NNB Nutrition and Axiom Foods have joined forces to launch PeptiClear™, a line of clear hydrolyzed plant proteins engineered to perform across the full spectrum of food and beverage applications — from functional beverages and RTD products to ice cream, baked goods, sauces, and confectionery — at a moment when whey supply constraints are squeezing smaller brands out of the high-protein category.
The Supply Problem
Whey protein remains the benchmark for many formulators, but its output is structurally capped by dairy production and cheese manufacturing volumes. Large multinationals with long-term procurement contracts can absorb supply shocks; emerging brands and mid-size manufacturers increasingly cannot. The result is rising ingredient costs, fiercer competition for available inventory, and a growing barrier to entry for operators trying to meet the mainstream "proteinification" wave that has spread from sports nutrition into everyday snacks, dressings, frozen desserts, and foodservice staples.
PeptiClear™ is designed to address exactly that gap. Unlike conventional plant proteins that can introduce bitterness, grittiness, or opacity into finished products, the hydrolyzed proteins in the PeptiClear™ platform are formulated for neutral flavor, high solubility, and clean appearance — properties that matter enormously in clear beverages, light sauces, and premium frozen formats. For operators and contract manufacturers navigating ingredient sourcing, the technology offers a path to on-label protein claims without dependency on a constrained dairy supply chain.
The Performance Layer
Alongside PeptiClear™, NNB has introduced DL-185®, a dietary di-leucine peptide consisting of two leucine molecules naturally linked in peptide form. The ingredient can be incorporated into both dietary supplements and food products in a manner similar to leucine. In published human clinical research, DL-185® demonstrated approximately 60% greater stimulation of muscle protein synthesis compared with leucine alone, and supplementation produced greater improvements in strength than equivalent leucine supplementation in resistance-trained individuals — findings that give product developers a science-backed story to tell retailers and foodservice buyers.
"NNB believes the future of protein isn't about replacing whey, it's about expanding the world's ability to deliver high-quality protein across every food format," said Dustin Elliott, Chief Brand Officer at NNB. "As consumer demand continues to outpace traditional dairy supply, the industry needs innovative solutions that combine functionality, scalability, and performance."
When paired together, PeptiClear™ and DL-185® are positioned as a combined platform for next-generation protein products — a proposition relevant not just to supplement brands but to the broader food and beverage innovation pipeline that includes restaurant chains, ghost kitchen operators, and CPG companies supplying retail and foodservice channels. As protein continues to infiltrate every daypart and format, ingredient platforms that can deliver on both functional and nutritional claims — while remaining supply-chain resilient — are likely to attract serious attention from product development teams across the industry.
Clinical citations supporting DL-185® efficacy include Paulussen et al. (2021) in the Journal of Applied Physiology and Hagele et al. (2024) in PLOS ONE.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
