Seaweed Protein Market Will Reach USD 1,397.7 Million By 2030

The global seaweed protein market is witnessing growth and is projected to reach USD 1,397.7 million by 2030. Protein removal from comestible seaweeds for a range of health applications is a developing trend. The utilization of substitute sources of protein is being encouraged, as, not like cattle farming, they do not contribute to land utilization and GHG emissions. Moreover, because of the danger of communicable viral illnesses in animals, the eating of meat proteins may come down.

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In recent years, in the worldwide seaweed protein industry, proteins removed from red seaweeds had around 70% industry share. Red seaweed is responsible for around 50% of the global seaweed cultivation. Nori is the red seaweed with the uppermost calculated protein content, of more than 47%.

Red seaweeds are vital for humans primarily as a binder in food items, and also a bacterial substrate in labs. Kappaphycus and Eucheuma are utilized to make carrageenan, which is utilized in cosmetics and food processing and for numerous manufacturing purposes.

Sales of proteins removed from seaweed through old-style approaches had the larger seaweed protein industry share, of approximately 55%, in recent years.

Seaweed extracts produced utilizing the traditional alkaline removal technique provide advanced products as compared to other approaches. However, such approaches to protein removal are time-consuming and need huge volumes of solvents, and the effectiveness of the extraction is restricted.

The food sector accounted for over 80% of the total income produced from the sale of seaweed protein in the past few years. Aligner alginates from brown seaweed and carrageenan from red seaweed are utilized as thickening agents in sweets, bakery items, ice creams, salad dressings, desserts, sweets, processed meats, beverage mix, fish and sausages and also in the clarifying of beers and wines.

Additionally, seaweed is known as a powerhouse of minerals and vitamins. To guarantee food safety globally and considering the huge ocean area obtainable and its low usage currently, there should be a move in food production methods from land-based to sea-based.

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The increasing requirement for seaweed snacks, the growing popularity of Japanese cuisine, and rising awareness of the existence of plant substitutes to animal sources of nutrients continue to propel the usage of seaweed protein in the food sector.

The eating of seaweeds and hydrocolloids in APAC is around 60% of the total making throughout the world. China has arisen as the largest trader of eatable and non-edible Seaweed seaweed for further dispensation. In addition, the Philippines is one of the two biggest exporters of coprocessor and packaged carrageenan after China. The last ten years have seen a 40% increase in carrageenan exports from the Philippines.

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