Textured Vegetable Protein Market to Reach USD 1.9 Billion by 2027, Propelled by Shifting Consumer Preferences and Technological Advancements

The Textured Vegetable Protein (TVP) market is on track to reach USD 1.9 billion by 2027, growing at a CAGR of 6.9% over the forecast period. Shifting dynamics within the food and beverage industry, driven by evolving consumer demands and technological innovations, are reshaping market trends. The rise in the global vegan population, along with the demand for better-textured meat alternatives, has been instrumental in driving the textured vegetable protein market. Notably, the European market has emerged as a strong region for TVP, with increasing consumer inclination toward meat alternatives and plant-based products.

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Key Market Insights:

Textured Pea Protein Driving Growth:

The allergen-free and high protein content of pea-based textured protein has led to its widespread adoption in various product categories. Textured pea protein, being gluten and soy-free, is gaining traction in the market owing to its versatility and nutritional benefits. Its compatibility with different product applications and minimal concerns over genetic modifications have contributed to its increasing popularity among manufacturers and consumers.

Advancements in Extrusion Technique:

Extrusion cooking has become a pivotal processing platform for obtaining textured vegetable proteins. Innovative technologies such as the PowerHeater by Source Technology are revolutionizing the industry by utilizing thermal cooking instead of mechanical energy inputs. While other technologies like shear-cell processing and cultured products exist, their commercial viability remains under scrutiny. High-moisture extrusion technology is extensively employed in the production of textured plant protein meat analogs.

Textured Chunks Gaining Traction Among Vegans:

Textured vegetable protein chunks, available in various customizable flavor options and sizes, are witnessing increased demand from vegan and vegetarian consumers. These protein-rich chunks, derived from sources such as soy, pea, and wheat, serve as an ideal meat substitute. With their high protein content and diverse applications, including in soups and stews, textured vegetable protein chunks have gained popularity as a versatile ingredient for a range of culinary preferences.

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Notable Market Players:

Key players in the textured vegetable protein market include ADM, Roquette Frères, Ingredion, DuPont, The Scoular Company, Beneo, Cargill, MGP, Shandong Yuxin Biotechnology Co. Ltd., Axiom Foods, Foodchem International Corporation, PURIS, Kansas Protein Foods, and DSM. For comprehensive insights into the market dynamics and trends, refer to the complete report at: Textured Vegetable Protein Market Report

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