Textured Vegetable Protein Market by Type (Slices, Chunks, Flakes, and Granules), Source (Soy, Wheat, and Pea), Application (Meat Alternatives, Cereals & Snacks), Form (Dry and Wet), Nature and Region - Global Forecast to 2027
The Textured Vegetable Protein Market is projected to reach USD 1.9 billion by 2027, recording a CAGR of 6.9% during the forecast period. It is estimated to be valued at USD 1.4 billion in 2022. 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.
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Report Scope
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Report Metric |
Details |
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Market Size Forecast 2027 |
USD 1.9 BN |
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Market Size at 2022 |
USD 1.4 BN |
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Estimated CAGR |
6.9 % |
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Recent Update Date |
NOV 2022 |
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Market/Geography Specific Customization |
Available on Demand |
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Currency and Unit |
USD |
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Research Duration Considered |
2022-2027 |
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Historical Base Year |
2021 |
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Key Market Dynamics |
4 Types |
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Segmentation |
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Growing Market Geographies |
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Dominant Geography |
North America |
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Government Agencies & Departments |
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Regulatory Body |
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Leading Manufacturers In Textured Vegetable Protein Market |
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Market Dynamics
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 alternatives, and protein nutritional beverages. This has provided a boost to plant-sourced food & beverages.
Restraints: Processing complexities
Processing complexities of textured vegetable protein arise mainly because the fiber texture, length and strength need to be at par with the conventional meat. In addition, bulk density, shape and extrudate surface are important features affecting the quality of TVP. The texturization process by extrusion involves changes in the conformation and quality of vegetable protein. Control of extrusion is the biggest challenge in this process because the combined effects of temperature, shear force, and pressure complicate the conformational aspects of TVP, thereby affecting its quality.
The production of meat alternatives involves the use of extrusion technology, which is the processing technique that gives plant-based meat products their texture. High-moisture extrusion processing is used to create plant-based meat and seafood textures. During extrusion, proteins undergo thermal and mechanical stresses because of the barrel heating and shearing of screws. This process defines the texture of the product. As a result, the protein structure changes, shaping them into a texture like that of raw meat. Protein structure is altered, leading to the formation of soluble or insoluble aggregates. By attaching a long cooling die to the end of the extruder, proteins can be aligned in the flow direction, forming an anisotropic protein network. As they cool, the protein mixture goes through a thin slot or valve that pushes the proteins into the thin and malleable texture humans consume. However, wet texturization has been a new step in producing meat alternatives. This extra step uses starches, fibers, and other additives to create a more fibrous meat-like texture for the end product. Therefore, the production of meat alternatives poses a huge complexity to manufacturers. Conventional retail plant-based meat products have been highly processed and scientifically engineered. This may rise different health problems that emerge from a large-scale replacement of meat products. This poses as one of the major restraints for the textured vegetable protein during the forecast period.
Opportunities: Developments in extraction of textured vegetable protein from new sources
The traditional sources for the extraction of textured vegetable protein are soy, wheat, and pea. Soy has been the major source for obtaining textured vegetable protein. Manufacturers have been exploring other sources, such as lentils, fava, oats, rice, and chia seeds. Fava has been a rich source of plant-based protein and several other vitamins and minerals. They are also loaded with soluble fiber that can aid digestion and lower cholesterol levels. Fava beans can also supply over 46% of proteins as essential macronutrients during extraction. This results in fava as a crucial alternative source for textured vegetable protein. VestKorn (US) has been offering textured vegetable protein obtained from fava.
Lentils are high-protein, edible pulses that grow in pods. They have been sold dry in countries in the Middle East and Asia Pacific. Lentils are made up of over 40% protein, which makes them an excellent meat alternative. They can be a prominent source for the production of textured vegetable protein. Chia seeds have been an excellent source of plant-based protein. One tablespoon of chia will provide 3g of complete protein, with nine essential amino acids. This fuels its usage as an important source for obtaining textured vegetable protein. Brown rice has been gaining attention among the manufacturers in obtaining protein to cater to the demand for vegan and soy-free alternatives for proteins. Therefore, alternate sources pose a huge opportunity to extract textured vegetable proteins.
Challenges: Unpleasant flavor of soy
The changing consumer preferences have fueled the demand for meat alternatives and increased the demand for textured soy protein, mitigating the use of animal proteins in food products. One of the prime factors that have limited the usage of soy products in Western countries such as the US, UK, and Germany, is the unpalatable taste of soy ingredients, which is linked to the action of the lipoxygenase enzyme on the soybean oil. During the hydration and milling process on soy, the lipoxygenase breaks down the oil into various chemicals, such as hexanal. These chemicals have unpleasant flavors.
These unpleasant flavors are caused due to the presence of compounds, such as aldehydes, ketones, furans, and alcohols. The low cost of soy and high nutritional value are the main factors that motivate researchers to develop innovative and likable flavors in soy-based products. Efforts are being made to identify ways to neutralize the unpleasant flavor during the extraction process or by the addition of sugar compounds during the processing phase.
Manufacturers have been emphasizing other sources to cater to the demand for meat alternatives. For instance, Beyond Meat (US) has announced a contract with Roquette (France) to increase the supply of pea protein to cater to the rising demand for plant-based meat alternatives. Roquette (France) plans to invest more than USD 500 million to expand its manufacture of high-quality pea protein. Therefore, this poses a challenge to using soy as a prominent source of textured vegetable protein.
Growing Popularity Of Cereals And Snacks Growing Popularity Of Cereals And Snacks That Have High Protein Content And Low Fat To Account For Growth Of Flakes.
Textured vegetable protein flakes are high in protein and low in fat content. They maintain a balance of essential amino acids in the body, which is required to develop muscles and connective tissues and enzymes. They are the simplest form of protein. The protein content in the flakes is approximately 50% higher than the other types of protein. Flakes are obtained from defatted flour and are used in various applications, such as cereals, snacks, pies, and burger patties, to substitute meat with hydrated textured protein flakes. The flakes offered by textured vegetable protein manufacturers range from 1 mm to 10 mm in size. The increase in the number of consumers shifting toward a vegan or vegetarian diet and demanding plant-based sources of protein is boosting the demand for textured vegetable protein flakes among processed food manufacturers, which is aiding its market growth.
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 Behavior 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
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/precipitation, 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 body's 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.
Major companies operating in the textured pea protein sector are focused on introducing organic pea protein to meet the consumer demand for organic protein products.
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North America Dominated The Textured Vegetable Protein Market Due To The Growing Trend Of Veganism In The Region Continues To Drive Meat Alternatives Into Mainstream Consumer Applications.
The North American region hosts a substantial production base for textured vegetable protein processing. Major ingredient manufacturers, such as DuPont (US), ADM (US), Cargill (US), and CHS (US), have been bolstering their product development capabilities to offer meat alternatives as per the changing consumer preferences in the region. Canada has been the largest producer of peas for textured pea protein processing with the presence of multiple existing and upcoming processing units in Manitoba. According to a study published by the Government of Canada in 2019, Canada estimates a surge of 30% in pea production up to 4.7 MT by 2020 in the region. On the other hand, the US is a key producer of soybeans and wheat in the region.
Key Market Players
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).
Target Audience:
- Manufacturers, dealers, and suppliers of textured vegetable protein
- Raw material suppliers of plant-based textured vegetable proteins
- Manufacturers and traders of meat, meat alternatives, cereals and snacks, dairy and confectionery, dairy alternatives, soups, stews, ready meals, and other food manufacturers
- Intermediate suppliers, such as retailers, wholesalers, and distributors
- Technology providers
- Industry associations
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Regulatory bodies and institutions:
- Food and Agricultural Organization (FAO)
- United States Department of Agriculture (USDA)
- National Grain and Feed Association (NGFA)
- European Food Safety Authority (EFSA)
- Plant-Based Foods Association (PBFA)
- Good Food Institute (GFI)
- The Vegan Society
- European Vegetable Proteins Association (EUVEPRO)
- Organisation for Economic Co-operation and Development (OECD)
- Logistics providers & transporters
- Research institutes and organizations
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Textured Vegetable Protein Market:
By Type
- Chunks
- Flakes
- Slices
- Granules
By Application
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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
Recent Developments
- In November 2021, DSM acquired Vestkorn Milling, one of the largest producers of pea and bean-derived ingredients for plant-based protein products. This strategic move was intended to enhance the product portfolio and expertise of the company and strengthen its global reach.
- In October 2021, Roquette Frères in Portage la Prairie, Manitoba, the company opened its largest pea protein facility. It will assist Roquette's in becoming a global expert in plant protein. This facility joins those in France and the Netherlands that produce pea protein.
- In April 2020, ADM announced an investment to improve non-GMO soybean processing at its oilseed facility in Germany. This is part of its expansion plan to broaden its array of differentiated products to fulfill the rising and changing needs of its customers.
- In November 2019, The Scoular Company has selected a new site for its global headquarters in Omaha. The company’s main goals for a new site are accommodating its strategic growth plans and creating a foundation for a diverse, energizing, and high-performance workplace.
Frequently Asked Questions (FAQ):
Which region is projected to account for the largest share in the textured vegetable protein market?
The textured vegetable protein market was dominated by the North American region in 2021. The region is a key producer of different sources, including soy, wheat, and pea, with key players, such as DuPont (US), ADM (US), and Cargill (US). The Asia Pacific region has been the fastest-growing due to the young demographic millennial population with a growing interest in meat alternatives. This has resulted in key players expanding their presence in developing countries in the region.
What is the current size of the global textured vegetable protein market?
The global 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% during the forecast period.
Which are the key players in the market, and how intense is the competition?
Cargill, Incorporated, ADM, DSM, Ingredion, and DuPont are the major players in the category. ADM accounted for the largest share, it has adopted the development of innovative products as a strategy to acquire the major market share. Their products are aimed at meeting the heightened demand for health-forward solutions and can deliver on evolving consumer taste and texture expectations.
Ingredion has also invested in opening a new manufacturing unit in South Sioux City, Neb., which will help it create textured vegetable protein while providing the food & beverage industry with new options for creating differentiated, plant-based proteins. .
Can I download the PDF of market research report of Textured Vegetable Protein Market?
The latest and updated Nov 2022 market research report for Textured Vegetable Protein Market can be accessed on MarketsandMarkets.com. It contains Market forecast, estimated CAGR, and it is updated in Nov 2022. TnC apply.
How much will Textured Vegetable Protein Market grow in 2023 and beyond?
The Textured Vegetable Protein Market is projected to reach USD 1.9 billion by 2027, recording a CAGR of 6.9% during the forecast period. It is estimated to be valued at USD 1.4 billion in 2022.
Which are the upcoming trends, opportunities in the Textured Vegetable Protein Market?
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.
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TABLE OF CONTENTS
1 INTRODUCTION (Page No. - 25)
1.1 STUDY OBJECTIVES
1.2 MARKET DEFINITION
1.3 STUDY SCOPE
FIGURE 1 TEXTURED VEGETABLE PROTEIN: MARKET SEGMENTATION
1.3.1 INCLUSIONS AND EXCLUSIONS
FIGURE 2 GEOGRAPHIC SCOPE
1.4 YEARS CONSIDERED
1.5 CURRENCY CONSIDERED
TABLE 1 US DOLLAR EXCHANGE RATES CONSIDERED, 2019–2021
1.6 STAKEHOLDERS
1.7 SUMMARY OF CHANGES
2 RESEARCH METHODOLOGY (Page No. - 30)
2.1 RESEARCH DATA
FIGURE 3 TEXTURED VEGETABLE PROTEIN MARKET: RESEARCH DESIGN
2.1.1 SECONDARY DATA
2.1.1.1 Key data from secondary sources
2.1.2 PRIMARY DATA
2.1.2.1 Key industry insights
2.1.2.2 Breakdown of primaries
2.2 MARKET SIZE ESTIMATION
FIGURE 4 MARKET ESTIMATION, BY TYPE (SUPPLY SIDE)
FIGURE 5 MARKET ESTIMATION (DEMAND SIDE)
2.2.1 BOTTOM-UP APPROACH
FIGURE 6 MARKET: BOTTOM-UP APPROACH
2.2.2 TOP-DOWN APPROACH
FIGURE 7 MARKET: TOP-DOWN APPROACH
2.3 DATA TRIANGULATION
FIGURE 8 DATA TRIANGULATION
2.4 RESEARCH ASSUMPTIONS
2.5 RESEARCH LIMITATIONS AND ASSOCIATED RISKS
3 EXECUTIVE SUMMARY (Page No. - 40)
TABLE 2 TEXTURED VEGETABLE PROTEIN MARKET SNAPSHOT, 2022 VS. 2027
FIGURE 9 MARKET, BY TYPE, 2022 VS. 2027 (USD MILLION)
FIGURE 10 MARKET, BY APPLICATION, 2022 VS. 2027 (USD MILLION)
FIGURE 11 MARKET, BY SOURCE, 2022 VS. 2027 (USD MILLION)
FIGURE 12 MARKET, BY FORM, 2022 VS. 2027 (USD MILLION)
FIGURE 13 MARKET SHARE (VALUE), BY REGION, 2021
4 PREMIUM INSIGHTS (Page No. - 44)
4.1 OVERVIEW OF THE GLOBAL MARKET
FIGURE 14 GROWING ADOPTION OF MEAT ALTERNATIVES AND INCREASE IN HEALTH COGNIZANCE AMONG CONSUMERS
4.2 NORTH AMERICA: TEXTURED VEGETABLE PROTEIN MARKET, BY APPLICATION AND COUNTRY
FIGURE 15 US AND MEAT ALTERNATIVES SEGMENT ACCOUNTED FOR SIGNIFICANT MARKET SHARE IN 2021
4.3 TEXTURED VEGETABLE PROTEIN MARKET, BY TYPE AND REGION
FIGURE 16 SLICES SEGMENT EXPECTED TO DOMINATE MARKET
4.4 TEXTURED VEGETABLE PROTEIN MARKET, BY NATURE
FIGURE 17 CONVENTIONAL SEGMENT EXPECTED TO ACCOUNT FOR LARGER MARKET SIZE BY 2027
4.5 TEXTURED VEGETABLE PROTEIN MARKET: MAJOR REGIONAL SUBMARKETS
FIGURE 18 US ACCOUNTED FOR LARGEST MARKET SHARE GLOBALLY IN 2021
5 MARKET OVERVIEW (Page No. - 47)
5.1 INTRODUCTION
FIGURE 19 CONSUMER PRICE INDEX FOR FOOD AND NON-ALCOHOLIC BEVERAGES, PERCENTAGE CHANGE, 2018-2021
5.2 MARKET DYNAMICS
FIGURE 20 TEXTURED VEGETABLE PROTEIN MARKET DYNAMICS
5.2.1 DRIVERS
5.2.1.1 Growing adoption of meat alternatives
FIGURE 21 IMPACT OF COVID-19 OUTBREAK ON US FOOD RETAIL SALES OF MEAT AND MEAT ALTERNATIVES AND FRESH MEAT IN 2020
5.2.1.2 Increase in health awareness
FIGURE 22 GROWTH OF PLANT-BASED MEAT AND ANIMAL MEAT RETAIL SALES IN US, 2019
FIGURE 23 GROWTH IN PLANT-BASED PRODUCT CATEGORIES IN US, 2021
TABLE 3 EUROPE: MEAT SUBSTITUTES SALES VS. CONVENTIONAL MEAT SALES, 2013 VS. 2018 (VOLUME)
FIGURE 24 EUROPEAN PLANT-BASED PROTEIN MARKET SHARE OF PROMINENT COUNTRIES
5.2.1.3 Innovations and developments augmenting vegan trend
5.2.1.4 Growth in investments and collaborations in plant-sourced food business
FIGURE 25 GREENHOUSE GAS EMISSIONS FROM AVERAGE FOOD CONSUMPTION, BY FOOD TYPE, 2018
5.2.2 RESTRAINTS
5.2.2.1 Allergies associated with vegetable protein sources
FIGURE 26 US: POPULATION WITH FOOD ALLERGIES, 2019
5.2.2.2 Processing complexities
5.2.3 OPPORTUNITIES
5.2.3.1 Economical solutions using plant-based ingredients
5.2.3.2 Developments in extraction of textured vegetable protein from new sources
5.2.4 CHALLENGES
5.2.4.1 Stringent government regulations and safety concerns due to inclusion of GM ingredients
5.2.4.2 Unpleasant flavor of soy
6 INDUSTRY TRENDS (Page No. - 58)
6.1 INTRODUCTION
6.2 VALUE CHAIN
6.2.1 RESEARCH AND PRODUCT DEVELOPMENT
6.2.2 RAW MATERIAL SOURCING
6.2.3 PRODUCTION AND PROCESSING
6.2.4 DISTRIBUTION
6.2.5 MARKETING AND SALES
FIGURE 27 VALUE CHAIN ANALYSIS OF THE GLOBAL MARKET
6.3 SUPPLY CHAIN ANALYSIS
FIGURE 28 TEXTURED VEGETABLE PROTEIN MARKET: SUPPLY CHAIN
6.4 TECHNOLOGY ANALYSIS
6.4.1 COMPUTATIONAL PROTEIN DESIGN
6.4.2 TECHNOLOGICAL ADVANCEMENTS WITHIN EXTRUSION PROCESS
6.5 PRICING ANALYSIS
6.5.1 AVERAGE SELLING PRICE CHARGED BY KEY PLAYERS, BY SOURCE
FIGURE 29 AVERAGE SELLING PRICE, BY SOURCE, 2022
TABLE 4 AVERAGE SELLING PRICE FROM KEY PLAYERS, BY SOURCE (USD/KG)
FIGURE 30 AVERAGE SELLING PRICE IN KEY REGIONS, BY SOURCE, 2022 (USD/KG)
TABLE 5 SOY: AVERAGE SELLING PRICE (ASP), BY REGION, 2018–2021 (USD/KG)
TABLE 6 WHEAT: AVERAGE SELLING PRICE (ASP), BY REGION, 2018–2021(USD/KG)
TABLE 7 PEA: AVERAGE SELLING PRICE (ASP), BY REGION, 2018–2021 (USD/KG)
6.6 MARKET MAPPING AND ECOSYSTEM OF TEXTURED VEGETABLE PROTEIN
6.6.1 DEMAND SIDE
6.6.2 SUPPLY SIDE
FIGURE 31 PLANT-BASED PROTEIN: MARKET MAP
6.6.3 ECOSYSTEM MAP
TABLE 8 TEXTURED VEGETABLE PROTEIN MARKET: ECOSYSTEM
6.7 TRENDS/DISRUPTIONS IMPACTING CUSTOMERS’ BUSINESS
6.7.1 REVENUE SHIFT AND NEW REVENUE POCKETS FOR TEXTURED VEGETABLE PROTEIN MANUFACTURERS
FIGURE 32 REVENUE SHIFT FOR THE GLOBAL MARKET
6.8 TEXTURED VEGETABLE PROTEIN MARKET: PATENT ANALYSIS
FIGURE 33 NUMBER OF PATENTS GRANTED BETWEEN 2012 AND 2022
FIGURE 34 TOP TEN APPLICANTS WITH HIGHEST NUMBER OF PATENT DOCUMENTS
TABLE 9 TOP APPLICANTS AND THEIR DOCUMENTS COUNT, 2019–2022
FIGURE 35 PATENTS GRANTED FOR THE GLOBAL MARKET, BY KEY REGIONS, 2012–2022
TABLE 10 LIST OF PATENTS IN THE GLOBAL MARKET, 2020–2022
6.8.1 LIST OF MAJOR PATENTS
6.9 TRADE DATA: TEXTURED VEGETABLE PROTEIN MARKET
6.9.1 TRADE DATA: PLANT-BASED PROTEIN SOURCES
FIGURE 36 SOY IMPORTS, BY KEY COUNTRIES, 2017-2021 (TONS)
FIGURE 37 SOY EXPORTS, BY KEY COUNTRIES, 2017-2021 (TONS)
TABLE 11 TOP TEN SOYBEAN IMPORTERS AND EXPORTERS, 2021 (TONS)
FIGURE 38 WHEAT IMPORTS, BY KEY COUNTRIES, 2017–2021 (TONS)
FIGURE 39 WHEAT EXPORTS, BY KEY COUNTRIES, 2017–2021 (TONS)
TABLE 12 TOP TEN WHEAT IMPORTERS AND EXPORTERS, 2021 (TONS)
FIGURE 40 PEA IMPORTS, BY KEY COUNTRIES, 2017–2021 (TONS)
FIGURE 41 PEA EXPORTS, BY KEY COUNTRIES, 2017–2021 (TONS)
TABLE 13 TOP TEN PEA IMPORTERS AND EXPORTERS, 2021 (TONS)
6.10 CASE STUDIES
6.10.1 INGREDION: TEXTURIZED PEA PROTEIN WITH MEAT BITE
6.10.2 ROQUETTE FRERES: ORGANIC RANGE OF TEXTURED VEGETABLE PROTEIN
6.11 KEY CONFERENCES AND EVENTS, 2022–2023
TABLE 14 KEY CONFERENCES AND EVENTS, 2022–2023
6.12 TARIFF AND REGULATORY LANDSCAPE
6.12.1 REGULATORY BODIES, GOVERNMENT AGENCIES, AND OTHER ORGANIZATIONS
TABLE 15 NORTH AMERICA: LIST OF REGULATORY BODIES, GOVERNMENT AGENCIES, AND OTHER ORGANIZATIONS
TABLE 16 EUROPE: LIST OF REGULATORY BODIES, GOVERNMENT AGENCIES, AND OTHER ORGANIZATIONS
TABLE 17 ASIA PACIFIC: LIST OF REGULATORY BODIES, GOVERNMENT AGENCIES, AND OTHER ORGANIZATIONS
TABLE 18 ROW: LIST OF REGULATORY BODIES, GOVERNMENT AGENCIES, AND OTHER ORGANIZATIONS
6.12.2 REGULATIONS
6.12.2.1 North America
6.12.2.2 Europe
6.12.2.3 Asia Pacific
6.12.2.4 Rest of the World
6.13 PORTER’S FIVE FORCES ANALYSIS
TABLE 19 TEXTURED VEGETABLE PROTEIN MARKET: PORTER’S FIVE FORCES ANALYSIS
6.13.1 DEGREE OF COMPETITION
6.13.2 BARGAINING POWER OF SUPPLIERS
6.13.3 BARGAINING POWER OF BUYERS
6.13.4 THREAT OF SUBSTITUTES
6.13.5 THREAT OF NEW ENTRANTS
6.14 KEY STAKEHOLDERS AND BUYING CRITERIA
6.14.1 KEY STAKEHOLDERS IN BUYING PROCESS
FIGURE 42 INFLUENCE OF STAKEHOLDERS IN BUYING PROCESS, BY TYPE
TABLE 20 INFLUENCE OF STAKEHOLDERS IN BUYING PROCESS, BY TYPE
6.14.2 BUYING CRITERIA
TABLE 21 KEY CRITERIA FOR SELECTING SUPPLIER/VENDOR, BY TYPE
FIGURE 43 KEY CRITERIA FOR SELECTING SUPPLIER/VENDOR
7 TEXTURED VEGETABLE PROTEIN MARKET, BY TYPE (Page No. - 88)
7.1 INTRODUCTION
FIGURE 44 MARKET, BY TYPE, 2022 VS. 2027 (USD MILLION)
TABLE 22 MARKET, BY TYPE, 2018–2021 (USD MILLION)
TABLE 23 MARKET, BY TYPE, 2022–2027 (USD MILLION)
7.2 SLICES
7.2.1 USE OF TEXTURED VEGETABLE PROTEIN SLICES AS HEALTHY MEAT SUBSTITUTE
TABLE 24 SLICES: TEXTURED VEGETABLE PROTEIN MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 25 SLICES: MARKET, BY REGION, 2022–2027 (USD MILLION)
7.3 FLAKES
7.3.1 HIGH PROTEIN AND LOW FATS BOOSTING GROWTH OF FLAKES
TABLE 26 FLAKES: MARKET FOR TEXTURED VEGETABLE PROTEIN, BY REGION, 2018–2021 (USD MILLION)
TABLE 27 FLAKES: MARKET, BY REGION, 2022–2027 (USD MILLION)
7.4 CHUNKS
7.4.1 CUSTOMIZABLE FLAVOR OPTIONS ADDING TO POPULARITY OF TEXTURED CHUNKS
TABLE 28 CHUNKS: TEXTURED VEGETABLE PROTEIN MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 29 CHUNKS: MARKET, BY REGION, 2022–2027 (USD MILLION)
7.5 GRANULES
7.5.1 USE OF GRANULES AS MEAT EXTENDERS BY MEAT PRODUCT MANUFACTURERS
TABLE 30 GRANULES: MARKET FOR TEXTURED VEGETABLE PROTEIN, BY REGION, 2018–2021 (USD MILLION)
TABLE 31 GRANULES: MARKET, BY REGION, 2022–2027 (USD MILLION)
8 TEXTURED VEGETABLE PROTEIN, BY SOURCE (Page No. - 95)
8.1 INTRODUCTION
FIGURE 45 TEXTURED VEGETABLE PROTEIN MARKET, BY SOURCE, 2022 VS. 2027 (USD MILLION)
TABLE 32 MARKET, BY SOURCE, 2018–2021 (USD MILLION)
TABLE 33 MARKET, BY SOURCE, 2022–2027 (USD MILLION)
TABLE 34 MARKET, BY SOURCE, 2018–2021 (KT)
TABLE 35 MARKET, BY SOURCE, 2022–2027 (KT)
8.2 SOY
8.2.1 HIGH SHELF-LIFE AND LOW CALORIES BOOSTING GROWTH OF TEXTURED SOY PROTEIN
TABLE 36 SOY: MARKET FOR TEXTURED VEGETABLE PROTEIN, BY REGION, 2018–2021 (USD MILLION)
TABLE 37 SOY: MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 38 SOY: MARKET, BY REGION, 2018–2021 (KT)
TABLE 39 SOY: MARKET, BY REGION, 2022–2027 (KT)
8.3 PEA
8.3.1 USE OF TEXTURED PEA PROTEIN IN DIFFERENT PRODUCTS DUE TO ITS HIGH PROTEIN CONTENT
TABLE 40 PEA: MARKET FOR TEXTURED VEGETABLE PROTEIN, BY REGION, 2018–2021 (USD MILLION)
TABLE 41 PEA: MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 42 PEA: MARKET, BY REGION, 2018–2021 (KT)
TABLE 43 PEA: MARKET, BY REGION, 2022–2027 (KT)
8.4 WHEAT
8.4.1 EXCELLENT BINDING CHARACTERISTICS OF WHEAT INCREASING ITS USAGE IN ALTERNATIVE MEAT PRODUCTS
TABLE 44 WHEAT: MARKET FOR TEXTURED VEGETABLE PROTEIN, BY REGION, 2018–2021 (USD MILLION)
TABLE 45 WHEAT: MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 46 WHEAT: MARKET, BY REGION, 2018–2021 (KT)
TABLE 47 WHEAT: MARKET, BY REGION, 2022–2027 (KT)
9 TEXTURED VEGETABLE PROTEIN, BY FORM (Page No. - 104)
9.1 INTRODUCTION
FIGURE 46 TEXTURIZED VEGETABLE PROTEIN MARKET, BY FORM, 2022 VS. 2027 (USD MILLION)
TABLE 48 TEXTURED VEGETABLE PROTEIN MARKET, BY FORM, 2018–2021 (USD MILLION)
TABLE 49 MARKET, BY FORM, 2022–2027 (USD MILLION)
9.2 DRY
9.2.1 WIDESPREAD APPLICABILITY AND LOWER PROCESSING COSTS OF DRY TEXTURED PROTEIN
TABLE 50 DRY: TEXTURED VEGETABLE PROTEIN MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 51 DRY: MARKET, BY REGION, 2022–2027 (USD MILLION)
9.3 WET
9.3.1 HIGH SCOPE FOR CUSTOMIZATION OF WET TEXTURED PROTEIN
TABLE 52 WET: TEXTURED VEGETABLE PROTEIN MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 53 WET: MARKET, BY REGION, 2022–2027 (USD MILLION)
10 TEXTURED VEGETABLE PROTEIN, BY APPLICATION (Page No. - 108)
10.1 INTRODUCTION
FIGURE 47 TEXTURIZED VEGETABLE PROTEIN MARKET, BY APPLICATION, 2022 VS. 2027 (USD MILLION)
TABLE 54 TEXTURED VEGETABLE PROTEIN MARKET, BY APPLICATION, 2018–2021 (USD MILLION)
TABLE 55 MARKET, BY APPLICATION, 2022–2027 (USD MILLION)
10.2 MEAT ALTERNATIVES
10.2.1 INCREASING USE OF MEAT ALTERNATIVES IN VARIOUS FOOD APPLICATIONS DRIVING MARKET FOR TEXTURED VEGETABLE PROTEIN
TABLE 56 MEAT ALTERNATIVES: TEXTURIZED VEGETABLE PROTEIN MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 57 MEAT ALTERNATIVES: TEXTURIZED VEGETABLE PROTEIN MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 58 TEXTURED VEGETABLE PROTEIN MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION, 2018–2021 (USD MILLION)
TABLE 59 MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION, 2022–2027 (USD MILLION)
10.2.2 MEAT EXTENDERS
10.2.2.1 Use of meat extenders as economical substitute for traditional meat textured vegetable protein
10.2.3 MEAT ANALOGUES
10.2.3.1 Awareness about functional health benefits of meat analogues driving their growth
10.3 CEREALS AND SNACKS
10.3.1 HEALTHY SNACKING HABITS DRIVING PARADIGM SHIFT IN CONSUMER BEHAVIOR FOR TEXTURED PROTEINS
TABLE 60 CEREALS AND SNACKS: TEXTURIZED VEGETABLE PROTEIN MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 61 CEREALS AND SNACKS: TEXTURIZED VEGETABLE PROTEIN MARKET, BY REGION, 2022–2027 (USD MILLION)
10.4 OTHER APPLICATIONS
TABLE 62 OTHER APPLICATIONS: TEXTURIZED VEGETABLE PROTEIN MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 63 OTHER APPLICATIONS: TEXTURIZED VEGETABLE PROTEIN MARKET, BY REGION, 2022–2027 (USD MILLION)
11 TEXTURED VEGETABLE PROTEIN, BY NATURE (Page No. - 115)
11.1 INTRODUCTION
FIGURE 48 TEXTURIZED VEGETABLE PROTEIN MARKET, BY NATURE, 2022 VS. 2027 (USD MILLION)
TABLE 64 TEXTURED VEGETABLE PROTEIN MARKET, BY NATURE, 2018–2021 (USD MILLION)
TABLE 65 MARKET, BY NATURE, 2022–2027 (USD MILLION)
11.2 ORGANIC
11.2.1 AVAILABILITY OF LOW-COST ORGANIC PROTEIN DRIVING MARKET FOR ORGANIC TEXTURED VEGETABLE PROTEIN
TABLE 66 ORGANIC: TEXTURED VEGETABLE PROTEIN MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 67 ORGANIC: MARKET, BY REGION, 2022–2027 (USD MILLION)
11.3 CONVENTIONAL
11.3.1 RISING GROWTH OF CONVENTIONAL FARMING DUE TO LOW POPULARITY OF ORGANIC FARMING
TABLE 68 CONVENTIONAL: TEXTURED VEGETABLE PROTEIN MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 69 CONVENTIONAL: MARKET, BY REGION, 2022–2027 (USD MILLION)
12 TEXTURED VEGETABLE PROTEIN MARKET, BY REGION (Page No. - 119)
12.1 INTRODUCTION
FIGURE 49 REGIONAL SNAPSHOT: NEW HOTSPOTS TO EMERGE IN ASIA PACIFIC DURING FORECAST PERIOD
TABLE 70 TEXTURED VEGETABLE PROTEIN MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 71 MARKET, BY REGION, 2022–2027 (USD MILLION)
12.2 NORTH AMERICA
FIGURE 50 NORTH AMERICA: MARKET SNAPSHOT
TABLE 72 NORTH AMERICA: TEXTURED VEGETABLE PROTEIN MARKET, BY COUNTRY, 2018–2021 (USD MILLION)
TABLE 73 NORTH AMERICA: MARKET, BY COUNTRY, 2022–2027 (USD MILLION)
TABLE 74 NORTH AMERICA: MARKET, BY TYPE, 2018–2021 (USD MILLION)
TABLE 75 NORTH AMERICA: MARKET, BY TYPE, 2022–2027 (USD MILLION)
TABLE 76 NORTH AMERICA: MARKET, BY SOURCE, 2018–2021 (USD MILLION)
TABLE 77 NORTH AMERICA: MARKET, BY SOURCE, 2022–2027 (USD MILLION)
TABLE 78 NORTH AMERICA: MARKET, BY SOURCE, 2018–2021 (KT)
TABLE 79 NORTH AMERICA: MARKET, BY SOURCE, 2022–2027 (KT)
TABLE 80 NORTH AMERICA: MARKET, BY FORM, 2018–2021 (USD MILLION)
TABLE 81 NORTH AMERICA: MARKET, BY FORM, 2022–2027 (USD MILLION)
TABLE 82 NORTH AMERICA: MARKET, BY APPLICATION, 2018–2021 (USD MILLION)
TABLE 83 NORTH AMERICA: MARKET, BY APPLICATION, 2022–2027 (USD MILLION)
TABLE 84 NORTH AMERICA: MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION, 2018–2021 (USD MILLION)
TABLE 85 NORTH AMERICA: MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION, 2022–2027 (USD MILLION)
TABLE 86 NORTH AMERICA: MARKET, BY NATURE, 2018–2021 (USD MILLION)
TABLE 87 NORTH AMERICA: MARKET, BY NATURE, 2022–2027 (USD MILLION)
12.2.1 US
12.2.1.1 Inclination of US consumers toward meat alternatives driving market for textured vegetable protein
TABLE 88 US: TEXTURED VEGETABLE PROTEIN MARKET, BY APPLICATION, 2018–2021 (USD MILLION)
TABLE 89 US: MARKET, BY APPLICATION, 2022–2027 (USD MILLION)
TABLE 90 US: MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION, 2018–2021 (USD MILLION)
TABLE 91 US: MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION, 2022–2027 (USD MILLION)
12.2.2 CANADA
12.2.2.1 Abundant pulse and crop production bolstering market demand
TABLE 92 CANADA: TEXTURED VEGETABLE PROTEIN MARKET, BY APPLICATION, 2018–2021 (USD MILLION)
TABLE 93 CANADA: MARKET, BY APPLICATION, 2022–2027 (USD MILLION)
TABLE 94 CANADA: MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION, 2018–2021 (USD MILLION)
TABLE 95 CANADA: MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION, 2022–2027 (USD MILLION)
12.2.3 MEXICO
12.2.3.1 Sluggish growth for textured vegetable protein due to dependency on US and Canadian manufacturers
TABLE 96 MEXICO: TEXTURED VEGETABLE PROTEIN MARKET, BY APPLICATION, 2018–2021 (USD MILLION)
TABLE 97 MEXICO: MARKET, BY APPLICATION, 2022–2027 (USD MILLION)
TABLE 98 MEXICO: MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION, 2018–2021 (USD MILLION)
TABLE 99 MEXICO: MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION, 2022–2027 (USD MILLION)
12.3 EUROPE
12.3.1 INTRODUCTION
TABLE 100 EUROPE: TEXTURED VEGETABLE PROTEIN MARKET, BY COUNTRY, 2018–2021 (USD MILLION)
TABLE 101 EUROPE: MARKET, BY COUNTRY, 2022–2027 (USD MILLION)
TABLE 102 EUROPE: MARKET, BY TYPE, 2018–2021 (USD MILLION)
TABLE 103 EUROPE: MARKET, BY TYPE, 2022–2027 (USD MILLION)
TABLE 104 EUROPE: MARKET, BY SOURCE, 2018–2021 (USD MILLION)
TABLE 105 EUROPE: MARKET, BY SOURCE, 2022–2027 (USD MILLION)
TABLE 106 EUROPE: MARKET, BY SOURCE, 2018–2021 (KT)
TABLE 107 EUROPE: MARKET, BY SOURCE, 2022–2027 (KT)
TABLE 108 EUROPE: MARKET, BY FORM, 2018–2021 (USD MILLION)
TABLE 109 EUROPE: MARKET, BY FORM, 2022–2027 (USD MILLION)
TABLE 110 EUROPE: MARKET, BY APPLICATION, 2018–2021 (USD MILLION)
TABLE 111 EUROPE: MARKET, BY APPLICATION, 2022–2027 (USD MILLION)
TABLE 112 EUROPE: MARKET, BY SUB-APPLICATION, 2018–2021 (USD MILLION)
TABLE 113 EUROPE: MARKET, BY SUB-APPLICATION, 2022–2027 (USD MILLION)
TABLE 114 EUROPE: MARKET, BY NATURE, 2018–2021 (USD MILLION)
TABLE 115 EUROPE: MARKET, BY NATURE, 2022–2027 (USD MILLION)
12.3.2 GERMANY
12.3.2.1 Government’s promotion based on changing consumer preferences
TABLE 116 GERMANY: TEXTURED VEGETABLE PROTEIN MARKET, BY APPLICATION, 2018–2021 (USD MILLION)
TABLE 117 GERMANY: MARKET, BY APPLICATION, 2022–2027 (USD MILLION)
TABLE 118 GERMANY: MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION, 2018–2021 (USD MILLION)
TABLE 119 GERMANY: MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION, 2022–2027 (USD MILLION)
12.3.3 UK
12.3.3.1 Reduction in meat consumption creating an opportunity for textured vegetable protein
TABLE 120 UK: TEXTURED VEGETABLE PROTEIN MARKET, BY APPLICATION, 2018–2021 (USD MILLION)
TABLE 121 UK: MARKET, BY APPLICATION, 2022–2027 (USD MILLION)
TABLE 122 UK: MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION, 2018–2021 (USD MILLION)
TABLE 123 UK: MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION, 2022–2027 (USD MILLION)
12.3.4 FRANCE
12.3.4.1 Robust agricultural background fueling market
TABLE 124 FRANCE: TEXTURED VEGETABLE PROTEIN MARKET, BY APPLICATION, 2018–2021 (USD MILLION)
TABLE 125 FRANCE: MARKET, BY APPLICATION, 2022–2027 (USD MILLION)
TABLE 126 FRANCE: MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION, 2018–2021 (USD MILLION)
TABLE 127 FRANCE: MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION, 2022–2027 (USD MILLION)
12.3.5 ITALY
12.3.5.1 Shifting consumer opinions in well-entrenched meat market to aid meat alternative disruption
TABLE 128 ITALY: TEXTURED VEGETABLE PROTEIN MARKET, BY APPLICATION, 2018–2021 (USD MILLION)
TABLE 129 ITALY: MARKET, BY APPLICATION, 2022–2027 (USD MILLION)
TABLE 130 ITALY: MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION, 2018–2021 (USD MILLION)
TABLE 131 ITALY: MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION, 2022–2027 (USD MILLION)
12.3.6 SPAIN
12.3.6.1 Growing preference of millennials for healthy food driving textured vegetable protein market
TABLE 132 SPAIN: TEXTURED VEGETABLE PROTEIN MARKET, BY APPLICATION, 2018–2021 (USD MILLION)
TABLE 134 SPAIN: MARKET, BY APPLICATION, 2022–2027 (USD MILLION)
TABLE 135 SPAIN: MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION, 2018–2021 (USD MILLION)
TABLE 136 SPAIN: MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION,2022–2027 (USD MILLION)
12.3.7 REST OF EUROPE
TABLE 138 REST OF EUROPE: TEXTURED VEGETABLE PROTEIN MARKET, BY APPLICATION, 2018–2021 (USD MILLION)
TABLE 139 REST OF EUROPE: MARKET, BY APPLICATION, 2022–2027 (USD MILLION)
TABLE 140 REST OF EUROPE: MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION, 2018–2021 (USD MILLION)
TABLE 141 REST OF EUROPE: MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION, 2022–2027 (USD MILLION)
12.4 ASIA PACIFIC
12.4.1 INTRODUCTION
FIGURE 51 ASIA PACIFIC: TEXTURED VEGETABLE PROTEIN MARKET SNAPSHOT
TABLE 142 ASIA PACIFIC: MARKET, BY COUNTRY, 2018–2021 (USD MILLION)
TABLE 143 ASIA PACIFIC: MARKET, BY COUNTRY, 2022–2027 (USD MILLION)
TABLE 144 ASIA PACIFIC: MARKET, BY TYPE, 2018–2021 (USD MILLION)
TABLE 145 ASIA PACIFIC: MARKET, BY TYPE, 2022–2027 (USD MILLION)
TABLE 146 ASIA PACIFIC: MARKET, BY SOURCE, 2018–2021 (USD MILLION)
TABLE 147 ASIA PACIFIC: MARKET, BY SOURCE, 2022–2027 (USD MILLION)
TABLE 148 ASIA PACIFIC: MARKET, BY SOURCE, 2018–2021 (KT)
TABLE 149 ASIA PACIFIC: MARKET, BY SOURCE, 2022–2027 (KT)
TABLE 150 ASIA PACIFIC: MARKET, BY FORM, 2018–2021 (USD MILLION)
TABLE 151 ASIA PACIFIC: MARKET, BY FORM, 2022–2027 (USD MILLION)
TABLE 152 ASIA PACIFIC: MARKET, BY APPLICATION, 2018–2021 (USD MILLION)
TABLE 153 ASIA PACIFIC: MARKET, BY APPLICATION, 2022–2027 (USD MILLION)
TABLE 154 ASIA PACIFIC: MARKET, BY SUB-APPLICATION, 2018–2021 (USD MILLION)
TABLE 155 ASIA PACIFIC: MARKET, BY SUB-APPLICATION, 2022–2027 (USD MILLION)
TABLE 156 ASIA PACIFIC: MARKET, BY NATURE, 2018–2021 (USD MILLION)
TABLE 157 ASIA PACIFIC: MARKET, BY NATURE, 2022–2027 (USD MILLION)
12.4.2 CHINA
12.4.2.1 Well-established production base augmenting growth prospects of textured vegetable protein market
TABLE 158 CHINA: TEXTURED VEGETABLE PROTEIN MARKET, BY APPLICATION, 2018–2021 (USD MILLION)
TABLE 159 CHINA: MARKET, BY APPLICATION, 2022–2027 (USD MILLION)
TABLE 160 CHINA: MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION, 2018–2021 (USD MILLION)
TABLE 161 CHINA: MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION, 2022–2027 (USD MILLION)
12.4.3 INDIA
12.4.3.1 Western culture fueling vegan trends and resulting in increased demand for textured vegetable protein
TABLE 162 INDIA: TEXTURED VEGETABLE PROTEIN MARKET, BY APPLICATION, 2018–2021 (USD MILLION)
TABLE 163 INDIA: MARKET, BY APPLICATION, 2022–2027 (USD MILLION)
TABLE 164 INDIA: MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION, 2018–2021 (USD MILLION)
TABLE 165 INDIA: MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION, 2022–2027 (USD MILLION)
12.4.4 JAPAN
12.4.4.1 Rise in health concerns propelling textured vegetable protein market
TABLE 166 JAPAN: TEXTURED VEGETABLE PROTEIN MARKET, BY APPLICATION, 2018–2021 (USD MILLION)
TABLE 167 JAPAN: MARKET, BY APPLICATION, 2022–2027 (USD MILLION)
TABLE 168 JAPAN: MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION, 2018–2021 (USD MILLION)
TABLE 169 JAPAN: MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION, 2022–2027 (USD MILLION)
12.4.5 AUSTRALIA AND NEW ZEALAND
12.4.5.1 Consumer preferences, environmental concerns, and sustainability driving market
TABLE 170 AUSTRALIA AND NEW ZEALAND: TEXTURED VEGETABLE PROTEIN MARKET, BY APPLICATION, 2018–2021 (USD MILLION)
TABLE 171 AUSTRALIA AND NEW ZEALAND: MARKET, BY APPLICATION, 2022–2027 (USD MILLION)
TABLE 172 AUSTRALIA AND NEW ZEALAND: MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION, 2018–2021 (USD MILLION)
TABLE 173 AUSTRALIA AND NEW ZEALAND: MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION, 2022–2027 (USD MILLION)
12.4.6 REST OF ASIA PACIFIC
TABLE 174 REST OF ASIA PACIFIC: TEXTURED VEGETABLE PROTEIN MARKET, BY APPLICATION, 2018–2021 (USD MILLION)
TABLE 175 REST OF ASIA PACIFIC: MARKET, BY APPLICATION, 2022–2027 (USD MILLION)
TABLE 176 REST OF ASIA PACIFIC: MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION, 2018–2021 (USD MILLION)
TABLE 177 REST OF ASIA PACIFIC: MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION, 2022–2027 (USD MILLION)
12.5 REST OF THE WORLD (ROW)
12.5.1 INTRODUCTION
TABLE 178 REST OF THE WORLD: TEXTURED VEGETABLE PROTEIN MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 179 REST OF THE WORLD: MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 180 REST OF THE WORLD: MARKET, BY TYPE, 2018–2021 (USD MILLION)
TABLE 181 REST OF THE WORLD: MARKET, BY TYPE, 2022–2027 (USD MILLION)
TABLE 182 REST OF THE WORLD: MARKET, BY SOURCE, 2018–2021 (USD MILLION)
TABLE 183 REST OF THE WORLD: MARKET, BY SOURCE, 2022–2027 (USD MILLION)
TABLE 184 REST OF THE WORLD: MARKET, BY SOURCE, 2018–2021 (KT)
TABLE 185 REST OF THE WORLD: MARKET, BY SOURCE, 2022–2027 (KT)
TABLE 186 REST OF THE WORLD: MARKET, BY FORM, 2018–2021 (USD MILLION)
TABLE 187 REST OF THE WORLD: MARKET, BY FORM, 2022–2027 (USD MILLION)
TABLE 188 REST OF THE WORLD: MARKET, BY APPLICATION, 2018–2021 (USD MILLION)
TABLE 189 REST OF THE WORLD: MARKET, BY APPLICATION, 2022–2027 (USD MILLION)
TABLE 190 REST OF THE WORLD: MARKET, BY SUB-APPLICATION, 2018–2021 (USD MILLION)
TABLE 191 REST OF THE WORLD: MARKET, BY SUB-APPLICATION, 2022–2027 (USD MILLION)
TABLE 192 REST OF THE WORLD: MARKET, BY NATURE, 2018–2021 (USD MILLION)
TABLE 193 REST OF THE WORLD: MARKET, BY NATURE, 2022–2027 (USD MILLION)
12.5.2 SOUTH AMERICA
12.5.2.1 Rising veganism triggering market growth
TABLE 194 SOUTH AMERICA: TEXTURED VEGETABLE PROTEIN MARKET, BY APPLICATION, 2018–2021 (USD MILLION)
TABLE 195 SOUTH AMERICA: MARKET, BY APPLICATION, 2022–2027 (USD MILLION)
TABLE 196 SOUTH AMERICA: MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION, 2018–2021 (USD MILLION)
TABLE 197 SOUTH AMERICA: MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION, 2022–2027 (USD MILLION)
12.5.3 MIDDLE EAST AND AFRICA
12.5.3.1 High consumption of plant-based dairy products boosting market for textured vegetable protein
TABLE 198 MIDDLE EAST AND AFRICA: TEXTURED VEGETABLE PROTEIN MARKET, BY APPLICATION, 2018–2021 (USD MILLION)
TABLE 199 MIDDLE EAST AND AFRICA: MARKET, BY APPLICATION, 2022–2027 (USD MILLION)
TABLE 200 MIDDLE EAST AND AFRICA: MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION, 2018–2021 (USD MILLION)
TABLE 201 MIDDLE EAST AND AFRICA: MARKET FOR MEAT ALTERNATIVES, BY SUB-APPLICATION, 2022–2027 (USD MILLION)
13 COMPETITIVE LANDSCAPE (Page No. - 167)
13.1 OVERVIEW
13.2 MARKET SHARE ANALYSIS, 2021
TABLE 202 TEXTURED VEGETABLE PROTEIN MARKET: DEGREE OF COMPETITION (COMPETITIVE)
13.3 STRATEGIES ADOPTED BY KEY PLAYERS
13.4 SEGMENTAL REVENUE ANALYSIS OF KEY PLAYERS
FIGURE 52 SEGMENTAL REVENUE ANALYSIS OF KEY PLAYERS IN MARKET, 2017–2021 (USD MILLION)
13.5 COMPANY EVALUATION QUADRANT (KEY PLAYERS)
13.5.1 STARS
13.5.2 EMERGING LEADERS
13.5.3 PERVASIVE PLAYERS
13.5.4 PARTICIPANTS
FIGURE 53 TEXTURED VEGETABLE PROTEIN MARKET: COMPANY EVALUATION QUADRANT, 2021 (KEY PLAYERS)
13.5.5 PRODUCT FOOTPRINT
TABLE 203 COMPANY FOOTPRINT, BY SOURCE
TABLE 204 COMPANY FOOTPRINT, BY TYPE
TABLE 205 COMPANY FOOTPRINT, BY REGION
TABLE 206 OVERALL COMPANY FOOTPRINT
13.6 TEXTURED VEGETABLE PROTEIN MARKET, EVALUATION QUADRANT FOR STARTUPS/SMES, 2021
13.6.1 PROGRESSIVE COMPANIES
13.6.2 STARTING BLOCKS
13.6.3 RESPONSIVE COMPANIES
13.6.4 DYNAMIC COMPANIES
FIGURE 54 TEXTURED VEGETABLE PROTEIN MARKET: COMPANY EVALUATION QUADRANT, 2021 (STARTUPS/SMES)
13.6.5 COMPETITIVE BENCHMARKING OF KEY STARTUPS/SMES
TABLE 207 TEXTURED VEGETABLE PROTEIN MARKET: DETAILED LIST OF KEY STARTUPS/SMES
TABLE 208 TEXTURED VEGETABLE PROTEIN MARKET: COMPETITIVE BENCHMARKING OF KEY STARTUP/SMES
13.7 PRODUCT LAUNCHES, DEALS, AND OTHER DEVELOPMENTS
13.7.1 PRODUCT LAUNCHES
TABLE 209 PRODUCT LAUNCHES, 2020–2021
13.7.2 DEALS
TABLE 210 DEALS, 2018–2022
13.7.3 OTHERS
TABLE 211 OTHERS, 2018-2022
14 COMPANY PROFILES (Page No. - 184)
14.1 INTRODUCTION
(Business overview, Products offered, Recent developments & MnM View)*
14.2 KEY PLAYERS
14.2.1 ADM
TABLE 212 ADM: BUSINESS OVERVIEW
FIGURE 55 ADM: COMPANY SNAPSHOT
TABLE 213 ADM: PRODUCTS OFFERED
TABLE 214 ADM: PRODUCT LAUNCHES, 2020
TABLE 215 ADM: DEALS, 2022
TABLE 216 ADM: OTHERS, 2018-2022
14.2.2 CARGILL, INCORPORATED
TABLE 217 CARGILL, INCORPORATED: BUSINESS OVERVIEW
FIGURE 56 CARGILL, INCORPORATED: COMPANY SNAPSHOT
TABLE 218 CARGILL, INCORPORATED: PRODUCTS OFFERED
TABLE 219 CARGILL, INCORPORATED: OTHERS, 2022
14.2.3 ROQUETTE FRÈRES
TABLE 220 ROQUETTE FRÈRES: BUSINESS OVERVIEW
TABLE 221 ROQUETTE FRÈRES: PRODUCTS OFFERED
TABLE 222 ROQUETTE FRÈRES: NEW PRODUCT LAUNCHES, 2022
TABLE 223 ROQUETTE FRÈRES: DEALS, 2020
TABLE 224 ROQUETTE FRÈRES: OTHERS, 2019-2021
14.2.4 DUPONT
TABLE 225 DUPONT: BUSINESS OVERVIEW
FIGURE 57 DUPONT: COMPANY SNAPSHOT
TABLE 226 DUPONT: PRODUCTS OFFERED
TABLE 227 DUPONT: DEALS, 2019
14.2.5 INGREDION
TABLE 228 INGREDION: BUSINESS OVERVIEW
FIGURE 58 INGREDION: COMPANY SNAPSHOT
TABLE 229 INGREDION: PRODUCTS OFFERED
14.2.6 THE SCOULAR COMPANY
TABLE 230 THE SCOULAR COMPANY: BUSINESS OVERVIEW
TABLE 231 THE SCOULAR COMPANY: PRODUCTS OFFERED
TABLE 232 THE SCOULAR COMPANY: OTHERS, 2021
14.2.7 PURIS
TABLE 233 PURIS: BUSINESS OVERVIEW
TABLE 234 PURIS: PRODUCTS OFFERED
TABLE 235 PURIS: OTHERS, 2019-2020
14.2.8 DSM
TABLE 236 DSM: BUSINESS OVERVIEW
FIGURE 59 DSM: COMPANY SNAPSHOT
TABLE 237 DSM: PRODUCTS OFFERED
TABLE 238 DSM: DEALS, 2021
14.2.9 BENEO
TABLE 239 BENEO: BUSINESS OVERVIEW
TABLE 240 BENEO: PRODUCTS OFFERED
TABLE 241 BENEO: DEALS, 2022
14.2.10 AXIOM FOODS, INC.
TABLE 242 AXIOM FOODS, INC.: BUSINESS OVERVIEW
TABLE 243 AXIOM FOODS, INC.: PRODUCTS OFFERED
TABLE 244 AXIOM FOODS, INC: PRODUCT LAUNCHES, 2020
14.2.11 SHANDONG YUNIX BIOTECHNOLOGY CO., LTD.
TABLE 245 SHANDONG YUNIX BIOTECHNOLOGY CO., LTD.: BUSINESS OVERVIEW
TABLE 246 SHANDONG YUNIX BIOTECHNOLOGY CO., LTD.: PRODUCTS OFFERED
14.2.12 MGP
TABLE 247 MGP: BUSINESS OVERVIEW
FIGURE 60 MGP: COMPANY SNAPSHOT
TABLE 248 MGP: PRODUCTS OFFERED
14.2.13 KANSAS PROTEIN FOODS
TABLE 249 KANSAS PROTEIN FOODS: BUSINESS OVERVIEW
TABLE 250 KANSAS PROTEIN FOODS: PRODUCTS OFFERED
14.2.14 FOODCHEM INTERNATIONAL CORPORATION
TABLE 251 FOODCHEM INTERNATIONAL CORPORATION BUSINESS OVERVIEW
TABLE 252 FOODCHEM INTERNATIONAL CORPORATION: PRODUCTS OFFERED
14.2.15 DACSA GROUP
TABLE 253 DACSA GROUP: BUSINESS OVERVIEW
TABLE 254 DACSA GROUP: PRODUCTS OFFERED
14.3 OTHER PLAYERS (SMES/STARTUPS)
14.3.1 SHANDONG WONDERFUL INDUSTRIAL GROUP CO., LTD.
TABLE 255 SHANDONG WONDERFUL INDUSTRIAL GROUP CO., LTD.: BUSINESS OVERVIEW
TABLE 256 SHANDONG WONDERFUL INDUSTRIAL GROUP CO., LTD.: PRODUCTS OFFERED
14.3.2 SUN NUTRAFOODS
TABLE 257 SUN NUTRAFOODS: BUSINESS OVERVIEW
TABLE 258 SUN NUTRAFOODS: PRODUCTS OFFERED
TABLE 259 SUN NUTRAFOODS: PRODUCT LAUNCHES, 2020
14.3.3 CROWN SOYA PROTEIN GROUP COMPANY
TABLE 260 CROWN SOYA PROTEIN GROUP COMPANY: BUSINESS OVERVIEW
TABLE 261 CROWN SOYA PROTEIN GROUP COMPANY: PRODUCTS OFFERED
14.3.4 GUSHEN BIOTECHNOLOGY GROUP CO., LTD.
TABLE 262 GUSHEN BIOTECHNOLOGY GROUP CO., LTD.: BUSINESS OVERVIEW
TABLE 263 GUSHEN BIOTECHNOLOGY GROUP CO., LTD.: PRODUCTS OFFERED
14.3.5 SOTEXPRO
TABLE 264 SOTEXPRO: BUSINESS OVERVIEW
TABLE 265 SOTEXPRO: PRODUCTS OFFERED
14.3.6 LIVING FOODS
14.3.7 STENTORIAN INDUSTRIES CO., LTD.
14.3.8 SOYPROTEINCN
14.3.9 BLATTMANN SCHWEIZ AG
14.3.10 SONIC BIOCHEM
*Details on Business overview, Products offered, Recent developments & MnM View might not be captured in case of unlisted companies.
15 ADJACENT AND RELATED MARKETS (Page No. - 226)
15.1 INTRODUCTION
TABLE 266 ADJACENT MARKETS TO TEXTURED VEGETABLE PROTEIN
15.2 LIMITATIONS
15.3 TEXTURED SOY PROTEIN MARKET
15.3.1 MARKET DEFINITION
15.3.2 MARKET OVERVIEW
TABLE 267 TEXTURED SOY PROTEIN MARKET, BY TYPE, 2015–2022 (USD MILLION)
TABLE 268 TEXTURED SOY PROTEIN MARKET, BY TYPE, 2015–2022 (KT)
15.4 MEAT SUBSTITUTES MARKET
15.4.1 MARKET DEFINITION
15.4.2 MARKET OVERVIEW
TABLE 269 MEAT SUBSTITUTES MARKET, BY PRODUCT, 2017–2020 (USD MILLION)
TABLE 270 MEAT SUBSTITUTES MARKET, BY PRODUCT, 2021–2027 (USD MILLION)
16 APPENDIX (Page No. - 230)
16.1 DISCUSSION GUIDE
16.2 KNOWLEDGE STORE: MARKETSANDMARKETS’ SUBSCRIPTION PORTAL
16.3 AVAILABLE CUSTOMIZATION
16.4 RELATED REPORTS
16.5 AUTHOR DETAILS
This research study involved the use of extensive secondary sources (such as directories and databases)—Hoovers, Bloomberg BusinessWeek, and Dun & Bradstreet (which acquired Avention)—to identify and collect information useful for the study of the textured vegetable protein market. The primary sources included several industry experts from the core and related industries and suppliers, manufacturers, distributors, alliances, and organizations related to all segments of this industry’s supply chain. In-depth interviews were conducted with various primary respondents—including key industry participants, subject matter experts (SMEs), C-level executives of key market players, and industry consultants—to obtain and verify critical qualitative and quantitative information and assess prospects.
Secondary Research
In the secondary research process, various secondary sources were referred to, to identify and collect information for this study. The secondary sources included annual reports, press releases, and investor presentations of companies, white papers, certified publications, articles by recognized authors, regulatory bodies, trade directories, and databases.
Secondary research was mainly used to obtain key information about the industry’s value chain and supply chain, the total pool of key customers, market classification, and segmentation according to industry trends to the bottom-most level and geographical markets. It was also used to obtain information on the key developments from a market-oriented perspective.
Primary Research
The market includes several stakeholders in the supply chain. These include suppliers, R&D institutes, and end-product manufacturers. The demand side of the market is characterized by the presence of the food and beverage processing industry. The supply side is characterized by the presence of key providers of textured vegetable protein. Various primary sources from the supply and demand sides of both markets were interviewed to obtain qualitative and quantitative information.
To know about the assumptions considered for the study, download the pdf brochure
Market Size Estimation
Both top-down and bottom-up approaches were used to estimate and validate the total size of the market. These approaches were also used extensively to estimate the size of various dependent submarkets.
- The key customers in the industry and markets were identified through extensive secondary research.
- The industry’s supply chain and market size, in terms of value, were determined through primary and secondary research processes.
- All percentage shares, splits, and breakdowns were determined using secondary sources and verified through primary sources.
- All the possible parameters that affect the markets covered in this research study were accounted for, viewed in extensive detail, verified through primary research, and analyzed to obtain the final quantitative and qualitative data.
- The research included the study of reports, reviews, and newsletters of top market customers, along with extensive interviews for opinions from leaders such as CEOs, directors, and marketing executives.
Data Triangulation
After arriving at the overall market size from the estimation process explained above, the total market was split into several segments and subsegments. To complete the overall market engineering process and arrive at the exact statistics for all segments and subsegments, the data triangulation and market breakdown procedures were employed wherever applicable. The data was triangulated by studying various factors and trends from both the demand and supply sides. Along with this, the market size was validated using both top-down and bottom-up approaches.
Report Objectives
- To define, segment, and project the global market for textured vegetable protein market on the basis of type, source, form, application, nature, and region
- To provide detailed information regarding the key factors influencing the growth of the market (drivers, restraints, opportunities, and industry-specific challenges)
- To strategically analyze the micromarkets with respect to individual growth trends, future prospects, and their contribution to the total market
- To analyze the opportunities in the market for stakeholders and provide a competitive landscape of the market leaders
- To project the size of the market and its submarkets, in terms of value with respect to the regions (along with the key countries)
- To strategically profile the key players and comprehensively analyze their market position and core competencies
- To analyze the competitive developments such as joint ventures, mergers & acquisitions, new product developments, and research & developments in textured vegetable protein market
Available Customizations:
With the given market data, MarketsandMarkets offers customizations according to company-specific scientific needs.
The following customization options are available for the report:
Product Analysis
- Product Matrix, which gives a detailed comparison of the product portfolio of each company
Geographic Analysis
With the given market data, MarketsandMarkets offers customizations according to the company-specific scientific needs.
- Further breakdown of the Rest of European textured vegetable protein market into Poland, Sweden, Belgium, Switzerland, Ukraine, and other EU & non-EU countries.
- Further breakdown of the Rest of Asia Pacific includes Thailand, Malaysia, Singapore, and other ASEAN countries
- Further breakdown of other countries in the RoW market for textured vegetable protein into Egypt, Israel, and Turkey
Company Information
- Detailed analyses and profiling of additional market players (up to five)
Growth opportunities and latent adjacency in Textured Vegetable Protein Market