Meanwhile, IMCD sells both and tells customers that swapping out whey is harder than it looks and requires a \u201cstrong network of technical experts.\u201d<\/p>\n
Food Ingredients First speaks with executives from all three companies about whey\u2019s place in formulation and what works alongside it.\u00a0<\/p>\n
Not writing off whey\u00a0<\/p>\n
Luis Cubel, the CEO of Arla Foods Ingredients, points to the increased use of weight-loss drugs<\/a> as a main driver of reformulation.<\/p>\n \u201cIt\u2019s hard to overstate the current scale of demand for high-quality whey protein, which has been supercharged by\u00a0the GLP-1 revolution<\/a>,\u201d he says.<\/p>\n John Powers, marketing director at ADM, highlights other online trends shaping the market.<\/p>\n \u201c\u2018Proteinmaxxing,\u2019 or the consumer drive to maximize protein intake throughout the day, is increasing demand for protein inclusion across categories,\u201d he explains. \u201cThat is putting pressure on traditional animal-derived protein sources, particularly whey protein, as manufacturers look to deliver higher protein levels in more applications.\u201d<\/p>\n Meanwhile, Olga Jovnyruk, the global marketing director for Food & Nutrition at IMCD, points to the inquiries landing on her desk.<\/p>\n \u201cWe have seen increased interest in cost optimization, supply diversification, and alternative protein sources, as customers look for greater flexibility in product development,\u201d she says.<\/p>\n However, none of the three companies are writing off whey. \u201cWhile whey remains highly valued for its nutritional quality and functionality, customers are exploring dairy and plant proteins, collagen, protein blends, and other formulation strategies that can help achieve their nutritional targets, while reducing reliance on a single protein source,\u201d Jovnyruk says.<\/p>\n Powers agrees, stating: \u201cWhey remains an important ingredient, particularly in sports and active nutrition, but manufacturers are looking at complementary proteins where a blend can provide greater flexibility around nutrition, functionality, taste, cost, and supply.\u201d<\/p>\n Building through the squeeze<\/p>\n Arla Foods Ingredients is adding whey capacity<\/a> rather than working around it. Cubel says an investment of that size starts with a business case, including market trend analysis, company strengths, strategic fit, and, above all, potential value.<\/p>\n \u201cIn this case, the whey protein market is obviously flourishing, which is why players like DMK<\/a>, which announced a new Edewecht facility shortly before the merger with Arla Foods Ingredients, have invested so significantly in recent years,\u201d Cubel emphasizes.<\/p>\n \u201cArla Foods Ingredients has responded by investing heavily to increase capacity and drive further innovation,\u201d he says. \u201cThe merger between Arla Foods (our parent company) and DMK has given us access to an additional pool of raw material, and the acquisition of Volac\u2019s Whey Nutrition Business\u00a0<\/a>in 2024 significantly increased our capacity for the production of whey protein isolate.\u201d<\/p>\n \u201cOver the last few years, we\u2019ve also upgraded our facility in Argentina, helping us meet the growing demand for whey protein products in Latin America,\u201d he adds. \u201cWhile we\u2019ve invested heavily to increase our capacity to meet demand, it\u2019s not just about being able to ship ever higher quantities of materials.\u201d<\/p>\n Diversifying protein sources\u00a0<\/p>\n Powers says variety is pulling demand toward plant sources.<\/p>\n \u201cHowever, consumer interest in diversified protein sources is leading demand for alternative ingredients like soy and pea protein,\u201d he reveals.<\/p>\n Powers highlights that ADM\u2019s 2025 Outside Voice Global Lifestyle Survey found broad openness to diversification.\u00a0<\/p>\n \u201cConsumers are open to getting protein from multiple sources, with 68% globally saying they are interested in blended or hybrid foods and beverages,\u201d he says.<\/p>\n A second 2025 Outside Voice study, the Global Protein Consumer Discovery Report, puts the share of consumers who believe protein from a variety of sources is healthier at 86%. \u201cAs such, manufacturers are looking at quality, complementary proteins, such as soy, to help navigate supply, cost, and formulation considerations, while continuing to deliver the nutrition and sensory experience consumers expect,\u201d Powers notes.<\/p>\n \u201cSoy is particularly valuable in that toolbox because it is one of the few non-animal proteins considered a complete protein, with a protein digestibility-corrected amino acid score of 1.0.\u201d<\/p>\n Jovnyruk at IMCD frames the choice as a system rather than a swap<\/a>.<\/p>\n \u201cIn some cases, a blended or hybrid protein system can provide a better solution than a complete replacement,\u201d she says.<\/p>\n According to Jovnyruk at IMCD, the key is balance.<\/p>\n \u201cSelecting the right protein involves balancing a number of factors, including protein quality, cost-in-use, amino acid profile, solubility, texture and mouthfeel, taste, processing performance, availability, labeling, and consumer expectations,\u201d she says.<\/p>\n Blended protein systems<\/p>\n According to Powers, soy protein isolates are especially well-suited to dairy hybrids, ready-to-drink (RTD) beverages, and powders targeting weight management, active nutrition, and overall lifestyle and wellness goals.<\/p>\n \u201cGlobally, we find 83% of plant-forward consumers \u2014 defined as flexitarians, vegetarians, or vegans \u2014 believe soy protein is a good source of plant-based protein for building and maintaining muscle,\u201d he says. \u201cEighty-one percent consider it a great option for reducing fat intake, and 79% associate it with a healthy\/active lifestyle.\u201d<\/p>\n \u201cSoy provides complete, high-quality protein and can work alongside whey and other protein sources like pea protein to create a well-balanced protein system. In plant-based applications, soy and pea proteins can also be combined with ingredients, such as beans, pulses, and ancient grains, for additional sensorial and nutritional support, contributing both protein and fiber content.\u201d<\/p>\nLuis Cubel, CEO of Arla Foods Ingredients.<\/p>\n
Olga Jovnyruk, the global marketing director for Food & Nutrition at IMCD.<\/p>\n