According to the current analysis of Reports and Data, the global Textured Soy Protein Market was valued at USD 2,235.5 Million in 2020 and is expected to reach USD 4,303.5 Million by 2028, at a CAGR of 8.40%. Soy protein is a defatted soy flour product, commonly known as soy meat, soya chunks or texturized vegetable protein, is a by-product in the process of extracting oil from soybean.
The report offers a thorough analysis of the regions with regards to production and consumption patterns, supply and demand dynamics, import/export, technological and product advancements, current and emerging trends, consumer demands, consumer behavior shifts, and presence of key market players in each region. The report also covers a comprehensive country-wise analysis to impart better understanding of the scope and growth of the market.
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Key Players:
Key participants include DowDuPont, Victoria Group, Archer Daniels Midland, Wilmar International, Bremil Group, Shandong Yuxin Bio-Tech, Sonic Biochem, Linyi Shansong Biological Products, Crown Soya Protein Group, and Hung Yang Foods
Further key findings from the report suggest:
- Textured Soy Protein market is growing at a CAGR of 5 % in Asia Pacific followed by North America and Europe, with 9.3 % and 9.1 % CAGR, respectively. Rising health consciousness is the key factor to accelerate the market growth during forecast period across all regions
- As of 2018, Non-GMO product type segment is the dominating the industry which holds 40.2% of the global industry. North America regional market is the chief revenue generating source for this product segment, followed by Europe and Asia-Pacific regions
- Conventional source type segment was valued at USD 603 million in 2018 and is expected reach USD 1.2 billion by 2026, growing at a CAGR of 9.2 %.
- Organic type segment is expected to be the second fastest growing market segment during forecast period 2019 - 2026 with a CAGR of 9.7 %. However, unpleasant flavors and lack of awareness are major challenge for the industry growth of this segment
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Market Segmentation:
Type (Revenue, USD Million; 2018–2028)
- Non-GMO
- Conventional
- Organic
- Others
Form Type (Revenue, USD Million; 2018–2028)
- Concentrates
- Isolates
- Soy flour
Application Type (Revenue, USD Million; 2018–2028)
- Food
- Meat Substitutes
- Dairy Alternatives
- Infant Nutrition
- Bakery
- Feed
Regional Outlook (Revenue in USD Million; 2018–2028)
- North America
- U.S.
- Canada
- Europe
- Germany
- France
- UK
- Spain
- Italy
- Rest of the Europe
- Asia Pacific
- China
- India
- Japan
- Rest of Asia-Pacific
- Middle East & Africa
- Latin America
- Brazil
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Key Points Covered in the Report:
- Comprehensive analysis of latest and emerging trends influencing the growth of the market
- SWOT analysis of each major market player along with in-depth analysis of major market players with detailed portfolio of their products, production capacity, revenue estimation, and gross margin
- Market concentration, production and consumption ratio, demand & supply analysis, and import/export
- Strategic recommendations to the new entrants as well as established companies to make beneficial business decisions
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Textured Soy Protein Market Global Information by Type (Conventional and Organic), Form (Soy Protein Concentrates, Soy Protein Isolates and others), Application (Meat Substitutes, Dairy Alternatives and others) and Region – Forecast Till 2023
Textured Soy Protein (TSP), is a vegetable protein processed from soy beans and is available in a fibrous form.
TSP is gaining huge demand since it functions as a meat analogue in a variety of food items.
Textured soy protein market is growing substantially, owing to the high consumption of meat alternatives and plant sources protein with essential amino acids and numerous nutrients.
The soy beans are heated so that the heat denatures the soy beans into a fibrous, insoluble, porous network that can soak up as much as three times its weight in liquids.
Soy is grown organically and conventionally, where organic soy plays an upper hand with beneficial nutritional properties due to its higher protein content and lower saturated fat levels as compared to conventional soy.
TSP is gaining huge demand since it functions as a meat analogue in a variety of food items.
It is also a low-calorie and low-fat source of vegetable protein.
Textured soy protein market is growing substantially, owing to the high consumption of meat alternatives and plant sources protein with essential amino acids and numerous nutrients.
Soy beans in the extruder can pass through a nozzle at a temperature of 150-200 °C, while still hot and gradually expanding with time.
The soy beans are heated so that the heat denatures the soy beans into a fibrous, insoluble, porous network that can soak up as much as three times its weight in liquids.Textured soy protein products are used to extend or replace meat products in food industry to manufacture meat substitutes, extenders, and analogues.
Soy is grown organically and conventionally, where organic soy plays an upper hand with beneficial nutritional properties due to its higher protein content and lower saturated fat levels as compared to conventional soy.Access Report Details@ https://www.marketresearchfuture.com/reports/textured-soy-protein-market-6372Regional AnalysisNorth America currently leads the world in soybean production and most of the soybean produce is crushed to extract oil.
DEC 28 2020: Textured Soy Protein, also known as soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil.
It is often used as a meat analogue or meat extender.
It is quick to cook, with a protein content comparable to certain meats.
The analysts forecast the global textured soy protein market to exhibit a CAGR of 7.9% during the period 2019-2024.
By doing so, the research report serves as a repository of analysis and information for every facet of the market, including but not limited to: regional markets, product, and application.To Request A Sample Copy Of This Report @: https://www.radiantinsights.com/research/textured-soy-protein-market-2024/request-sampleGeographically, the global textured soy protein market is segmented into North America, Asia Pacific, Europe, Middle East & Africa and South America.
This report forecasts revenue growth at a global, regional & country level, and provides an analysis of the market trends in each of the sub-segments from 2019 to 2024.- North America (U.S., Canada, Mexico, etc.
An up-to-date research report has been disclosed by FactMR highlighting the titled “Textured Soy Protein Market Scenario Indicates Prime Trends & Growth Parameters till 2026” which delivers an outlook of current market value as well as the expected forecast including Rate on Investment (ROI) together with growing CAGR during 2018-2026.
The report studies the textured soy protein market worldwide, especially in North America, Europe, Southeast Asia, India and Other Regions with production, size, growth, revenue, consumption, import and export in these regions.A sample of this report is available here - https://www.factmr.com/connectus/sample?flag=S_id=527Global demand for textured soy proteins is expected to grow at a high rate during the period of forecast, 2017-2026, mainly supported by the increasing health trend worldwide.
As awareness regarding healthy lifestyle increases, less fat & less carbohydrate content in food is becoming a major focus in regular diets across all age groups.
As these food items deliver higher amount of nutrition, preference for meat substitutes in diet plans is rising, which is a promising avenue for higher sales of textured soy proteins.According to FactMR’s new insightful report, the global market for textured soy proteins is projected to expand at a value CAGR of 6.9% throughout the period of assessment, 2017-2026 and is estimated to reach a value a little above US$ 3 Bn by end of the year of assessment (2026).
The consumption of soy protein concentrates is high among older population, lactating women, pregnant women as well as children.
Their demand is expected to grow at a stellar rate in the coming years owing to their wide adoption in poultry products, where they are used for retention of water.
