Dublin, Oct. 25, 2022 (GLOBE NEWSWIRE) -- The "Textured Vegetable Protein Market by Type (Slices, Chunks, Flakes, and Granules), Source (Soy, Wheat, and Pea), Application (Meat Alternatives, Cereals & Snacks), Form (Dry and Wet), Nature and Region - Global Forecast to 2027" report has been added to ResearchAndMarkets.com's offering.
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 Market
4.2 North America: Textured Vegetable Protein Market, by Application and Country
4.3 Textured Vegetable Protein Market, by Type and Region
4.4 Textured Vegetable Protein Market, by Nature
4.5 Textured Vegetable Protein Market: Major Regional Submarkets
5 Market Overview
5.1 Introduction
5.2 Market Dynamics
5.2.1 Drivers
5.2.1.1 Growing Adoption of Meat Alternatives
5.2.1.2 Increase in Health Awareness
5.2.1.3 Innovations and Developments Augmenting Vegan Trend
5.2.1.4 Growth in Investments and Collaborations in Plant-Sourced Food Business
5.2.2 Restraints
5.2.2.1 Allergies Associated with Vegetable Protein Sources
5.2.2.2 Processing Complexities
5.2.3 Opportunities
5.2.3.1 Economical Solutions Using Plant-Based Ingredients
5.2.3.2 Developments in Extraction of Textured Vegetable Protein from New Sources
5.2.4 Challenges
5.2.4.1 Stringent Government Regulations and Safety Concerns due to Inclusion of Gm Ingredients
5.2.4.2 Unpleasant Flavor of Soy
6 Industry Trends
6.1 Introduction
6.2 Value Chain
6.2.1 Research and Product Development
6.2.2 Raw Material Sourcing
6.2.3 Production and Processing
6.2.4 Distribution
6.2.5 Marketing and Sales
6.3 Supply Chain Analysis
6.4 Technology Analysis
6.4.1 Computational Protein Design
6.4.2 Technological Advancements Within Extrusion Process
6.5 Pricing Analysis
6.5.1 Average Selling Price Charged by Key Players, by Source
6.6 Market Mapping and Ecosystem of Textured Vegetable Protein
6.6.1 Demand Side
6.6.2 Supply Side
6.6.3 Ecosystem Map
6.7 Trends/Disruptions Impacting Customers' Business
6.7.1 Revenue Shift and New Revenue Pockets for Textured Vegetable Protein Manufacturers
6.8 Textured Vegetable Protein Market: Patent Analysis
6.8.1 List of Major Patents
6.9 Trade Data: Textured Vegetable Protein Market
6.9.1 Trade Data: Plant-Based Protein Sources
6.10 Case Studies
6.10.1 Ingredion: Texturized Pea Protein with Meat Bite
6.10.2 Roquette Freres: Organic Range of Textured Vegetable Protein
6.11 Key Conferences and Events, 2022-2023
6.12 Tariff and Regulatory Landscape
6.12.1 Regulatory Bodies, Government Agencies, and Other Organizations
6.12.2 Regulations
6.12.2.1 North America
6.12.2.2 Europe
6.12.2.3 Asia-Pacific
6.12.2.4 Rest of the World
6.13 Porter's Five Forces Analysis
6.14 Key Stakeholders and Buying Criteria
6.14.1 Key Stakeholders in Buying Process
6.14.2 Buying Criteria
7 Textured Vegetable Protein Market, by Type
7.1 Introduction
7.2 Slices
7.2.1 Use of Textured Vegetable Protein Slices as Healthy Meat Substitute
7.3 Flakes
7.3.1 High Protein and Low Fats Boosting Growth of Flakes
7.4 Chunks
7.4.1 Customizable Flavor Options Adding to Popularity of Textured Chunks
7.5 Granules
7.5.1 Use of Granules as Meat Extenders by Meat Product Manufacturers
8 Textured Vegetable Protein, by Source
8.1 Introduction
8.2 Soy
8.2.1 High Shelf-Life and Low Calories Boosting Growth of Textured Soy Protein
8.3 Pea
8.3.1 Use of Textured Pea Protein in Different Products due to Its High Protein Content
8.4 Wheat
8.4.1 Excellent Binding Characteristics of Wheat Increasing Its Usage in Alternative Meat Products
9 Textured Vegetable Protein, by Form
9.1 Introduction
9.2 Dry
9.2.1 Widespread Applicability and Lower Processing Costs of Dry Textured Protein
9.3 Wet
9.3.1 High Scope for Customization of Wet Textured Protein
10 Textured Vegetable Protein, by Application
10.1 Introduction
10.2 Meat Alternatives
10.2.1 Increasing Use of Meat Alternatives in Various Food Applications Driving Market for Textured Vegetable Protein
10.2.2 Meat Extenders
10.2.2.1 Use of Meat Extenders as Economical Substitute for Traditional Meat Textured Vegetable Protein
10.2.3 Meat Analogues
10.2.3.1 Awareness About Functional Health Benefits of Meat Analogues Driving Their Growth
10.3 Cereals and Snacks
10.3.1 Healthy Snacking Habits Driving Paradigm Shift in Consumer Behavior for Textured Proteins
10.4 Other Applications
11 Textured Vegetable Protein, by Nature
11.1 Introduction
11.2 Organic
11.2.1 Availability of Low-Cost Organic Protein Driving Market for Organic Textured Vegetable Protein
11.3 Conventional
11.3.1 Rising Growth of Conventional Farming due to Low Popularity of Organic Farming
12 Textured Vegetable Protein Market, by Region
13 Competitive Landscape
13.1 Overview
13.2 Market Share Analysis, 2021
13.3 Strategies Adopted by Key Players
13.4 Segmental Revenue Analysis of Key Players
13.5 Company Evaluation Quadrant (Key Players)
13.5.1 Stars
13.5.2 Emerging Leaders
13.5.3 Pervasive Players
13.5.4 Participants
13.5.5 Product Footprint
13.6 Textured Vegetable Protein Market, Evaluation Quadrant for Startups/Smes, 2021
13.6.1 Progressive Companies
13.6.2 Starting Blocks
13.6.3 Responsive Companies
13.6.4 Dynamic Companies
13.6.5 Competitive Benchmarking of Key Startups/Smes
13.7 Product Launches, Deals, and Other Developments
13.7.1 Product Launches
13.7.2 Deals
13.7.3 Others
14 Company Profiles
14.1 Introduction
14.2 Key Players
14.2.1 Adm
14.2.2 Cargill, Incorporated
14.2.3 Roquette Freres
14.2.4 Dupont
14.2.5 Ingredion
14.2.6 The Scoular Company
14.2.7 Puris
14.2.8 Dsm
14.2.9 Beneo
14.2.10 Axiom Foods, Inc.
14.2.11 Shandong Yunix Biotechnology Co., Ltd.
14.2.12 Mgp
14.2.13 Kansas Protein Foods
14.2.14 Foodchem International Corporation
14.2.15 Dacsa Group
14.3 Other Players (Smes/Startups)
14.3.1 Shandong Wonderful Industrial Group Co., Ltd.
14.3.2 Sun Nutrafoods
14.3.3 Crown Soya Protein Group Company
14.3.4 Gushen Biotechnology Group Co., Ltd.
14.3.5 Sotexpro
14.3.6 Living Foods
14.3.7 Stentorian Industries Co., Ltd.
14.3.8 Soyproteincn
14.3.9 Blattmann Schweiz Ag
14.3.10 Sonic Biochem
15 Adjacent and Related Markets
16 Appendix
For more information about this report visit https://www.researchandmarkets.com/r/4bp7z9
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