Textured Vegetable Protein Market Size, Share, Global Trends, and Forecasts to 2027

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Textured Vegetable Protein Market worth 1.9
billion by 2027 Exclusive Report
by MarketsandMarkets Textured Vegetable
Protein Market is estimated to be valued at
USD 1.4 billion in 2022. It is projected
to reach USD 1.9 billion by 2027,
recording a CAGR of 6.9 from 2022 to
2027, according to a new report by
MarketsandMarkets. Shifting demand patterns are
guiding the change in the dynamics of the food
beverage industry across the globe. Developing
regions are witnessing a transformation within
the industry. Also, the growing urbanization
and rising incomes, alongside the
availability of innovative products and
technology, have the potential to transform the
bell curve of the market from price-sensitive to
a quality-conscious consumer base. The
younger demographic has shifted its
attention towards nutrition content and brand
value, increasing its willingness to
experiment with products. Additionally,
international travel and exposure to global
products and brands have enhanced their
awareness, very evident in their purchase choices
and behavior. Download PDF Brochure https//www.
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264440297 Food manufacturers in Europe have
been focusing on new product developments
concerning meat alternatives with better
texture, appearance, flavor, and composition
to attract more potential consumers. The
European market has been a strong region
for textured vegetable protein. The changes
in consumption patterns among consumers and
manufacturers inclination toward developments in
meat alternatives have been propelling the growth
in the region. According to an article shared by
Green Queen Media, in 2021, the number of vegans
in Europe doubled from 1.3 million to the
current estimated figure of 2.6 million,
representing 3.2 of the population. The growing
vegan population in western European countries,
such as the UK, France, and Germany, showcase
robust growth prospects for manufacturers
seeking to focus on product developments to
grow their product portfolios. The market
for textured vegetable proteins in Europe
has been driven by its use in food
applications, such as meat alternatives and
bakery products majorly sourced from soy and pea.
The emergence of newer manufacturers of various
food applications has been adopting textured
vegetable proteins as a viable substitute,
resulting in a growing number of product launches
in the region. Due to allergen free nature and
high protein content of pea, textured pea protein
is used across different product categories,
hence driving its growth. Textured pea protein
is a regenerative product cultivated from
peas to produce high-protein, plant-based meat
alternatives. Textured pea protein is a natural
gluten and soy-free product with an appealing
taste and texture, which makes it a perfect
complement to common ingredients in a wide array
of applications, such as plant-based meat,
cereals, and snacks. It is a suitable contender
to textured soy products due to its
allergen-friendly natureits functional
characteristics allowing its use across
different product categoriesand minimal
concerns for genetic modifications. Textured
pea protein is a high-quality protein and a great
source of iron. It can aid muscle growth, weight
loss, and heart health.
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The extrusion technique used to provide
texture and form to the textured vegetable
protein have become popular. Commercially,
extrusion cooking is the only feasible
continuous processing platform to obtain
textured vegetable proteins. Emerging
technologies such as the Power Heater by
the Source Technology (Denmark) involve
thermal cooking rather than mechanical
energy inputs to obtain moistened, soft
plant-based textures. Certain technologies as
shear-cell processing and cultured products
exist, however the commercial viability of these
technologies is still under the scanner.
High-moisture extrusion technology is applied
in the processing of textured plant
protein meat analogues. Players across the
supply chain are introducing technologically
advanced features to promote the textured
vegetable protein market. Request Sample
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mpleNew.asp?id264440297 Customizable Flavors
options and sizes adding to popularity of
textured chunks among vegan consumers. Textured
vegetable protein chunks are high in protein and
are made from multiple sources, such as soy, pea,
and wheat. They are used as a meat substitute,
which is an ideal solution for vegans,
vegetarians, and flexitarians. Textured vegetable
protein chunks are offered in various forms, such
as regular and mini chunks. They can be used in
various food applications, such as plant-based
meat and other consumer applications. They are
made from de-fatted flour that is compressed and
processed into chunks, which comprise 50
of the protein content. Chunks offered by
textured vegetable protein manufacturers range
from 2.7 mm to 23 mm in size. Textured protein
chunks are also often consumed as a part
of soups and stews due to their texture
and can be substituted for meat with the
availability of different flavor types. The key
players in this market include ADM (US), Roquette
Frères (France), Ingredion (US), DuPont (US),
The Scoular Company (US), Beneo
(Germany), Cargill, Incorporated (US),
MGP (US), Shandong Yuxin Biotechnology Co. Ltd.
(China), Axiom Foods, Inc., (US), Foodchem
International Corporation (China), PURIS (US),
Kansas Protein Foods (US), and DSM
(Netherlands). Get 10 Free Customization on
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uestCustomizationNew.asp?id264440297 Related
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