Textured Vegetable Protein Market Size, Share, Growth Drivers, Key Segments, Top Companies, and Forecast

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Textured Vegetable Protein Market Size, Share,
Growth Drivers, Key Segments, Top Companies, and
Forecast
The textured vegetable protein market size is
projected to reach USD 2.3 billion by 2029 from
USD 1.7 billion by 2024, at a CAGR of 6.8 during
the forecast period in terms of value. The
consumption of textured vegetable protein is
driven by health, environment, and ethics-based
demand for plant- based diets on the rise rising
awareness of the nutritional value of vegetable
proteins a consumer shift towards clean eating
and natural ingredients and a public drive
towards finding food that's produced
sustainably. Moreover, the flexibility of
textured vegetable proteins with respect
to imitating the structure and taste of
meat, cost-effectiveness, and long shelf
life enhances their attractiveness for a wide
range of foodstuffsfrom imitators of meat to
snacks and ready-to-cook meals.

• Textured Vegetable Protein Market
• Textured Vegetable Protein Market Drivers
  Growing adoption of meat alternatives
• The textured vegetable protein (TVP) market is
  being driven by several key factors
• Increasing Demand for Plant-Based Proteins A
  growing consumer interest in plant-based diets,
  fueled by health, environmental, and ethical
  considerations, is a major driver. TVP is
  becoming increasingly popular as a versatile and
  affordable meat substitute.
• Expanding Vegan and Vegetarian
  Demographic The global rise in
  veganism and vegetarianism is significantly
  boosting the demand for TVP. Individuals within
  these groups are actively seeking high-protein
  alternatives to meat, contributing to market
  growth.

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• Health and Wellness Trends There is rising
  awareness of the health benefits associated
  with plant-based proteins, such as lower
  cholesterol and a reduced risk of chronic
  diseases, which is driving consumer interest in
  TVP.
• Environmental Sustainability As consumers grow
  more environmentally conscious, there is a
  heightened demand for sustainable food sources.
  TVP, made from soy, wheat, or other plant-based
  ingredients, offers a lower environmental impact
  compared to animal proteins.
• Advancements in Food Processing
  Technology Innovations in food
  processing are improving the texture, flavor,
  and nutritional value of TVP, making it more
  appealing to a wider audience.
• Adoption by the Food Industry The food industry,
  including manufacturers and restaurants, is
  increasingly incorporating TVP into products
  and menus as a cost-effective, nutritious
  meat alternative, further fueling market
  expansion.
• Government Support and Initiatives Various
  governments are encouraging plant-based diets
  and supporting the development of alternative
  proteins through funding and policy measures,
  which is positively influencing the TVP market.
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• In nature segment, conventional types hold
  highest market share
• Conventional textured vegetable protein naturally
  commands the largest market share due to its
  early entry and very wide application across most
  food products. Being an older product category,
  conventional textured vegetable protein
  embodies reliability, familiarity, and
  predictable performance in food processing. It
  forms the base ingredient in meat
  alternatives, snacking, and processed foods,
  where texture and functionality
  represent a basic value equation for
  manufacturers and consumers alike. Besides, most
  traditional textured vegetable protein products
  are relatively low in cost, thus giving them
  access to a larger market segment.
• Why is pea protein leading the Surge in Textured
  Vegetable Protein Market Growth?
• The pea-based textured vegetable protein will
  grow at the highest rate in the source segment of
  the textured vegetable protein market. This
  is because peas contain a high amount of
  protein and corresponding nutritional value,
  making them more attractive to health-conscious
  customers shifting towards plant-based
  products. Pea protein is more friendly
  to allergens, gluten-free, and
  sustainable, hence able to fit into many diets
  and environmental considerations. The innovation
  of food processing technology has improved the
  texture and flavor of pea-based TVPs, increasing
  their use in many foods. As knowledge about the
  health benefits and sustainability of pea protein
  surges among consumers, the market share of pea
  protein is expected to grow manifold in the
  textured vegetable protein segment.
• Asia Pacific Dominates Textured Vegetable Protein
  Market Share.
• The rise in Western dietary habits, coupled
  with increases in disposable incomes and
  changes in consumer lifestyles toward healthier
  food and more environmentally sustainable
  choices, will drive this increase. To this
  end, extra impetus for plant-based proteins,
  of which textured vegetable protein is a
  part, is provided by government initiatives
  aimed at food security and sustainability.
  Further, the growing population and
  increasing urbanization in this region also
  favor demand in

convenient and healthy food, such as meat
alternatives.
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Top Textured Vegetable Protein Companies ADM
(US) Roquette Frères (France) Ingredion
(US) Sotex Pro (France) DSM (Netherlands) The
Scoular Company (US) Beneo (Germany) International
Flavors Fragrances, Inc. (US) Cargill,
Incorporated (US) MGP (US) Gushen Biological
Technology Group, Co., Ltd. (China) Axiom Foods,
Inc. (US) Foodchem International Corporation
(China) PURIS (US) Request Sample
Pages https//www.marketsandmarkets.com/requestsa
mpleNew.asp?id264440297 Textured Vegetable
Protein Market Segmentation This research
report categorizes the textured vegetable
protein market based on type, source,
nature, application, and region. By Type Slices
Flakes Chunks Granules By Source Soy Pea Wheat By
Application Meat Alternatives
Cereals and Snacks
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• Other Application By Nature Organic Conventional
• By Region North America Europe
• Asia Pacific South America
• Rest of the World (RoW)
• Textured Vegetable Protein Industry News
• In February2024, company launched NUTRALYS T
  Pea 700M. This will help the company cater
  to the new trends in organic ingredients.
• In May 2023, Cargill introduced TEX PW80
  M, a plant protein blend of pea and wheat
  protein in Europe, designed to replicate the
  texture, juiciness, and bite of ground meat.
• In March 2023, ADM invested approximately
  USD 300 million to significantly expand its
  Decatur, Illinois, alternative protein production
  as the company continues to add capacity to meet
  strong demand growth.
• Textured Vegetable Protein Market Report
• Which are the major companies in the textured
  vegetable protein market? What are their major
  strategies to strengthen their market presence?
• What are the drivers and opportunities for the
  textured vegetable protein market?
• Which region is expected to hold the highest
  market share?
• What are the key technology trends prevailing in
  the textured vegetable protein market?
• What is the total CAGR expected to be recorded
  for the textured vegtetable protein market during
  20242029?
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