Dublin, Sept. 23, 2020 (GLOBE NEWSWIRE) -- The "Global Textured Vegetable Protein Market by Application (Meat Alternatives, Cereals & Snacks, Others), Form, Source (Soy, Wheat, Peas), Type (Slices, Flakes, Chunks, Granules) and Region - Forecast to 2025" report has been added to ResearchAndMarkets.com's offering.

The textured vegetable protein market is projected to grow at a CAGR of 6.2% from 2020 to reach USD 1.5 billion by 2025, in terms of value.

Textured vegetable protein represents a growing opportunity in the current market scenario for alternative proteins. The changing consumer preference and interest in vegetable protein sources, due to its nutritional profile, inclination toward clean eating, rise in health concerns, and environmental concerns, as well as animal welfare, have resulted in the growth of the alternatives, such as plant-based meat, and ingredients such as textured vegetable protein. They are obtained from soy, wheat, and pea. The major types of textured vegetable proteins used in food applications are chunks, flakes, granules, and slices.

Textured vegetable proteins are used in various applications, such as meat alternatives (meat analogues and meat extenders, cereals & snacks, other applications (such as dairy alternatives, soups, stews, and ready meals).

Key Topics Covered:

1 Introduction

2 Research Methodology

3 Executive Summary

4 Premium Insights
4.1 Overview of the Market
4.2 Textured Vegetable Protein Market: Major Regional Submarkets
4.3 North America: Textured Vegetable Protein Market, by Type and Key Country
4.4 Textured Vegetable Protein Market, by Type and Region
4.5 Market, by Application

5 Market Overview
5.1 Introduction
5.2 Market Dynamics
5.3 Drivers
5.3.1 Growing Adoption of Meat Alternatives Among Consumers
5.3.2 Increase in Health Cognizance Among Consumers
5.3.3 Innovations & Developments Related to Vegetable Protein to Augment the Vegan Trend
5.3.4 Growth in Investments & Collaborations in the Plant-Sourced Food Business
5.4 Restraints
5.4.1 Allergies Associated with Vegetable Protein Sources such as Soy and Wheat
5.4.2 Processing Complexities to Restrain Market Growth
5.5 Opportunities
5.5.1 Economical & Environment-Friendly Substitute to Animal-Sourced Food Products
5.5.2 Developments in Extractions of Textured Vegetable Protein from New Sources
5.6 Challenges
5.6.1 Stringent Government Regulations & Concerns Over Safety due to the Inclusion of GM Ingredients
5.6.2 Unpleasant Flavor of Soy
5.7 Value Chain
5.8 Yc Shift
5.9 Ecosystem/Market Map For Protein Ingredients
5.10 Export-Import Trade
5.10.1 North America
5.10.2 Europe
5.10.3 Asia Pacific
5.10.4 South America

6 Textured Vegetable Protein, By Source
6.1 Introduction
6.1.1 COVID-19 Impact On The Textured Vegetable Protein Market, By Source Optimistic Scenario Pessimistic Scenario
6.2 Soy
6.2.1 Popularity In Meat Alternatives Establishes Dominance For Textured Soy Products
6.3 Pea
6.3.1 Allergen-Friendly And Functional Characteristics Drive The Demand For Textured Pea Protein
6.4 Wheat
6.4.1 Cost Benefits And Widespread Availability Propel The Demand For Textured Wheat Proteins

7 Textured Vegetable Protein Market, By Type
7.1 Introduction
7.1.1 COVID-19 Impact On The Textured Vegetable Protein Market, By Type Optimistic Scenario Pessimistic Scenario
7.2 Slices
7.2.1 Meat Alternatives Present Strong Scope For Textured Protein Slices
7.3 Flakes
7.3.1 Growing Popularity Of Cereals And Snacks To Drive The Sales Of Textured Protein Flakes
7.4 Chunks
7.4.1 Customizable Flavor Options And Sizes Add To The Popularity Of Textured Chunks Among Vegan Consumers
7.5 Granules
7.5.1 Extended Shelf Life Of Textured Vegetable Protein Granules Driving Market Growth

8 Textured Vegetable Protein, By Form
8.1 Introduction
8.1.1 COVID-19 Impact On The Textured Vegetable Protein Market, By Form Optimistic Scenario Pessimistic Scenario
8.2 Dry
8.2.1 Widespread Applicability And Lower Processing Costs Bolster The Growth Of Dry Textured Vegetable Proteins
8.3 Wet
8.3.1 Plant-Based Meat Applications Propel Prospects For Wet Textured Vegetable Proteins

9 Textured Vegetable Protein, By Application
9.1 Introduction
9.1.1 COVID-19 Impact On The Textured Vegetable Protein Market, By Application Optimistic Scenario Pessimistic Scenario
9.2 Meat Alternatives
9.2.1 Growing Consumption Of Plant-Based Meat Drives The Growth Of Textured Proteins
9.2.2 Meat Extenders Economical Substitute For Traditional Meat Would Boost The Market For Meat Extenders
9.2.3 Meat Analogues Economical Substitute For Traditional Meat Would Boost The Market For Meat Extenders
9.3 Cereals & Snacks
9.3.1 Healthy Snacking Habits Drive The Paradigm Shift In Consumer Behavior For Textured Proteins
9.4 Other Applications

10 Textured Vegetable Protein Market, By Region
10.1 Introduction
10.1.1 COVID-19 Impact On The Textured Vegetable Protein Market, By Region Optimistic Scenario Pessimistic Scenario
10.2 North America
10.3 Europe
10.4 Asia Pacific
10.5 Row

11 Competitive Landscape
11.1 Overview
11.2 Market Evaluation Framework
11.3 Market Share Analysis, 2019
11.4 Revenue Analysis Of Top Five Market Players
11.5 Competitive Scenario
11.5.1 Expansions & Investments
11.5.2 Agreements & Partnerships
11.5.3 New Product Launches

12 Company Evaluation Matrix & Company Profiles
12.1 Overview
12.2 Company Evaluation Matrix: Definitions & Methodology
12.2.1 Stars
12.2.2 Emerging Leaders
12.2.3 Pervasive
12.2.4 Emerging Companies
12.3 Company Evaluation Matrix, 2019 (Overall Market)

13 Company Profiles
13.1 ADM
13.2 Cargill
13.3 CHS
13.4 Roquette Freres
13.5 Dupont
13.6 Wilmar International
13.7 The Scoular Company
13.8 Puris Foods
13.9 Vestkorn
13.10 MGP Ingredients
13.11 Kansas Protein Food LLC
13.12 Gushen Biological Technology Co. Ltd.
13.13 Competitive Leadership Mapping (Start-Up/SME)
13.13.1 Progressive Companies
13.13.2 Starting Blocks
13.13.3 Responsive Companies
13.13.4 Dynamic Companies
13.14 Beneo
13.15 Shandong Yuxin Bio-Tech
13.16 Foodchem International
13.17 Shandong Wonderful Industrial Group
13.18 Axiom Foods
13.19 AGT Food & Ingredients
13.2 Sun Nutrafoods
13.21 Crown Soya Protein Group
13.22 La Troja
13.23 Hung Yang Foods

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