Marron Foods has been processing whey protein for over 25 years as an ingredient for the food industry. Our experience and our customized equipment enable us to produce a pure whey protein isolate that not only tastes great, but will disperse into almost anything.

There quite a few unflavored whey proteins on the market, but our quality and our processing methods are what make us unique. If you look at our ingredient information you will notice something called soy lecithin. In the food industry, soy lecithin is referred to as an emulsifier- basically it’s an all natural manufacturing aid that helps powders disperse into liquids. Whey proteins can not be truly instant unless they have soy lecithin in them. Several brands of whey protein do not contain soy lecithin…but will not disperse well unless they are mixed in a blender.

The good news is that our customized system allows us to reduce our lecithin levels lower than any other protein we have seen without affecting the performance. Soy lecithin adds several unwanted characteristics; it’s bitter tasting, yellow in color, and has a negative impact on the otherwise healthy nutritional content of isolate. Most companies have to add 2-3% lecithin (and sometimes even more) to reach levels of functionality comparable to our product; the lecithin content in your whey is under a half of a percent.

Now that you understand the purpose of the soy lecithin and how it affects a finished product- take another look at our ingredient statement. You will see that beyond whey protein isolate and soy lecithin there are absolutely no other ingredients….Which means that Your Whey really is what it claims to be- Pure and Unflavored. Several other products claim to be pure and unflavored, but still contain a long list of ingredients. They often include flavor maskings to hide the poor taste of their over lecithinated product….and still don’t taste as good as Your Whey. You will also notice that some companies use a “custom protein blend” that includes a variety or proteins. These blends usually combine isolate with other cheaper types of whey to help bring down costs. We all know that isolate is the purest and highest quality form of whey- which means it is the most expensive. Because we manufacture this product ourselves, we are able to save a significant amount of money and can therefore provide a higher quality for a much lower price.

We all know that isolate is the purest and highest quality form of whey- which means it is the most expensive. Therefore, to increase profitability, many companies have to combine small amounts of isolate with large amounts of inexpensive forms of protein. Because we manufacture this product ourselves, we are able to save a significant amount of money and can therefore provide a higher quality for a much lower price.

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