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. The report covers the present scenario and the growth prospects of the global textured soy protein for 2019-2024. To calculate the market size, the report considers the textured soy protein sales volume and revenue.
The projections featured in the report have been derived using proven research methodologies and assumptions. 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.
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Geographically, 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.)
- Asia-Pacific (China, Japan, India, Korea, Australia, Indonesia, Taiwan, Thailand, etc.)
- Europe (Germany, UK, France, Italy, Russia, Spain, etc.)
- Middle East & Africa (Turkey, Saudi Arabia, Iran, Egypt, Nigeria, UAE, Israel, South Africa, etc.)
- South America (Brazil, Argentina, Colombia, Chile, Venezuela, Peru, etc.)
On the basis of product, the global textured soy protein market is segmented into:
- Soy Protein Concentrates
- Soy Protein Isolates
Based on application, the textured soy protein market is segmented into:
- Meat Substitutes
- Dairy Alternatives
- Infant Nutrition
- Bakery Products
- Cereals & Snacks
- Animal Feed
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The report also includes a discussion of the key vendors operating in this market. Some of the leading players in the global textured soy protein market are:
- Archer-Daniels-Midland Co
- Bremil Group
- Cargill Inc
- Crown Soya Protein Group
- DowDuPont Inc
- Dutch Protein & Services BV
- Hung Yang Foods Co., Ltd.
- Linyi Shansong Biological Products Co., Ltd.
- Shandong Yuxin Bio-Tech Co., Ltd.
- Sonic Biochem
- Victoria Group
- Wilmar International Ltd
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Objective of the study:
- To analyze and forecast the market size of global textured soy protein market.
- To classify and forecast global textured soy protein market based on region, product, and application.
- To identify drivers and challenges for global textured soy protein market.
- To examine competitive developments such as expansions, mergers & acquisitions, etc., in global textured soy protein market.
- To conduct pricing analysis for global textured soy protein market.
- To identify and analyze the profile of leading players operating in global textured soy protein market.
The report is useful in providing answers to several critical questions that are important for the industry stakeholders such as manufacturers and partners, end users, etc., besides allowing them in strategizing investments and capitalizing on market opportunities. Key target audience are:
- Manufacturers of textured soy protein
- Raw material suppliers
- Market research and consulting firms
- Government bodies such as regulating authorities and policy makers
- Organizations, forums and alliances related to textured soy protein
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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.
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.Get sample copy of the report @ https://www.reportsanddata.com/sample-enquiry-form/2071Key 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 FoodsFurther 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 regionsAs 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 regionsConventional 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 segmentRequest customization of the report @ https://www.reportsanddata.com/request-customization-form/2071Market Segmentation:Type (Revenue, USD Million; 2018–2028)Non-GMOConventionalOrganicOthersForm Type (Revenue, USD Million; 2018–2028)ConcentratesIsolatesSoy flourApplication Type (Revenue, USD Million; 2018–2028)FoodMeat SubstitutesDairy AlternativesInfant NutritionBakeryFeedRegional Outlook (Revenue in USD Million; 2018–2028)North AmericaU.S.CanadaEuropeGermanyFranceUKSpainItalyRest of the EuropeAsia PacificChinaIndiaJapanRest of Asia-PacificMiddle East & AfricaLatin AmericaBrazilBrowse full report here @ https://www.reportsanddata.com/report-detail/textured-soy-protein-marketKey Points Covered in the Report:Comprehensive analysis of latest and emerging trends influencing the growth of the marketSWOT 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 marginMarket concentration, production and consumption ratio, demand & supply analysis, and import/exportStrategic recommendations to the new entrants as well as established companies to make beneficial business decisionsThank you for reading this article.
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.
