USDA weekly dairy report notes acid casein and rennet casein prices remained unchanged across the reporting period, with no directional movement reported for either variant. Steady casein pricing reflects balanced supply and demand conditions in the dry dairy products market during the week reviewed.
| Product | Category | Region | Price | Last Updated Month |
| Casein | Food and Beverages | New Zealand | 8596 USD/MT | October 2025 |
| Casein | Food and Beverages | New Zealand | 8510 USD/MT | December 2025 |
Stay updated with the latest Casein prices, historical data, and tailored regional analysis
The New Zealand casein market experienced slight downward movement during the fourth quarter, with pricing easing from early-quarter levels before stabilizing. The prices were about 8596 USD/MT (FOB) in October and around 8510 USD/MT in December. The opening period witnessed progressive softening as prices declined steadily, reflecting adequate supply availability from the spring flush production cycle. New Zealand dairy processors maintained consistent casein output as milk collections remained at elevated levels, with palm kernel imports supporting higher production volumes across the broader dairy sector.
The latter period of the quarter witnessed stabilization as prices consolidated at these adjusted levels and remained steady through year-end. Market fundamentals remained balanced, with adequate casein availability matching steady global consumption requirements. Export demand from traditional markets maintained routine procurement schedules, supporting the stable price environment. Downstream sectors in food processing and nutritional applications continued standard buying patterns as the quarter concluded, with market participants adjusting to the new equilibrium that emerged during the stabilization phase.
Analyst Insight
According to Procurement Resource, casein prices are likely to maintain relative stability in the coming months, continuing at current levels supported by adequate New Zealand production and steady global demand.
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| Product | Category | Region | Price | Last Updated Month |
| Casein | Food and Beverages | New Zealand | 8642 USD/MT | July 2025 |
| Casein | Food and Beverages | New Zealand | 8683 USD/MT | October 2025 |
Stay updated with the latest Casein prices, historical data, and tailored regional analysis
During the third quarter of 2025, Casein prices in New Zealand followed a mild upward trajectory early in the period before softening toward the end of the quarter, resulting in overall range-bound movements. The overall trend reflected a balanced market shaped by elevated milk production levels and mixed demand signals across global dairy sectors. Prices stood at about 8642 USD/MT (FOB) in July and were forecast to reach around 8683 USD/MT in October.
The market initially experienced firming sentiment as producers adjusted to higher production costs, including increases in energy and feed prices. Concurrently, steady domestic demand from the food and nutraceutical industries provided additional support. Export activity remained active, though competitive pressures in key markets limited broader gains. As the quarter progressed, Casein values began to ease in response to heightened milk availability. New Zealand recorded a new high in seasonal milk collections, with output growth led by the Waikato and Taranaki regions. The surge in milk supply expanded Casein production capacity, contributing to moderate downward pressure on prices toward the close of the quarter.
Internationally, global dairy trade sentiment weakened amid increased whole milk powder and skim milk powder exports from major producers, which diverted some purchasing focus away from Casein. Buyers in Asia and Europe displayed cautious procurement behaviour as inventories remained adequate. Despite this, stable farm margins and favourable milk payouts sustained steady production momentum across the sector.
Casein is the chief protein found in milk and the essential ingredient of cheese. It belongs to a family of related phosphoproteins. While pure casein is an amorphous white solid and is tasteless and odourless, commercial casein is slightly yellow in colour, having a pleasant odour.
Pharmaceutical (slow-digesting dairy protein), Cheese-making, Polymers, Adhesives, Paint and plastics, Paper industry, Leather industry, Textile industry, Beverage, Cosmetics, Animal feed
Nestlé S.A, Danone, Arla Foods Ingredients Group, Fonterra Co-operative Group, Westland Milk Products
CurrencyUS$ (Data can also be provided in local currency)
Supplier Database AvailabilityYes
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Note: Our supplier search experts can assist your procurement teams in compiling and validating a list of suppliers indicating they have products, services, and capabilities that meet your company's needs.
Casein is made from skim milk by one of two general methods – precipitation by acid or coagulation by rennet. In the rennet process, pasteurised skimmed milk is heated and set with rennet extract, which results in the formation of gel. This gel is further cut and processed to separate whey and Casein.
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This report presents the cost structure of rennet casein. Rennet casein is made using skimmed and pasteurized milk using enzymes including chymosin.
Milk is acidified using acids like dilute hydrochloric acid or sulfuric acid, until the isoelectric point of casein is achieved.
This report provides the cost structure of casein production from fermentation. Milk is fermented with the help of the bacterium Streptococcus lactis.
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