The once-distinct segments of sports nutrition and broader nutrition are blurring, creating a more fluid landscape that demands clearer product positioning, according to FrieslandCampina.
“Protein was once primarily associated with sports nutrition, but today it is being adopted across many other categories and has become a foundational component of nutritional formulations. This creates a diverse range of innovation opportunities within the performance and active nutrition (PAN) space as consumer needs continue to evolve,” said the firm’s Senior Scientist in Protein, Muscle and Mobility, Jean Nyakayiru, at Growth Asia Summit 2026.
Therefore, manufacturers should also consider differences in protein quality, digestion characteristics, and functionality.
Beyond protein quantity: Why whey and casein matter
Nyakayiru compared different protein sources, noting that whey protein contains a higher level of essential amino acids than collagen protein.
“While collagen is rich in non-essential amino acids, these are not the key drivers of muscle protein synthesis,” he said.
What is muscle protein synthesis (MPS) and why does it matter?
Muscle protein synthesis (MPS) is the process by which the body builds and repairs muscle proteins. It naturally occurs throughout the day but increases after resistance exercise and protein consumption, particularly when proteins provide sufficient essential amino acids such as leucine. In sports nutrition, MPS is commonly used as an indicator of a protein’s ability to support muscle maintenance, recovery and growth. While a higher or longer-lasting MPS response is generally considered favourable, it is one of several factors influencing long-term outcomes such as muscle mass, strength and physical performance.
Brands should also understand how dairy proteins perform under different conditions.
“Although whey protein is often regarded as the gold standard, casein protein actually demonstrates a very high protein quality. The emphasis on whey stems largely from its ability to produce the strongest stimulation of muscle protein synthesis during the first 3.5 hours after consumption. This rapid response is well established and widely accepted,” said Nyakayiru.
He quoted a study where participants who combined whey protein with endurance training over 10 weeks experienced greater increases in lean body mass and greater reductions in fat mass than those consuming carbohydrates alone.
However, extending the measurement period reveals a different physiological response.
Whey provides a rapid boost during the first 3.5 hours, while casein delivers a slower, more sustained effect over a longer period up to six hours, said Nyakayiru.
This is because whey is digested quickly, giving muscles a rapid supply of amino acids, while calcium caseinate releases them more gradually. As a result, both proteins produced similar levels of muscle protein synthesis over the six-hour study period.
Matching the right protein to the right purpose
These research data mean that manufacturers should match proteins to specific consumption occasions instead of treating them as interchangeable ingredients.
For example, fast-digesting whey may be better suited to immediate post-exercise recovery, while slower-digesting casein may provide more sustained muscle support over time.
Beyond selecting different protein types, researchers are also exploring whether protein dose and consumption pattern influence muscle protein synthesis.
The findings could help manufacturers develop protein products with more tailored serving formats and consumption recommendations for different consumer groups and occasions.
Nyakayiru highlighted ongoing work examining how different protein formats may further optimise nutritional outcomes, including studies investigating larger protein doses and different consumption patterns using calcium caseinate.
“Conventional thinking suggested that approximately 20–25g of protein represented the maximum amount that could effectively stimulate muscle protein synthesis. But recent research is challenging this,” Nyakayiru said.
Based on this data, the firm’s researchers are now conducting a follow-up study using calcium caseinate. Instead of simply comparing doses, the study examines three different ways of consuming 100g of protein and dividing the intake into four 25g servings. The hypothesis is that four separate 25g servings will prove to be the most effective strategy. Results are expected next year.
He also noted that not all casein ingredients behave identically.
For example, although the amino acid composition of sodium caseinate is very similar to calcium caseinate, it digests more rapidly and produces a response that is much more similar to whey protein. Understanding these different digestive characteristics is an area the researchers intend to investigate further.
How the main dairy proteins differ
Whey protein: Fast digestion; produces the strongest early stimulation of muscle protein synthesis due to its rapid amino acid release.
Calcium caseinate: Slow digestion; releases amino acids gradually, helping sustain muscle protein synthesis over a longer period.
Sodium caseinate: Faster than calcium caseinate; Has a similar amino acid profile to calcium caseinate but digests more quickly, producing a response closer to whey.
The future of protein innovation
Beyond established dairy proteins, FrieslandCampina Ingredients is also studying a fermented whey-based solution combining whey protein, prebiotic galacto-oligosaccharides (GOS) and fermentation with lactic acid bacteria cultures.
The research is currently being analysed, with Nyakayiru saying the results are expected to be published soon.
He said this reflects growing interest in developing more targeted, multifunctional nutrition solutions that support multiple health outcomes.
Nyakayiru concluded that the future of protein innovation lies in tailoring ingredients to specific applications rather than simply increasing protein content.
“The future of protein is smarter, not simply more protein. Advances in protein quality and digestion are creating more targeted, multifunctional nutrition solutions,” he said.
“Delivering the right protein in the right format matters. Matching protein functionality to different consumer needs creates more effective nutrition solutions.”
