From sports to seniors: Experts spotlight future of dairy protein in health and wellness

Dairy protein is moving well beyond its roots in sports nutrition. Today, it sits at the center of innovation across food, beverage, and supplements as brands tap into its strong health benefits and proven functionality. High-protein yogurts, ready-to-drink (RTD) shakes, fortified snacks, and hybrid plant-dairy products are giving consumers new ways to add quality protein to daily routines.

At the same time, advances in processing and formulation are helping manufacturers deliver on taste, texture, and clean label expectations while expanding into trending areas like weight management, metabolic health, and satiety. With demand rising for convenient, nutrient-dense products, dairy protein is fast becoming a driver of differentiation — shaping the future of functional foods and beverages across categories.

Nutrition Insight sits down with industry experts from Arla Foods Ingredients, Valio, and FrieslandCampina Ingredients to better understand the ever-evolving world of dairy proteins.

Innova Market Insights’ data suggests that nearly half of consumers choose milk as their preferred protein source. At the same time, dairy protein innovation has accelerated, with the category expanding 7% between mid-2020 and mid-2025. While sports nutrition remains the core driver, data suggest that new opportunities are emerging.

“The biggest challenge of the food industry is the overall development of the food system to feed the growing global population amid climate change, weakening biodiversity, and primary production profitability issues,” says Saara Lähtevänoja, head of process technology and research analytics at Valio. “We aim to develop high milk protein content powders that perform well in multiple food applications, with superior taste and physical properties, digestibility, and gut comfort.”

“Fulfilling both the protein content, usability, and taste demands is an area of high expertise at Valio.”Dairy protein innovations expand beyond sports nutrition into health, weight management, and satiety solutions.

Meanwhile, Peter Schouw, the senior director for performance nutrition at Arla Foods Ingredients, says a major growth avenue for dairy proteins is in products tailored to aging populations. He adds that, with the global over-65 demographic expanding rapidly, this group is emerging as a critical focus for innovation and nutritional solutions.

“They not only have strong motivation to maintain their health, but they also have significant purchasing power,” Schouw reveals. “That creates a growing market for high-quality protein food, drink, and supplements.”

“We invest in research to address and ensure we’re meeting market needs. That means delivering quality protein solutions that meet consumer needs while also delivering on sensory qualities.”

Meeting specific health needs

Advancements in dairy protein are increasingly tailored to meet specific health trends and dietary needs, from supporting healthy aging and weight management to fueling active lifestyles and specialized nutrition. Schouw points to medical nutrition as a major emerging opportunity for dairy proteins, with 30–50% of hospitalized patients reported to be undernourished, according to the WHO.

Coupled with the rising use of anti-obesity drugs that suppress appetite, experts say the demand is growing for whey proteins that offer complete, easily absorbed amino acids to support muscle, satiety, and overall health when intake is limited.

“Our Lacprodan MicelPure micellar casein isolate range offers high-quality, native milk proteins with a mild, milky taste and low viscosity,” he reveals. “The latest addition is Lacprodan MicelPure Medical, which has an adjusted potassium and chloride profile designed for medical nutrition needs, which can be used with a range of flavors in RTD beverages and puddings, as well as for tube feeding.”

”We’re already developing some great-tasting solutions specifically tailored to the GLP-1 market. They allow for smaller serving sizes, as they have high protein density and functional benefits.”High-protein yogurts, shakes, and hybrid products offer convenient, nutrient-dense options for daily routines.

Valio’s Lähtevänoja points out that its protein innovation is targeting diverse life stages with nutrient-rich options. Valio’s Eila MPC65 offers lactose-free protein for versatile applications, while its Eila Nutri F is tailored to older adults, combining milk protein with vitamins, minerals, and phospholipids to support muscle strength and cognitive health.

“Valio Eila Fast track Plus offers our B2B customers a quick Lactose-free market entry, an extension of the Lactose-free portfolio, with a premium protein milk without investments — and without compromising a pleasant, full taste profile similar to fresh milk,” she says. “In consumer products manufactured by Valio, the high-protein snacking product range PROfeel has recently gathered numerous fans of great taste and healthy habits after launching in, for example, Spain, Poland, and the US.”

Floor van der Horst, the marketing director for performance and active nutrition at FrieslandCampina Ingredients, says that a major opportunity in protein innovation lies not only in what people consume, but also in when they consume it. While morning shakes and post-workout formulas dominate, bedtime remains an underexplored window — one with strong potential to support overnight muscle recovery and overall protein utilization.Nighttime casein shakes support overnight muscle recovery, unlocking new opportunities for functional dairy products.

“Taking casein pre-sleep could be a game-changer here,” she highlights. “It releases amino acids steadily over several hours, supporting overnight muscle protein synthesis and making it ideal for recovery during sleep — a pioneering study by FrieslandCampina Ingredients and Maastricht University, the Netherlands, showed that consuming casein after evening exercise enhanced overnight synthesis of both myofibrillar and mitochondrial proteins, highlighting the recovery and performance potential of nighttime protein.”

“This insight opens the door to innovative, sleep-focused dairy products – from bedtime shakes to protein-packed desserts in the form of yoghurts and bars — designed to optimize overnight recovery and create a whole new opportunity for consumers to add extra protein to their routines.”

Addressing shifting protein demands

Dairy protein demand is evolving rapidly, shaped by new health priorities, changing demographics, and a growing appetite for versatile, high-quality nutrition across categories. Van der Horst says that staying ahead of evolving consumer preferences means recognizing that innovation isn’t always about the newest product. 

She also notes that many shoppers are rediscovering a classic — yoghurt. Once a basic snack, it has reemerged as a health-forward choice, with half of global consumers now viewing yoghurt as a genuinely beneficial food.

This growing demand creates an exciting opportunity for innovation, even in a category some might consider ‘mature’ or fully explored,” Van der Hoorst underscores. “That’s why we’ve created a brand-new range of yoghurt application suggestions to highlight untapped health benefits or elevate those already established in the category.”

“From brain-supporting yoghurts for seniors and students, to prebiotic-rich options to build on yoghurt’s already recognised gut health benefits, our aim is to inspire brands to reinvent the yoghurt category through new functional positionings so that their products stand out in a crowded market.”Tailored protein solutions target seniors, GLP-1 users, and active consumers across life stages.

According to Lähtevänoja at Valiok, high-protein demand is expanding across age groups and life stages, and GLP-1 users are bolstering a new wave, requiring protein to help preserve muscle mass. At the same time, aging populations are prioritizing high-quality proteins — like dairy — to support strength and health, driving greater variety and innovation on shelves.

“There is a lot of variation in how consumers in different countries want to consume their protein, such as the readiness to use a powder product, which is comparatively low in Finland, as many elderly consumers are not used to them in their everyday lives,” she says. “However, in South Korea, consumers are much more interested in milk protein powders, and this is why Valio has developed capabilities to provide different kinds of applications for different markets.”

Schouw at Arla Foods Ingredients spotlights that dairy proteins serve a variety of consumer needs — from busy professionals and athletes to seniors and GLP-1 users. He adds that the company’s ingredients are designed to deliver versatile, high-quality nutrition that supports all of these lifestyles.

“We’re already developing some great-tasting solutions specifically tailored to the GLP-1 market that allow for smaller serving sizes, as they have high protein density and functional benefits,” he emphasizes. “Also, our Lacprodan ISO.Water, ISO.Clear, and ISO.RefreshShake — range of whey protein isolates — are designed to deliver hydration, nutrition, and great taste in various formats.”

“They can be combined with other functional ingredients, such as zinc, magnesium, and caffeine,” Schouw concludes. “Manufacturers might use those benefits to target office workers who want a convenient, satiating boost that will also help with mental focus and energy.”