Traditionally used in sports and specialised nutrition products, clear whey is in increasing demand among food and beverage manufacturers.
Derived from whey protein isolate (WPI) which is further filtered from cloud-forming particles and fats, the ingredient combines with water to create juice-like drinks instead of the milky, thick mouthfeel produced by traditional whey. This R&I development has enabled beverage and powder formulations that benefit from whey’s superior nutritional value while also maintaining a crisp look and taste.
Just this month, both Nestlé Health Science and Glanbia’s Optimum Nutrition launched clear protein powders in this space. Optimum Nutrition’s Clear Whey delivers 20g of protein per serving and zero fat and sugar and very low lactose (0.2%). Similarly, Garden of Life’s Clear Protein Whey range offers a lighter, water-soluble protein option that can be consumed throughout the day. In RTD, Protein2o released a new clear protein hydration range, P2X Series, targeting fitness enthusiasts.
Dairy-derived whey isn’t the only answer to clear protein drink formulations. Alternatives do exist: Vieve Protein Water uses collagen to do the trick, for example, while hydrolysed beef isolate (HBI) and vegan-friendly pea protein isolate are two complete protein alternatives. But whey remains the most established complete protein ingredient among consumers and manufacturers alike. According to Innova Market Insights, WPI is the top ingredient in 48% of supplement and sports nutrition product launches, while WPC features in around 45%.
However, getting hold of clear whey’s base ingredient, WPI, is becoming increasingly challenging.
“WPI is usually less available than whey protein concentrate (WPC) because it needs more processing and produces lower volumes from the same amount of whey,” said Wouter Baan, dairy analyst at DCA Market Intelligence. “At the moment, demand is higher than supply for both WPC and WPI. As a result, many manufacturers focus more on WPC production because it is easier to make and gives higher yields. This means less WPI is available in the market, keeping supply relatively tight.”
This, in turn, is keeping prices elevated, with WPI trading at a significant premium. “In the most recent week, the DCA benchmark for WPI stood at €31,750 per tonne, compared with €27,315 per tonne for WPC80,” Baan said. “The price gap is mainly driven by more intensive processing, lower production yields and tighter availability.”
“WPI requires additional filtration and purification steps, which increase production costs, while strong demand from sports and specialised nutrition markets also helps support the premium. Recently, the price difference between WPI and WPC80 has ranged between €500 and €700 per tonne.”
Appetite for WPI is growing in the food and beverage sector, particularly in high-protein drinks, dairy products and functional foods, he explained. But the main markets remain specialised and sports nutrition.
“Demand is also increasing in elderly nutrition applications, where high-quality protein is valued for maintaining muscle mass and supporting healthy ageing,” said Baan. “However, the specialised and sports nutrition markets remain the main demand drivers. These sectors value the high protein content and low lactose levels of WPI and are generally willing to pay a premium for it.”
As for supply, manufacturers are expanding capacity for both WPI and WPC, but this expansion is gradual – meaning that there’s scope for new entrants into this increasingly lucrative manufacturing space.
“The main constraints are access to raw materials, processing capacity and capital investment,” Baan said. “It typically takes two to three years before a new production facility is fully operational and able to supply the market.
“Demand is expected to continue growing, creating opportunities for new entrants, although competition from established dairy processors remains strong.”
