The report “Protein Ingredients Market by Source (animal [dairy, egg, gelatin] and plant [soy, wheat, vegetable]), Form (dry and liquid), Application (food & beverages, feed, pharmaceuticals, and cosmetics & personal care products), Region – Global forecast to 2025″, The protein ingredients market is projected to grow from USD 49.8 billion in 2019 to USD 70.7 billion by 2025, at a compound annual growth rate (CAGR) of 6.0% during the forecast period. The major factors driving the protein ingredients market include the increase in demand and consumption of functional food & beverages, growing consumer awareness about healthy diets among people, and increasing demand for protein as a nutrition and functional ingredients.
Increasing demand for proteins as nutritional and functional ingredients
Protein ingredients sourced from both animals and plants are well-known for their emulsification, gelation/viscosity, water-binding/hydration, foaming, aeration properties; other attributes of protein ingredients include thickening ability, stabilizing ability, and solubility. These functionalities, along with nutritional aspects of proteins, are a major advantage to end-user industries, and are, thus, one of the major market drivers. Another advantage associated with protein sources used for specific functional properties is that they are often less price-sensitive than those that are used only for their nutritional properties. This often benefits the end-user industries with cost advantages.
In the end-user industries such as cosmetic & personal care, protein ingredients are largely used for their conditioning and moisturizing properties in the hair and skin care industries. In major applications such as food & beverages, the use of protein ingredients continues to grow with the increasing demand for improved functionalities. The ability of protein ingredient manufacturers to design and develop specific isolates, concentrates, and other forms of protein ingredients for dairy products, beverages, dietary supplements, infant formula, bakery products, confectionery, and other food products is likely to drive the growth of the protein ingredients market during the forecast period.
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Soy proteins with GM origin
Research studies have cited many health and environmental risks associated with the production and consumption of genetically modified (GM) commodities including soybeans. There are apprehensions that in the long term, GM soy alters the enzymatic activity and metabolic activity in the liver. Hence, they are opposed by the various industry stakeholders, including regulatory bodies of countries in Europe and Asian Pacific regions, who are demanding non-genetically modified (non-GMO) soybeans. Thus, most of the countries in these regions have made it mandatory to declare GM/non-GM status of food ingredients on the packaging of all processed foods. India has also brought into effect, in 2013, the rule that packaged food products containing GM products as ingredients should carry labels as a mandate. Some European countries such as Germany and the UK have made it mandatory even for dairy and processed meat products.
However, GM soy is estimated to be present in up to 70% of all food products found in the US supermarkets, according to the Soyfoods Association of North America. These ingredients would be an important part in foods including cereals, bread, soymilk, and pasta, in the US. In 2013, the area utilized for genetically modified (GM) soy accounted for 93% of soybeans planted in the US and are rapidly growing throughout the world. Consequently, the global market is shifting their preferences toward countries such as India and China for the supply of non-GMO soy.
Entering new sectors through customization
Manufacturers have been using functional properties of soy protein ingredients in developing versatile food products. Several new products such as in nut butter, cheese, burgers, and instant oatmeals have been launched by the manufacturers of soy protein ingredients. New sectors such as healthcare foods and sports beverages can provide a better market opportunity for soy proteins. These sectors can boost the growth of soy protein production if they are manufactured in a customized way. With advancements in technology, soy proteins can be isolated and functional properties can be enhanced to provide a wider scope of application. There have been various food products awaiting market introduction that requires consumer appeal. The products are designed with the help of soy proteins to attract consumers, based on their nutritive content and palatability. Though soy proteins have uncharacteristic flavor, these limitations have been researched to be overcome by suitable changes in product formulation.
The food & beverage segment is projected to account for the largest market share during the forecast period
The food & beverage segment dominated the application of protein ingredients market in 2018. Growing health consciousness and obesity has compelled consumers to increasingly focus on healthy diets with low-fat and highly nutritive value food, leading to a rise in consumption of protein ingredients. As a result, the demand for functional and health food is on the rise. Besides their nutritional properties, proteins are widely used for their functional properties, which include texturing, emulsifying, solubility, stabilizing, and binding. These functional properties enable manufacturers to lower their raw material costs, as they act as substitutes to some food additives and are used to impart specific properties.
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Asia Pacific is projected to be the fastest-growing region during the forecast period.
Asia Pacific is projected to be the fastest-growing region during the forecast period. The market in the region is driven by increase in population growth especially in countries such as China and India. Further, rise in demand for healthy food products having high nutritional value such as soy, wheat, and vegetable protein is driving the market in this region.
Major vendors in the protein ingredients market include Cargill (US), ADM (US), DowDuPont (US), Kerry Group (Ireland), Omega Protein Corporation (US), Friesland (Netherlands), Fonterra (New Zealand), Arla Foods (Denmark), AMCO (US), Roquette (France), Gelita AG (Germany), Kewpie Corporation (Japan), AGARNA (Austria), AMCO Proteins (US), Hilmar Ingredients (US), Axiom Foods (US), and Burcon Nutrascience (Canada).
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