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Textured Vegetable Protein Market Size, Share, Global Trends, and Forecasts

Textured Vegetable Protein Market is Segmented by Source (Soy, Wheat, and Pea), Application (Meat Alternatives, Cereals & Snacks), Type (Slices, Chunks, Flakes, and Granules), Form , Nature and Region.

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Textured Vegetable Protein Market Size, Share, Global Trends, and Forecasts

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  1. TexturedVegetableProteinMarketworth$1.9billionby2027– ExclusiveReportby MarketsandMarkets™ Textured Vegetable Protein MarketisestimatedtobevaluedatUSD1.4billionin2022.ItisprojectedtoreachUSD1.9billionby2027,recordingaCAGRof6.9%from2022to2027,according to a new report by MarketsandMarkets™. Shiftingdemandpatternsareguidingthechangeinthedynamicsofthefood&beverageindustryacrosstheglobe.Developingregionsarewitnessingatransformationwithintheindustry.Also,thegrowingurbanizationandrisingincomes,alongsidetheavailabilityofinnovativeproductsandtechnology,havethepotentialtotransformthebellcurveofthemarketfromprice-sensitivetoaquality-consciousconsumerbase.Theyoungerdemographichasshifteditsattentiontowardsnutritioncontentandbrandvalue,increasingitswillingnesstoexperimentwithproducts.Additionally,internationaltravelandexposuretoglobalproductsandbrandshaveenhancedtheirawareness,veryevidentintheirpurchasechoicesandbehavior. DownloadPDFBrochure: https://www.marketsandmarkets.com/pdfdownloadNew.asp?id= 264440297 FoodmanufacturersinEuropehavebeenfocusingonnewproductdevelopmentsconcerningmeatalternativeswithbettertexture,appearance,flavor,andcompositiontoattractmorepotentialconsumers. TheEuropeanmarkethasbeenastrongregionfortexturedvegetableprotein.Thechangesinconsumptionpatternsamongconsumersandmanufacturers’ inclinationtowarddevelopmentsinmeatalternativeshavebeenpropellingthegrowthintheregion.AccordingtoanarticlesharedbyGreenQueenMedia,in2021,thenumberofvegansinEuropedoubledfrom1.3milliontothecurrentestimatedfigureof2.6million,representing3.2%ofthepopulation.ThegrowingveganpopulationinwesternEuropeancountries,suchastheUK,France,andGermany,showcaserobustgrowthprospectsformanufacturersseekingtofocusonproductdevelopmentstogrowtheirproductportfolios. ThemarketfortexturedvegetableproteinsinEuropehasbeendrivenbyitsuseinfoodapplications,suchasmeatalternativesandbakeryproductsmajorlysourcedfromsoyandpea.Theemergenceofnewermanufacturersofvariousfoodapplicationshasbeenadoptingtexturedvegetableproteinsasaviablesubstitute,resultinginagrowingnumberofproductlaunchesintheregion. Duetoallergenfreenatureandhighproteincontentofpea,texturedpeaproteinisusedacrossdifferentproductcategories,hencedrivingitsgrowth. Texturedpeaproteinisaregenerativeproductcultivatedfrompeastoproducehigh-protein,plant-basedmeatalternatives.Texturedpeaproteinisanaturalglutenandsoy-freeproductwithanappealingtasteandtexture,whichmakesitaperfectcomplementtocommoningredientsinawidearrayofapplications,suchasplant-basedmeat,cereals,andsnacks.Itisasuitablecontendertotexturedsoyproductsduetoitsallergen-friendlynature—itsfunctionalcharacteristicsallowingitsuseacrossdifferentproductcategories—andminimalconcernsforgeneticmodifications.Texturedpeaproteinisahigh-qualityproteinandagreatsourceofiron.Itcanaidmusclegrowth,weightloss,andhearthealth.

  2. Theextrusiontechniqueusedtoprovidetextureandformtothetexturedvegetableproteinhavebecomepopular.Theextrusiontechniqueusedtoprovidetextureandformtothetexturedvegetableproteinhavebecomepopular. Commercially,extrusioncookingistheonlyfeasiblecontinuousprocessingplatformtoobtaintexturedvegetableproteins.EmergingtechnologiessuchasthePowerHeaterbytheSourceTechnology(Denmark)involvethermalcookingratherthanmechanicalenergyinputstoobtainmoistened,softplant-basedtextures.Certaintechnologiesasshear-cellprocessingandculturedproductsexist,howeverthecommercialviabilityofthesetechnologiesisstillunderthescanner.High-moistureextrusiontechnologyisappliedintheprocessingoftexturedplantproteinmeatanalogues.Playersacrossthesupplychainareintroducingtechnologicallyadvancedfeaturestopromotethetexturedvegetableproteinmarket. RequestSamplePages: https://www.marketsandmarkets.com/requestsampleNew.asp?id=264440297 CustomizableFlavorsoptionsandsizesaddingtopopularityoftexturedchunksamongveganconsumers. Texturedvegetableproteinchunksarehighinproteinandaremadefrommultiplesources,suchassoy,pea,andwheat.Theyareusedasameatsubstitute,whichisanidealsolutionforvegans,vegetarians,andflexitarians.Texturedvegetableproteinchunksareofferedinvariousforms,suchasregularandminichunks.Theycanbeusedinvariousfoodapplications,suchasplant-basedmeatandotherconsumerapplications.Theyaremadefromde-fattedflourthatiscompressedandprocessedintochunks,whichcomprise50%oftheproteincontent.Chunksofferedbytexturedvegetableproteinmanufacturersrangefrom2.7mmto23mminsize.Texturedproteinchunksarealsooftenconsumedasapartofsoupsandstewsduetotheirtextureandcanbesubstitutedformeatwiththeavailabilityofdifferentflavortypes. ThekeyplayersinthismarketincludeADM(US),RoquetteFrères(France),Ingredion(US),DuPont(US),TheScoularCompany(US),Beneo(Germany),Cargill,Incorporated(US),MGP(US),ShandongYuxinBiotechnologyCo.Ltd.(China),AxiomFoods,Inc.,(US),FoodchemInternationalCorporation(China),PURIS(US),KansasProteinFoods(US),andDSM(Netherlands). Get10%FreeCustomizationonthisReport: https://www.marketsandmarkets.com/requestCustomizationNew.asp?id=264440297 RelatedReports: WheatProteinMarketbyProduct(WheatGluten,WheatProteinIsolate,TexturedWheatProtein,HydrolyzedWheatProtein),Application(Bakery,PetFood,NutritionalBars,ProcessedMeat,MeatAnalogs),Form(Dry,Liquid),andRegion-GlobalForecastto2026 FunctionalProteinsMarketbyType(WheyProteinConcentrates,Isolates,Hydrolysates,Casein,SoyProtein),Source(Animal,Plant),Form(Dry,Liquid),ApplicationandRegion-TrendsandForecastto2025

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