North America Whey Protein Ingredients Market Size
| Icons | Lable | Value |
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Study Period | 2017 - 2029 |
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Market Size (2024) | USD 1.02 Billion |
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Market Size (2029) | USD 1.29 Billion |
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Largest Share by End User | Supplements |
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CAGR (2024 - 2029) | 4.79 % |
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Largest Share by Country | United States |
Major Players |
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*Disclaimer: Major Players sorted in no particular order |
North America Whey Protein Ingredients Market Analysis
The North America Whey Protein Ingredients Market size is estimated at 1.02 billion USD in 2024, and is expected to reach 1.29 billion USD by 2029, growing at a CAGR of 4.79% during the forecast period (2024-2029).
1.02 Billion
Market Size in 2024 (USD)
1.29 Billion
Market Size in 2029 (USD)
6.10 %
CAGR (2017-2023)
4.79 %
CAGR (2024-2029)
Largest Market by Form
46.59 %
value share, Isolates, 2023
Due to their higher production costs, WPIs cost higher. This factor is further leading them to have a greater value share despite having less volume in sales than WPCs.
Largest Market by End User
49.91 %
value share, Supplements, 2023
Supplements led the share, owing to the high demand for sports nutrition. The supplements segment are driven by the increase in athletes and their reliance on high-protein diets.
Fastest Growing Market by Form
6.90 %
Projected CAGR, Hydrolyzed, 2024-2029
Hydrolyzed whey ingredients are one of the most launched products in the competitive landscape. Thus, players such as Arla hold the greatest potential to grow in the future.
Fastest Growing Market by End User
6.52 %
Projected CAGR, Supplements, 2024-2029
Supplements recorded the highest CAGR, impacted by the greater potential in sports nutrition. The segment is set to thrive, with Canada's expanding athlete base.
Leading Market Player
21.21 %
market share, Glanbia PLC, 2021
Glanbia PLC held the largest market share in the region, focusing significantly on product development strategies. It has been ramping up its existing whey protein range.
Strategic investments by the companies coupled with growing fitness consicous consumers drove the application of whey protein ingredients especially in supplements and F&B sector
- The whey protein market comprises F&B and supplements as the two major applications. The snacks sub-segment dominated the F&B segment, accounting for a 48.44% volume share in 2022. Key players like Nestle, Arla Foods, and Fonterra Group are widely investing in product formulations to cater to the snack industry's surge in demand. In the supplements segment, sports nutrition held a major share of 94.6% by volume in 2022. The growth can be attributed to the growing demand for whey protein in the fitness industry as a muscle-building supplement. Canada has about 6.18 million members who have registered themselves in the gym, i.e., roughly 938 members per gym in 2021.
- The beverage sub-segment is projected to register with the fastest CAGR of 3.37% by value in the forecast period, followed by condiments/sauces. Owing to its superior nutritional attributes, neutral flavor, ease of digestion, i.e., 10g/hr., and distinctive functioning in beverage systems, whey proteins are frequently used as the protein source for RTD protein beverages. WPC offers excellent fat replacement properties, such as emulsification by maintaining an isoelectric point at pH 4.4, boosting its use in dressings, sauces, etc.
- The fastest-growing end-user segment is personal care and cosmetics, which is projected to register a CAGR of 4.74% in the forecast period. This is due to the rising number of beauty clinics and rising per capita spending on personal appearance. The average income and expenditure on personal care and services in the United States increased by 19.3% during 2020-2021. Whey protein has increased functionalities, like skin elasticity and hair conditioning, with the help of amino acids found in whey protein, which is boosting its demand in the segment.
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United States holds majority of share in 2022 due to strong presence of various food manufacturing units
- The United States led the market with the largest share in 2022, attributed to a high consumer base and the extensive food manufacturing units being established. The production consolidation practiced by major players results in easy accessibility and competitive whey protein prices, boosting market value. The whey protein market in the United States is highly driven by the food and beverage industry (51.6%), which held a significant share, followed by the supplement industry (47.6%) in 2022. Whey protein has a superior, branched-chain amino acid content of natural protein sources when compared with other proteins. It can stimulate muscle protein synthesis in a dose-dependent manner.
- Canada remained the second-largest market in 2022, driven by high protein consumption in the supplements industry. Canada is an emerging market for whey protein. The booming trend of healthy food in the country has created a significant demand for ingredients such as whey protein. Whey protein usage was mainly observed in sports nutrition due to the increasing number of fitness enthusiasts and fitness clubs. The Canadian sports nutrition segment is projected to register a CAGR of 5.39% during the forecast period. The dominance of the dairy sector within the protein industry of Canada has provided favorable growth opportunities for the whey protein industry.
- Mexico is the fastest-growing country for whey protein, and it is projected to register a CAGR of 6.11% during the forecast period. The booming functional food and bakery sectors spiked the demand for dairy ingredients in Mexico, with whey protein being the best alternative. Protein bars with whey protein are becoming popular among consumers due to their functional properties.
North America Whey Protein Ingredients Market Trends
Sport/performance nutrition to witness significant growth during forecast period
- The North American plant protein-based sports nutrition market grew by 23.65% in value from 2016-2019. In 2020, it witnessed a steep decline of 3.35% in its Y-o-Y growth rate. This decline was attributed to gym closures due to lockdowns and COVID-19-related restrictions in major countries like the United States, Canada, and Mexico. For instance, health clubs, one of the common sales channels for supplements, impacted the sales of supplements adversely as the pandemic took a harsh toll on fitness club operators, employees, and consumers. In 2020, more than 17% of fitness facilities permanently closed in the United States.
- North America is one of the world's leading sport and performance nutrition markets, owing to the increasing trend of athleticism and rising health awareness. The innovation of new flavors with health benefits is predicted to support the market growth by 18% during the forecast period (2023-2029). The increased consumers' proclivity to maintain nutrition boosts the demand for plant proteins. Fortified organic products also witnessed a growth of around 40% from 2019 to 2021.
- In North America, the demand for sports nutrition products is rising quickly from core users and consumers who lead active lifestyles. Sports nutrition items focused on energy, weight control, muscle support, and healthy snacking were consumed by light users. Sports supplements essential for muscular growth, strength performance, endurance, and recovery are mainly preferred by core or heavy users. For instance, in 2021, within the United States, 41.7% of users were consuming protein products, boosting plant protein sales as the preference for a plant-based diet increased by 27% from 2019 to 2020.
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Increasing dry whey production to stabilize whey protein prices during forecast period
- United States is the major dry whey producing country in the region. Whey production is mainly driven by the supply obtained from cheese production plants, accounting for a majority 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 is produced in the country.
- Major companies are working toward securing additional whey plants. Sports and performance nutrition products are driving 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, which was down by 2.7%. The production volume of WPC was about 478 million pounds, which was 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 are expecting higher prices for higher-concentration WPC in the next few quarters, which is likely to have a positive impact on production.
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OTHER KEY INDUSTRY TRENDS COVERED IN THE REPORT
- Organic baby food to drive the market in the future
- Fortified beverage to witness a rise in sales during forecast period
- Hike in single-serve packets’ demand may augment production
- Dairy alternatives to witness significant growth rate
- Great opportunities for meat alternative products
- Key players focusing more on healthy ingredients post COVID-19
- Cosmetic industry to drive by synergy of innovation and social media influence
- Large commercial players lead the growth of the bakery industry
- Consumer shift toward low-carb diets poses a threat to the market growth
- Key players to focus fortification and nutritional enrichment
- Emphasizing awareness and innovation; driving force behind elderly nutrition market growth
- E-commence will emerge as one of the most preferred channels
- Steady demand from united sates to support market
- Animal protein consumption growth fuels opportunities for key players in the ingredients sector
North America Whey Protein Ingredients Industry Overview
The North America Whey Protein Ingredients Market is fragmented, with the top five companies occupying 29.11%. The major players in this market are Arla Foods amba, Fonterra Co-operative Group Limited, FrieslandCampina Ingredients, Glanbia PLC and Groupe Lactalis (sorted alphabetically).
North America Whey Protein Ingredients Market Leaders
Arla Foods amba
Fonterra Co-operative Group Limited
FrieslandCampina Ingredients
Glanbia PLC
Groupe Lactalis
Other important companies include Agropur Dairy Cooperative, Carbery Food Ingredients Limited, Cooke Inc., Hilmar Cheese Company Inc., Milk Specialties Global, Saputo Inc..
*Disclaimer: Major Players sorted in alphabetical order.
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North America Whey Protein Ingredients Market News
- 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.
Free with this Report
We provide a comprehensive and exhaustive set of data pointers for global, regional, and country-level metrics that illustrate the fundamentals of the protein industry. With the help of 45+ free charts, clients can access in-depth market analysis based on per capita consumption of animal and plant protein, end-user market volume, and production data of raw materials for protein ingredients, through granular-level segmental information supported by a repository of market data, trends, and expert analysis. Data and analysis on protein sources, protein types, forms, end-user segments, etc., are available in the form of comprehensive reports as well as Excel-based data worksheets.
North America Whey Protein Ingredients Market Report - Table of Contents
1. EXECUTIVE SUMMARY & KEY FINDINGS
2. INTRODUCTION
- 2.1 Study Assumptions & Market Definition
- 2.2 Scope of the Study
- 2.3 Research Methodology
3. KEY INDUSTRY TRENDS
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3.1 End User Market Volume
- 3.1.1 Baby Food and Infant Formula
- 3.1.2 Bakery
- 3.1.3 Beverages
- 3.1.4 Breakfast Cereals
- 3.1.5 Condiments/Sauces
- 3.1.6 Confectionery
- 3.1.7 Dairy and Dairy Alternative Products
- 3.1.8 Elderly Nutrition and Medical Nutrition
- 3.1.9 Meat/Poultry/Seafood and Meat Alternative Products
- 3.1.10 RTE/RTC Food Products
- 3.1.11 Snacks
- 3.1.12 Sport/Performance Nutrition
- 3.1.13 Animal Feed
- 3.1.14 Personal Care and Cosmetics
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3.2 Protein Consumption Trends
- 3.2.1 Animal
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3.3 Production Trends
- 3.3.1 Animal
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3.4 Regulatory Framework
- 3.4.1 Canada
- 3.4.2 United States
- 3.5 Value Chain & Distribution Channel Analysis
4. MARKET SEGMENTATION (includes market size in Value in USD and Volume, Forecasts up to 2029 and analysis of growth prospects)
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4.1 Form
- 4.1.1 Concentrates
- 4.1.2 Hydrolyzed
- 4.1.3 Isolates
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4.2 End User
- 4.2.1 Animal Feed
- 4.2.2 Food and Beverages
- 4.2.2.1 By Sub End User
- 4.2.2.1.1 Bakery
- 4.2.2.1.2 Beverages
- 4.2.2.1.3 Breakfast Cereals
- 4.2.2.1.4 Condiments/Sauces
- 4.2.2.1.5 Dairy and Dairy Alternative Products
- 4.2.2.1.6 RTE/RTC Food Products
- 4.2.2.1.7 Snacks
- 4.2.3 Personal Care and Cosmetics
- 4.2.4 Supplements
- 4.2.4.1 By Sub End User
- 4.2.4.1.1 Baby Food and Infant Formula
- 4.2.4.1.2 Elderly Nutrition and Medical Nutrition
- 4.2.4.1.3 Sport/Performance Nutrition
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4.3 Country
- 4.3.1 Canada
- 4.3.2 Mexico
- 4.3.3 United States
- 4.3.4 Rest of North America
5. COMPETITIVE LANDSCAPE
- 5.1 Key Strategic Moves
- 5.2 Market Share Analysis
- 5.3 Company Landscape
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5.4 Company Profiles (includes Global Level Overview, Market Level Overview, Core Business Segments, Financials, Headcount, Key Information, Market Rank, Market Share, Products and Services, and Analysis of Recent Developments).
- 5.4.1 Agropur Dairy Cooperative
- 5.4.2 Arla Foods amba
- 5.4.3 Carbery Food Ingredients Limited
- 5.4.4 Cooke Inc.
- 5.4.5 Fonterra Co-operative Group Limited
- 5.4.6 FrieslandCampina Ingredients
- 5.4.7 Glanbia PLC
- 5.4.8 Groupe Lactalis
- 5.4.9 Hilmar Cheese Company Inc.
- 5.4.10 Milk Specialties Global
- 5.4.11 Saputo Inc.
6. KEY STRATEGIC QUESTIONS FOR PROTEIN INGREDIENTS INDUSTRY CEOS
7. APPENDIX
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7.1 Global Overview
- 7.1.1 Overview
- 7.1.2 Porter’s Five Forces Framework
- 7.1.3 Global Value Chain Analysis
- 7.1.4 Market Dynamics (DROs)
- 7.2 Sources & References
- 7.3 List of Tables & Figures
- 7.4 Primary Insights
- 7.5 Data Pack
- 7.6 Glossary of Terms
List of Tables & Figures
- Figure 1:
- VOLUME OF BABY FOOD AND INFANT FORMULA MARKET, METRIC TON, NORTH AMERICA, 2017 - 2029
- Figure 2:
- VOLUME OF BAKERY MARKET, METRIC TON, NORTH AMERICA, 2017 - 2029
- Figure 3:
- VOLUME OF BEVERAGES MARKET, METRIC TON, NORTH AMERICA, 2017 - 2029
- Figure 4:
- VOLUME OF BREAKFAST CEREALS MARKET, METRIC TON, NORTH AMERICA, 2017 - 2029
- Figure 5:
- VOLUME OF CONDIMENTS/SAUCES MARKET, METRIC TON, NORTH AMERICA, 2017 - 2029
- Figure 6:
- VOLUME OF CONFECTIONERY MARKET, METRIC TON, NORTH AMERICA, 2017 - 2029
- Figure 7:
- VOLUME OF DAIRY AND DAIRY ALTERNATIVE PRODUCTS MARKET, METRIC TON, NORTH AMERICA, 2017 - 2029
- Figure 8:
- VOLUME OF ELDERLY NUTRITION AND MEDICAL NUTRITION MARKET, METRIC TON, NORTH AMERICA, 2017 - 2029
- Figure 9:
- VOLUME OF MEAT/POULTRY/SEAFOOD AND MEAT ALTERNATIVE PRODUCTS MARKET, METRIC TON, NORTH AMERICA, 2017 - 2029
- Figure 10:
- VOLUME OF RTE/RTC FOOD PRODUCTS MARKET, METRIC TON, NORTH AMERICA, 2017 - 2029
- Figure 11:
- VOLUME OF SNACKS MARKET, METRIC TON, NORTH AMERICA, 2017 - 2029
- Figure 12:
- VOLUME OF SPORT/PERFORMANCE NUTRITION MARKET, METRIC TON, NORTH AMERICA, 2017 - 2029
- Figure 13:
- VOLUME OF ANIMAL FEED MARKET, METRIC TON, NORTH AMERICA, 2017 - 2029
- Figure 14:
- VOLUME OF PERSONAL CARE AND COSMETICS MARKET, METRIC TON, NORTH AMERICA, 2017 - 2029
- Figure 15:
- AVERAGE PER CAPITA CONSUMPTION OF ANIMAL PROTEIN, GRAM PER DAY, NORTH AMERICA, 2017 - 2029
- Figure 16:
- DRY WHEY PRODUCTION, METRIC TON, NORTH AMERICA, 2017 - 2022
- Figure 17:
- VOLUME OF WHEY PROTEIN MARKET, TONNES, NORTH AMERICA, 2017 - 2029
- Figure 18:
- VALUE OF WHEY PROTEIN MARKET, USD, NORTH AMERICA, 2017 - 2029
- Figure 19:
- VOLUME OF WHEY PROTEIN MARKET BY FORM, METRIC TONNES, NORTH AMERICA, 2017 - 2029
- Figure 20:
- VALUE OF WHEY PROTEIN MARKET BY FORM, USD, NORTH AMERICA, 2017 - 2029
- Figure 21:
- VALUE SHARE OF WHEY PROTEIN MARKET BY FORM, %, NORTH AMERICA, 2017 VS 2023 VS 2029
- Figure 22:
- VOLUME SHARE OF WHEY PROTEIN MARKET BY FORM, %, NORTH AMERICA, 2017 VS 2023 VS 2029
- Figure 23:
- VOLUME OF WHEY PROTEIN MARKET, CONCENTRATES, METRIC TONNES, NORTH AMERICA, 2017 - 2029
- Figure 24:
- VALUE OF WHEY PROTEIN MARKET, CONCENTRATES, USD, NORTH AMERICA, 2017 - 2029
- Figure 25:
- VALUE SHARE OF WHEY PROTEIN MARKET BY END USER, % CONCENTRATES , NORTH AMERICA, 2022 VS 2029
- Figure 26:
- VOLUME OF WHEY PROTEIN MARKET, HYDROLYZED, METRIC TONNES, NORTH AMERICA, 2017 - 2029
- Figure 27:
- VALUE OF WHEY PROTEIN MARKET, HYDROLYZED, USD, NORTH AMERICA, 2017 - 2029
- Figure 28:
- VALUE SHARE OF WHEY PROTEIN MARKET BY END USER, % HYDROLYZED , NORTH AMERICA, 2022 VS 2029
- Figure 29:
- VOLUME OF WHEY PROTEIN MARKET, ISOLATES, METRIC TONNES, NORTH AMERICA, 2017 - 2029
- Figure 30:
- VALUE OF WHEY PROTEIN MARKET, ISOLATES, USD, NORTH AMERICA, 2017 - 2029
- Figure 31:
- VALUE SHARE OF WHEY PROTEIN MARKET BY END USER, % ISOLATES , NORTH AMERICA, 2022 VS 2029
- Figure 32:
- VOLUME OF WHEY PROTEIN MARKET BY END USER, METRIC TONNES, NORTH AMERICA, 2017 - 2029
- Figure 33:
- VALUE OF WHEY PROTEIN MARKET BY END USER, USD, NORTH AMERICA, 2017 - 2029
- Figure 34:
- VALUE SHARE OF WHEY PROTEIN MARKET BY END USER, %, NORTH AMERICA, 2017 VS 2023 VS 2029
- Figure 35:
- VOLUME SHARE OF WHEY PROTEIN MARKET BY END USER, %, NORTH AMERICA, 2017 VS 2023 VS 2029
- Figure 36:
- VOLUME OF WHEY PROTEIN MARKET, ANIMAL FEED, NORTH AMERICA, 2017 - 2029
- Figure 37:
- VALUE OF WHEY PROTEIN MARKET, ANIMAL FEED, NORTH AMERICA, 2017 - 2029
- Figure 38:
- VALUE SHARE OF WHEY PROTEIN MARKET BY FORM, % ANIMAL FEED , NORTH AMERICA, 2022 VS 2029
- Figure 39:
- VOLUME OF WHEY PROTEIN MARKET, FOOD AND BEVERAGES END USER, METRIC TONNES, NORTH AMERICA, 2017 - 2029
- Figure 40:
- VALUE OF WHEY PROTEIN MARKET, FOOD AND BEVERAGES END USER, USD, NORTH AMERICA, 2017 - 2029
- Figure 41:
- VALUE SHARE OF WHEY PROTEIN MARKET BY FOOD AND BEVERAGES END USER, %, NORTH AMERICA, 2017 VS 2023 VS 2029
- Figure 42:
- VOLUME SHARE OF WHEY PROTEIN MARKET BY FOOD AND BEVERAGES END USER, %, NORTH AMERICA, 2017 VS 2023 VS 2029
- Figure 43:
- VOLUME OF WHEY PROTEIN MARKET, BAKERY, METRIC TONNES, NORTH AMERICA, 2017 - 2029
- Figure 44:
- VALUE OF WHEY PROTEIN MARKET, BAKERY, USD, NORTH AMERICA, 2017 - 2029
- Figure 45:
- VALUE SHARE OF WHEY PROTEIN MARKET BY FORM, % BAKERY , NORTH AMERICA, 2022 VS 2029
- Figure 46:
- VOLUME OF WHEY PROTEIN MARKET, BEVERAGES, METRIC TONNES, NORTH AMERICA, 2017 - 2029
- Figure 47:
- VALUE OF WHEY PROTEIN MARKET, BEVERAGES, USD, NORTH AMERICA, 2017 - 2029
- Figure 48:
- VALUE SHARE OF WHEY PROTEIN MARKET BY FORM, % BEVERAGES , NORTH AMERICA, 2022 VS 2029
- Figure 49:
- VOLUME OF WHEY PROTEIN MARKET, BREAKFAST CEREALS, METRIC TONNES, NORTH AMERICA, 2017 - 2029
- Figure 50:
- VALUE OF WHEY PROTEIN MARKET, BREAKFAST CEREALS, USD, NORTH AMERICA, 2017 - 2029
- Figure 51:
- VALUE SHARE OF WHEY PROTEIN MARKET BY FORM, % BREAKFAST CEREALS , NORTH AMERICA, 2022 VS 2029
- Figure 52:
- VOLUME OF WHEY PROTEIN MARKET, CONDIMENTS/SAUCES, METRIC TONNES, NORTH AMERICA, 2017 - 2029
- Figure 53:
- VALUE OF WHEY PROTEIN MARKET, CONDIMENTS/SAUCES, USD, NORTH AMERICA, 2017 - 2029
- Figure 54:
- VALUE SHARE OF WHEY PROTEIN MARKET BY FORM, % CONDIMENTS/SAUCES , NORTH AMERICA, 2022 VS 2029
- Figure 55:
- VOLUME OF WHEY PROTEIN MARKET, DAIRY AND DAIRY ALTERNATIVE PRODUCTS, METRIC TONNES, NORTH AMERICA, 2017 - 2029
- Figure 56:
- VALUE OF WHEY PROTEIN MARKET, DAIRY AND DAIRY ALTERNATIVE PRODUCTS, USD, NORTH AMERICA, 2017 - 2029
- Figure 57:
- VALUE SHARE OF WHEY PROTEIN MARKET BY FORM, % DAIRY AND DAIRY ALTERNATIVE PRODUCTS , NORTH AMERICA, 2022 VS 2029
- Figure 58:
- VOLUME OF WHEY PROTEIN MARKET, RTE/RTC FOOD PRODUCTS, METRIC TONNES, NORTH AMERICA, 2017 - 2029
- Figure 59:
- VALUE OF WHEY PROTEIN MARKET, RTE/RTC FOOD PRODUCTS, USD, NORTH AMERICA, 2017 - 2029
- Figure 60:
- VALUE SHARE OF WHEY PROTEIN MARKET BY FORM, % RTE/RTC FOOD PRODUCTS , NORTH AMERICA, 2022 VS 2029
- Figure 61:
- VOLUME OF WHEY PROTEIN MARKET, SNACKS, METRIC TONNES, NORTH AMERICA, 2017 - 2029
- Figure 62:
- VALUE OF WHEY PROTEIN MARKET, SNACKS, USD, NORTH AMERICA, 2017 - 2029
- Figure 63:
- VALUE SHARE OF WHEY PROTEIN MARKET BY FORM, % SNACKS , NORTH AMERICA, 2022 VS 2029
- Figure 64:
- VOLUME OF WHEY PROTEIN MARKET, PERSONAL CARE AND COSMETICS, NORTH AMERICA, 2017 - 2029
- Figure 65:
- VALUE OF WHEY PROTEIN MARKET, PERSONAL CARE AND COSMETICS, NORTH AMERICA, 2017 - 2029
- Figure 66:
- VALUE SHARE OF WHEY PROTEIN MARKET BY FORM, % PERSONAL CARE AND COSMETICS , NORTH AMERICA, 2022 VS 2029
- Figure 67:
- VOLUME OF WHEY PROTEIN MARKET, SUPPLEMENTS END USER, METRIC TONNES, NORTH AMERICA, 2017 - 2029
- Figure 68:
- VALUE OF WHEY PROTEIN MARKET, SUPPLEMENTS END USER, USD, NORTH AMERICA, 2017 - 2029
- Figure 69:
- VALUE SHARE OF WHEY PROTEIN MARKET BY SUPPLEMENTS END USER, %, NORTH AMERICA, 2017 VS 2023 VS 2029
- Figure 70:
- VOLUME SHARE OF WHEY PROTEIN MARKET BY SUPPLEMENTS END USER, %, NORTH AMERICA, 2017 VS 2023 VS 2029
- Figure 71:
- VOLUME OF WHEY PROTEIN MARKET, BABY FOOD AND INFANT FORMULA, METRIC TONNES, NORTH AMERICA, 2017 - 2029
- Figure 72:
- VALUE OF WHEY PROTEIN MARKET, BABY FOOD AND INFANT FORMULA, USD, NORTH AMERICA, 2017 - 2029
- Figure 73:
- VALUE SHARE OF WHEY PROTEIN MARKET BY FORM, % BABY FOOD AND INFANT FORMULA , NORTH AMERICA, 2022 VS 2029
- Figure 74:
- VOLUME OF WHEY PROTEIN MARKET, ELDERLY NUTRITION AND MEDICAL NUTRITION, METRIC TONNES, NORTH AMERICA, 2017 - 2029
- Figure 75:
- VALUE OF WHEY PROTEIN MARKET, ELDERLY NUTRITION AND MEDICAL NUTRITION, USD, NORTH AMERICA, 2017 - 2029
- Figure 76:
- VALUE SHARE OF WHEY PROTEIN MARKET BY FORM, % ELDERLY NUTRITION AND MEDICAL NUTRITION , NORTH AMERICA, 2022 VS 2029
- Figure 77:
- VOLUME OF WHEY PROTEIN MARKET, SPORT/PERFORMANCE NUTRITION, METRIC TONNES, NORTH AMERICA, 2017 - 2029
- Figure 78:
- VALUE OF WHEY PROTEIN MARKET, SPORT/PERFORMANCE NUTRITION, USD, NORTH AMERICA, 2017 - 2029
- Figure 79:
- VALUE SHARE OF WHEY PROTEIN MARKET BY FORM, % SPORT/PERFORMANCE NUTRITION , NORTH AMERICA, 2022 VS 2029
- Figure 80:
- VOLUME OF WHEY PROTEIN MARKET BY COUNTRY, METRIC TONNES, NORTH AMERICA, 2017 - 2029
- Figure 81:
- VALUE OF WHEY PROTEIN MARKET BY COUNTRY, USD, NORTH AMERICA, 2017 - 2029
- Figure 82:
- VALUE SHARE OF WHEY PROTEIN MARKET BY COUNTRY, %, NORTH AMERICA, 2017 VS 2023 VS 2029
- Figure 83:
- VOLUME SHARE OF WHEY PROTEIN MARKET BY COUNTRY, %, NORTH AMERICA, 2017 VS 2023 VS 2029
- Figure 84:
- VOLUME OF WHEY PROTEIN MARKET, METRIC TONNES, CANADA, 2017 - 2029
- Figure 85:
- VALUE OF WHEY PROTEIN MARKET, USD, CANADA, 2017 - 2029
- Figure 86:
- VALUE SHARE OF WHEY PROTEIN MARKET BY END USER, % , CANADA, 2022 VS 2029
- Figure 87:
- VOLUME OF WHEY PROTEIN MARKET, METRIC TONNES, MEXICO, 2017 - 2029
- Figure 88:
- VALUE OF WHEY PROTEIN MARKET, USD, MEXICO, 2017 - 2029
- Figure 89:
- VALUE SHARE OF WHEY PROTEIN MARKET BY END USER, % , MEXICO, 2022 VS 2029
- Figure 90:
- VOLUME OF WHEY PROTEIN MARKET, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 91:
- VALUE OF WHEY PROTEIN MARKET, USD, UNITED STATES, 2017 - 2029
- Figure 92:
- VALUE SHARE OF WHEY PROTEIN MARKET BY END USER, % , UNITED STATES, 2022 VS 2029
- Figure 93:
- VOLUME OF WHEY PROTEIN MARKET, METRIC TONNES, REST OF NORTH AMERICA, 2017 - 2029
- Figure 94:
- VALUE OF WHEY PROTEIN MARKET, USD, REST OF NORTH AMERICA, 2017 - 2029
- Figure 95:
- VALUE SHARE OF WHEY PROTEIN MARKET BY END USER, % , REST OF NORTH AMERICA, 2022 VS 2029
- Figure 96:
- MOST ACTIVE COMPANIES BY NUMBER OF STRATEGIC MOVES, COUNT, NORTH AMERICA WHEY PROTEIN INGREDIENTS MARKET, 2017 - 2022
- Figure 97:
- MOST ADOPTED STRATEGIES, COUNT, NORTH AMERICA, 2017 - 2022
- Figure 98:
- VALUE SHARE OF MAJOR PLAYERS, %, NORTH AMERICA WHEY PROTEIN INGREDIENTS MARKET, 2021
North America Whey Protein Ingredients Industry Segmentation
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. Canada, Mexico, United States are covered as segments by Country.
- The whey protein market comprises F&B and supplements as the two major applications. The snacks sub-segment dominated the F&B segment, accounting for a 48.44% volume share in 2022. Key players like Nestle, Arla Foods, and Fonterra Group are widely investing in product formulations to cater to the snack industry's surge in demand. In the supplements segment, sports nutrition held a major share of 94.6% by volume in 2022. The growth can be attributed to the growing demand for whey protein in the fitness industry as a muscle-building supplement. Canada has about 6.18 million members who have registered themselves in the gym, i.e., roughly 938 members per gym in 2021.
- The beverage sub-segment is projected to register with the fastest CAGR of 3.37% by value in the forecast period, followed by condiments/sauces. Owing to its superior nutritional attributes, neutral flavor, ease of digestion, i.e., 10g/hr., and distinctive functioning in beverage systems, whey proteins are frequently used as the protein source for RTD protein beverages. WPC offers excellent fat replacement properties, such as emulsification by maintaining an isoelectric point at pH 4.4, boosting its use in dressings, sauces, etc.
- The fastest-growing end-user segment is personal care and cosmetics, which is projected to register a CAGR of 4.74% in the forecast period. This is due to the rising number of beauty clinics and rising per capita spending on personal appearance. The average income and expenditure on personal care and services in the United States increased by 19.3% during 2020-2021. Whey protein has increased functionalities, like skin elasticity and hair conditioning, with the help of amino acids found in whey protein, which is boosting its demand in the segment.
| 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 | |||
| Country | Canada | ||
| Mexico | |||
| United States | |||
| Rest of North America |
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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 |
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Research Methodology
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