Is there a clear advantage to clear protein?

It’s time for breakfast, and many across the U.S. are reaching for their blender and protein powder. Some, however, might not be as thrilled with the prospect of yet another smoothie, especially as these can be heavy, chalky, or overly sweet first thing in the morning. But what other choices do health-conscious individuals have?

Enter clear protein.

According to VeryWell Health, clear protein has slightly higher protein amounts and is easier to digest than traditional whey protein.¹ Let’s explore the value of clear protein and what sets it apart.

What Is Clear Protein and Why Choose It?

With both the fat and carbohydrates removed from whey to make clear protein, the result is a lighter product than typical whey protein. It also contains a bit more protein—about 10 percent—than its traditional cousin. Clear protein doesn’t contain lactose either, making it a better choice for those who struggle to digest dairy. “Since clear proteins are made from whey protein isolate rather than classic whey protein concentrate, it’s also easier to formulate products with low-lactose claims—opening up clear, hydrating drinks to an even wider audience,” says Floor van der Horst, marketing director, performance and active nutrition at FrieslandCampina Ingredients (Paramus, New Jersey).

“Clear proteins bring two important formulation advantages: high solubility and stability at low pH,” says van der Horst. “This means brands can mix up transparent, fruity beverages that are as refreshing as they are full of protein.” With a clean taste and light mouthfeel, clear proteins offer a blank canvas for flavor innovation, she notes. “This versatility lets brands pour new life into categories like sports hydration, functional waters, and even sparkling protein drinks. In fact, the number of soft drink and sports nutrition launches with hydration-related claims increased by 10 percent in the last three years.” ²

The Transformation of Clear Protein

Low pH, meaning acidic environments, are a challenge for most protein ingredients, says Thomas Schmidt, the founder and CEO of 21^st Bio (Søborg, Denmark). “Many [proteins] precipitate or become cloudy,” he explains. “For low pH applications like clear beverages, you need pure proteins naturally structurally stable at low pH so they remain soluble, transparent, and functional without sedimentation,” Schmidt states. “Beta-lactoglobulin (BLG), the main whey protein, naturally has good solubility and clarity at acidic pH when isolated in pure form.”

BLG is manufactured using precision fermentation, and may have a number of advantages, such as health, stability, and purity. For example, according to Schmidt, BLG has approximately 1.5 times more leucine than standard whey protein or casein. Additionally, because it’s “... capable of generating bioactive peptides during digestion, BLG offers a rare combination of metabolic and muscle-preserving benefits—two of the most pressing nutrition challenges in ageing and metabolic health.”

When it comes to stability benefits, Schmidt states that BLG is more soluble, making it a better choice for applications like clear beverages. And when it comes to product purity, “With precision fermentation, BLG can be produced as a single, pure protein, allowing for precise formulation without lactose, fats, or other components,” says Schmidt.

Of course, there is a still a great deal of innovation happening with ingredients like whey, addressing limitations, and making the ingredient more versatile. When talking about low pH and acidic environments, formulators are thinking of berry and citrus-flavored products, which have always been a challenge for protein. Research manager at Glanbia Nutritionals (Chicago, IL), Mark H. Smith, notes that for most proteins, a lowering of pH causes the loss of structure and function. “The protein’s electrical charges are altered, which disrupts the bonds that maintain the protein’s folded shape, causing it to unravel,” explains Smith. A protein is least soluble at its isoelectric point because it is the pH at which it has no net electrical charge. According to Smith, the isoelectric point of whey protein is approximately a pH of 5.1. To increase solubility, moving below the isoelectric point is one solution, he explains

“When the pH is lowered below the isoelectric point, the protein molecules carry a positive charge, causing them to repel one another,” says Smith. “The electrostatic repulsion prevents aggregation, resulting in a stable solution. The ability of whey proteins to be soluble in acidic environments is dictated by the sequence of amino acids within the protein chain.” For other proteins less soluble in acidic environments, further processing is required to increase solubility, Smith notes.

Clear Possibilities

When looking at the limits or potential compromises of using clear whey ingredients over more traditional options, what protein content considerations should be kept in mind? Schmidt states that clear whey proteins can offer the same amino acid profile and high nutritional value as traditional options, without a compromise in quality.

Proteins that can be used in low pH environments, open up novel formulation possibilities that get consumers excited. These different forms of protein are also absorbed differently in the body, says Smith. Protein that remains soluble in acidic environments—like in the stomach—is digested and is then absorbed quickly, he notes, while a protein with minimal solubility in an acidic environment will gel or form clumps, explains Smith, resulting in a more sustained release of amino acids into the bloodstream. “Neither is right or wrong, just different,” Smith says.

“As for demand, there is clearly potential in low pH, high acid protein beverages in the market. Low pH or high acid protein beverages are gaining traction because they deliver on multiple consumer needs—particularly hydration and nutrient density,” says Smith.

The functionality of clear and low pH proteins opens up a number of possibilities for formulators to create unique and beneficial combinations. “Clear whey proteins can combine exceptionally well with other functional ingredients,” says Birgitte Kynde Ravn, industry marketing manager at Arla Foods Ingredients (Basking Ridge, New Jersey). This, in turn, creates opportunities for potential physical and cognitive well-being claims, which, Ravn states, are “perfect for active consumers who are increasingly adopting a holistic health approach and seeking out beverages that boost their daily nutrient intake as well as facilitating hydration.”

Ravn explains that dairy protein has mass consumer appeal beyond athletes and gym goers. More mainstream active and lifestyle consumers also want protein, says Ravn, but aren’t necessarily looking for shakes or other products that fit the sports nutrition stereotypes, and clear, low pH protein options allow for more appealing options and great adoption. One example is the company’s new Protein Soda, which Ravn says plays “into the ‘better for you’ soft drinks trend,” by providing 10 grams of protein per serving with zero sugar.

References

1. Miller, Mira. “Clear Protein vs. Whey: Which Boosts Weight Loss and Muscle Growth More Effectively.” VeryWell Health. September 10, 2025. https://www.verywellhealth.com/clear-protein-vs-whey-protein-11805599 (Accessed 2025-10-6).
2. Innova Market Insights. Top Food Trends 2024. https://www.innovamarketinsights.com/trends/top-food-trends-2024/ (Accessed 2025-10-6).

Author bio

Joy Choquette is a freelance writer from Vermont.