Global Protein Hydrolysate Ingredients Market Likely to Expand 2X, at a CAGR of 7.3% During the Forecast Period 2028

A fresh report has been added to the wide database of Market Research Report Search Engine (MRRSE). The research study is titled “Protein Hydrolysate Ingredients Market: Consumption of Whey Protein Hydrolysates in Sports Nutrition & Infant Formula to Act as Growth Engine: Global Industry Analysis 2013 – 2017 and Opportunity Assessment 2018 – 2028”which encloses important data about the production, consumption, revenue and market share, merged with information related to the market scope and product overview.

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The global market for protein hydrolysate ingredients will possibly surpass a value of US$ 1 billion by the end of next decade. Over 2018-2028, the market is likely to expand 2X, at a CAGR of 7.3%, as predicted by a recent Future Market Insights report that offers detailed analysis of the global protein hydrolysate ingredients market between 2018 and 2028. The report predicts that the specialty ingredients market growth will remain one among the key driving factors responsible for the growth of market through 2028.

A large number of protein hydrolysate applications in the food industry and elevating interest in specialist nutrition are also foreseen to encourage the consumption in next few years. Recently, bolstering demand for vegan food products and high-protein ingredients has been identified to mark an important factor driving the growth of protein hydrolysate ingredients market, especially the plant-based hydrolysates.

Whey protein hydrolysate, despite being the most sought after type if ingredient, is likely to face significant saturation through 2028. High consumption of whey protein and protein ingredients is expected to collectively provide an impetus to the demand for protein hydrolysate ingredients, globally. The regional analysis prompts at continued lead of North American market owing to increasing number of specialty ingredient processing industries in the US, which secures its position as the global leader in protein hydrolysate ingredients market.

Although hydrolysates are most commonly used in sports nutrition, infant nutrition, and clinical nutrition, which reaffirms the dominance of these three end use segments, protein hydrolysates also find applications in bakery and confectionary, besides processed foods such as spreads and sauces.

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Inclusion of Protein Hydrolysates in Sports Nutrition to Reap Ergogenic Benefits in an Easily Absorbable Form

Incorporation of protein hydrolysates in diet takes an active lifestyle to a next level. Sports nutrition combined with protein hydrolysate ingredients provides athletes, sportspersons, and health-conscious people with a capability for improved performance. Consumption of such easily absorbed protein-rich foods and beverages (such as protein shakes) induces a rapid spike in the level of plasma amino acids over workouts, i.e. before, during, and after exercise. When consumed post intense workouts, protein hydrolysate ingredients help in rapid recovery after training. With improved taste and more proteins, these products evidently improve muscle building and enhance performance. Adoption among the manufacturers of sports nutrition products will reportedly remain high during the course of next decade, accounting for over 30% share of the total market value in 2028.

Fortification of Infant Formula with Protein Hydrolysates Presents an Excellent Alternative to Hypo-allergenic Infants

Increasing recommendation for infant formula with protein hydrolysate ingredients is anticipated to account for a significant hike in revenue. Furthermore, product innovation is also expected to drive revenue to the infant formula segment of the protein hydrolysate ingredients market. Some of the manufacturers are concentrating on developing formulations with a reduced bitterness in the taste, which is the most prominent peculiarity of hydrolysates and derived ingredients. A few companies include a hydrolysate-based infant food product in their portfolio, specifically for those infants who suffer from or are prone to cow’s milk allergy (CMA). Such formulations are meant to provide infants with the necessary nutrition in order to manage the existing CMA in addition to reducing the further risk for its development. Another interesting study reveals a possibility that the hydrolysates-based formula can potentially reduce the susceptibility of infants to acquiring auto-immune conditions such as type 1 diabetes. This and more such promisingly active areas of research are expected to fuel the demand for protein hydrolysates by infant formula manufacturers.

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