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World Class Research Report Of Textured Vegetable Protein Market 2023-2032
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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.
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.
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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.
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.
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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).
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