Dairy products have played an integral role in the confectionery industry for a long time. More recently, whey products have been introduced, as they assist in providing the necessary flavor, color and texture required in many products such as chocolate, caramels, and aerated confections.


Significant cost savings can be achieved by using these multi-functional ingredients, both in existing products and in the development of new products. For example, using

K-PRO WPC34 in the production of chocolate will increase the volume of chocolate but not increase the sugar content, and continue to meet recognized standards.

For any further information about our K-PRO (WPC) and K-LAC (lactose), please contact us











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