Whey Cheese Market

Whey Cheese Market Outlook (2025 to 2035)

The global whey cheese market is expected to reach USD 21.6 billion by 2035, up from USD 10.5 billion in 2024. During the forecast period 2025 to 2035, the industry is projected to expand at a CAGR of 6.8%.

The increasing demand for high-protein and low-fat dairy alternatives among health-conscious consumers is driving growth in the whey cheese market. Advancement is increasing through the functional applications of food, as well as the diversification of their retail and gastronomic creativity. Its incorporation in spreads, dips and dishes that are HoReCa-compatible enhances its commercial rationale in developed and emerging nutrition-discerning economies.

Quick Stats for Whey Cheese Market

• Value (2025): USD 11.2 Billion
• Projected Value (2035): USD 21.6 Billion
• Forecast CAGR (2025 to 2035): 6.8%
• Leading Segment (2025): Ricotta (37% Market Share)
• Fastest Growing Country (2025): France (9.0% CAGR)
• Top Key Players: Agropur Cooperative, Hilmar Cheese Company, Davisco Foods International, Meggle Group, Glanbia Nutritionals, Lactalis Ingredients, FrieslandCampina.

What are the drivers of the whey cheese market?

The increasing consumer appeal toward functional dairy and clean-label nutrition is supporting the growing presence of whey cheese, both in mainstream and specialty formats.

Conscious consumers are switching from high-fat soft cheeses to ricotta, brown cheese, and albumin cheeses, based on their digestibility, high protein levels, and the wide-ranging culinary versatility of the latter. Urban diet changes and the increasing prevalence of snacking also enhance the relevance of products.

The range of commercial whey cheese production is expanding with advancements in technology, including ultrafiltration, enzymatic coagulation, and the use of fractionated whey. Creating higher-yield and flavor-dense formats has become a relatively easy target for processors; they can now achieve this with nutritional integrity intact.

Higher-end balls that incorporate goat and sheep whey are making their way into niche food markets, due to recent breakthroughs in high-end fermentation accuracy and biothermal safety.

The economic importance of whey cheese is attributed to increased institutional and B2B purchases in the food processing sector, particularly in the bakery, pasta, and ready meals segments.

Frozen and refrigerated entrees are being replaced with ricotta and whey cream cheese, rather than traditional cheese. The trend quickened, as manufacturers are looking at cheaper, protein-rich ingredients with longer shelf-life and controllable logistics.

What are the regional trends of the whey cheese market?

Wellness food trends and innovations on both sides of the private label, along with robust growth in plant-forward, yet protein-rich nutrition, will drive demand for whey cheese in the United States.

There is a dominance of Ricotta in refrigerated dairy spaces, particularly brown cheese, which has become a niche in the foodservice industry. Production is also being up-sized to cater to domestic brands and institutional buyers.

Germany remains the world leader in terms of whey consumption efficiency and heritage cheese production. German producers are developing low-lactose and goat whey cheese products, complemented by strong export ties within Central and Northern European markets. Government-backed R&D accelerators are further driving the development of digitized quality control and batch optimization systems in cheese plants.

France anchors its whey cheese development in culinary tradition while modernizing its applications. French brands are integrating brown and albumin whey cheese into artisan spreads and bakery fillings.

Specialty retail growth and expanded cooperative production capacity, especially in Normandy and Auvergne, are reinforcing France’s export readiness for gourmet dairy categories.

What are the challenges and restraining factors of the whey cheese market?

This high level of moisture in whey cheese poses logistical issues that further underscore the importance of cold chains, resulting in higher costs for exporters. Limited shelf lives, particularly of the non-pasteurized type, such as opening your golden ricotas, inhibit access to transnational markets and make large-scale food service distribution in climate-sensitive areas difficult.

The availability of whey fluctuates, which limits the scalability of production compared to casein cheese, which has a more streamlined production process. The fluctuation in the quality of raw milk across different seasons and the price war with other dairy products disrupts the use of long-term plans for inputs. These are making sourcing pressures worse on both integrated and standalone whey cheese plants.

The global regulation of labeling for whey-based cheeses remains disunified. In Europe, EU regulations on the protection of designations restrict brand extension beyond en-labeling, and even global firms are forced to wait for market entry due to the lack of harmonization of standards in Asia and Latin America. Regulatory requirements of reformulation based on fat and sodium components are also slowing the rate of innovation in many economies.

Country-Wise Insights

The United States Leads with Functional whey cheese Innovation

The U.S. has a central role in the global whey cheese market owing to its ability to integrate dairy mass with the healthy food revolution. There is a robust domestic demand for high-protein, low-fat dairy products, so manufacturers in the U.S. are leading the way in producing ricotta and whey cream cheese. Concentrated and strong dairy cooperatives, as well as investments involving massive retailers in their labels, help to strengthen the sector.

American processors invest substantially in membrane filtration, automation, and the preservation of bioactive ingredients, offering standardized, scalable variants of whey cheese. Whey cheese has gained momentum in sports nutrition and convenience food applications, primarily due to the growing importance of the American food consumer's focus on products with high functionality and label transparency, as well as on diet-friendly protein sources.

The U.S. exports are primarily directed at Canada, Mexico, and Asian countries, where ricotta-based products and protein-enriched cheeses are gaining increasing popularity. USDA-supported food export initiatives and national centers of innovation promise to make the country a leader in the new wave of hybrid dairy protein innovation, which will combine flavor, nutrition, and clean-label confidence in whey-based products.

Germany Champions Precision and Quality in Whey Cheese Processing

The whey cheese industry in Germany is based on milk ethics and quality control. It is a leader in processing efficiency in Europe, and several cooperatives and mid-sized processors have successfully adapted to processing goat and sheep whey. The German manufacturers focus on low-lactose innovation and traceability in fresh and matured whey cheese types.

A technological precision is a fundamental difference. To maintain the complexity of flavor and increase shelf life, German facilities utilize inline moisture sensors, computer-aided batch manufacturing, and cold-chain automation. Energy-efficient processing and sustainability indicators at the plant level, equivalent to those offered by the EU, also demonstrate the country's engineering prowess.

Germany exports high-quality whey cheese in large volumes to the EU and Southeast Asia, catering to both culinary and health applications. It has an operating policy of sourcing locally, partnering with food services, and holding PDO/PGI certifications that authenticate its traditional cheese. Its use of AI in optimizing its yields is also enlarging its production margins, with additional investments increasing over time.

France Blends Tradition and Gourmet Expansion in Whey Cheese

France holds a unique position in the whey cheese market, thanks to its distinctive culinary production style. Variations of Ricotta cheese and albumin are also very popular in regional French diets (Normandy and Rhone-Alpes). The artisanal models are being scaled up to premium, pre-packed products for export markets.

French processors integrate both traditional processes and contemporary food safety infrastructure, using both biothermal stabilisation and vacuum-pack aging in the development of an export-quality end product. Manufacturers are inventing savory flavorings in various forms, as well as customizing them according to different clients, such as high-end restaurants and deli portions, utilizing goat and sheep whey products.

The strategic focus of France is on value addition, provenance, and sustainability. Dairy modernization grants offered by the government help facilities meet global standards for quality and hygiene. France is expanding its presence in Asia, the Middle East, and North America by marketing its whey cheese as a gourmet specialty.

Category-Wise Analysis

Ricotta is the Market's Cornerstone Across Formats and Channels

The world market accounts for the majority of whey cheese production, as Ricotta has multifunctional uses in retail, foodservice, and food processing. Ricotta, which is extracted from cow or sheep whey, provides a softer cheese with excellent moisture content that works well as both a savory and sweet food. Its affordability, nutritional value, and versatility as a cooking and baking ingredient have made it a staple in refrigerated dairy sections and frozen meal compositions, both locally and internationally.

Due to an increase in demand for clean-label and protein-enhanced ingredients, the use of ricotta cheese as a filling in pasta, dips, desserts, and bakery products is on the rise. Manufacturers are also producing low-fat and lactose-free products as a way to target diet-specific segments of consumers. The changes in filtering and packaging technology are increasing shelf life, and the resulting ricotta can be scaled to support a more international trade and larger institutional supply chain.

Brown Cheese Gains Ground Through Regional Authenticity and Novelty Appeal

Brown cheese is already a popular cheese type, especially in the Nordic countries. However, it receives more attention around the world due to its caramelized nature and its historically privileged status. Its main ingredient is goat or cow whey, and it is sold as a sweet, firm, and shelf-stable cheese that is perfect for giving as gifts, spreading, and gourmet presentations. The newness of Brown cheese is helping it to hit specialty shops and specially curated food sites.

It is most desirable in the high-quality channels where it is all about realness and authenticity. Norway is the world leader, and artisanal producers in France and Germany are making infused variants such as honey and sea salt. With consumers demanding flavorful experiences that offer special tastes and regional storytelling, brown cheese is emerging as a separate growth segment in the global whey cheese market.

Competitive Analysis

Key players in the whey cheese industry include Agropur Cooperative, Hilmar Cheese Company, Davisco Foods International, Meggle Group, Glanbia Nutritionals, Lactalis Ingredients, FrieslandCampina, Leprino Foods, and DMK Group.

The whey cheese sector is characterized by both heritage-oriented cooperatives and the presence of large dairies in the process of whey valorization. There is increasing competition based on protein concentration, shelf-life stability, and storytelling related to the origin of the products. The growth of private label, especially in ricotta and cream whey types, is observed.

Major players are pursuing differentiation through clean-label reformulation, eco-packaging, and own-brand fermentation technology. The supply-side response is being conditioned by the strategic purchasing of premium-quality whey inputs, as well as investment in B2B-ready foodservice fronts.

Recent Development

• In March 2025, Hilmar Cheese Company inaugurated its $600 billion state-of-the-art plant in Dodge City, Kansas. The facility began converting local milk into 40-lb blocks of American-style cheese and premium whey proteins, creating nearly 250 skilled jobs. With closed-loop water recycling and high-efficiency energy systems, the plant significantly enhanced Hilmar’s production capacity to meet rising global demand for functional dairy ingredients.
• In March 2025, Lactalis Ingredients announced a multi-billion-euro investment at its Mayenne, France, factory to reduce carbon emissions and modernize whey-powder processing. The upgrade included high-efficiency heat-recovery systems, smart water-reuse loops, and a next-generation drying tower, which enhanced throughput while reducing energy consumption. This project reinforced Lactalis’s position as the world’s largest whey supplier and supported its goal of halving greenhouse-gas intensity by 2030.

Fact.MR has provided detailed information about the price points of key manufacturers in the Whey Cheese Market, positioned across regions, including sales growth, production capacity, and speculative technological expansion, as recently published in the report.

Methodology and Industry Tracking Approach

The 2025 whey cheese market report by Fact.MR is based on insights collected from 1,100 stakeholders across 10 countries, with a minimum of 70 respondents per country.

Among the participants, 60% were end users, including dairy processors, foodservice procurement managers, institutional buyers, and nutrition-based CPG brands, while the remaining 40% comprised R&D leads, quality assurance specialists, and export consultants.

Data collection was conducted between June 2024 and May 2025, with a focus on critical parameters, including protein retention efficiency, input-to-yield ratios, shelf life, cross-border logistics readiness, and regulatory certification pathways. A regionally weighted sampling model ensured representation across core markets in North America, Europe, and the Asia Pacific.

The study is informed by over 90 validated sources, including government dairy boards, export databases, manufacturing audit reports, cheese formulation whitepapers, and company filings. Rigorous triangulation was applied to derive accurate forecasts and actionable insights for decision-makers across the whey cheese value chain.

Fact.MR applied rigorous analytical tools such as multivariable regression and scenario modeling to ensure data robustness. With continuous monitoring of the glass adhesives market since 2018, this report provides a comprehensive roadmap for firms seeking a competitive advantage, innovation, and sustainable growth within the sector.

Segmentation of Whey Cheese Market

• By Source :

  • Cow Milk
  • Goat Milk
  • Sheep Milk

• By Flavor Profile :

  • Sweetened Whey Cheeses
  • Unsweetened Whey Cheeses

• By Distribution Channel :

  • Retail
    • Supermarkets/Hypermarkets
    • Specialty Cheese Stores
    • Online Retail
  • Food Service

• By End Use :

  • Household
  • Food Processing Industry
  • HoReCa (Hotels, Restaurants, and Cafes)

• By Region :

  • North America
  • Latin America
  • Western Europe
  • Eastern Europe
  • East Asia
  • South Asia & Pacific
  • Middle East & Africa