The problem of the invention relates to compositions and methods for flavouring ready-to-drink formulations, powders, and other food products, and to compositions for use as ingredients in liquid and solid food products and nutritional supplements. The solution to the problem is to provide a method for producing a ready-to-drink beverage, the method comprising adding at least one protein, in the absence of added yogurt, to a composition selected from the group consisting of concentrated Greek yogurt whey, dried Greek yogurt whey, and combinations thereof, to produce a protein-fortified Greek yogurt whey beverage.
