Proteins redesigned
for performance.

What makes Animal Proteins so Functional

Excellent functional properties — high solubility, foaming, gelation, emulsification. That's what makes eggs and whey proteins so dominant across processed food systems.

For Whey Protein Concentrate, one amino acid — cysteine — and a single free sulfhydryl group buried inside β-lactoglobulin's molecular structure.

Specifically in bakery applications:

"When a cake reaches 70 °C during baking, that one –SH group triggers an autocatalytic chain reaction of disulfide bonds that locks the entire foam structure permanently."

No plant protein has this exact mechanism.

Dependence on eggs or whey creates an expensive bottleneck for food manufacturers. Price fluctuations and unavailability swing costs upward, creating disturbance ripple effects across the food industry.

Nobody has changed the ingredients at a molecular level to match what WPC actually does inside a muffin or a cookie.

So, we did.

Untapped Protein (UPC1)

WPC 80 Functional Replacer for Bakery

A platform to modify Proteins.

Our protein modification platform is feedstock-flexible and application-adaptable.

We are starting with WPC replacement in bakery but the same principles apply wherever animal proteins deliver functionality that plant proteins cannot match.

We'd love to hear
from you.

We're partnering with food manufacturers who want to reduce or eliminate WPC dependency without compromising product quality. Request a sample, schedule a technical discussion, or just say hello.