. Mechanical cell disruption releases the intracellular nutrients; a water-based extraction, filtration, and spray-drying sequence produces a clean-tasting white or golden powder with up to 60% protein and up to 20% dietary fiber. Complete amino acid profile including BCAAs and EAAs. Digestibility around 89% — matching whey protein and materially better than pea or soy. Allergen-free, non-GMO, FDA GRAS (GRN 000672), EFSA-approved under Novel Food Regulation (EU) 2015/2283.
"Pick by whichever matters more to your formula: peak protein, or carotenoid-rich functional fiber."
From a white Chlorella strain
Higher solubility, neutral taste, protein-first formulations. Complete amino profile with BCAAs.
Ideal for: high-protein beverages, dairy alternatives, nutrition bars.
From a golden Chlorella strain
Balanced EAA profile, higher fiber, natural carotenoids (lutein, β-carotene). Delivers a yellow hue — a formulation asset, not a defect.
Ideal for: fiber-enriched drinks, lassi, soups, bakery.
"No sunlight, no farmland, no open ponds — just closed bioreactors and a clean input stream."
Proprietary Chlorella strains grown in closed bioreactors on glucose — GMO-free, contamination-controlled, scalable.
Bead milling or high-pressure homogenization releases intracellular protein, fiber, and micronutrients.
Water-based separation, filtration, and purification — no solvents, no chemical extraction.
Dried to a fine powder, packed for shelf-stable delivery to the formulator.
Internal stability testing shows Marine Whey 50 outperforms sodium caseinate on emulsion capacity and stability — it's a functional complement, not just a protein stack-up.
MW50 at 100%; MWG35 at 95%. Superior to sodium caseinate in benchmark testing.
~3.3 g/g — comparable to dairy for moisture-retention applications.
~2.1 g/g (MW50) — excellent for fat-structured systems.
Isoelectric point pH 3–4 — stable in neutral-to-slightly-acidic formats.
INFOGEST 89–90% — matches whey, exceeds pea and soy.
All essential amino acids + BCAAs. No amino-acid limiting factor.
Positioned as a complement to dairy, egg, and plant proteins — not always a 1:1 drop-in, but a performance lever the others can't pull alone.
Yogurt drinks, flavored milks, fortified milks, RTD protein shakes.
Contributes to texture, mouthfeel, and stability — successful replacement for dairy, texturizers, and gums in dessert & yogurt.
Biscuits, crackers, cakes, muffins — protein fortification + fiber boost.
Protein bars — EAA profile + fiber without the aftertaste of plant protein.
Mayonnaise, salad dressings — emulsification that rivals egg and caseinate.
Ice cream, custards, flans — functional protein + stabilizing role in one ingredient.
Closed-loop fermentation; no feed crops, no pasture expansion.
Approved for use in food applications including beverages, baked goods, dairy, and supplements. Widely used in Japan and China.