Textured Soy Protein Market Overview With Detailed Analysis, Competitive Landscape, Forecast To 2026

The global textured soy protein market size was valued at $1.1 billion in 2018, and is projected to reach $2.1 billion by 2026, registering a CAGR of 8.7% from 2019 to 2026.

Textured soy protein (TSP), also known as textured vegetable protein, is produced from defatted soy flour. The defatted soy flour is made by grounding defatted soy flakes, which are obtain by extracting oil from soybeans. Textured soy protein is used as a meat analog or extender, which high protein content. The textured soy protein is available in dried, granular form in the market. It has a similar texture to beef meat or other meat products. Textured soy protein should be rehydrated in boiling water before use.

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The global demand for textured soy protein is expected to increase, as consumers are limiting the consumption of meat due to increase in health concerns and rise in meat prices. Furthermore, upsurge in number of vegan consumers across the globe is a key factor that augments the growth of the global textured soy protein market.

The key players operating in the textured soy protein industry are DuPont, Archer Daniels Midland Company, Cargill, Incorporated, CHS INC, Kellog Company, Wilmar International Ltd, Bob’s Red Mill Natural Foods., Gushen Biological Technology Group Co., Ltd, Pacific Soybean & Grain, and Gremount International Company Limited.

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Key Findings of the Textured Soy Protein Market:

By nature, the conventional segment accounted for the highest textured soy protein share in 2018, growing at a CAGR of 8.3% from 2019 to 2026.
On the basis of application, the food & beverages industry segment accounted for about 89.3% of the textured soy protein market share in 2018, and is expected to experience growth at the highest CAGR of 8.5%.
Region wise, North America accounted for about 36.6% of share in 2018, and is expected to grow at a CAGR of 8.3% during the forecast period.

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The global textured soy protein market size was valued at $1.1 billion in 2018, and is projected to reach $2.1 billion by 2026, registering a CAGR of 8.7% from 2019 to 2026.

Textured soy protein (TSP), also known as textured vegetable protein, is produced from defatted soy flour. The defatted soy flour is made by grounding defatted soy flakes, which are obtain by extracting oil from soybeans. Textured soy protein is used as a meat analog or extender, which high protein content. The textured soy protein is available in dried, granular form in the market. It has a similar texture to beef meat or other meat products. Textured soy protein should be rehydrated in boiling water before use.

Download PDF Sample Report: https://www.alliedmarketresearch.com/request-sample/6130

The global demand for textured soy protein is expected to increase, as consumers are limiting the consumption of meat due to increase in health concerns and rise in meat prices. Furthermore, upsurge in number of vegan consumers across the globe is a key factor that augments the growth of the global textured soy protein market.

The key players operating in the textured soy protein industry are DuPont, Archer Daniels Midland Company, Cargill, Incorporated, CHS INC, Kellog Company, Wilmar International Ltd, Bob’s Red Mill Natural Foods., Gushen Biological Technology Group Co., Ltd, Pacific Soybean & Grain, and Gremount International Company Limited.

For Purchase Enquiry: https://www.alliedmarketresearch.com/purchase-enquiry/6130

Key Findings of the Textured Soy Protein Market:

By nature, the conventional segment accounted for the highest textured soy protein share in 2018, growing at a CAGR of 8.3% from 2019 to 2026.
On the basis of application, the food & beverages industry segment accounted for about 89.3% of the textured soy protein market share in 2018, and is expected to experience growth at the highest CAGR of 8.5%.
Region wise, North America accounted for about 36.6% of share in 2018, and is expected to grow at a CAGR of 8.3% during the forecast period.About Allied Market Research:

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