The global milk protein market is set to witness growth at a CAGR of 5.6% and top a valuation of US$ 19.7 Bn by 2032. Casein, the most found milk protein, can be of several types, such as α-s2, α-s1, 6 and ß types, with different genetic variations, amino acid compositions, and functional properties. The micelle, a complex in which caseins are suspended in milk.

Casein micelles can be dried and rearranged into a range of shapes without causing any damage, even though they are dynamic and inherently stable. Calcium phosphate and ß-casein can move into and out of micelles in response to temperature changes without changing the solution’s nutritious protein and mineral contents.

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Since caseins are heat treatment stable components, HTST (high temperature short time) pasteurisation cannot affect the nutritional or functional properties of the casein proteins. Therefore, even high temperatures can cause a modest number of interactions between the casein and whey proteins in the solution, which may or may not change the functional benefits of the product while maintaining its nutritional value.

For instance, ß-lactoglobulin forms a specific layer atop the casein micelle to prevent curd formation in cheese at high temperatures. These characteristics make casein a highly sought-after milk protein in the food, beverage, infant formula, and dietary supplement industries.

Key Takeaways from Market Study

• The milk protein market is worth of US$ 11.4 Bn sales in 2022.
• The milk protein market is expected to expand at CAGRs of 5.6% through 2032.
• Global milk protein demand is projected to grow year-on-year (Y-o-Y) growth of 5.5% in 2022.
• The milk protein market is growing with a notable boost towards the production to reach USD 19.7 Bn by 2032.
• Increase in requirement of new food additives, advancement in food technology, and enhanced quality of milk protein are the factors driving growth of the market and to be the influencing factors among consumers, which is driving sales of milk protein across global markets

Competitive Landscape

Key milk protein brands are looking for new strategic partnerships to develop the applications in food and beverage industry, along with infant formula and dietary supplements, while core business brands are focusing on developing nutritional and high quality food solutions to customers with several product innovations.

• On 15^th September 2021, Arla Foods Ingredients launched a new product, named as Lacprodan Premium MFGM-10, which is an MFGM (milk fat globule membrane) ingredient in a dry blend version to provide more flexibility to different end recipes, which can be produced from this one base powder only. The product is marketed with infant formula category as well to reduce production costs and energy usage without compromising on quality and safety of the product.

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Milk Protein Market by Category

By Product Type:

• Concentrates
• Hydrolyzed
• Isolates
• Others

By Form:

• Powder
• Liquid
• Paste/Spreadable
• Others