08.25.15
A new report from market research firm MarketsandMarkets estimated the market for soy protein ingredients to be $7.11 billion in 2015, with projected growth to reach $10.12 billion by 2020, at a CAGR of 7.3%.
The value of the soy protein ingredients market, in terms of volume, is estimated to be 1.40 kilotons in 2015, and is projected to grow at a CAGR of 6.2% during the forecasted period. In this report, the soy protein ingredients market is segmented on the basis of type, application, and region, and is analyzed in terms of value (USD million).
Soy protein isolates contain the highest amount of protein, almost 90% among the various types of soy protein ingredients. They are considered a premium ingredient and are used for their high dispersibility in milk beverages. The additional benefit of using soy protein isolates is the bland taste, low fat content, oligosaccharides and fiber. Formulated by the U.S., soy protein isolates are largely used in infant foods. They are also used for protein enrichment in weaning foods, dairy replacements, meat systems and functional foods.
Only 2% of soy meal is utilized as a raw material in human food applications, while 98% is used in feed, according to Soyatech. The meat alternative and dairy replacement segments are projected to grow at a high CAGR of 7.6% and 7.8%, respectively from 2015 to 2020. Science and technology improved the features of soybean through genetic modification to produce dynamic soy protein ingredients, and has successfully begun replacing meat protein. Soy protein isolates are also projected to gain better growth as an important ingredient in the formulation of infant foods. Soy protein ingredients are customized according to the requirements of an application, whether bakery, confectionery, beverage, dairy replacement, or meat alternative.
Companies such as DuPont Nutrition & Health (U.S.), Archer Daniels Midland Company (U.S.), Cargill, Incorporated (U.S.), Wilmar International Ltd (Singapore), Kerry Group plc (Ireland), and Ag Processing Inc. (U.S.) are the key players in this market. These companies use various strategies to market soy products as healthier substitutes to meat protein sources.
The market report, "Soy Protein Ingredients Market by Type (Soy Protein Isolates, Soy Protein Concentrates & Soy flours), Application (Bakery & Confectionery, Meat Alternatives, Functional Foods, Dairy Replacements & Infant Foods), & by Region - Global Trends & Forecast to 2020,” defines and segments the soy protein ingredients market with analyses and projections of the size of the market both in terms of volume and value. It also identifies the driving and restraining factors of the market with analyses of trends, opportunities, burning issues, and challenges. The market is segmented and projected, on the basis of regions such as North America, Europe, Asia-Pacific, Latin America, and Rest of the World (RoW). The market size is projected on the basis of type, application, and region. The market for soy proteins has a significant impact on the food sector
The value of the soy protein ingredients market, in terms of volume, is estimated to be 1.40 kilotons in 2015, and is projected to grow at a CAGR of 6.2% during the forecasted period. In this report, the soy protein ingredients market is segmented on the basis of type, application, and region, and is analyzed in terms of value (USD million).
Soy protein isolates contain the highest amount of protein, almost 90% among the various types of soy protein ingredients. They are considered a premium ingredient and are used for their high dispersibility in milk beverages. The additional benefit of using soy protein isolates is the bland taste, low fat content, oligosaccharides and fiber. Formulated by the U.S., soy protein isolates are largely used in infant foods. They are also used for protein enrichment in weaning foods, dairy replacements, meat systems and functional foods.
Only 2% of soy meal is utilized as a raw material in human food applications, while 98% is used in feed, according to Soyatech. The meat alternative and dairy replacement segments are projected to grow at a high CAGR of 7.6% and 7.8%, respectively from 2015 to 2020. Science and technology improved the features of soybean through genetic modification to produce dynamic soy protein ingredients, and has successfully begun replacing meat protein. Soy protein isolates are also projected to gain better growth as an important ingredient in the formulation of infant foods. Soy protein ingredients are customized according to the requirements of an application, whether bakery, confectionery, beverage, dairy replacement, or meat alternative.
Companies such as DuPont Nutrition & Health (U.S.), Archer Daniels Midland Company (U.S.), Cargill, Incorporated (U.S.), Wilmar International Ltd (Singapore), Kerry Group plc (Ireland), and Ag Processing Inc. (U.S.) are the key players in this market. These companies use various strategies to market soy products as healthier substitutes to meat protein sources.
The market report, "Soy Protein Ingredients Market by Type (Soy Protein Isolates, Soy Protein Concentrates & Soy flours), Application (Bakery & Confectionery, Meat Alternatives, Functional Foods, Dairy Replacements & Infant Foods), & by Region - Global Trends & Forecast to 2020,” defines and segments the soy protein ingredients market with analyses and projections of the size of the market both in terms of volume and value. It also identifies the driving and restraining factors of the market with analyses of trends, opportunities, burning issues, and challenges. The market is segmented and projected, on the basis of regions such as North America, Europe, Asia-Pacific, Latin America, and Rest of the World (RoW). The market size is projected on the basis of type, application, and region. The market for soy proteins has a significant impact on the food sector
