Beyond protein counts: Why protein type matters and how to choose the right one

Key takeaways

• While high-protein content remains a priority in categories like shakes and bars, focus is shifting toward the quality and type of protein used.
• Whey and casein are complete dairy proteins but differ in digestion speed.
• Manufacturers adjust protein types and blends to meet goals like satiety, texture, heat stability, and recovery, offering tailored solutions for sports nutrition, general wellness, and even pet food.

Protein is in everything from drinks to cereal, but innovation hasn’t dried up when it comes to new applications. While the race for the most protein per portion is still on – especially in major categories such as shakes and bars – increasingly, consumers and brands alike are moving towards a new frontier: quality and type of protein.

And it’s not just for differentiation’s sake. In categories like sports nutrition, the type of protein used in a product can impact recovery rates and workout quality. This knowledge is seeping fast into active nutrition, where consumers are increasingly looking to address anything from general wellness to specific nutrition gaps in their diets.

For manufacturers, putting the right amount of protein in a product is just one part of the equation – getting that protein to meet the nutritional objectives of the ever-demanding consumer is the other part.

Dairy proteins: The ideal ingredients

Whey and casein are some of the most widespread proteins used globally. The two major milk proteins – casein comprising 80% of milk, with whey making up the remaining 20% – are similar, but different. Both are complete proteins and contain all essential amino acids; but each is digested differently.

Whey is fast-absorbing while casein is slower to digest – making each uniquely suited to different applications.

“What’s special about caseinates is their slow-release profile, which provides a more sustained supply of amino acids,” explained Sophie Molenaar of FrieslandCampina Ingredients. “This helps maintain satiety and supports energy and muscle strength – making them ideal for overnight recovery or evening consumption.

“In contrast, whey protein delivers a rapid release, which is why it’s popular among fitness enthusiasts immediately after workouts.”

But what if you want a fast-digesting casein and slow-release whey?

Micellar and hydrolyzed proteins: What’s the difference?

Ingredient manufacturers have found ways to break down the two main milk proteins into components that each cater to the distinct needs of food and nutrition companies – whether that’s emulsification, heat stability, texture improvements or indeed, protein fortification for nutrition purposes.

And so – broadly speaking – casein can become a faster-acting ingredient and whey’s action can be slowed down to suit different needs.

To create a fast-release casein, the long casein molecule is broken down into simple peptides and free amino acids in a process called hydrolysis. This way, the hydrolyzed casein becomes easier to digest and faster to absorb: though still not as fast as whey.

But hydrolyzed casein offers a middle ground, making it a versatile ingredient for a wide range of applications, from protein shakes and yogurts to sports nutrition products and even premium pet food and livestock feed.

One drawback of hydrolyzed casein is its bitter taste compared to regular casein, which may call for flavor masking in some applications.

The opposite of the fast-acting hydrolyzed casein is intact casein, such as micellar or calcium caseinate.

Micellar casein is derived by separating casein’s natural micelles – the spherical building blocks of the long casein protein molecule – from milk, making for a pure and natural ingredient that’s at home in functional food and beverage applications and dietary supplements as well as an emulsifier and texturizer.

With consumers increasingly seeking satiety, micellar casein’s slow release of amino acids makes it a good alternative to whey in applications that do not call for rapid action.

“We believe in micellar casein as a growth opportunity,” Ingredia’s senior product manager, Véronique Lhommet, told us. “While whey protein – especially natural whey – has seen significant demand and we produce it ourselves, every year our supply sells out completely. Given this strong growth, we’re encouraging customers to consider micellar casein as an alternative.”

Can you slow down whey’s fast-digesting properties? It’s possible: for example by blending it with casein and thus offering a balanced release. Such blends would be suitable in both specialized nutrition and food and beverage applications that require appetite control and satiety.

The opposite of whey and casein blends would be hydrolyzed whey – the fastest-absorbing type of whey, derived by breaking down the long protein chains into peptides. Like hydrolyzed casein, it has a bitter taste but its action is marginally faster than that of whey isolate (WPI), making it ideal for post-workout recovery and muscle repair.

And so, many protein types and options exist on the market. Which one is suitable for your application depends on your functional and flavor requirements as well as budget.