Market Overview
| Study Period | 2017 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 0.98 Billion |
| Market Size (2030) | USD 1.26 Billion |
| Growth Rate (2025 - 2030) | 5.15% CAGR |
| Market Concentration | Low |
Major Players *Disclaimer: Major Players sorted in no particular order Image © Mordor Intelligence. Reuse requires attribution under CC BY 4.0. | |
United States Whey Protein Ingredients Market Analysis by Mordor Intelligence
The United States Whey Protein Ingredients Market size is estimated at 0.98 billion USD in 2025, and is expected to reach 1.26 billion USD by 2030, growing at a CAGR of 5.15% during the forecast period (2025-2030).
The whey protein market in US continues to evolve, driven by increasing health consciousness and changing consumer preferences. The fitness industry's robust growth is evidenced by the presence of 115,047 gym, health, and fitness clubs in 2023, marking a 2.6% increase from the previous year. This expansion has led to increased demand for protein ingredients market and functional foods, particularly among fitness enthusiasts and health-conscious consumers. The industry has responded by developing innovative formulations that cater to specific nutritional needs while maintaining taste and functionality.
Product innovation and reformulation efforts are reshaping the market landscape, with manufacturers focusing on clean-label products and improved functionality. The retail landscape has adapted to changing consumer preferences, as demonstrated by the 3% increase in convenience stores from 41,960 in 2021 to 43,267 in 2022, providing greater accessibility to protein-enriched products. Major food manufacturers are incorporating whey protein ingredients into various product categories, with leading companies like Kellogg's maintaining a 37% market share in the breakfast cereals segment while expanding their protein-enriched offerings.
The personal care and cosmetics sector has emerged as a significant growth avenue for whey protein ingredients, with approximately 44% of US customers spending between USD 1-50 monthly on online cosmetics purchases. Manufacturers are increasingly incorporating whey protein into anti-aging products, hair care formulations, and skin care solutions, capitalizing on its functional properties such as skin conditioning and moisturizing capabilities. The industry has witnessed substantial innovation in formulation techniques to enhance the stability and efficacy of whey protein in personal care applications.
The market is experiencing a significant shift toward specialized nutrition solutions, with manufacturers developing targeted products for specific consumer segments. Food and beverage companies are increasingly focusing on clean-label formulations and natural ingredients, responding to consumer demand for transparency and healthier options. This trend is particularly evident in the confectionery sector, where approximately 85% of chocolates and candies sold in 2022 contained 200 calories or less, demonstrating the industry's commitment to healthier formulations while maintaining product functionality and consumer appeal.
United States Whey Protein Ingredients Market Trends and Insights
Sport/performance nutrition is expected to witness significant growth during the forecast period
- Rising health concerns and memberships across health clubs are primarily driving the sport/performance nutrition segment. From 2009 to 2019, the number of gyms in the United States rose by 39%. However, the segment witnessed a significant decline due to gym closures during the COVID-19 pandemic-induced nationwide lockdown in 2020. Health clubs are among the most popular sales channels for sports supplements. The closure of health clubs had a negative impact on the sales of supplements. In 2020, several gyms like Gold's Gym, Flywheel Sports, Town Sports International, and 24-Hour Fitness declared bankruptcy. Sales of sports nutrition products decreased in 2020, and the segment’s overall Y-o-Y growth rate reduced by 3.37%.
- The importance of leading an active lifestyle is fueling the sports/performance nutrition segment. In 2021, 67% of US consumers aged six and above participated in fitness activities, of which 43.3% of consumers engaged in individual sports, 52.9% in outdoor sports, and 22.1% in team sports. Consumers are becoming more aware of the value of optimal nutrition and healthier lifestyles, all of which positively impact the sports/performance nutrition segment.
- Sports/performance nutrition is the fastest-growing end-user segment in the US whey protein market, of which animal protein accounts for a major share of 91.1% in terms of value. The fitness industry is rapidly increasing the usage of animal protein ingredients, such as whey, collagen, and milk proteins, in nutritional supplements used for muscle or tissue repair after workouts. The rise in the availability of protein supplements, a growth in the number of recreational and lifestyle users of these products, and an increase in health awareness are expected to boost market growth over the forecast period.
Understand The Key Trends Shaping This Market
Download PDF
Increasing production of dry whey may stabilize whey protein prices during the forecast period
- Whey production is mainly driven by the supply from cheese production plants, accounting for most of the country's liquid whey production. As of April 2022, there were over 500 cheese production plants in the United States. Whey powder dominates the whey products market, closely followed by WPC. In 2021, around 934 million pounds of dry whey was produced in the country. The demand is mainly driven by a strong inclination toward protein and high-protein products across the country's food and beverage market.
- Major companies are working toward securing additional whey plants. Whey has become an essential resource in the dairy market. Sports and performance nutrition products drive strong growth in the high-end protein ingredients sector. WPC is produced by removing a certain percentage of non-protein constituents from pasteurized whey derived from cheese processing. The finished WPC products available for food aid are WPC34, which contains more than 34% whey protein, and WPC80, which contains more than 80% protein.
- In 2020, the overall whey production declined due to the pandemic because production plants had shut down across the nation. The production volume of dry whey was nearly 951 million pounds, down by 2.7%. The production volume of WPC was about 478 million pounds, down by 2.7% from that of 2019. On the contrary, production in milk plants witnessed a surge due to panic buying, which stabilized after April 2020. The production of dry whey for the animal feed sector is stable as prices remain unchanged. Although WPC production is stable, some market players expect higher prices for higher-concentration WPC in the next few quarters, which is likely to impact production positively.
Understand The Key Trends Shaping This Market
Download PDF
OTHER KEY INDUSTRY TRENDS COVERED IN THE REPORT
- Baby food is expected to witness steady growth post-pandemic
- Innovation is expected to help maintain a steady growth rate
- Consumer preferences are shifting to premium condiments and sauces, away from packaged soups
- Dairy alternatives are expected to witness a significant growth rate
- There are great opportunities for meat alternative products
- Key players focused more on healthy ingredients post-COVID-19
- The US cosmetics industry is expected to be driven by the synergy of innovation and social media influence
- The growth of the bakery industry is led by large commercial players
- Sustainable and innovative packaging trends are expected to influence the breakfast cereal market
- Key players are expected to focus on fortification and nutritional enrichment
- The emphasis on awareness and innovation is the driving force behind the growth of the elderly nutrition market
- E-commerce is expected to emerge as one of the most preferred channels
- Rising US feed exports and feed prices are expected to impact production
- The consumption growth of animal protein fuels opportunities for key players in the ingredients segment
Segment Analysis: Form
Concentrates Segment in US Whey Protein Ingredients Market
Whey protein concentrates dominate the US whey protein ingredients market, holding approximately 50% market share in 2024. The segment's leadership position is primarily driven by its cost-effectiveness, high availability of variants, and feasible application across industries. The supplements segment remains the key application industry for whey protein concentrate, particularly in the sports/performance nutrition sector. In food and beverage applications, concentrates are widely used in snacks and dairy/dairy alternatives, accounting for about 62% and 26% of the market value respectively. The growing trend of protein fortification has created further demand for these products, especially in cultured dairy products like yogurt, mousse, and nutritional yogurt bars. Many companies, such as Hilmar Ingredients and Agropur, are offering no- or low-lactose-based concentrates to meet the demand for health-oriented formulations.
Hydrolyzed Segment in US Whey Protein Ingredients Market
The whey protein hydrolysate segment is projected to experience the most rapid growth in the US market during 2024-2029, with an expected growth rate of approximately 6%. This growth trajectory is primarily attributed to its superior absorption characteristics and specialized applications in infant formula and sports nutrition. The segment's expansion is driven by its unique benefits hydrolyzed whey protein absorbs more quickly and requires less digestive effort from the body, containing protein concentration of over 90% with minimal to no fat, carbohydrates, or lactose. These properties make it particularly valuable in the formulation of pet foods and infant formulas. Despite challenges like the bitter off-taste caused by hydrophobic amino acids, manufacturers are actively developing improved ingredients to address taste-masking challenges, with companies like Arla Foods Amba and Royal Friesland Campina NV offering customized solutions that reduce bitterness by 40%-50%.
Remaining Segments in Form Segmentation
The whey protein isolate segment represents a significant portion of the US whey protein ingredients market, characterized by its high protein content and premium positioning. Whey protein isolates are particularly valued in the market due to their lower fat and lactose content, making them suitable for consumers with specific dietary requirements. The segment's growth is supported by its widespread application in beverages and snacks, particularly in clear protein waters and nutritional bars. The higher processing of isolates results in a cleaner taste profile and better solubility, though this comes at a premium price point compared to concentrates. The segment continues to innovate with new applications in sports nutrition and specialized dietary products.
Segment Analysis: End User
Food & Beverages Segment in US Whey Protein Ingredients Market
The Food & Beverages segment dominates the US whey protein ingredients market, commanding approximately 51% of the total market share in 2024. This significant market position is primarily driven by consumers' pivoting interest from carbonated beverages toward healthier drinks and protein-based snacks. The segment's growth is further supported by the increasing incorporation of whey protein ingredients in various food applications, including bakery products, beverages, breakfast cereals, dairy alternatives, and ready-to-eat foods. Manufacturers are actively developing new formulations and products enriched with whey protein to meet the growing consumer demand for healthier food options. The segment's strong performance is also attributed to the rising trend of protein fortification in everyday food products and the increasing preference for clean-label ingredients in processed foods.
Supplements Segment in US Whey Protein Ingredients Market
The Supplements segment is projected to exhibit the fastest growth rate in the US whey protein ingredients market, with an expected CAGR of approximately 7% during 2024-2029. This robust growth is primarily driven by the increasing adoption of whey protein supplements among fitness enthusiasts and athletes. The segment's expansion is further fueled by the rising health consciousness among consumers and their growing understanding of the benefits of protein supplementation. The sports nutrition sector, in particular, is witnessing substantial growth within this segment, as consumers increasingly rely on whey protein supplements to support their workout routines and fitness goals. The market is also benefiting from innovations in product formulations, including improved taste profiles and enhanced bioavailability of whey protein supplements.
Remaining Segments in End User Segmentation
The Animal Feed and Personal Care & Cosmetics segments represent smaller but significant portions of the US whey protein ingredients market. The Animal Feed segment plays a crucial role in livestock nutrition, particularly in young animal feed formulations, while the Personal Care & Cosmetics segment is gaining traction due to the increasing incorporation of whey protein in skincare and haircare products. These segments are benefiting from ongoing research and development activities that are uncovering new applications for whey protein fractions. The Personal Care & Cosmetics segment, in particular, is seeing increased adoption due to whey protein's skin-hydrating and conditioning properties, while the Animal Feed segment continues to be essential for maintaining livestock health and growth.
Competitive Landscape
Top Companies in United States Whey Protein Ingredients Market
The whey protein ingredients market is characterized by continuous product innovation, with companies focusing on developing specialized formulations for different applications ranging from sports nutrition to infant formula. Major players are demonstrating operational agility by investing in advanced manufacturing technologies and expanding their production capacities, particularly in response to growing demand from the sports nutrition and functional foods segments. Strategic partnerships with dairy cooperatives and farmers are becoming increasingly common to ensure a stable raw material supply. Companies are also pursuing geographical expansion through new facility construction and acquisitions, with particular emphasis on strengthening their presence in key consumption regions and establishing robust distribution networks. Research and development initiatives are centered on improving protein functionality, taste profiles, and application versatility, while sustainability and clean-label trends are driving investments in environmentally friendly production processes.
Fragmented Market with Strong Regional Players
The United States whey protein ingredients market exhibits a fragmented structure with a mix of global conglomerates and specialized regional players. Large multinational dairy companies maintain significant market presence through their established brands and extensive distribution networks, while regional dairy cooperatives leverage their local farmer relationships and specialized product offerings. The market is characterized by the presence of both vertically integrated players who control the entire value chain from milk collection to final product distribution, and specialized processors focusing on specific market segments or applications.
Merger and acquisition activity in the sector is driven by companies seeking to expand their product portfolios, access new technologies, and strengthen their market positions. Strategic partnerships between dairy cooperatives and international players are becoming more prevalent, allowing companies to combine their strengths in raw material sourcing and market access. Companies are also forming joint ventures to share technological expertise and distribution capabilities, particularly in emerging application segments like sports nutrition and functional foods.
Innovation and Sustainability Drive Future Growth
Success in the whey protein ingredients market increasingly depends on companies' ability to innovate across product development, processing technologies, and sustainability initiatives. Market leaders are investing in research and development to create differentiated products with enhanced functionality and improved taste profiles, while also focusing on clean-label formulations to meet growing consumer demands. Companies are developing specialized products for specific applications and end-user segments, while simultaneously working to optimize their production processes for better cost efficiency and environmental performance.
For new entrants and smaller players, success lies in identifying and serving niche market segments with specialized products and applications. Building strong relationships with key end-users in high-growth segments like sports nutrition and functional foods is becoming crucial. Companies must also focus on developing sustainable sourcing practices and implementing transparent supply chain processes to meet increasing regulatory requirements and consumer expectations. The ability to adapt to changing market dynamics, particularly in terms of raw material availability and price fluctuations, while maintaining product quality and consistency, will be critical for long-term success in the market. Whey protein manufacturers in the USA are particularly keen on these trends, as they aim to enhance their competitive edge by integrating sustainable practices and innovative product offerings.
United States Whey Protein Ingredients Industry Leaders
Arla Foods amba
Fonterra Co-operative Group Limited
Glanbia PLC
Groupe Lactalis
Koninklijke FrieslandCampina NV
- *Disclaimer: Major Players sorted in no particular order
Need More Details on Market Players and Competitors?
Download PDF
Recent Industry Developments
- August 2022: Optimum Nutrition announced the launch of its new Gold Standard Protein Shake. The RTD is available in chocolate and vanilla flavors and is formulated with 24 grams of protein per serving.
- June 2022: Fonterra JV entered a joint venture with Tillamook County Creamery Association (TCCA) and a three-mile canyon farm in the United States to launch Pro-Optima TM, a grade A functional whey protein concentrate (fWPC).
- November 2021: At the Food ingredient Europe 2021, FrieslandCampina Ingredients exhibited 45D, its fortified protein water concept containing Nutri Whey Isolate Clear, in the New Product Zone.
United States Whey Protein Ingredients Market Report Scope
Concentrates, Hydrolyzed, Isolates are covered as segments by Form. Animal Feed, Food and Beverages, Personal Care and Cosmetics, Supplements are covered as segments by End User.Form
| Concentrates |
| Hydrolyzed |
| Isolates |
End User
| Animal Feed | ||
| Food and Beverages | By Sub End User | Bakery |
| Beverages | ||
| Breakfast Cereals | ||
| Condiments/Sauces | ||
| Dairy and Dairy Alternative Products | ||
| RTE/RTC Food Products | ||
| Snacks | ||
| Personal Care and Cosmetics | ||
| Supplements | By Sub End User | Baby Food and Infant Formula |
| Elderly Nutrition and Medical Nutrition | ||
| Sport/Performance Nutrition | ||
| Form | Concentrates | ||
| Hydrolyzed | |||
| Isolates | |||
| End User | Animal Feed | ||
| Food and Beverages | By Sub End User | Bakery | |
| Beverages | |||
| Breakfast Cereals | |||
| Condiments/Sauces | |||
| Dairy and Dairy Alternative Products | |||
| RTE/RTC Food Products | |||
| Snacks | |||
| Personal Care and Cosmetics | |||
| Supplements | By Sub End User | Baby Food and Infant Formula | |
| Elderly Nutrition and Medical Nutrition | |||
| Sport/Performance Nutrition | |||
Need A Different Region or Segment?
Customize Now
Market Definition
- End User - The Protein Ingredients Market operates on a B2B basis. Food, Beverages, Supplements, Animal Feed, and Personal Care & Cosmetic manufacturers are considered to be end-consumers in the market studied. The scope excludes manufacturers buying liquid/dry whey to be used for application as a binding agent or thickener or other non-protein applications.
- Penetration Rate - Penetration Rate is defined as the percentage of Protein-Fortified End User Market Volume in the Overall End User Market Volume.
- Average Protein Content - Average protein content is the average protein content present per 100 g of product manufactured by all end-user companies considered under the scope of this report.
- End User Market Volume - End-user market volume is the consolidated volume of all types and forms of end-user products in the country or region.
| Keyword | Definition |
|---|---|
| Alpha-lactalbumin (α-Lactalbumin) | It is a protein that regulates the production of lactose in the milk of almost all mammalian species. |
| Amino acid | It is an organic compound that contains both amino and carboxylic acid functional groups, which are required for the synthesis of body protein and other important nitrogen-containing compounds, such as creatine, peptide hormones, and some neurotransmitters. |
| Blanching | It is the process of briefly heating vegetables with steam or boiling water. |
| BRC | British Retail Consortium |
| Bread improver | It is a flour-based blend of several components with specific functional properties designed to modify dough characteristics and give quality attributes to bread. |
| BSF | Black Soldier Fly |
| Caseinate | It is a substance produced by adding an alkali to acid casein, a derivative of casein. |
| Celiac disease | Celiac disease is an immune reaction to eating gluten, a protein found in wheat, barley, and rye. |
| Colostrum | It is a milky fluid that’s released by mammals that have recently given birth before breast milk production begins. |
| Concentrate | It is the least processed form of protein and has a protein content ranging from 40-90% by weight. |
| Dry protein basis | It refers to the percentage of "pure protein" present in a supplement after the water in it is completely removed through heat. |
| Dry whey | It is the product resulting from drying fresh whey which has been pasteurized and to which nothing has been added as a preservative. |
| Egg protein | It is a mixture of individual proteins, including ovalbumin, ovomucoid, ovoglobulin, conalbumin, vitellin, and vitellenin. |
| Emulsifier | It is a food additive that facilitates the blending of foods that are immiscible with one another, such as oil and water. |
| Enrichment | It is the process of addition of micronutrients that are lost during the processing of the product. |
| ERS | Economic Research Service of the USDA |
| Extrusion | It is the process of forcing soft mixed ingredients through an opening in a perforated plate or die designed to produce the required shape. The extruded food is then cut to a specific size by blades. |
| Fava | Also known as Faba, it is another word for yellow split beans. |
| FDA | Food and Drug Administration |
| Flaking | It is a process in which typically a cereal grain (like corn, wheat, or rice) is broken down into grits, cooked with flavors and syrups, and then pressed into flakes between cooled rollers. |
| Foaming agent | It is a food ingredient that makes it possible to form or maintain a uniform dispersion of a gaseous phase in a liquid or solid food. |
| Foodservice | It refers to the part of the food industry which includes businesses, institutions, and companies which prepare meals outside the home. It includes restaurants, school and hospital cafeterias, catering operations, and many other formats. |
| Fortification | It is the deliberate addition of micronutrients that are not found in them naturally or which are lost during processing, to improve a food product's nutritional value. |
| FSANZ | Food Standards Australia New Zealand |
| FSIS | Food Safety and Inspection Service |
| FSSAI | Food Safety and Standards Authority of India |
| Gelling agent | It is an ingredient that functions as a stabilizer and thickener to provide thickening without stiffness through the formation of gel. |
| GHG | Greenhouse Gas |
| Gluten | It is a family of proteins found in grains, including wheat, rye, spelt, and barley. |
| Hemp | It is a botanical class of Cannabis sativa cultivars grown specifically for industrial or medicinal use. |
| Hydrolysate | It is a form of protein manufactured by exposing the protein to enzymes that can partially break the bonds between the protein's amino acids and break down large, complicated proteins into smaller pieces. Its processing makes it easier and quicker to digest. |
| Hypoallergenic | It refers to a substance that causes fewer allergic reactions. |
| Isolate | It is the purest and most processed form of protein which has undergone separation to obtain a pure protein fraction. It typically contains ≥ 90% of protein by weight. |
| Keratin | It is a protein that helps form hair, nails, and the outer layer of skin. |
| Lactalbumin | It is the albumin contained in milk and obtained from whey. |
| Lactoferrin | It is an iron‑binding glycoprotein that is present in the milk of most mammals. |
| Lupin | It is the yellow legume seeds of the genus Lupinus. |
| Millenial | Also known as Generation Y or Gen Y, it refers to the people born from 1981 to 1996. |
| Monogastric | It refers to an animal with a single-compartmented stomach. Examples of monogastric include humans, poultry, pigs, horses, rabbits, dogs, and cats. Most monogastric are generally unable to digest much cellulose food materials such as grasses. |
| MPC | Milk protein concentrate |
| MPI | Milk protein isolate |
| MSPI | Methylated soy protein isolate |
| Mycoprotein | Mycoprotein is a form of single-cell protein, also known as fungal protein, derived from fungi for human consumption. |
| Nutricosmetics | It is a category of products and ingredients that act as nutritional supplements to care for skin, nails, and hair natural beauty. |
| Osteoporosis | It is a medical condition in which the bones become brittle and fragile from loss of tissue, typically as a result of hormonal changes, or deficiency of calcium or vitamin D. |
| PDCAAS | Protein digestibility-corrected amino acid score (PDCAAS) is a method of evaluating the quality of a protein based on both the amino acid requirements of humans and their ability to digest it. |
| Per-capita consumption of animal protein | It is the average amount of animal protein (such as milk, whey, gelatin, collagen, and egg proteins) that is readily available for consumption by each person in an actual population. |
| Per-capita consumption of plant protein | It is the average amount of plant protein (such as soy, wheat, pea, oat, and hemp proteins) that is readily available for consumption by each person in an actual population. |
| Quorn | It is a microbial protein manufactured using mycoprotein as an ingredient, in which the fungus culture is dried and mixed with egg albumen or potato protein, which acts as a binder, and then is adjusted in texture and pressed into various forms. |
| Ready-to-Cook (RTC) | It refers to food products that include all of the ingredients, where some preparation or cooking is required through a process that is given on the package. |
| Ready-to-Eat (RTE) | It refers to a food product prepared or cooked in advance, with no further cooking or preparation required before being eaten. |
| RTD | Ready-to-Drink |
| RTS | Ready-to-Serve |
| Saturated fat | It is a type of fat in which the fatty acid chains have all single bonds. It is generally considered unhealthy. |
| Sausage | It is a meat product made of finely chopped and seasoned meat, which may be fresh, smoked, or pickled and which is then usually stuffed into a casing. |
| Seitan | It is a plant-based meat substitute made out of wheat gluten. |
| Softgel | It is a gelatin-based capsule with a liquid fill. |
| SPC | Soy protein concentrate |
| SPI | Soy protein isolate |
| Spirulina | It is a biomass of cyanobacteria that can be consumed by humans and animals. |
| Stabilizer | It is an ingredient added to food products to help maintain or enhance their original texture, and physical and chemical characteristics. |
| Supplementation | It is the consumption or provision of concentrated sources of nutrients or other substances that are intended to supplement nutrients in the diet and is intended to correct nutritional deficiencies. |
| Texturant | It is a specific type of food ingredient that is used to control and alter the mouthfeel and texture of food and beverage products. |
| Thickener | It is an ingredient that is used to increase the viscosity of a liquid or dough and make it thicker, without substantially changing its other properties. |
| Trans fat | Also called trans-unsaturated fatty acids or trans fatty acids, it is a type of unsaturated fat that naturally occurs in small amounts in meat. |
| TSP | Textured soy protein |
| TVP | Textured vegetable protein |
| WPC | Whey protein concentrate |
| WPI | Whey protein isolate |
Need More Details on Market Definition?
Ask a Question
Research Methodology
Mordor Intelligence follows a four-step methodology in all our reports.
- Step-1: Identify Key Variables: The quantifiable key variables (industry and extraneous) pertaining to the specific product segment and country are selected from a group of relevant variables & factors based on desk research & literature review; along with primary expert inputs. These variables are further confirmed through regression modeling (wherever required).
- Step-2: Build a Market Model: In order to build a robust forecasting methodology, the variables and factors identified in Step-1 are tested against available historical market numbers. Through an iterative process, the variables required for market forecast are set and the model is built on the basis of these variables.
- Step-3: Validate and Finalize: In this important step, all market numbers, variables and analyst calls are validated through an extensive network of primary research experts from the market studied. The respondents are selected across levels and functions to generate a holistic picture of the market studied.
- Step-4: Research Outputs: Syndicated Reports, Custom Consulting Assignments, Databases & Subscription Platforms
Get More Details On Research Methodology
Download PDF
