United States Whey Protein Ingredients Market Size
| Icons | Lable | Value |
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Study Period | 2017 - 2029 |
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Market Size (2024) | USD 0.88 Billion |
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Market Size (2029) | USD 1.11 Billion |
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Largest Share by End User | Food and Beverages |
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CAGR (2024 - 2029) | 4.76 % |
|
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Fastest Growing by End User | Supplements |
|
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Market Concentration | Low |
Major Players |
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*Disclaimer: Major Players sorted in alphabetical order. |
United States Whey Protein Ingredients Market Analysis
The United States Whey Protein Ingredients Market size is estimated at 0.88 billion USD in 2024, and is expected to reach 1.11 billion USD by 2029, growing at a CAGR of 4.76% during the forecast period (2024-2029).
0.88 Billion
Market Size in 2024 (USD)
1.11 Billion
Market Size in 2029 (USD)
6.17 %
CAGR (2017-2023)
4.76 %
CAGR (2024-2029)
Largest Market by Form
46.79 %
value share, Concentrates, 2023
Whey protein concentrates make up the majority and is increasingly used for fortification due to their high protein content, low production cost, and high bioavailability.
Largest Market by End User
50.87 %
value share, Food and Beverages, 2023
F&B held the largest share, owing to consumers' pivoting interest from carbonated beverages toward healthier drinks and protein-based snacks, thus, majorly driving the market.
Fastest Growing Market by Form
7.18 %
Projected CAGR, Hydrolyzed, 2024-2029
Widespread use of hydrolyzed whey protein in the sports nutrition supplements due to its rich amino acid profile and functional benefits such as faster absorption, easy digestibility, hypoallergenicity are driving the segment growth.
Fastest Growing Market by End User
6.71 %
Projected CAGR, Supplements, 2024-2029
Whey protein supplements are the top choice for fitness enthusiasts, who are becoming more and more dependent on high-protein diets, further supporting its top ranking.
Leading Market Player
17.67 %
market share, Glanbia PLC, 2021
The market is fragmented, with the top players accounting for a share of 24.6%. Glanbia PLC invested in expansions and product launches during the review period.
Surging sports and performance nutrition industry coupled with growing number of beauty clinics benefitted the use of whey proteins in the market
- The whey protein market comprises food and beverage and supplements as the two major applications. In 2019, the consumption volume of supplements surpassed the consumption volume of food and beverage to claim the top position among all end-user applications. This growth can be attributed to the rising number of muscle and fitness enthusiasts. This situation is increasing consumers' demand for whey protein-based sports beverages, specialized nutritional products, and other products designed to optimize athletic performance. From 2016 to 2019, the total number of memberships at fitness centers across the United States witnessed a growth of 12.04%, reaching 64.2 million memberships in 2019. However, the food and beverage industry in the United States grew by 10.57% in 2019.
- The supplements segment is likely to outpace other applications in terms of growth rate, recording a projected CAGR of 6.51% during the forecast period. The surging sports and performance nutrition industry is projected to register the fastest CAGR of 6.70%. This situation is further anticipated to drive the sales of whey protein in the supplements industry across the country.
- The other fastest-growing end-user segment for whey protein is personal care and cosmetics, which is projected to register a CAGR of 5.13% during the forecast period. Whey protein is used in anti-aging products, hair-care products, and nail-care products, among other things. The increasing number of beauty clinics, increasing per capita expenditure on personal appearance, a robust regulatory framework, and the growing beauty and cosmetics industry may boost overall demand in the future. Between 2016 and 2021, the average annual expenditure on beauty and personal care products rose by 7.04% across the United States.
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United States Whey Protein Ingredients Market Trends
Sport/performance nutrition to witness significant growth during forecast period
- Rising health concerns and memberships across health clubs are primarily driving the sport/performance nutrition industry. From 2009 to 2019, the number of gyms in the United States rose by 39%. However, the industry 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 industry's overall Y-o-Y growth rate reduced by 3.37%.
- The importance of leading an active lifestyle is fueling the sports nutrition market. 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 sport nutrition supplements market.
- Sports/performance nutrition is the fastest-growing end-user segment in the US whey protein ingredients 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 foster market growth over the forecast period.
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Increasing dry whey production to stabilize whey protein prices during forecast period
- 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. 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 a key resource in the dairy market. 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
- Baby food to witness steady growth post pandemic
- Innovation holds key to maintain steady growth rate
- Consumers' preferences shift to premium condiments and sauces, away from packaged soups
- Dairy alternatives to witness significant growth rate
- Great opportunities for meat alternative products
- Key players focusing more on healthy ingredients post COVID-19
- United States cosmetic industry to drive by synergy of innovation and social media influence
- The growth of the bakery industry is led by large commercial players
- Sustainable and innovative packaging trends to influence breakfast cereals market
- 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
- Rising us feed exports and feed prices are expected to impact production
- Animal protein consumption growth fuels opportunities for key players in the ingredients sector
United States Whey Protein Ingredients Industry Overview
The United States Whey Protein Ingredients Market is fragmented, with the top five companies occupying 23.88%. The major players in this market are Arla Foods amba, Fonterra Co-operative Group Limited, Glanbia PLC, Groupe Lactalis and Koninklijke FrieslandCampina NV (sorted alphabetically).
United States Whey Protein Ingredients Market Leaders
Arla Foods amba
Fonterra Co-operative Group Limited
Glanbia PLC
Groupe Lactalis
Koninklijke FrieslandCampina NV
Other important companies include Agropur Dairy Cooperative, Carbery Food Ingredients Limited, Dairy Farmers of America, Grande Cheese Company, Hilmar Cheese Company Inc., Hoogwegt Group, MEGGLE GmbH & Co.KG, Morinaga Milk Industry Co. Ltd, Talley's Group聽Limited, Tatua聽Co-operative Dairy Company Ltd.
*Disclaimer: Major Players sorted in alphabetical order.
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United States 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.
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United States Whey Protein Ingredients Market Report - Table of Contents
EXECUTIVE SUMMARY & KEY FINDINGS
1. INTRODUCTION
1.1. Study Assumptions & Market Definition
1.2. Scope of the Study鈥�
1.3. Research Methodology
2. KEY INDUSTRY TRENDS
2.1. End User Market Volume
2.1.1. Baby Food and Infant Formula
2.1.2. Bakery
2.1.3. Beverages
2.1.4. Breakfast Cereals
2.1.5. Condiments/Sauces
2.1.6. Confectionery
2.1.7. Dairy and Dairy Alternative Products
2.1.8. Elderly Nutrition and Medical Nutrition
2.1.9. Meat/Poultry/Seafood and Meat Alternative Products
2.1.10. RTE/RTC Food Products
2.1.11. Snacks
2.1.12. Sport/Performance Nutrition
2.1.13. Animal Feed
2.1.14. Personal Care and Cosmetics
2.2. Protein Consumption Trends
2.2.1. Animal
2.3. Production Trends
2.3.1. Animal
2.4. Regulatory Framework
2.4.1. United States
2.5. Value Chain & Distribution Channel Analysis
3. MARKET SEGMENTATION (includes market size in Value in USD and Volume, Forecasts up to 2029 and analysis of growth prospects)
3.1. Form
3.1.1. Concentrates
3.1.2. Hydrolyzed
3.1.3. Isolates
3.2. End User
3.2.1. Animal Feed
3.2.2. Food and Beverages
3.2.2.1. By Sub End User
3.2.2.1.1. Bakery
3.2.2.1.2. Beverages
3.2.2.1.3. Breakfast Cereals
3.2.2.1.4. Condiments/Sauces
3.2.2.1.5. Dairy and Dairy Alternative Products
3.2.2.1.6. RTE/RTC Food Products
3.2.2.1.7. Snacks
3.2.3. Personal Care and Cosmetics
3.2.4. Supplements
3.2.4.1. By Sub End User
3.2.4.1.1. Baby Food and Infant Formula
3.2.4.1.2. Elderly Nutrition and Medical Nutrition
3.2.4.1.3. Sport/Performance Nutrition
4. COMPETITIVE LANDSCAPE
4.1. Key Strategic Moves
4.2. Market Share Analysis
4.3. Company Landscape
4.4. 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).
4.4.1. Agropur Dairy Cooperative
4.4.2. Arla Foods amba
4.4.3. Carbery Food Ingredients Limited
4.4.4. Dairy Farmers of America
4.4.5. Fonterra Co-operative Group Limited
4.4.6. Glanbia PLC
4.4.7. Grande Cheese Company
4.4.8. Groupe Lactalis
4.4.9. Hilmar Cheese Company Inc.
4.4.10. Hoogwegt Group
4.4.11. Koninklijke FrieslandCampina NV
4.4.12. MEGGLE GmbH & Co.KG
4.4.13. Morinaga Milk Industry Co. Ltd
4.4.14. Talley's Group聽Limited
4.4.15. Tatua聽Co-operative Dairy Company Ltd
5. KEY STRATEGIC QUESTIONS FOR PROTEIN INGREDIENTS INDUSTRY CEOS
6. APPENDIX
6.1. Global Overview
6.1.1. Overview
6.1.2. Porter鈥檚 Five Forces Framework
6.1.3. Global Value Chain Analysis
6.1.4. Market Dynamics (DROs)
6.2. Sources & References
6.3. List of Tables & Figures
6.4. Primary Insights
6.5. Data Pack
6.6. Glossary of Terms
List of Tables & Figures
- Figure 1:
- VOLUME OF BABY FOOD AND INFANT FORMULA MARKET, METRIC TON, UNITED STATES, 2017 - 2029
- Figure 2:
- VOLUME OF BAKERY MARKET, METRIC TON, UNITED STATES, 2017 - 2029
- Figure 3:
- VOLUME OF BEVERAGES MARKET, METRIC TON, UNITED STATES, 2017 - 2029
- Figure 4:
- VOLUME OF BREAKFAST CEREALS MARKET, METRIC TON, UNITED STATES, 2017 - 2029
- Figure 5:
- VOLUME OF CONDIMENTS/SAUCES MARKET, METRIC TON, UNITED STATES, 2017 - 2029
- Figure 6:
- VOLUME OF CONFECTIONERY MARKET, METRIC TON, UNITED STATES, 2017 - 2029
- Figure 7:
- VOLUME OF DAIRY AND DAIRY ALTERNATIVE PRODUCTS MARKET, METRIC TON, UNITED STATES, 2017 - 2029
- Figure 8:
- VOLUME OF ELDERLY NUTRITION AND MEDICAL NUTRITION MARKET, METRIC TON, UNITED STATES, 2017 - 2029
- Figure 9:
- VOLUME OF MEAT/POULTRY/SEAFOOD AND MEAT ALTERNATIVE PRODUCTS MARKET, METRIC TON, UNITED STATES, 2017 - 2029
- Figure 10:
- VOLUME OF RTE/RTC FOOD PRODUCTS MARKET, METRIC TON, UNITED STATES, 2017 - 2029
- Figure 11:
- VOLUME OF SNACKS MARKET, METRIC TON, UNITED STATES, 2017 - 2029
- Figure 12:
- VOLUME OF SPORT/PERFORMANCE NUTRITION MARKET, METRIC TON, UNITED STATES, 2017 - 2029
- Figure 13:
- VOLUME OF ANIMAL FEED MARKET, METRIC TON, UNITED STATES, 2017 - 2029
- Figure 14:
- VOLUME OF PERSONAL CARE AND COSMETICS MARKET, METRIC TON, UNITED STATES, 2017 - 2029
- Figure 15:
- AVERAGE PER CAPITA CONSUMPTION OF ANIMAL PROTEIN, GRAM PER DAY, UNITED STATES, 2017 - 2029
- Figure 16:
- DRY WHEY PRODUCTION, METRIC TON, UNITED STATES, 2017 - 2022
- Figure 17:
- VOLUME OF WHEY PROTEIN MARKET, TONNES, UNITED STATES, 2017 - 2029
- Figure 18:
- VALUE OF WHEY PROTEIN MARKET, USD, UNITED STATES, 2017 - 2029
- Figure 19:
- VOLUME OF WHEY PROTEIN MARKET BY FORM, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 20:
- VALUE OF WHEY PROTEIN MARKET BY FORM, USD, UNITED STATES, 2017 - 2029
- Figure 21:
- VALUE SHARE OF WHEY PROTEIN MARKET BY FORM, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 22:
- VOLUME SHARE OF WHEY PROTEIN MARKET BY FORM, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 23:
- VOLUME OF WHEY PROTEIN MARKET, CONCENTRATES, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 24:
- VALUE OF WHEY PROTEIN MARKET, CONCENTRATES, USD, UNITED STATES, 2017 - 2029
- Figure 25:
- VALUE SHARE OF WHEY PROTEIN MARKET BY END USER, % CONCENTRATES , UNITED STATES, 2022 VS 2029
- Figure 26:
- VOLUME OF WHEY PROTEIN MARKET, HYDROLYZED, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 27:
- VALUE OF WHEY PROTEIN MARKET, HYDROLYZED, USD, UNITED STATES, 2017 - 2029
- Figure 28:
- VALUE SHARE OF WHEY PROTEIN MARKET BY END USER, % HYDROLYZED , UNITED STATES, 2022 VS 2029
- Figure 29:
- VOLUME OF WHEY PROTEIN MARKET, ISOLATES, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 30:
- VALUE OF WHEY PROTEIN MARKET, ISOLATES, USD, UNITED STATES, 2017 - 2029
- Figure 31:
- VALUE SHARE OF WHEY PROTEIN MARKET BY END USER, % ISOLATES , UNITED STATES, 2022 VS 2029
- Figure 32:
- VOLUME OF WHEY PROTEIN MARKET BY END USER, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 33:
- VALUE OF WHEY PROTEIN MARKET BY END USER, USD, UNITED STATES, 2017 - 2029
- Figure 34:
- VALUE SHARE OF WHEY PROTEIN MARKET BY END USER, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 35:
- VOLUME SHARE OF WHEY PROTEIN MARKET BY END USER, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 36:
- VOLUME OF WHEY PROTEIN MARKET, ANIMAL FEED, UNITED STATES, 2017 - 2029
- Figure 37:
- VALUE OF WHEY PROTEIN MARKET, ANIMAL FEED, UNITED STATES, 2017 - 2029
- Figure 38:
- VALUE SHARE OF WHEY PROTEIN MARKET BY FORM, % ANIMAL FEED , UNITED STATES, 2022 VS 2029
- Figure 39:
- VOLUME OF WHEY PROTEIN MARKET, FOOD AND BEVERAGES END USER, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 40:
- VALUE OF WHEY PROTEIN MARKET, FOOD AND BEVERAGES END USER, USD, UNITED STATES, 2017 - 2029
- Figure 41:
- VALUE SHARE OF WHEY PROTEIN MARKET BY FOOD AND BEVERAGES END USER, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 42:
- VOLUME SHARE OF WHEY PROTEIN MARKET BY FOOD AND BEVERAGES END USER, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 43:
- VOLUME OF WHEY PROTEIN MARKET, BAKERY, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 44:
- VALUE OF WHEY PROTEIN MARKET, BAKERY, USD, UNITED STATES, 2017 - 2029
- Figure 45:
- VALUE SHARE OF WHEY PROTEIN MARKET BY FORM, % BAKERY , UNITED STATES, 2022 VS 2029
- Figure 46:
- VOLUME OF WHEY PROTEIN MARKET, BEVERAGES, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 47:
- VALUE OF WHEY PROTEIN MARKET, BEVERAGES, USD, UNITED STATES, 2017 - 2029
- Figure 48:
- VALUE SHARE OF WHEY PROTEIN MARKET BY FORM, % BEVERAGES , UNITED STATES, 2022 VS 2029
- Figure 49:
- VOLUME OF WHEY PROTEIN MARKET, BREAKFAST CEREALS, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 50:
- VALUE OF WHEY PROTEIN MARKET, BREAKFAST CEREALS, USD, UNITED STATES, 2017 - 2029
- Figure 51:
- VALUE SHARE OF WHEY PROTEIN MARKET BY FORM, % BREAKFAST CEREALS , UNITED STATES, 2022 VS 2029
- Figure 52:
- VOLUME OF WHEY PROTEIN MARKET, CONDIMENTS/SAUCES, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 53:
- VALUE OF WHEY PROTEIN MARKET, CONDIMENTS/SAUCES, USD, UNITED STATES, 2017 - 2029
- Figure 54:
- VALUE SHARE OF WHEY PROTEIN MARKET BY FORM, % CONDIMENTS/SAUCES , UNITED STATES, 2022 VS 2029
- Figure 55:
- VOLUME OF WHEY PROTEIN MARKET, DAIRY AND DAIRY ALTERNATIVE PRODUCTS, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 56:
- VALUE OF WHEY PROTEIN MARKET, DAIRY AND DAIRY ALTERNATIVE PRODUCTS, USD, UNITED STATES, 2017 - 2029
- Figure 57:
- VALUE SHARE OF WHEY PROTEIN MARKET BY FORM, % DAIRY AND DAIRY ALTERNATIVE PRODUCTS , UNITED STATES, 2022 VS 2029
- Figure 58:
- VOLUME OF WHEY PROTEIN MARKET, RTE/RTC FOOD PRODUCTS, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 59:
- VALUE OF WHEY PROTEIN MARKET, RTE/RTC FOOD PRODUCTS, USD, UNITED STATES, 2017 - 2029
- Figure 60:
- VALUE SHARE OF WHEY PROTEIN MARKET BY FORM, % RTE/RTC FOOD PRODUCTS , UNITED STATES, 2022 VS 2029
- Figure 61:
- VOLUME OF WHEY PROTEIN MARKET, SNACKS, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 62:
- VALUE OF WHEY PROTEIN MARKET, SNACKS, USD, UNITED STATES, 2017 - 2029
- Figure 63:
- VALUE SHARE OF WHEY PROTEIN MARKET BY FORM, % SNACKS , UNITED STATES, 2022 VS 2029
- Figure 64:
- VOLUME OF WHEY PROTEIN MARKET, PERSONAL CARE AND COSMETICS, UNITED STATES, 2017 - 2029
- Figure 65:
- VALUE OF WHEY PROTEIN MARKET, PERSONAL CARE AND COSMETICS, UNITED STATES, 2017 - 2029
- Figure 66:
- VALUE SHARE OF WHEY PROTEIN MARKET BY FORM, % PERSONAL CARE AND COSMETICS , UNITED STATES, 2022 VS 2029
- Figure 67:
- VOLUME OF WHEY PROTEIN MARKET, SUPPLEMENTS END USER, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 68:
- VALUE OF WHEY PROTEIN MARKET, SUPPLEMENTS END USER, USD, UNITED STATES, 2017 - 2029
- Figure 69:
- VALUE SHARE OF WHEY PROTEIN MARKET BY SUPPLEMENTS END USER, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 70:
- VOLUME SHARE OF WHEY PROTEIN MARKET BY SUPPLEMENTS END USER, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 71:
- VOLUME OF WHEY PROTEIN MARKET, BABY FOOD AND INFANT FORMULA, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 72:
- VALUE OF WHEY PROTEIN MARKET, BABY FOOD AND INFANT FORMULA, USD, UNITED STATES, 2017 - 2029
- Figure 73:
- VALUE SHARE OF WHEY PROTEIN MARKET BY FORM, % BABY FOOD AND INFANT FORMULA , UNITED STATES, 2022 VS 2029
- Figure 74:
- VOLUME OF WHEY PROTEIN MARKET, ELDERLY NUTRITION AND MEDICAL NUTRITION, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 75:
- VALUE OF WHEY PROTEIN MARKET, ELDERLY NUTRITION AND MEDICAL NUTRITION, USD, UNITED STATES, 2017 - 2029
- Figure 76:
- VALUE SHARE OF WHEY PROTEIN MARKET BY FORM, % ELDERLY NUTRITION AND MEDICAL NUTRITION , UNITED STATES, 2022 VS 2029
- Figure 77:
- VOLUME OF WHEY PROTEIN MARKET, SPORT/PERFORMANCE NUTRITION, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 78:
- VALUE OF WHEY PROTEIN MARKET, SPORT/PERFORMANCE NUTRITION, USD, UNITED STATES, 2017 - 2029
- Figure 79:
- VALUE SHARE OF WHEY PROTEIN MARKET BY FORM, % SPORT/PERFORMANCE NUTRITION , UNITED STATES, 2022 VS 2029
- Figure 80:
- MOST ACTIVE COMPANIES BY NUMBER OF STRATEGIC MOVES, COUNT, UNITED STATES WHEY PROTEIN INGREDIENTS MARKET, 2017 - 2022
- Figure 81:
- MOST ADOPTED STRATEGIES, COUNT, UNITED STATES, 2017 - 2022
- Figure 82:
- VALUE SHARE OF MAJOR PLAYERS, %, UNITED STATES WHEY PROTEIN INGREDIENTS MARKET, 2021
United States 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.
- The whey protein market comprises food and beverage and supplements as the two major applications. In 2019, the consumption volume of supplements surpassed the consumption volume of food and beverage to claim the top position among all end-user applications. This growth can be attributed to the rising number of muscle and fitness enthusiasts. This situation is increasing consumers' demand for whey protein-based sports beverages, specialized nutritional products, and other products designed to optimize athletic performance. From 2016 to 2019, the total number of memberships at fitness centers across the United States witnessed a growth of 12.04%, reaching 64.2 million memberships in 2019. However, the food and beverage industry in the United States grew by 10.57% in 2019.
- The supplements segment is likely to outpace other applications in terms of growth rate, recording a projected CAGR of 6.51% during the forecast period. The surging sports and performance nutrition industry is projected to register the fastest CAGR of 6.70%. This situation is further anticipated to drive the sales of whey protein in the supplements industry across the country.
- The other fastest-growing end-user segment for whey protein is personal care and cosmetics, which is projected to register a CAGR of 5.13% during the forecast period. Whey protein is used in anti-aging products, hair-care products, and nail-care products, among other things. The increasing number of beauty clinics, increasing per capita expenditure on personal appearance, a robust regulatory framework, and the growing beauty and cosmetics industry may boost overall demand in the future. Between 2016 and 2021, the average annual expenditure on beauty and personal care products rose by 7.04% across the United States.
| Form | |
| Concentrates | |
| Hydrolyzed | |
| Isolates |
| End User | |||||||||||
| Animal Feed | |||||||||||
| |||||||||||
| Personal Care and Cosmetics | |||||||||||
|
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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 (伪-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鈥檚 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 鈮� 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鈥慴inding 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
糖心vlog传媒 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
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