Few ingredients have gone from agricultural waste to global health staple quite like whey. Once discarded, it now powers the billion-dollar fitness and nutrition industry. Behind this transformation are innovators who didn’t just see a byproduct—they saw potential. One of them is Sooro Renner, a company reshaping the functional dairy landscape through innovation, scale, and service. “Our growth has always been guided by precision, trust, and deep technical partnerships— starting from Brazil and now reaching the world,” says Claudio Hausen de Souza, Vice President of Commercial and Marketing. Today, Sooro Renner is the largest whey processor in Latin America by volume, with more than two decades of experience. It supplies high-quality ingredients for both human and animal nutrition and holds full export licensing to serve clients worldwide across a wide array of food and beverage sectors. Its product portfolio is designed for both performance and versatility. The company’s Whey Protein Isolate 90 percent delivers ultra-high protein content with less than one percent milk fat—ideal for use in nutritional supplements and high-protein dairy products. For broader application needs, its Whey Protein Concentrate 80 percent is available in regular, instant, and lactose-free forms, making it suitable for everything from protein shakes to ice creams and baked goods. The company also offers WPC 60 percent and WPC 34 percent, which provide excellent texture, solubility, and performance in dairy beverages, energy drinks, and processed foods. Sooro Renner’s whey powder—a blend of lactose, protein, and reduced mineral salts—adds rich dairy flavor and enhances the consistency of chocolates, processed meats, and more. In addition, it produces permeate, which is used in both food and feed formulations, ensuring every element of whey is optimized.

When F&B manufacturers bring products to market, they need certainty. Certainty that an açaí powder will keep its delicate vitamins, that a dehydrated strawberry will deliver the taste and crunch of fresh fruit and that a soup mix developed in Brazil will clear U.S. regulatory standards. For over six decades, Liotécnica, a specialist in food ingredient innovation and drying technologies with a strong emphasis on natural, high-quality solutions, has delivered that certainty Founded in 1964, the company offers the full spectrum of dehydration with Brazil’s largest freeze-drying capacity alongside vacuum, hot-air and spray drying. This breadth allows brands to balance performance and cost because each drying method affects products differently. Freeze-drying best preserves delicate nutrients and textures but costs more. At the same time, hot-air or vacuum-dried formats work well for applications with tight margins and spray-dried powders excel for instant beverages and flavorings. Whatever the method, the goal is to extend shelf life beyond 12 months while preserving nutrition, flavor and texture. “Drying is not just about removing water. It is about protecting what makes each ingredient valuable,” says Federico Alfredo Kladt Kladt, director of R&D, innovation and regulatory affairs. Beyond dehydration, Liotécnica leveraged its moisture control and ingredient processing expertise to become one of South America's few malt extract producers. It operates a dedicated facility that supplies high-quality extracts to enhance bakery and chocolate products, adding texture in crackers and masking offnotes in cocoa. A third factory produces instant jellies, beverages, soups and nutrition programs, with global leaders like Herbalife relying on Liotécnica to supply entire product lines. These pillars, dehydration, malt extract and dry mixes, position Liotécnica as a partner in multiple categories. What sets Liotécnica apart is its flexible contract manufacturing model. Some clients arrive with an idea, relying on the R&D team to develop formulas, source raw materials and packaging, and manage production and regulatory approvals. When clients are uncertain about technical choices, it advises which drying method works best for their product. Others bring established recipes and count on it for confidential, consistent manufacturing. For proprietary formulations, Liotécnica signs NDAs, treating client recipes with the same security as their own IP. A U.S. client once envisioned a soup that could retail for just one dollar, an ambitious target requiring careful ingredient selection and process optimization. Liotécnica handled the entire process from developing the formulation, producing samples, refining the recipe through several rounds of feedback, designing English- language packaging in Brazil, and navigating regulatory approvals for entry into the U.S. market. Today, that soup sits on American shelves.