Press release
Demand for Textured Pea Protein Market Is Anticipated To Evolve at 7.6% CAGR by 2030
Market Size and Growth
In 2020, the textured pea protein market was valued at approximately US$ 400 Mn and is projected to reach US$ 800 Mn by 2030, exhibiting a compound annual growth rate (CAGR) of 7.6% during the forecast period. This growth is attributed to the rising adoption of plant-based diets, increasing health consciousness among consumers, and advancements in food processing technologies that enhance the taste and texture of plant-based proteins.
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Market Segmentation
By Product Type:
• Isolates
• Concentrates
• Textured
• Hydrolysates
By Form:
• Dry
• Wet
By Source:
• Yellow Split Peas
• Others
By Application:
• Food & Beverages:
• Meat Substitutes
• Bakery Goods
• Dietary Supplements
• Beverages
• Others
• Personal Care & Cosmetics
• Animal Feed
• Others
By Industry Vertical:
• Food Processing
• Nutraceuticals
• Sports Nutrition
• Infant Nutrition
• Cosmetic & Personal Care
By Region:
• North America
• Europe
• Asia Pacific
• South America
• Middle East & Africa
Regional Analysis
North America: Leading the market with a significant share, North America's growth is driven by a strong presence of key manufacturers and a high demand for plant-based proteins.
Asia Pacific: Emerging as the fastest-growing region, the Asia Pacific market benefits from increasing health awareness, rising disposable incomes, and a growing vegetarian population.
Europe: Holding a substantial market share, Europe's growth is fueled by consumer preference for sustainable and organic food products.
Market Drivers and Challenges
Drivers:
• Growing adoption of vegan and vegetarian diets.
• Increasing awareness of the health benefits of plant-based proteins.
• Environmental concerns leading to a shift from animal-based to plant-based proteins.
• Technological advancements improving the texture and taste of pea protein products.
Challenges:
• Perception of inferior taste and texture compared to animal proteins.
• Fluctuations in raw material supply due to climatic and agricultural factors.
• Competition from other plant-based proteins like soy and wheat gluten.
• Regulatory hurdles in different regions affecting product approvals and marketing.
Market Trends
• Development of organic and clean-label pea protein products to meet consumer demand for natural ingredients.
• Expansion of product applications beyond meat substitutes to include bakery goods, snacks, and beverages.
• Strategic partnerships and collaborations among key players to enhance product offerings and market reach.
• Investments in research and development to improve product functionality and nutritional profiles.
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Competitive Landscape
The textured pea protein market is characterized by the presence of several key players focusing on product innovation, expansion strategies, and partnerships to strengthen their market position. Notable companies include:
• Rouquette Freres
• DuPont
• Puris Foods
• Ingredion
• Emsland Group
• Fenchem Inc
• The Green Labs LLC
• A&B Ingredients
• Glanbia PLC
• Axiom Foods Inc
• The Scoular Company
• Burcon Nutrascience Corp Cosucra Groupe Warcoing
• SotexPro
• AGT Foods
• Shandong Jianyuan Foods Co., Ltd.
• Yan Tai Shuang Ta Food Co.Ltd
• Kerry Inc
• Batory Foods
Future Outlook
The textured pea protein market is poised for robust growth through 2030, driven by increasing consumer demand for sustainable and health-conscious food options. Continued innovation in product development, expansion into emerging markets, and strategic collaborations are expected to further propel market growth.
Key Market Study Points
• Market Size and Forecast (2020-2030)
• Growth Drivers and Restraints
• Market Segmentation and Regional Analysis
• Competitive Landscape and Key Player Strategies
• Emerging Trends and Opportunities
Recent Developments
• In March 2023, Nepra Foods partnered with Scoular to develop and distribute specialized plant-based products, leveraging Scoular's supply chain network.
• In January 2023, Roquette invested in Japanese food tech startup DAIZ Inc., aiming to enhance the texture and nutritional profile of plant-based foods using DAIZ's proprietary germination technology.
• In July 2024, Ingredion launched Vitessence Pea 100 HD, a new pea protein designed for cold-pressed bars, offering improved softness and shelf-life stability.
• In June 2022, Roquette introduced NUTRALYS, an organic range of texturized pea and fava proteins, to strengthen its position in the plant-based protein market.
• In April 2022, Cargill expanded the availability of its pea protein product, RadiPure, to India and the META region, catering to the rising demand for plant-based food options.
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