A surge in demand for whey powder triggered by rising use of weight loss drugs has sent food and beverage manufacturers scrambling to secure supplies, driving up prices and leading to fears of global shortages.
Medical advice to up protein intake when taking GLP-1 medications like Mounjaro, Ozempic and Wegovy has been linked to a five-fold increase in whey prices as producers struggle to keep up with demand. Available on prescription, GLP-1 drugs mimic natural hormones that slow stomach emptying and reduce appetite, as well as regulating blood sugar levels in diabetes patients.
However, as up to 40% of weight loss caused by GLP-1 treatments can be from non-fatty sources like lean muscle, experts recommend increasing protein intake to rebuild lost muscle mass.
While whey protein derived from milk production is a staple in bodybuilding and other sports supplements, the extra demand created by weight loss patients is unprecedented. With some suppliers already reporting their whey inventories are out of stock for the rest of 2026, supplement manufacturers would be foolish not to look at alternative proteins.
One ideal candidate is NiHPRO™, a protein ingredient that Norkem exclusively distributes in the UK and Australia. NiHPRO™ was developed specifically to match whey in amino acid profile, taste and purity. But because it is derived from plant sources rather than milk, it is lactose free and free from the major 24 allergens - a major selling point given the fact that more than half the world’s population is thought to have some level of lactose intolerance.
But what makes NiHPRO™ unique is how similar to whey protein it is. Plant-derived proteins have been available on the market for many years, but they have always struggled to match whey’s nutritional profile, as well as its taste and mouthfeel.
However, thanks to a groundbreaking hydrolysation process that ‘pre-digests’ plant-derived proteins into a highly pure form, NiHPRO™ overcomes all of these drawbacks. It has a PDCAAS score of 100%, which means it provides all essential amino acids, without having to resort to artificial ‘amino spiking’, and actually outperforms whey on the digestibility of its amino acids and has a DIAAS score of 116. On top of this, it provides a neutral taste profile and creamy mouthfeel that is very similar to whey.
This is ideal for food and beverage manufacturers looking for a direct substitute for whey that will not require major recipe reformulations. With high availability and stable pricing, NiHPRO™ represents a cost-effective solution that will ultimately appeal to a broader range of consumers.
To learn more about NiHPRO™ and to discuss pricing and shipping options, please contact the Norkem food and drink team today.