Textured Vegetable Protein Market Size, Trends, and Growth Drivers

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Textured Vegetable Protein Market Size, Trends,
Growth Drivers, Leading Players, and Forecast The
global textured vegetable protein market size is
estimated at USD 1.4 billion in 2022 and is
projected to reach USD 1.9 billion by 2027, at a
CAGR of 6.9 from 2022 to 2027. A considerable
percentage of the population in western countries
has shifted toward a diet with reduced meat
consumption, demanding healthy and tasteful
meat-free food products. Due to changes in
consumption patterns among consumers, food
manufacturers are emphasizing on vegetable
proteins, such as pulses, wheat gluten, and soy
protein, which are processed into meat-like
products known as meat analogues. These
products mimic certain aesthetic qualities,
such as texture, flavor, color, and
nutritional characteristics of specific types
of meat.
Textured Vegetable Protein Market Drivers
Innovations and developments related to
vegetable protein augmenting vegan
trend According to The Food Science and Health
Database Organization, in 2018, 22 million UK
citizens now identify as being a
flexitarian, viewed not as a fad diet,
but a permanent lifestyle choice, notably
most popular among highly influential
millennials. Thus, the increasing vegan and
flexitarian population is expected to drive
the textured vegetable protein market during
the forecast period. Increased soy and
wheat crop cultivation in developing regions,
such as South America and Asia Pacific, has
augmented the widespread cultivation of soybean
and wheat grains across the globe, resulting in
the availability of soy and wheat products, such
as textured vegetable proteins. According to a
study published by the European Vegetarian
Union in 2019, the vegan population in Europe
contributes to more than 6 of the European
population. According to The Vegan Society, the
vegan population in the UK increased to above
600,000 in 2019 an increase of 300
compared to 2014. This is one of the prime
factors driving food and beverage
manufacturers toward innovations and
developments of meat alternatives, dairy
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alternatives, and protein nutritional
beverages. This has provided a boost to
plant-sourced food beverages. Download PDF
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nloadNew.asp?id264440297 Excellent Binding
Characteristics Coupled with Increased Usage
in Alternative Meat Products To Drive Growth
During Forecast Period Wheat protein is obtained
from separating non-protein constituents, such as
carbohydrates and starch, present in wheat.
Wheat protein has been further classified
into wheat protein isolates, wheat protein
concentrates, and textured wheat protein.
Textured wheat protein is sourced from wheat
and is considered a rich source of protein and a
potential meat replacer suitable for
vegetarians and vegans. It has a neutral
taste profile and a stable, hydrated
texture, which makes it suitable for a wide range
of applications, such as meat alternatives,
ready-to-eat meals, fillings, emulsified
meat, and other protein snacks and bars.
After the hydration process, the textured
wheat protein offers a meat-like texture
and is used for partial or complete meat
replacement. It is offered in the form of flakes,
strips, granules, and chunks. In North America
and Western Europe, the demand for
textured wheat protein is growing due to the
increasing health and wellness Healthy Snacking
Habits Driving Paradigm Shift in Consumer
Behaviour For Textured Proteins Cereals and
snacks represent a growing portion of the
textured protein market. The growing demand for
plant-based foods and vegan alternatives has led
manufacturers to use textured proteins in
additional application areas, such as
cereals and snacks. The use of textured
protein granules and flakes allows for their
integration into cereals and snack products and
improves their mainstream adoption among
consumers. The role of textured protein in
cereals and snack products has grown
substantially, as they were earlier utilized as a
means to improve the texture of the final
product. However, with the development of new
sources, including wheat and pea, the use of
textured proteins has witnessed substantial
growth. The current line of snack products
includes faux meat products, such as vegan
jerky, which is manufactured using textured soy
or pea, packaged crisps, and even canned foods.
Textured proteins in cereals utilize flavored
flakes added to products to improve their
flavor and nutritional content Make an
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_Before_BuyingNew.asp?id264440297 Health
Benefits Associated with Organic Textured
Vegetable Protein Is Driving The
Growth Hydrated, textured vegetable protein
delivers a fibrous meat-like texture with
outstanding moisture retention, making it perfect
for meat and meat alternative applications. Its
dry form provides unique textures that
characterize many of the most popular bars and
snacks. The growing awareness of consumers
about the availability of low-cost organic
protein is a key element in the organic textured
vegetable protein market. Different technologies,
such as cell disruption, solubilization/precipit
ation, and enrichment systems, are used
to obtain the protein fraction from organic
soy/pea/wheat. The presence of magnesium in
the organic textured wheat protein makes it
beneficial for health. Magnesium helps improve
the bodys insulin response by drastically
lowering insulin resistance. In this way, the
magnesium in the organic wheat flour and zinc
helps regulate blood sugar and prevent diabetes.
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• Top Companies in the Textured Vegetable Protein
  Market
• Cargill Incorporated (US)
• ADM (US)
• DuPont (US)
• ngredion (US)
• DSM (Netherlands)
• Roquette Frères (France)
• DuPont (US)
• The Scoular Company (US)
• PURIS (US)
• Beneo (Germany)
• Axiom Foods Inc. (US)
• Shandong Yuxin Biotechnology Co., Ltd (China)
• MGP (US)
• Kansas Protein Foods LLC (US)
• Foodchem International Corporation (China)
• DACSA Group (Spain)
• ADM operates through processing and
  manufacturing facilities across the US
  and worldwide. It competes with the worlds
  leading textured vegetable protein
  manufacturers, such as Ingredion (US) and
  Cargill, Incorporated (US). ADM operates
  through processing and manufacturing facilities
  across the US and worldwide. Its network spans
  more than 200 countries. In September 2020
  ADM launched Arcon T textured pea
  proteins, Prolite MeatTEX textured wheat
  protein. These highly functional protein
  solutions improve the texture and density of
  meat alternatives. Hence, by expanding its
  product portfolio company can cater demand of
  meat-like texture protein.
• Cargill, Incorporated is a global conglomerate
  catering to the demand in various industries. The
  company comprises 75 businesses classified into
  four key segments agriculture, food, financial
  services, and industrial products. It offers
  its plant protein products under its food
  segment to meet the demand for food ingredients.
  The company has been primarily focusing on
  accelerating growth in markets, such as global
  protein, specialty ingredients, and health
  nutrition products, due to the rising
  demand among consumers. It has been
  focusing on providing similar flavor and
  textured substitutes for conventional
  food products and innovations in textured
  vegetable protein.

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sources, such as pea, wheat, finds
applications in dairy and meat
alternatives and performance nutrition. In
June 2022, Roquette launched its new
NUTRALYS range of organic textured proteins
from pea and fava for European markets. This will
help the company cater to the new trends in
organic ingredients. Request for Sample
Pages https//www.marketsandmarkets.com/requestsa
mpleNew.asp?id264440297 Textured Vegetable
Protein Market Segmentation By Type Chunks
Flakes Slices Granules By Application Meat
Alternatives Meat Extenders Meat Analogues
Cereals and Snacks Other Applications By
Source Soy Wheat Pea By Form Dry Wet By
Nature Organic Conventional By Region North
America Europe Asia Pacific RoW Schedule a call
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