Whey permeate is a byproduct from cheesemaking that is currently used to produce animal feed, as stabilizer or disposed into the environment. Previous work done by Alcaine Research Group at Cornell University optimized a process to partially ferment whey permeate to obtain a galactose-rich powder (GRP). The GRP contains galactose and minerals like sodium, potassium, magnesium, calcium and phosphorous, and it does not contain glucose. The purpose of this project was to upcycle GRP into a sports chew that contains electrolytes for rehydration and galactose, a low glycemic index sugar, for energy. Several gelling agents were used to develop the final formulation and a sensory test was made to evaluate overall liking, several attributes, purchase intent. The product was designed to leverage the nutrients present in GRP and provide consumers a glucose-free sport chew alterative.