(MENAFN- PR Newswire) DUBLIN, Nov. 9, 2022 /PRNewswire/ --
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The global textured vegetable protein market is estimated to be valued at USD 1.4 billion in 2022. It is projected to reach USD 1.9 billion by 2027, recording a CAGR of 6.9% during the forecast period.
Consumers of the US are highly driven by the impact of meat consumption and hence inclined more toward meat alternatives resulting in the increase in demand of textured vegetable protein.
The US is a global powerhouse for consumers adopting meat alternatives. It has been the dominant country regarding textured vegetable protein demand and supply. Consumers in the US are highly driven by the environmental impact of conventional meat consumption. They are inclined toward adopting meat alternatives, resulting in a growing textured protein market. Textured proteins from sources, such as soy, wheat, and pea, are emerging as key ingredients used in meat alternatives due to the rising demand for food substitutes with functional benefits.
According to the National Centre for Health Statistics (NCHS), about one-third of the US adults aged 20 and older were found obese in 2019. Also, in a study published in the American Journal of Epidemiology, researchers found that the mitigating consumption of meat products can decrease the risk of coronary heart disease (CHD). As per the World Health Organization record, in 2022, the United States reported having the 12th highest obesity rate, at 36.2%. This has resulted in more people shifting their preferences to meat alternatives.
The increase in the use of alternative meat in various food applications has driven the demand for textured vegetable protein.
Textured vegetable proteins (TVPs) have been used to extend ground meat to reduce the cost without reducing the nutritional value. The addition of TVPs influences the quality of ground meat products based on the textured protein content added to them. A meat analogue, also called a meat substitute, mock meat, faux meat, or imitation meat, mimics certain aesthetic qualities and chemical characteristics of specific types of meat.
The consumption of plant proteins in food products has been increasing over the years because of livestock-associated diseases, projected global shortage of animal protein, environmental concerns, strong demand for wholesome and religious (halal) food, and economic reasons.
Texturized vegetable proteins can substitute meat products while providing an economical, functional, and high-protein food ingredient or can be consumed directly as a meat analogue. Meat analogues are successful because of their healthy image (cholesterol-free), meat-like texture, and low cost. Texturized vegetable proteins and several mycoprotein-based products are accepted as analogues of food.
During the processing of the wet textured protein multiple functional ingredients can be introduced, increasing its scope of customization and hence driving its growth during the forecast period.
Wet textured vegetable proteins, also referred to as wet-milled proteins, are among the key variants utilized by manufacturers for the production of meat extenders or analogues. Wet textured vegetable proteins are manufactured using margination, coating, and cooling. Unlike dry vegetable protein, wet textured protein utilizes water introduced during the extrusion process. This form of processing involves the consumption of a sufficient amount of water and energy.
During protein extraction, the source crop is dispersed in water so that other components, such as carbohydrates, are extracted through ultrafiltration or iso-electric precipitation. Moreover, when it undergoes isoelectric precipitation, the dissolved proteins are precipitated out of the aqueous phase and are collected in a separate decanter. The precipitated protein is separated through filtration or centrifugation.
Key Topics Covered:
1 Introduction
2 Research Methodology
3 Executive Summary
4 Premium Insights 4.1 Overview of Textured Vegetable Protein Market4.2 North America: Textured Vegetable Protein Market, by Application and Country4.3 Textured Vegetable Protein Market, by Type and Region4.4 Textured Vegetable Protein Market, by Nature4.5 Textured Vegetable Protein Market: Major Regional Submarkets
5 Market Overview 5.1 Introduction5.2 Market Dynamics5.2.1 Drivers5.2.1.1 Growing Adoption of Meat Alternatives5.2.1.2 Increase in Health Awareness5.2.1.3 Innovations and Developments Augmenting Vegan Trend5.2.1.4 Growth in Investments and Collaborations in Plant-Sourced Food Business5.2.2 Restraints5.2.2.1 Allergies Associated with Vegetable Protein Sources5.2.2.2 Processing Complexities5.2.3 Opportunities5.2.3.1 Economical Solutions Using Plant-Based Ingredients5.2.3.2 Developments in Extraction of Textured Vegetable Protein from New Sources5.2.4 Challenges5.2.4.1 Stringent Government Regulations and Safety Concerns due to Inclusion of Gm Ingredients5.2.4.2 Unpleasant Flavor of Soy
6 Industry Trends 6.1 Introduction6.2 Value Chain6.2.1 Research and Product Development6.2.2 Raw Material Sourcing6.2.3 Production and Processing6.2.4 Distribution6.2.5 Marketing and Sales6.3 Supply Chain Analysis6.4 Technology Analysis6.4.1 Computational Protein Design6.4.2 Technological Advancements Within Extrusion Process6.5 Pricing Analysis6.5.1 Average Selling Price Charged by Key Players, by Source6.6 Market Mapping and Ecosystem of Textured Vegetable Protein6.6.1 Demand Side6.6.2 Supply Side6.6.3 Ecosystem Map6.7 Trends/Disruptions Impacting Customers' Business6.7.1 Revenue Shift and New Revenue Pockets for Textured Vegetable Protein Manufacturers6.8 Textured Vegetable Protein Market: Patent Analysis6.8.1 List of Major Patents6.9 Trade Data: Textured Vegetable Protein Market6.9.1 Trade Data: Plant-Based Protein Sources6.10 Case Studies6.10.1 Ingredion: Texturized Pea Protein with Meat Bite6.10.2 Roquette Freres: Organic Range of Textured Vegetable Protein6.11 Key Conferences and Events, 2022-20236.12 Tariff and Regulatory Landscape6.12.1 Regulatory Bodies, Government Agencies, and Other Organizations6.12.2 Regulations6.12.2.1 North America6.12.2.2 Europe6.12.2.3 Asia-Pacific6.12.2.4 Rest of the World6.13 Porter's Five Forces Analysis6.14 Key Stakeholders and Buying Criteria6.14.1 Key Stakeholders in Buying Process6.14.2 Buying Criteria
7 Textured Vegetable Protein Market, by Type 7.1 Introduction7.2 Slices7.2.1 Use of Textured Vegetable Protein Slices as Healthy Meat Substitute7.3 Flakes7.3.1 High Protein and Low Fats Boosting Growth of Flakes7.4 Chunks7.4.1 Customizable Flavor Options Adding to Popularity of Textured Chunks7.5 Granules7.5.1 Use of Granules as Meat Extenders by Meat Product Manufacturers
8 Textured Vegetable Protein, by Source 8.1 Introduction8.2 Soy8.2.1 High Shelf-Life and Low Calories Boosting Growth of Textured Soy Protein8.3 Pea8.3.1 Use of Textured Pea Protein in Different Products due to Its High Protein Content8.4 Wheat8.4.1 Excellent Binding Characteristics of Wheat Increasing Its Usage in Alternative Meat Products
9 Textured Vegetable Protein, by Form 9.1 Introduction9.2 Dry9.2.1 Widespread Applicability and Lower Processing Costs of Dry Textured Protein9.3 Wet9.3.1 High Scope for Customization of Wet Textured Protein
10 Textured Vegetable Protein, by Application 10.1 Introduction10.2 Meat Alternatives10.2.1 Increasing Use of Meat Alternatives in Various Food Applications Driving Market for Textured Vegetable Protein10.2.2 Meat Extenders10.2.2.1 Use of Meat Extenders as Economical Substitute for Traditional Meat Textured Vegetable Protein10.2.3 Meat Analogues10.2.3.1 Awareness About Functional Health Benefits of Meat Analogues Driving Their Growth10.3 Cereals and Snacks10.3.1 Healthy Snacking Habits Driving Paradigm Shift in Consumer Behavior for Textured Proteins10.4 Other Applications
11 Textured Vegetable Protein, by Nature 11.1 Introduction11.2 Organic11.2.1 Availability of Low-Cost Organic Protein Driving Market for Organic Textured Vegetable Protein11.3 Conventional11.3.1 Rising Growth of Conventional Farming due to Low Popularity of Organic Farming
12 Textured Vegetable Protein Market, by Region
13 Competitive Landscape 13.1 Overview13.2 Market Share Analysis, 202113.3 Strategies Adopted by Key Players13.4 Segmental Revenue Analysis of Key Players13.5 Company Evaluation Quadrant (Key Players)13.5.1 Stars13.5.2 Emerging Leaders13.5.3 Pervasive Players13.5.4 Participants13.5.5 Product Footprint13.6 Textured Vegetable Protein Market, Evaluation Quadrant for Startups/Smes, 202113.6.1 Progressive Companies13.6.2 Starting Blocks13.6.3 Responsive Companies13.6.4 Dynamic Companies13.6.5 Competitive Benchmarking of Key Startups/Smes13.7 Product Launches, Deals, and Other Developments13.7.1 Product Launches13.7.2 Deals13.7.3 Others
14 Company Profiles 14.1 Introduction14.2 Key Players14.2.1 Adm14.2.2 Cargill, Incorporated14.2.3 Roquette Freres14.2.4 Dupont14.2.5 Ingredion14.2.6 The Scoular Company14.2.7 Puris14.2.8 Dsm14.2.9 Beneo14.2.10 Axiom Foods, Inc.14.2.11 Shandong Yunix Biotechnology Co., Ltd.14.2.12 Mgp14.2.13 Kansas Protein Foods14.2.14 Foodchem International Corporation14.2.15 Dacsa Group14.3 Other Players (Smes/Startups)14.3.1 Shandong Wonderful Industrial Group Co., Ltd.14.3.2 Sun Nutrafoods14.3.3 Crown Soya Protein Group Company14.3.4 Gushen Biotechnology Group Co., Ltd.14.3.5 Sotexpro14.3.6 Living Foods14.3.7 Stentorian Industries Co., Ltd.14.3.8 Soyproteincn14.3.9 Blattmann Schweiz Ag14.3.10 Sonic Biochem
15 Adjacent and Related Markets
16 Appendix
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