Textured Vegetable Proteins Market by Type (Soy, Wheat, Pea), Nature (Inorganic, Organic), Form (Chunks, Slices, Flakes, Granules), Application (Meat Alternatives, Snacks Foods, Bakery, Animal Feed)

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Textured Vegetable Proteins Market by Type (Soy, Wheat, Pea), Nature (Inorganic, Organic), Form (Chunks, Slices, Flakes, Granules), Application (Meat Alternatives, Snacks Foods, Bakery, Animal Feed)-Global Forecast to 2030

According to the research report titled, 'Textured Vegetable Proteins Market by Type (Soy, Wheat, Pea), Nature (Inorganic, Organic), Form (Chunks, Slices, Flakes, Granules), Application (Meat Alternatives, Snacks Foods, Bakery, Animal Feed)-Global Forecast to 2030,' the textured vegetable proteins market is projected to reach $5.07 billion by 2030, at a CAGR of 10.5% during the forecast period 2023-2030. The report provides an in-depth analysis of the global textured vegetable proteins market across five major regions, emphasizing the current market trends, market sizes, recent developments, and forecasts till 2030.

Following extensive secondary and primary research and an in-depth analysis of the market scenario, the report conducts an impact analysis of the key industry drivers, restraints, opportunities, and trends. The growth of this market is attributed to increased demand for processed & convenience foods, the growing popularity of meat alternatives, rising awareness about the health benefits of plant-based proteins, and growth & investments in the plant-based food sector. Additionally, increasing intolerance for animal proteins and emerging economies offer significant growth opportunities for textured vegetable protein vendors. However, the availability of other types of vegetable protein and fluctuating raw material prices restrain the textured vegetable proteins market growth.

The key players operating in the global textured vegetable proteins market are Cargill, Incorporated (U.S.), Rouquette Freres (France), Archer-Daniels-Midland Company (U.S.), Ingredion Incorporated (U.S.), International Flavors & Fragrances Inc. (U.S.), Beneo GmbH (Germany), Sotexpro (France), CHS Inc. (U.S.), Farbest Brands (U.S.), Axiom Foods Inc. (U.S.), Puris Foods (U.S.), and FoodChem International Corporation (China).

Based on type, the textured vegetable proteins market is segmented into soy, wheat, pea, and other types. In 2023, the soy segment is predicted to account for the largest share of the textured vegetable proteins market. This segment's large market share is attributed to the presence of many manufacturers and high production capacities, increased adoption from the food industry, rising popularity and high adoption of soy-based products among consumers, and lower cost than other types of textured proteins. However, the pea segment is expected to register the highest CAGR during the forecast period.

Based on nature, the textured vegetable proteins market is segmented into inorganic and organic. In 2023, the inorganic segment is expected to account for the larger share of the textured vegetable proteins market. The large market share of this segment is attributed to the high availability of protein through traditional methods and easy accessibility to cost-effective plant protein production. However, the organic segment is expected to register the highest CAGR during the forecast period.

Based on form, the textured vegetable proteins market is segmented into chunks, slices, flakes, and granules. In 2023, the chunks segment is expected to account for the largest share of the textured vegetable proteins market. The large market share of this segment is attributed to its benefits, such as being odorless and tasteless with high nutritional value and protein content and easy availability, and increased adoption of soy chunks. However, the flakes segment is expected to register the highest CAGR during the forecast period.

Based on application, the textured vegetable proteins market is segmented into food & beverages, animal feed, and other applications. In 2023, the food & beverages segment is expected to account for the largest share of the textured vegetable proteins market. The large market share of this segment is attributed to increased demand from meat & meat substitute manufacturers, increased awareness about sustainable production, and growing demand for convenient and functional food products. Moreover, the food & beverage segment is also expected to register the highest CAGR during the forecast period of 2023-2030.

An in-depth geographic analysis of the industry provides detailed qualitative and quantitative insights into the five major regions (North America, Europe, Asia-Pacific, Latin America, and the Middle East & Africa) and the coverage of major countries in each region. North America is expected to account for the largest share of the textured vegetable proteins market in 2023. North America's major market share is attributed to the food & beverage industry, rising concerns over animal-based products, growing preference for meat alternatives, increasing investment in the plant-based food sector, and the presence of key manufacturers. However, Asia-Pacific is projected to register the highest CAGR during the forecast period.

Key Questions Answered in the Report-

What does the textured vegetable proteins market generate the current revenue globally?
At what rate is the global textured vegetable protein demand projected to grow for the next 5-7 years?
What are the historical market sizes and growth rates of the global textured vegetable proteins market?
What are the major factors impacting the growth of this market at the regional and country levels? What are the major opportunities for existing players and new entrants in the market?
Which segments, in terms of type, nature, form, and application, are expected to create traction for the manufacturers in this market during the forecast period 2023-2030?
What are the key geographical trends in this market? Which regions/countries are expected to offer significant growth opportunities for the manufacturers operating in the global textured vegetable proteins market?
Who are the major players in the global textured vegetable proteins market? What are their specific product offerings in this market?
What are the recent strategic developments in the global textured vegetable proteins market? What are the impacts of these strategic developments on the market?

Scope of the report:

Textured Vegetable Proteins Market-by Type

Soy
Wheat
Pea
Other Types

Textured Vegetable Proteins Market-by Nature

Inorganic
Organic

Textured Vegetable Proteins Market-by Form

Chunks
Slices
Flakes
Granules

Textured Vegetable Proteins Market-by Application

Food and Beverages
- Processed Meat, Fish, and Egg Products and Alternatives
- Cereals and Snacks Foods
- Bakery & Confectionery
- Ready Meals
- Soups & Sauces and Savory & Prepared Food Products
- Dairy Products
- Beverages
- Other Food and Beverage Products
Animal Feed
Other Applications

Textured Vegetable Proteins Market-by Geography

North America
- U.S.
- Canada
Europe
- Germany
- France
- U.K.
- Italy
- Spain
- Rest of Europe
Asia-Pacific
- China
- Japan
- India
- Australia
- Rest of Asia-Pacific
Latin America
Middle East & Africa

Product Code: MRFB - 104904

1. Introduction

1.1. Market Definition
1.2. Market Ecosystem
1.3. Currency
1.4. Key Stakeholders

2. Research Methodology

2.1. Research Process
2.2. Process of Data Collection & Validation
- 2.2.1. Secondary Research
- 2.2.2. Primary Research/Interviews with Key Opinion Leaders of The Industry
2.3. Market Sizing and Forecast
- 2.3.1. Market Size Estimation Approach
- 2.3.2. Growth Forecast Approach
- 2.3.3. Market Share Estimation Approach
2.4. Assumptions for the Study
2.5. Limitations of the Study

3. Executive Summary

3.1. Overview
3.2. Segment Analysis
- 3.2.1. Global Textured Vegetable Proteins Market, by Type
- 3.2.2. Global Textured Vegetable Proteins Market, by Nature
- 3.2.3. Global Textured Vegetable Proteins Market, by Form
- 3.2.4. Global Textured Vegetable Proteins Market, by Application
3.3. Global Textured Vegetable Proteins Market: Regional Analysis
3.4. Market Competitors

4. Market Insights

4.1. Overview
4.2. Drivers
- 4.2.1. Increased Demand for Processed & Convenience Foods
- 4.2.2. Growing Popularity of Meat Alternatives
- 4.2.3. Rising Awareness About the Health Benefits of Plant-Based Proteins
- 4.2.4. Growth And Investments in the Plant-Based Food Business
4.3. Restraints
- 4.3.1. Availability of other Types of Vegetable Protein
- 4.3.2. Fluctuating Raw Material Prices
4.4. Opportunities
- 4.4.1. Increasing Intolerance for Animal Proteins
- 4.4.2. Emerging Economies

5. Textured Vegetable Proteins Market Assessment-by Type

5.1. Overview
5.2. Soy
5.3. Wheat
5.4. Pea
5.5. Other Types

6. Textured Vegetable Proteins Market Assessment-by Nature

6.1. Overview
6.2. Inorganic
6.3. Organic

7. Textured Vegetable Proteins Market Assessment-by Form

7.1. Overview
7.2. Chunks
7.3. Slices
7.4. Flakes
7.5. Granules

8. Textured Vegetable Proteins Market Assessment-by Application

8.1. Overview
8.2. Food & Beverages
- 8.2.1. Processed Meat, Fish, and Egg Products and Alternatives
- 8.2.2. Cereals and Snacks Foods
- 8.2.3. Bakery & Confectionery
- 8.2.4. Ready Meals
- 8.2.5. Soups & Sauces and Savory & Prepared Food Products
- 8.2.6. Dairy Products
- 8.2.7. Beverages
- 8.2.8. Other Food & Beverage Products
8.3. Animal Feed
8.4. Other Applications

9. Textured Vegetable Proteins Market Assessment-by Geography

9.1. Overview
9.2. North America
- 9.2.1. U.S.
- 9.2.2. Canada
9.3. Europe
- 9.3.1. Germany
- 9.3.2. France
- 9.3.3. U.K.
- 9.3.4. Italy
- 9.3.5. Spain
- 9.3.6. Rest of Europe
9.4. Asia-Pacific
- 9.4.1. China
- 9.4.2. Japan
- 9.4.3. India
- 9.4.4. Australia
- 9.2.5. Rest of Asia-Pacific
9.5. Latin America
9.6. Middle East & Africa

10. Competitive Analysis

10.1. Overview
10.2. Key Growth Strategies
10.3. Competitive Dashboard
- 10.3.1. Industry Leaders
- 10.3.2. Market Differentiators
- 10.3.3. Vanguards
- 10.3.4. Emerging Companies
10.4. Competitive Benchmarking

11. Company Profiles (Business Overview, Financial Overview, Product Portfolio, and Strategic Developments)

11.1. Cargill, Incorporated
11.2. Rouquette Freres
11.3. Archer-Daniels-Midland Company
11.4. Ingredion Incorporated
11.5. International Flavors & Fragrances Inc.
11.6. Beneo GmbH
11.7. Sotexpro
11.8. CHS Inc.
11.9. Farbest Brands
11.10. Axiom Foods Inc.
11.11. Puris Foods
11.12. FoodChem International Corporation

(Note: SWOT Analysis For The Top 5 Companies Will Be Provided.)

12. Appendix

12.1. Available Customization
12.2. Related Reports