How MPC is emerging as a smart substitute for whey

The global appetite for sports nutrition and protein fortified foods continues to surge – and whey protein has taken centre stage. But with demand rising faster than supply, whey protein ingredients are now in short supply worldwide. This imbalance has pushed prices to record highs and is forcing manufacturers across sports nutrition, functional foods, and wellness to rethink their protein strategies.

Whey protein is widely considered a gold standard protein source because:

• It delivers exceptional protein quality, with a Digestible Indispensable Amino Acid Score (DIAAS) of 1.09 – amongst the highest values reported to date (Rutherfurd, et al., 2015).
• It delivers a significant leucine content (~11%), which plays a key role in stimulating muscle protein synthesis (Naclerio, et al., 2019).

These attributes make it a staple for sports nutrition and metabolic health-focused consumers.

Whey protein demand vs. supply: Why prices are surging

While demand for whey protein ingredients has accelerated, cheese and casein production (which is required to produce the whey stream) has not increased at the same pace – leading to tight availability of high-protein Whey Protein Concentrate (WPC) and Whey Protein Isolate (WPI).

Entering 2024–2025, whey protein pricing hit unprecedented levels:

• WPI increased ~25% YoY
• WPC80 rose ~8% YoY and remained historically elevated (Kooter, 2025)

Consumer behaviours continue to evolve as the benefits of protein consumption – such as increasing muscle mass and strength, feeling fuller for longer, boosting metabolism, and regulating blood sugar (Coelho-Júnior, et al,, 2023, Nunes, et. al., 2022, Moon, et al., 2020) – are more widely communicated and understood by consumers.  The idea of a diet high in protein has expanded beyond the historically core sports nutrition consumers into broader lifestyle and wellness categories.

Persistent demand and limited supply mean price volatility and constrained availability are likely to continue into 2026. This will prompt the need to consider reformulation strategies, particularly alternative protein sources that can deliver comparable nutrition without relying solely on scarce whey ingredients.

Introducing milk protein concentrate: A smart alternative to whey

Milk Protein Concentrate (MPC) products, such as MPC70 and MPC85, are emerging as viable and effective substitutes for WPC and WPI in many applications. This shift is evident across regions, with a number of brands already incorporating MPC into protein blends to ease cost and supply challenges.

MPC is produced by concentrating skim milk to increase protein content to 70–85% before spray drying into a soluble powder.

Unlike whey protein alone, MPC retains milk’s natural protein ratio:

• 80% casein
• 20% whey

Like WPC and WPI:

• MPC offers outstanding protein quality.  In fact, MPC has a DIAAS of 1.23 – placing it slightly above whey in the protein quality rankings.
• It is rich in essential amino acids (the building blocks of protein).
• Leucine content is only slightly lower than whey on a gram for gram basis.

This makes MPC a strong nutritional performer for both sports and lifestyle consumers.

MPC vs. Whey: What’s the difference?

Whey Protein

• Fast‑digesting
• Peaks in the bloodstream ~1 hour after consumption
• Ideal for post-workout shakes due to rapid muscle protein synthesis activation.

MPC

• Contains both fast digesting whey and slow digesting casein
• Provides a sustained amino acid release over 6-7 hours
• Offers anti‑catabolic benefits minimising muscle breakdown, improves satiety, and helps manage cravings and caloric intake (Boirie, et al., 1997).

With whey protein under extreme global demand pressure:

• MPC is generally more available
• MPC pricing is comparatively more stable
• The cost per kg of usable protein is often lower.

For manufacturers, partially or fully substituting whey with MPC can meaningfully reduce raw material costs while maintaining protein quality.

How manufacturers can use MPC

Many sports nutrition products worldwide already use MPC in place of, or more commonly alongside WPC/WPI as part of a protein blend in the following:

• RTM (ready to mix) protein powders
• Meal replacement shakes
• Protein bars
• High protein foods

There are some physical and functional differences between WPC/WPI and MPC. For example, MPC has high viscosity and thicker consistency in solution than whey for the same solids content. Manufacturers will need to assess these differences and adjust their formulation accordingly to maintain the desired functionality of the end product.

However, this functional difference makes MPC perfect for boosting protein content in Greek-style or high-protein yoghurts, where it contributes a creamier, thicker mouthfeel than whey protein does. In applications involving high temperatures such as protein-enriched soups or meal replacements, MPC is more heat stable than whey protein given whey’s tendency to gel at temperatures above ~65°C.

To learn more about how Westpro TotalPRO™ Milk Protein Concentrate can work for your formulation, reach out to Tony Rayner, Head of Ingredients, at https://www.westpronz.com/contact. 

References

Boirie, Y., Dangin, M., Gachon, P., Vasson, M. P., Maubois, J. L., & Beaufrère, B. (1997). Slow and fast dietary proteins differently modulate postprandial protein accretion. Proceedings of the National Academy of Sciences of the United States of America, 94(26), 14930–14935.

Coelho‑Júnior, H. J., Aguiar, S. D. S., Gonçalves, I. O., Calvani, R., Tosato, M., Landi, F., Picca, A., & Marzetti, E. (2023). High protein intake at lunch is negatively associated with blood pressure in community‑dwelling older adults: A cross‑sectional study. Nutrients, 15(5), 1251.

Kooter, A. (2025, January 20). 2024 whey protein market: Record prices drive 13% cost increase in sports nutrition. VesperTool. https://vespertool.com/blog/2024-whey-protein-market-record-prices-drive-13-cost-increase-in-sports-nutrition/

Moon, J., & Koh, G. (2020). Clinical evidence and mechanisms of high‑protein diet‑induced weight loss. Journal of Obesity & Metabolic Syndrome, 29(3), 166–173.

Nunes, E. A., Colenso‑Semple, L., McKellar, S. R., Yau, T., Ali, M. U., Fitzpatrick‑Lewis, D., Sherifali, D., Gaudichon, C., Tomé, D., Atherton, P. J., Robles, M. C., Naranjo‑Modad, S., Braun, M., Landi, F., & Phillips, S. M. (2022). Systematic review and meta‑analysis of protein intake to support muscle mass and function in healthy adults. Journal of Cachexia, Sarcopenia and Muscle, 13(2), 795–810.

Naclerio, F., & Seijo, M. (2019). Whey protein supplementation and muscle mass: Current perspectives. Nutrition and Dietary Supplements, 11, 37–48.