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Milk Protein Hydrolysate Market size is estimated to expand at over 6.6% CAGR from 2023 to 2032, driven by an increasing consumer inclination towards health and wellness that has led to a surge in demand for functional food and beverages. Milk protein hydrolysates, with their enhanced digestibility and bioavailability, find extensive application in these products, appealing to health-conscious consumers seeking protein-rich options.
In November 2022, Arla Foods Ingredients revolutionized the healthy beverage sector with its innovative launch of the Refreshing Fermented Protein drink. The product leverages the full potential of 100% whey-based hydrolysates, specifically Lacprodan HYDRO.365 and Nutrilac FO-8571, elevating the quality of fermented protein beverages.
Report Attribute | Details |
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Base Year: | 2022 |
Forecast Period: | 2023 to 2032 |
Forecast Period 2023 to 2032 CAGR: | 6.6% |
Historical Data for: | 2018 to 2022 |
No. of Pages: | 385 |
Tables, Charts & Figures: | 559 |
Segments covered: | Product, Form, Technology, Application and Region |
Growth Drivers: |
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Pitfalls & Challenges: |
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Furthermore, the product finds extensive application in infant nutrition. The infant formula manufacturers have recognized the advantages of milk protein hydrolysates in improving nutrient absorption and reducing allergenicity. These factors, combined with advancements in processing technologies and the growing awareness of the benefits of the ingredient product, are propelling the market growth.
The cost associated with the production of hydrolysates can be relatively high due to specialized processing techniques required to break down proteins. Also, there are regulatory complexities in the food & beverage industry, especially pertaining to labeling and health claims. In addition to the strict food safety measure, there are cost restraints. These factors, along with the limited awareness among consumers about the benefits of milk protein hydrolysates, collectively hinder the market growth trajectory.
The COVID-19 pandemic exerted both direct and indirect impacts on the milk protein hydrolysate market. On one hand, there was a surge in consumer demand for immune-boosting products, driving interest in nutritional ingredients. However, the industry also grappled with supply chain disruptions and logistical challenges, affecting production and distribution. Additionally, the economic downturn caused by the pandemic led to shifts in consumer spending, influencing the market dynamics. Despite these challenges, the market demonstrated resilience and adapted to changing conditions, highlighting its potential for continued growth.
The milk protein hydrolysate industry is driven the evolving consumer preferences and the growing emphasis on health and wellness. There is increasing demand for plant-based alternatives. The reports by NIDDK (National Institute of Diabetes and Digestive and Kidney Diseases) cite that around 68% global population has lactose malabsorption. As more consumers opt for dairy-free options due to dietary restrictions or ethical concerns, manufacturers are developing plant-based protein hydrolysates derived from sources like peas, rice, and soy. This trend aligns with the broader shift towards plant-based diets and sustainable practices, creating new opportunities in the market.
Another notable trend is the application diversification of milk protein hydrolysates. Beyond traditional uses in infant nutrition and sports supplements, the product is finding its way into a wide range of products, including snacks, beverages, and even cosmetics. For instance, products such as Olay Regenerist Micro-Sculpting Cream, Pantene Pro-V Shampoo & Conditioner, L'Oreal Paris Revitalift Serum, and Nivea Smooth Sensation Body Lotion among others often contain milk protein hydrolysate for moisturization and nourishment through enhanced protein content, texture, and nutritional value. As manufacturers recognize the multifaceted potential of milk protein hydrolysates in catering to the evolving needs of health-conscious consumers, the market will witness significant growth opportunities.
The whey product segment of milk protein hydrolysate industry will witness sustained demand over 2023-2032, owing to its diverse applications in functional foods.
The milk protein hydrolysate market from powder segment will gain significant traction through 2032, attributed to a high degree of convenience and versatility offered by it.
The enzymatic hydrolysis technology segment will grow at a rapid pace over the forecast period, as the technology offers better control over hydrolysis process.
Milk protein hydrolysate market size from sports nutrition application will expand at a strong CAGR through 2032, favored by the demand for protein-rich supplements.
North America milk protein hydrolysate market is experiencing substantial growth and will continue similar trend through 2032, led by an increasing awareness of the health benefits associated with the product, such as improved digestibility and reduced allergenicity. There is a growing demand for protein-rich functional foods and beverages, coupled with a thriving sports nutrition industry in the region. These factors, alongside a surge in R&D activities that is facilitating product innovation, and strategic partnerships among manufacturers and suppliers are creating lucrative growth prospects for North America market.
Prominent companies, such as Kerry Ingredients and Glanbia, have been at the forefront of R&D, introducing innovative solutions that leverage milk protein hydrolysates to cater to evolving consumer demands. Their influence extends to product diversification, quality enhancement, and application expansion, thereby setting benchmarks for the market. Furthermore, their commitment to sustainability and quality assurance initiatives reinforces consumer trust, shaping the industry's direction and fostering advancements in nutritional ingredient development and utilization. The major contenders operating in the global milk protein hydrolysate market are:
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The above information has been provided for the following regions: