Textured Soy Protein Market Research Report by Size, Share, Trend, Growth Analysis, Key Players and Forecast to 2023

Market Scenario:

The Global Textured Soy Protein Market is presumed to experience a healthy CAGR during the forecast period (2018-2023) owing to health issues such as diabetes and cholesterol, asserts Market Research Future (MRFR). Also known as textured vegetable protein, textured soy protein is a defatted product made out of soy concentrates, soy flour, and soy protein isolates. Textured soy protein comprises 52% protein on a dry basis and is considered as a meat extender or meat analogue. It is a vegetable protein which is processed from soya beans and is available in fibrous form.

Drivers and Constraints Impacting the Market

Textured soy protein market is expanding at a rapid pace due to high consumption of meat alternatives and plant sources protein with several nutrients and essential amino acids. Rising health issues such as diabetes and cholesterol have increased the demand for textured soy protein as they contain low fat and offer a healthy diet. With increasing vegan consumers across the world, meat alternatives are becoming are a priority as they are low-fat diet and deliver similar nutrition as compared to meat and its products. The increasing demand for healthier diet which comprises high carbohydrate content and limited fat has further stimulated the growth of the market. Moreover, low priced source of protein and high nutritional value of soy are further boosting the market growth.

On the flip side, strict mandates by the government for genetically modified crops are considered to retard the market growth during the appraisal period. Moreover, more R&D needs to be done for textured soy products in order to become a complete meat substitute both in terms of nutrition and taste, which is considered to inhibit the market growth.

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Industry Updates:

December 10, 2018: A US brand, Loma Linda is all set to launch a raft of innovative new plant-based products in the UK. The range of products include globally inspired recipes such as Tikka Masala, Spicy Pad Thai, Hearty Stew, and Chipotle Bowl. The brand is also launching tuna alternative termed as Tuno into the market in cans and on-the-go pouches.

Competitive Dashboard:

The prominent players operating the global textured soy protein market are Sonic Biochem Extractions Ltd. (India), Victoria Group (Serbia), Hung Yang Foods Co., Ltd. (Netherlands), Dow DuPont (US), Crown Soya Protein Group (China), Cargill Inc. (US), Linyi Shansong Biological Products Co. Ltd. (China), Archer-Daniels-Midland Co. (US), Shandong Yuxin Bio-Tech Co. Ltd. (China), Wilmar International Ltd. (Singapore), and Bremil Group (Brazil).

Regional Insights:

Geographically, the Textured Soy Protein Market span across regions namely, Europe, North America, Asia Pacific, and Rest-of-the-World.

Among all the regions, North America is considered to lead the global market in the production of soybean as most of the soybean produce is crushed to extract oil. Economies such as Brazil, the U.S., and Argentina account for more than 90% of the world export of soybeans, soybean oil, and soybean meal. Also, vegan consumers are likely to increase in the U.S. where people are seeking protein source in place of animals, which is further driving the market in this region.

The Europe region is presumed to be a steady market for textured soy proteins due to the shift towards healthier eating habits. On the other hand, Asia-Pacific is seen to register the fastest growth rate for textured soy proteins owing to the ever-increasing population, rising per capita disposable income, and globalization of eating trends in the developing economies.

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Contact
Market Research Future
Office No. 528, Amanora Chambers
Magarpatta Road, Hadapsar,
Pune - 411028
Maharashtra, India
+1 646 845 9312
Email: sales@marketresearchfuture.com

Contact
Market Research Future
Office No. 528, Amanora Chambers
Magarpatta Road, Hadapsar,
Pune - 411028
Maharashtra, India
+1 646 845 9312
Email: sales@marketresearchfuture.com

This release was published on openPR.