Leprino Nutrition is expanding its microparticulated whey proteins, a whey format formed into tiny, uniform particles, with a $35 million build-out in Lubbock, Texas, that quadruples capacity for food formulators using MP PRO C80. The ingredient lets products add protein while maintaining a creamier texture and a lighter consistency.
The added capacity sits beside the facility's Sweet Whey operation and brings previously outsourced whey solids into Leprino's own network. Lubbock now joins Fort Morgan, Colo., as one of the company's two sites dedicated to this production format. MP PRO C80 also withstands high heat with little to no foaming, which helps in puddings and sauces.
Two dedicated microparticulation plants turn texture-focused protein supply into a steadier sourcing option for brands building dense dairy formulas. The $35 million expansion widens the ingredient's reach because low-viscosity concentrates are easier to incorporate into high-protein foods without the chalky tradeoff.
Image Credit: Leprino Nutrition
Why This Trend Is Growing
- Microparticulated Protein Scaling
- Expanded production of uniform whey particles signals new potential for high-protein foods that deliver smoother textures without dense or chalky sensory tradeoffs.
- Heat-stable Dairy Ingredients
- Thermally resilient whey formats create openings for protein fortification in sauces, puddings, and processed foods where foaming or instability has limited formulation flexibility.
- Texture-first Protein Formulation
- Creamier, low-viscosity protein concentrates reflect a shift toward nutrition systems that prioritize mouthfeel as much as macronutrient density.
Industries Being Reshaped
- Dairy Ingredients
- Large-scale capacity investments are strengthening specialized whey supply chains for brands seeking more consistent access to advanced functional proteins.
- Packaged Foods
- High-protein ingredient formats with lighter consistency broaden formulation possibilities for mainstream snacks, desserts, and ready-to-eat meals.
- Food Processing
- Integrated production networks reduce reliance on outsourced whey solids and support more reliable sourcing models for manufacturers developing dense dairy-based products.
