In the United States, the cost of whey protein has more than doubled in the last 18 months. According to the U.S. Dairy Export Council, “domestic demand for high‑protein whey has been insatiable,” pushing prices upward.

The surge in demand comes from food manufacturers and fast‑food chains that now add whey to everything from chips and popcorn to coffee drinks. This broad use has strained the global supply of whey protein concentrate (WPC80).

WPC80 prices illustrate the pressure: they rose 60 % in 2025 and climbed another 76 % by June 2026, according to market data.

Complicating matters, Canada introduced a 50 % tariff on U.S. whey imports on Sept. 8 as retaliation in a trade dispute, further inflating the cost for Canadian buyers.

Whey is not produced on its own; it is a by‑product of cheese making. To become powder, the liquid whey must be dried, a process that requires specialised, expensive equipment. Food economist Mike von Massow notes, “It’s very expensive to dry something that is 95 % water and a little bit of protein.”

Small producers feel the squeeze. John Murray, who manages marketing for Daryl’s Bars in Ontario, says major brands secure large whey orders, leaving “the little guys like us scrambling to try and secure enough for our operations.” He adds that his company has been forced to raise snack prices.

Because whey is tied to cheese production, expanding supply quickly is difficult. Von Massow explains that Canada cannot produce milk solely for whey, as the remaining milk would be a by‑product, limiting domestic processing capacity.

The combined effect of soaring demand, costly processing, and the new tariff means higher prices for consumers and may push shoppers toward plant‑based or whole‑food protein alternatives.