Whey protein is steadily becoming a popular ingredient in many food items such as coffee, creamers, popsicles and bakery products across key growth markets in Europe. There are three primary reasons behind this development. Firstly, there is behavioral trend of more protein intake in daily food consumption. Secondly, dairy proteins are complete proteins due to presence of all essential amino acids. Thirdly, dairy proteins have higher usage arenas and flavor profiles due to its neutral taste.

Most popular forms of dairy proteins are whey protein isolate and concentrate. Major upcoming application areas of whey proteins include coffee and creamers, desserts, bakery, and popsicles. Other preferred usage of protein concentrates are iced teas and protein-enhanced water with 20 grams whey protein isolate in 12 oz serving. Critical pointers in this usage area are pH balance and buffering system that keeps the proteins suspended. However, there are some products wherein combination with dairy proteins has posed some challenges. It could not be combined with acidic products such as tomato soups and orange juice as it tends to precipitate out of solution.

ConsumerIntel360 expects, whey protein in value terms increased at a CAGR of 16.1% during 2013-2017. Over the forecast period of 2018 to 2022, the industry is expected to record a CAGR of 10.6%, increasing from US$ 12.1 billion in 2018 to reach US$ 18.2 billion by 2022. Strengthening of dietary fibers along with cleaner ingredient statements and improved product traceability is predicted to emerge. Demand for whey protein products with probiotics is also expected to rise.

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