Market Overview
| Study Period | 2017 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 2.32 Billion |
| Market Size (2030) | USD 2.87 Billion |
| Growth Rate (2025 - 2030) | 4.32% CAGR |
| Market Concentration | Low |
Major Players
*Disclaimer: Major Players sorted in no particular order Image © Mordor Intelligence. Reuse requires attribution under CC BY 4.0. |
|
Europe Soy Protein Market Analysis by Mordor Intelligence
The Europe Soy Protein Market size is estimated at 2.32 billion USD in 2025, and is expected to reach 2.87 billion USD by 2030, growing at a CAGR of 4.32% during the forecast period (2025-2030).
The European soy protein industry is experiencing significant transformation driven by changing consumer preferences and dietary habits. The rise of alternative protein sources has become increasingly prominent, with manufacturers focusing on developing innovative soy protein-based products to meet evolving consumer demands. A notable shift is evident in the growing acceptance of plant-based proteins, particularly among millennials and Gen Z consumers, with approximately 60% of these demographics actively seeking curated food experiences that combine nutrition with indulgence in 2022. This trend has prompted manufacturers to invest in research and development to improve the taste, texture, and nutritional profile of soy protein products.
The industry has witnessed substantial developments in production and sourcing strategies. In 2023, Donau Soja introduced a comprehensive Protein Strategy for Europe, aimed at enhancing regional soybean availability and promoting sustainable production practices. This initiative represents a significant step toward reducing dependency on imports and establishing a more resilient supply chain. The strategy encompasses various aspects of the value chain, from cultivation to processing, and emphasizes the importance of maintaining high-quality standards while ensuring environmental sustainability.
The feed sector continues to be a crucial application area for soy protein, with compound feed accounting for approximately 33% of overall feed consumption in Europe in 2022. This significant share reflects the industry's recognition of soy protein as a valuable ingredient in animal nutrition. Manufacturers are increasingly focusing on developing specialized soy protein formulations that cater to specific animal nutrition requirements while maintaining cost-effectiveness and sustainability.
The market is witnessing a notable shift in consumer preferences driven by health considerations and dietary restrictions. The high prevalence of lactose intolerance, affecting approximately 65% of the European population in 2022, has created substantial opportunities for soy protein-based alternatives in dairy substitute products. This has led to increased innovation in product development, with manufacturers focusing on improving the functionality and nutritional profile of soy protein ingredients while maintaining clean label requirements and addressing consumer concerns about allergens and GMOs.
Europe Soy Protein Market Trends and Insights
The growth in plant protein consumption provides opportunities for key players in the market
- The graph given depicts the per capita consumption of plant protein in all the countries of Europe. The consumer shift toward vegan diets majorly drives the market. The functional efficiency and cost competitiveness offered by reliable plant protein products are increasing their utilization in a wide variety of processed foods. Plant protein from soy is considered healthy for all age groups and helps keep the body fit. Plant-based protein alternatives are being widely used in the food and beverage industry.
- The region has untapped potential among consumers willing to switch their diets to plant-based protein sources. For instance, within four years, the number of vegans doubled from 1.3 million in 2016 to 2.6 million in 2020. However, the market faces challenges, such as a lack of innovation and restrictions on public policy. There are still a few aspects holding back Italian consumers from making the shift, such as the possible presence of GMOs, doubts over the origin of raw materials used in the product's composition, and the possible use of herbicides on crops.
- Plant protein enhances food items' nutritional and functional values and provides good taste. The market observed an increase of around 45-50% in the consumption of plant-based food across the region. For instance, Bolthouse Farms expanded its beverage range with the "1915 Organic" brand line, which includes cold-pressed juices and vegan protein shakes. Also, protein manufacturers are trying to initiate strategic programs that will impact the improvement of consumption of plant protein sources such as soy protein in the region. For instance, Donau Soja developed a Protein Strategy for Europe in 2023, impacting the availability of soybeans in the region.
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The decline in soy production is expected to impact prices in Europe
- Europe accounted for about 12% of the global soybean production in 2017. In 2021, nearly 10 MMT of soybean was produced in the region, of which 80% accounted for animal feed usage. It mainly imports soy meal and cake to be used as animal feed. Many European countries are essential trans-shipment hubs, implying that a portion of their imports is re-exported as beans or processed and then exported as soy meal and oil. In July 2018, China imposed a 25% tariff on imports from the United States, including soybeans. The resulting US surplus was then exported to other countries in Latin America and Europe.
- The consumption of soy that complies with the FEFAC Sourcing Guidelines increased from 42.2% in 2019 to 43.8% in 2020. In the same time frame, the proportion of certified conversion-free soy climbed marginally from 25.3% to 25.9%. The region also has a recognizable demand for non-GM soybeans. Despite the growing demand for non-GM soybeans from European countries, there is a growing demand for VSS-compliant soybeans in China, given the country's role as the world's largest soybean consumer, accounting for 66.1% of the global total in 2016.
- There is a shift in consumer preferences in Europe, as they are adding plant-based protein products to their diets that act as meat substitutes, owing to the increasing concerns by governments about the environmental and health impacts of producing and consuming animal meat. This factor substantially benefits the consumption of soybean-based products in the region, including tofu, soybean-based dairy substitutes, and processed plant-based meat products. There was an increase in the sales of plant-based food and drink products from EUR 2.4 billion in 2018 to EUR 3.6 billion in 2020, a growth of 49%.
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OTHER KEY INDUSTRY TRENDS COVERED IN THE REPORT
- Market maturation and declining birth rates are accountable for the slow growth rate
- Healthy trends in beverages impacting market growth
- Consumers' preferences shift to premium condiments and sauces, away from packaged soups
- Dairy alternatives to witness significant growth rate
- Innovations in product formulations have a greater scope in the market
- Healthier snacking is likely to boost the market
- Increased meat production is expected to push the market's growth
- Stronghold of the retail sector is supporting market growth
- Sustainable and innovative packaging trends to influence the breakfast cereals market
- Innovation in chocolates is driving sales
- The growing demand for nutrition-specific diets may drive market demand
- Single-head households to drive the RTE/RTC market
- The expanding consumer base may benefit the sports supplements segment
- Natural and organic products are taking over the market
Segment Analysis: Form
Concentrates Segment in Europe Soy Protein Market
Soy protein concentrates (SPC) maintain their dominance in the European market, commanding approximately 45% market share in 2024. The ingredient's optimal nutritional profile and superior price performance contribute to its leading position among other forms. SPC is notably cheaper than isolates and hydrolyzed forms by approximately 8% and 32%, respectively, making it an economically attractive option for manufacturers. The high digestibility and low antigenicity offered by soy protein concentrate make it an ideal source of protein for feed applications, especially in calf milk replacers, young animal feed such as piglet feed, and aquaculture diets. Most marine fish species require nutrient-dense diets with 40-55% crude protein and up to 30% fat, highlighting SPC as the best-suited ingredient for these applications.
Textured/Hydrolyzed Segment in Europe Soy Protein Market
The textured and hydrolyzed soy protein segment is projected to exhibit the strongest growth trajectory in the European market from 2024 to 2029, with an expected growth rate of approximately 4% annually. This growth is primarily driven by increasing applications in meat alternatives, where textured soy protein is gaining prominence due to its ability to mimic meat textures effectively. The segment's expansion is further supported by the rising demand in the personal care and cosmetics industry, where hydrolyzed soy protein is valued for its functional benefits in improving hair texture and skin conditioning properties. The segment's growth is also bolstered by its versatility in various applications, including natural flavor enhancement in meat analogs and its role in improving product texture and nutritional profiles.
Remaining Segments in Form Segmentation
The isolates segment represents a significant portion of the European soy protein market, offering high protein content and versatile applications. Soy protein isolates are particularly valued in the food and beverage industry for their superior functional properties, including excellent solubility and dispersibility. These characteristics make them especially suitable for applications in beverages, meat alternatives, and nutritional supplements. The segment's growth is supported by increasing consumer demand for clean-label products and plant-based proteins, particularly in premium food applications where protein content and functionality are crucial factors.
Segment Analysis: End User
Animal Feed Segment in Europe Soy Protein Market
The animal feed segment maintains its dominance in the European soy protein market, commanding approximately 52% of the market share in 2024. This substantial market position is primarily driven by the European Union's massive annual imports of approximately 30 million tonnes of soybean meal equivalent, with 95% dedicated to animal feed applications. The segment's leadership is further strengthened by soy protein's superior characteristics over milk substitutes and fishmeal, including excellent protein digestibility, favorable amino acid profiles, minimal anti-nutritional agents, and extended shelf life. In the pig feed sector, soy protein accounts for roughly 41% of protein meals, while poultry broilers utilize about 32%, demonstrating its widespread adoption across different livestock categories.
Food & Beverages Segment in Europe Soy Protein Market
The food and beverages segment is emerging as the fastest-growing sector in the European soy protein market, with the RTE/RTC foods sub-segment projected to achieve approximately 9% growth during 2024-2029. This remarkable growth is driven by increasing consumer preference for plant-based alternatives and the rising vegan population in the region. The segment's expansion is particularly notable in meat alternatives and dairy substitutes, where soy protein's versatility and functionality make it an ideal ingredient. The growth is further supported by innovations in product development, especially in ready-to-eat products and beverages, where manufacturers are focusing on enhanced protein content and improved taste profiles to meet consumer demands for healthier, sustainable food options.
Remaining Segments in End User Segmentation
The personal care and cosmetics segment, along with the supplements segment, complete the market landscape for soy protein in Europe. The personal care and cosmetics sector is gaining traction due to the increasing incorporation of plant-based proteins in skincare and haircare products, driven by growing consumer preference for natural and sustainable beauty solutions. The supplements segment, particularly in sports nutrition and medical nutrition, is experiencing steady growth as consumers become more health-conscious and seek plant-based protein alternatives. Both segments benefit from soy protein's versatility and its ability to meet specific functional requirements in various applications, from cosmetic formulations to specialized nutritional supplements.
Europe Soy Protein Market Geography Segment Analysis
Soy Protein Market in Russia
Russia maintains its dominant position in the European soy protein market, commanding approximately 14% market share in 2024. The country's market is primarily driven by a significant shift in consumer preferences toward plant-based proteins, particularly among health-conscious consumers. The Russian government's strategic focus on developing domestic soy protein production capabilities has strengthened the local supply chain, reducing dependency on imports. The market has witnessed substantial investments in processing facilities and research & development initiatives, particularly in developing innovative soy protein applications. Local manufacturers have been expanding their product portfolios to include specialized soy protein ingredients for various applications, from food processing to animal feed. The country's robust agricultural infrastructure and favorable policies supporting soy protein cultivation have created a strong foundation for market growth. Additionally, the increasing adoption of soy protein in the food and beverage industry, particularly in meat alternatives and dairy substitutes, has created new growth opportunities for market players.
Soy Protein Market in Spain
Spain emerges as the most dynamic market in Europe, projected to grow at approximately 5% CAGR from 2024 to 2029. The country's rapid market expansion is fueled by increasing consumer awareness about plant-based proteins and their health benefits. Spanish manufacturers are investing heavily in research and development to create innovative soy protein applications, particularly in traditional Spanish cuisine adaptations. The market has witnessed significant developments in sustainable sourcing practices, with local processors establishing direct relationships with soy protein farmers to ensure quality and traceability. The Spanish food industry's growing focus on clean-label products has led to increased incorporation of soy proteins in various food applications. The country's strong agricultural sector and established food processing infrastructure provide a solid foundation for market expansion. Furthermore, the rising popularity of plant-based diets among younger consumers has created new opportunities for soy protein products. The market is also benefiting from increased investment in processing facilities and technology upgrades.
Soy Protein Market in Germany
Germany's soy protein market demonstrates robust growth driven by the country's strong focus on sustainable and plant-based nutrition. The market benefits from advanced research and development capabilities, with numerous food technology institutes working on innovative soy protein applications. German consumers' increasing preference for meat alternatives and plant-based products has created a strong demand for soy protein ingredients. The country's well-developed food processing industry and stringent quality standards have attracted significant investments from major market players. Local manufacturers are focusing on developing specialized soy protein ingredients for specific applications, particularly in the sports nutrition and functional food segments. The market also benefits from Germany's strong distribution network and established relationships with major European retailers. Additionally, the country's emphasis on sustainable sourcing and environmental protection has led to increased adoption of certified soy protein ingredients.
Soy Protein Market in United Kingdom
The United Kingdom's soy protein market is characterized by strong innovation in product development and increasing consumer acceptance of plant-based proteins. The market benefits from a well-established retail network and growing consumer awareness about sustainable protein sources. British manufacturers are focusing on developing premium soy protein products with enhanced functionality and improved taste profiles. The country's strong focus on research and development has led to the introduction of novel applications in various food segments. The market is particularly driven by the growing demand for sports nutrition products and meat alternatives. British consumers' increasing interest in health and wellness has created new opportunities for soy protein applications in functional foods and beverages. The market also benefits from strong collaboration between research institutions and industry players in developing innovative solutions.
Soy Protein Market in Other Countries
The soy protein market in other European countries, including France, Italy, the Netherlands, Belgium, and Turkey, shows diverse growth patterns influenced by local consumer preferences and industrial development. These markets are characterized by varying levels of adoption and different application focuses. Countries like France and Italy show strong potential in the food and beverage sector, particularly in traditional food applications adapted to include plant-based proteins. The Netherlands, with its strong agricultural and food processing heritage, focuses on innovative applications and sustainable production methods. Belgium's market is driven by its well-developed food processing industry and strategic location as a distribution hub. These markets collectively contribute to the overall European soy protein landscape, each bringing unique strengths and opportunities for market development. The varying regulatory frameworks and consumer preferences in these countries create a diverse market environment that supports continued innovation and growth in the soy protein sector.
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Competitive Landscape
Top Companies in Europe Soy Protein Market
The European soy protein market is characterized by continuous product innovation and strategic expansion initiatives from key players like Archer Daniels Midland Company, International Flavors & Fragrances Inc., Kerry Group PLC, and other major manufacturers. Companies are focusing on developing non-GMO soy protein variants and expanding their production capabilities to meet the growing demand for plant-based proteins. Operational agility is demonstrated through investments in cutting-edge technologies and sustainable manufacturing processes, with several players adopting satellite imaging and traceability systems throughout their supply chains. Strategic moves predominantly revolve around establishing new subsidiaries in key markets and forming partnerships with local distributors to strengthen market presence. The industry has witnessed significant expansion activities, particularly in countries like the Netherlands and Germany, where companies are setting up new production facilities and research centers to cater to the increasing demand for soy protein in various applications.
Fragmented Market with Strong Regional Players
The European soy protein market exhibits a fragmented structure with a mix of global conglomerates and specialized regional players competing for market share. Global giants like ADM and IFF leverage their extensive research capabilities and worldwide distribution networks, while regional specialists such as A. Costantino & C. SpA focus on niche applications and local market expertise. The market demonstrates moderate consolidation, with the top players accounting for a significant portion of the market share, though numerous smaller players maintain strong positions in specific geographic regions or application segments.
The industry has witnessed strategic mergers and acquisitions aimed at expanding product portfolios and geographical reach. Notable examples include the merger between DuPont's Nutrition & Biosciences and IFF, which significantly enhanced their combined market position. Companies are increasingly pursuing vertical integration strategies, controlling everything from sourcing to distribution, to maintain competitive advantages and ensure product quality. Local players are strengthening their positions through strategic partnerships with international companies, particularly in emerging markets within Eastern Europe.
Innovation and Sustainability Drive Future Growth
Success in the European soy protein market increasingly depends on companies' ability to innovate while maintaining sustainable practices. Incumbents are focusing on developing specialized product variants for specific applications, particularly in the growing plant-based meat alternatives and sports nutrition segments. Investment in research and development capabilities, particularly in improving protein functionality and taste profiles, has become crucial for maintaining market position. Companies are also emphasizing supply chain transparency and sustainability certifications to meet evolving consumer preferences and regulatory requirements.
Market contenders can gain ground by focusing on underserved market segments and developing innovative applications for soy protein. Success factors include establishing strong relationships with local distributors, investing in sustainable production methods, and developing products that cater to specific regional preferences. The industry faces moderate substitution risk from other plant-based proteins, making product differentiation and value-added offerings crucial for long-term success. Regulatory compliance, particularly regarding GMO labeling and health claims, continues to shape market dynamics and influence company strategies. Companies that can effectively navigate these challenges while maintaining operational efficiency and product innovation are likely to succeed in this evolving market.
Europe Soy Protein Industry Leaders
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Archer Daniels Midland Company
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CHS Inc.
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International Flavors & Fragrances Inc.
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Kerry Group PLC
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The Scoular Company
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- March 2021: Fuji Oil Group appointed Mikio Sakai as the new president and CEO. Mikio Sakai is engaged in developing Plant-based Food Solutions as a core concept to grow a third business pillar, along with the Oil and Fat and Chocolate businesses. Plant-based Food Solutions include soy meat and soybeans, which are used as raw materials for plant-based protein.
- July 2020: DuPont Nutrition & Biosciences (DuPont), a subsidiary of IFF, offers the industry's broadest assortment of ingredients for plant-based product development with the new Danisco Planit range. Danisco Planit is a global launch that includes services, expertise, and an unparalleled ingredient portfolio for plant-based food and beverages, including plant proteins, hydrocolloids, cultures, probiotics, fibers, food protection, antioxidants, natural extracts, emulsifiers, and enzymes, as well as tailor-made systems.
- July 2019: Fuji Oil Holdings Inc. established a new subsidiary named Fuji Brandenburg GmbH in Germany as part of its aim to provide high-value, function-enhancing food ingredients to the global food industry. Fuji Brandenburg GmbH is currently involved in the production of soy-based ingredients in all of Europe.
Europe Soy Protein Market Report Scope
Concentrates, Isolates, Textured/Hydrolyzed are covered as segments by Form. Animal Feed, Food and Beverages, Personal Care and Cosmetics, Supplements are covered as segments by End User. Belgium, France, Germany, Italy, Netherlands, Russia, Spain, Turkey, United Kingdom are covered as segments by Country.
Form
| Concentrates |
| Isolates |
| Textured/Hydrolyzed |
End User
| Animal Feed | ||
| Food and Beverages | By Sub End User | Bakery |
| Beverages | ||
| Breakfast Cereals | ||
| Condiments/Sauces | ||
| Dairy and Dairy Alternative Products | ||
| Meat/Poultry/Seafood and Meat Alternative Products | ||
| RTE/RTC Food Products | ||
| Snacks | ||
| Personal Care and Cosmetics | ||
| Supplements | By Sub End User | Baby Food and Infant Formula |
| Elderly Nutrition and Medical Nutrition | ||
| Sport/Performance Nutrition | ||
Country
| Belgium |
| France |
| Germany |
| Italy |
| Netherlands |
| Russia |
| Spain |
| Turkey |
| United Kingdom |
| Rest of Europe |
| Form | Concentrates | ||
| Isolates | |||
| Textured/Hydrolyzed | |||
| End User | Animal Feed | ||
| Food and Beverages | By Sub End User | Bakery | |
| Beverages | |||
| Breakfast Cereals | |||
| Condiments/Sauces | |||
| Dairy and Dairy Alternative Products | |||
| Meat/Poultry/Seafood and Meat Alternative Products | |||
| RTE/RTC Food Products | |||
| Snacks | |||
| Personal Care and Cosmetics | |||
| Supplements | By Sub End User | Baby Food and Infant Formula | |
| Elderly Nutrition and Medical Nutrition | |||
| Sport/Performance Nutrition | |||
| Country | Belgium | ||
| France | |||
| Germany | |||
| Italy | |||
| Netherlands | |||
| Russia | |||
| Spain | |||
| Turkey | |||
| United Kingdom | |||
| Rest of Europe | |||
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Market Definition
- End User - The Protein Ingredients Market operates on a B2B basis. Food, Beverages, Supplements, Animal Feed, and Personal Care & Cosmetic manufacturers are considered to be end-consumers in the market studied. The scope excludes manufacturers buying liquid/dry whey to be used for application as a binding agent or thickener or other non-protein applications.
- Penetration Rate - Penetration Rate is defined as the percentage of Protein-Fortified End User Market Volume in the Overall End User Market Volume.
- Average Protein Content - Average protein content is the average protein content present per 100 g of product manufactured by all end-user companies considered under the scope of this report.
- End User Market Volume - End-user market volume is the consolidated volume of all types and forms of end-user products in the country or region.
| Keyword | Definition |
|---|---|
| Alpha-lactalbumin (α-Lactalbumin) | It is a protein that regulates the production of lactose in the milk of almost all mammalian species. |
| Amino acid | It is an organic compound that contains both amino and carboxylic acid functional groups, which are required for the synthesis of body protein and other important nitrogen-containing compounds, such as creatine, peptide hormones, and some neurotransmitters. |
| Blanching | It is the process of briefly heating vegetables with steam or boiling water. |
| BRC | British Retail Consortium |
| Bread improver | It is a flour-based blend of several components with specific functional properties designed to modify dough characteristics and give quality attributes to bread. |
| BSF | Black Soldier Fly |
| Caseinate | It is a substance produced by adding an alkali to acid casein, a derivative of casein. |
| Celiac disease | Celiac disease is an immune reaction to eating gluten, a protein found in wheat, barley, and rye. |
| Colostrum | It is a milky fluid that’s released by mammals that have recently given birth before breast milk production begins. |
| Concentrate | It is the least processed form of protein and has a protein content ranging from 40-90% by weight. |
| Dry protein basis | It refers to the percentage of "pure protein" present in a supplement after the water in it is completely removed through heat. |
| Dry whey | It is the product resulting from drying fresh whey which has been pasteurized and to which nothing has been added as a preservative. |
| Egg protein | It is a mixture of individual proteins, including ovalbumin, ovomucoid, ovoglobulin, conalbumin, vitellin, and vitellenin. |
| Emulsifier | It is a food additive that facilitates the blending of foods that are immiscible with one another, such as oil and water. |
| Enrichment | It is the process of addition of micronutrients that are lost during the processing of the product. |
| ERS | Economic Research Service of the USDA |
| Extrusion | It is the process of forcing soft mixed ingredients through an opening in a perforated plate or die designed to produce the required shape. The extruded food is then cut to a specific size by blades. |
| Fava | Also known as Faba, it is another word for yellow split beans. |
| FDA | Food and Drug Administration |
| Flaking | It is a process in which typically a cereal grain (like corn, wheat, or rice) is broken down into grits, cooked with flavors and syrups, and then pressed into flakes between cooled rollers. |
| Foaming agent | It is a food ingredient that makes it possible to form or maintain a uniform dispersion of a gaseous phase in a liquid or solid food. |
| Foodservice | It refers to the part of the food industry which includes businesses, institutions, and companies which prepare meals outside the home. It includes restaurants, school and hospital cafeterias, catering operations, and many other formats. |
| Fortification | It is the deliberate addition of micronutrients that are not found in them naturally or which are lost during processing, to improve a food product's nutritional value. |
| FSANZ | Food Standards Australia New Zealand |
| FSIS | Food Safety and Inspection Service |
| FSSAI | Food Safety and Standards Authority of India |
| Gelling agent | It is an ingredient that functions as a stabilizer and thickener to provide thickening without stiffness through the formation of gel. |
| GHG | Greenhouse Gas |
| Gluten | It is a family of proteins found in grains, including wheat, rye, spelt, and barley. |
| Hemp | It is a botanical class of Cannabis sativa cultivars grown specifically for industrial or medicinal use. |
| Hydrolysate | It is a form of protein manufactured by exposing the protein to enzymes that can partially break the bonds between the protein's amino acids and break down large, complicated proteins into smaller pieces. Its processing makes it easier and quicker to digest. |
| Hypoallergenic | It refers to a substance that causes fewer allergic reactions. |
| Isolate | It is the purest and most processed form of protein which has undergone separation to obtain a pure protein fraction. It typically contains ≥ 90% of protein by weight. |
| Keratin | It is a protein that helps form hair, nails, and the outer layer of skin. |
| Lactalbumin | It is the albumin contained in milk and obtained from whey. |
| Lactoferrin | It is an iron‑binding glycoprotein that is present in the milk of most mammals. |
| Lupin | It is the yellow legume seeds of the genus Lupinus. |
| Millenial | Also known as Generation Y or Gen Y, it refers to the people born from 1981 to 1996. |
| Monogastric | It refers to an animal with a single-compartmented stomach. Examples of monogastric include humans, poultry, pigs, horses, rabbits, dogs, and cats. Most monogastric are generally unable to digest much cellulose food materials such as grasses. |
| MPC | Milk protein concentrate |
| MPI | Milk protein isolate |
| MSPI | Methylated soy protein isolate |
| Mycoprotein | Mycoprotein is a form of single-cell protein, also known as fungal protein, derived from fungi for human consumption. |
| Nutricosmetics | It is a category of products and ingredients that act as nutritional supplements to care for skin, nails, and hair natural beauty. |
| Osteoporosis | It is a medical condition in which the bones become brittle and fragile from loss of tissue, typically as a result of hormonal changes, or deficiency of calcium or vitamin D. |
| PDCAAS | Protein digestibility-corrected amino acid score (PDCAAS) is a method of evaluating the quality of a protein based on both the amino acid requirements of humans and their ability to digest it. |
| Per-capita consumption of animal protein | It is the average amount of animal protein (such as milk, whey, gelatin, collagen, and egg proteins) that is readily available for consumption by each person in an actual population. |
| Per-capita consumption of plant protein | It is the average amount of plant protein (such as soy, wheat, pea, oat, and hemp proteins) that is readily available for consumption by each person in an actual population. |
| Quorn | It is a microbial protein manufactured using mycoprotein as an ingredient, in which the fungus culture is dried and mixed with egg albumen or potato protein, which acts as a binder, and then is adjusted in texture and pressed into various forms. |
| Ready-to-Cook (RTC) | It refers to food products that include all of the ingredients, where some preparation or cooking is required through a process that is given on the package. |
| Ready-to-Eat (RTE) | It refers to a food product prepared or cooked in advance, with no further cooking or preparation required before being eaten. |
| RTD | Ready-to-Drink |
| RTS | Ready-to-Serve |
| Saturated fat | It is a type of fat in which the fatty acid chains have all single bonds. It is generally considered unhealthy. |
| Sausage | It is a meat product made of finely chopped and seasoned meat, which may be fresh, smoked, or pickled and which is then usually stuffed into a casing. |
| Seitan | It is a plant-based meat substitute made out of wheat gluten. |
| Softgel | It is a gelatin-based capsule with a liquid fill. |
| SPC | Soy protein concentrate |
| SPI | Soy protein isolate |
| Spirulina | It is a biomass of cyanobacteria that can be consumed by humans and animals. |
| Stabilizer | It is an ingredient added to food products to help maintain or enhance their original texture, and physical and chemical characteristics. |
| Supplementation | It is the consumption or provision of concentrated sources of nutrients or other substances that are intended to supplement nutrients in the diet and is intended to correct nutritional deficiencies. |
| Texturant | It is a specific type of food ingredient that is used to control and alter the mouthfeel and texture of food and beverage products. |
| Thickener | It is an ingredient that is used to increase the viscosity of a liquid or dough and make it thicker, without substantially changing its other properties. |
| Trans fat | Also called trans-unsaturated fatty acids or trans fatty acids, it is a type of unsaturated fat that naturally occurs in small amounts in meat. |
| TSP | Textured soy protein |
| TVP | Textured vegetable protein |
| WPC | Whey protein concentrate |
| WPI | Whey protein isolate |
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Research Methodology
Mordor Intelligence follows a four-step methodology in all our reports.
- Step-1: Identify Key Variables: The quantifiable key variables (industry and extraneous) pertaining to the specific product segment and country are selected from a group of relevant variables & factors based on desk research & literature review; along with primary expert inputs. These variables are further confirmed through regression modeling (wherever required).
- Step-2: Build a Market Model: In order to build a robust forecasting methodology, the variables and factors identified in Step-1 are tested against available historical market numbers. Through an iterative process, the variables required for market forecast are set and the model is built on the basis of these variables.
- Step-3: Validate and Finalize: In this important step, all market numbers, variables and analyst calls are validated through an extensive network of primary research experts from the market studied. The respondents are selected across levels and functions to generate a holistic picture of the market studied.
- Step-4: Research Outputs: Syndicated Reports, Custom Consulting Assignments, Databases & Subscription Platforms
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