Hyfoama™ and Versawhip™ are protein hydrolysates of dairy and plant proteins. They exhibit exceptionally consistent whipping performance and are widely used in sugar confectionery products. They are proven in many different processing methods and can fully replace egg white and gelatin in confectionery applications such as nougat, marshmallow, bird’s milk, jellies and chews. Kosher, halal, non-animal and allergen declarations are available to meet your specific labelling requirements.


  • Aerating / Foaming
  • Protein source
  • Stabiliser


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