Market Overview
| Study Period | 2017 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 539.9 Million |
| Market Size (2030) | USD 677.9 Million |
| Growth Rate (2025 - 2030) | 4.66% 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. |
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Germany Plant Protein Market Analysis by Mordor Intelligence
The Germany Plant Protein Market size is estimated at 539.9 million USD in 2025, and is expected to reach 677.9 million USD by 2030, growing at a CAGR of 4.66% during the forecast period (2025-2030).
The German plant protein industry is experiencing a significant transformation driven by changing consumer preferences and lifestyle choices. Germany has emerged as a leading European market for plant-based proteins, ranking second in Europe with over 2.5 million vegans as of 2022. This shift is further amplified by the growing health-conscious population, with approximately 16% of Germans being lactose intolerant in 2022, necessitating alternative protein sources. The market is witnessing a substantial increase in demand for plant-based alternatives across various product categories, particularly in beverages and dairy alternatives, where mineral water consumption remains notably high with 86% of the population regularly purchasing it.
Manufacturing capabilities in Germany are expanding to meet the rising demand for plant-based proteins. Notable developments include HaGe's investment in a cutting-edge facility in northern Germany dedicated to producing advanced pea proteins for the food industry. This expansion in domestic plant-based protein manufacturing capacity is complemented by increasing research and development activities focused on improving protein extraction techniques and enhancing the functionality of plant-based proteins. Manufacturers are particularly focusing on developing proteins with improved taste profiles and better texture characteristics to meet consumer expectations.
Product innovation in the German plant protein market is characterized by a strong emphasis on clean label and natural ingredients, although only 3% of new products launched in 2022 carried natural ingredient claims. Manufacturers are increasingly focusing on developing multi-functional vegetable protein that can serve various applications across food and beverage categories. The industry is witnessing particular innovation in texture development and protein fortification techniques, with companies investing in research to improve the organoleptic properties of vegan protein products while maintaining their nutritional value.
The market is experiencing a notable shift in retail and distribution strategies, with manufacturers adapting to changing consumer purchasing patterns. The rise of specialized plant-based product retailers and the expansion of plant protein offerings in traditional retail channels are reshaping the market landscape. This evolution is supported by a growing female workforce, with women's labor force participation at 47.1%, influencing purchasing patterns and driving demand for convenient, nutritious plant-based options. Retailers are responding by expanding their protein product portfolios and improving product placement strategies to enhance visibility and accessibility of plant-based options.
Germany Plant Protein Market Trends and Insights
The consumption growth of plant protein fuels opportunities for key players in the ingredients segment
- The German plant protein market is driven by consumers' increasing conversion toward vegan diets due to their functional efficiency, the cost competitiveness offered by reliable plant protein products such as soy, wheat, and pea, and their increasing application in various processed foods. Soy protein is considered healthy for all age groups and helps maintain proper body functions. Plant-based protein alternatives are widely used in the food and beverage and supplement segments. They can be derived from sources such as soy, wheat, and other vegetables, which are essential parts of the food and beverage segment, boosting plant protein consumption in Germany. As more consumers increased their preference for vegan diets, the number of vegans in Germany doubled, reaching 2.6 million people and accounting for 3.2% of the population from 2016 to 2020.
- Favorable government policies to reduce various diseases, such as obesity and diabetes, by controlling meat consumption may result in a growing consumer shift toward wheat protein. At least 7.2% of the population in Germany has diabetes, most of them type 2 diabetes. The number of people with diabetes is expected to increase significantly over the next two decades.
- The growing demand for clean-label ingredients and stringent labeling regulations by food authorities are compelling food manufacturers to adopt natural ingredients. Thus, ingredient manufacturers operating in the market focus on developing innovative ingredients to cater to the growing demand and achieve a competitive advantage. Germany has a rising demand for vegan food products and an increasing number of lactose-intolerant consumers. As a result, the overall plant protein consumption increased from 47 g in 2017 to 53 g in 2022.
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Soy, wheat, and pea production contributes majorly as raw material for plant protein ingredients manufacturers
- The graph given depicts the production data for raw materials such as dry peas, wheat, and soya beans. In 2023, the winter wheat area accounted for just under half (48%) of the area under grain production in Germany. Wheat production for 2019-2020 reached 24.2 million tons, up from 20.3 million tons in the previous year. Farmers in Germany were growing winter wheat for harvest in 2022 on 2.89 million hectares, 0.6% more than the previous year.
- The area under soybean cultivation in Germany has grown continuously to reach over 32,900 ha in 2020. The biggest part of this area is found in Bavaria and Baden-Wuerttemberg (26,700 ha), with the rest in the other federal states (several hundred ha each). The German government's program to encourage soybean cultivation has been successful, with plantings for the 2020 crop expanding by 13.8% to 32,900 ha, but with no harvest forecast available. The soybean production in the country recorded an increase of 110% in 2020 since 2016.
- Over the past ten years, pea production in Germany has almost tripled. In Germany, farmers currently grow pea crops on just under 2% of the total arable land in the country. The Federal Ministry of Agriculture's targeted protein crop and arable farming strategy aims to increase cultivation to 10% by 2030 and make it more attractive for farmers. The seed company KWS is also moving with the times and wants to expand its breeding successes with peas further, as many food manufacturers are demanding pea protein ingredients in a variety of foods such as "schnitzels" pasta, yogurt, drinks, ice cream, and sports bars.
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OTHER KEY INDUSTRY TRENDS COVERED IN THE REPORT
- Demand for premium baby foods is on the rise
- Consumers shifting away from carbonated beverages may restrain the market
- Consumer preference is shifting away from packaged soups toward premium condiments and sauces
- The demand for functional dairy products is expected to drive the market
- Meat alternatives are emerging as potential market drivers
- Healthy snacks are expected to drive the market in the future
- The demand for feeds with specific claims is on the rise
- The bakery segment is expected to drive the market
- Fortification and innovative packaging trends are expected to influence the breakfast cereal market
- The increasing confectionery production is beneficial to German manufacturers
- The aging population is expected to expand the consumer base
- Single-headed households to drive the RTE/RTC market
- Consumers with active lifestyles are expected to drive the market
- Natural cosmetic products are boosting the market
Segment Analysis: Protein Type
Soy Protein Segment in Germany Plant Protein Market
Soy protein dominates the German plant protein market, commanding approximately 71% market share in 2024, primarily due to its versatility and extensive applications across various industries. The segment's leadership position is reinforced by soy protein's exceptional functional properties, including its ability to create fibrous structures and superior gelation capabilities, making it particularly valuable in meat alternatives and dairy products. The growing adoption of soy protein in ready-to-eat/ready-to-cook products and its cost-effectiveness compared to other plant proteins have further cemented its market dominance. German manufacturers prefer soy protein for its high protein content, reaching up to 65%, making it an ideal complement to maize meal in feed formulation, especially in the animal feed industry. Additionally, its hypoallergenic properties and complete amino acid profile have made it a preferred choice among food manufacturers looking to enhance the nutritional value of their products.
Pea Protein Segment in Germany Plant Protein Market
The pea protein segment is experiencing remarkable growth in the German market, projected to expand at approximately 10% CAGR from 2024 to 2029. This impressive growth trajectory is driven by increasing consumer preference for allergen-free and GMO-free protein sources, particularly in meat alternative applications. Pea protein's rising popularity can be attributed to its high protein content, which is 19% higher than other plant proteins like wheat protein and potato protein. The segment's growth is further supported by its excellent functional properties, including quick rehydration capabilities, a neutral taste profile, and superior texturizing properties. Manufacturers are increasingly incorporating pea protein into their formulations due to its versatility in applications ranging from bakery products to meat alternatives, while its hypoallergenic nature makes it an attractive option for consumers with food sensitivities.
Remaining Segments in Protein Type
The German plant protein market features several other significant segments, including wheat protein, rice protein, hemp protein, potato protein, and other plant proteins, each serving unique market niches. Wheat protein has established itself as a crucial ingredient in the bakery sector due to its ability to enhance dough properties and texture. Rice protein has gained traction in the beverages segment owing to its high digestibility and hypoallergenic properties. Hemp protein has carved out a niche in the health food sector, while potato protein serves specialized applications in both food and feed industries. These segments collectively contribute to the market's diversity and cater to specific consumer preferences and application requirements, particularly in the growing plant-based food industry.
Segment Analysis: End User
Food and Beverages Segment in Germany Plant Protein Market
The Food and Beverages segment continues to dominate the Germany plant protein market, commanding approximately 39% market share in 2024. This significant market position is primarily driven by the growing demand for meat alternatives and dairy alternative products, reflecting German consumers' increasing shift toward vegetable protein as sustainable alternatives. The segment's strength is particularly evident in the meat alternatives subsector, which accounts for about 25% of the total F&B segment value, fueled by the country's robust vegan population of over 2.5 million people. The segment's dominance is further reinforced by manufacturers' increasing use of protein ingredients, particularly soy, rice, and pea proteins, in various food applications including bakery products, beverages, and confectionery items.
Supplements Segment in Germany Plant Protein Market
The Supplements segment is emerging as the most dynamic sector in the Germany plant protein market, projected to grow at approximately 7.5% CAGR from 2024 to 2029. This remarkable growth is primarily driven by increasing consumer focus on health and wellness, particularly in sports nutrition and elderly nutrition applications. The segment's expansion is supported by the rising popularity of plant-based protein supplements among fitness enthusiasts and athletes, with soy protein dominating the supplements category due to its superior nutritional profile and functionality. The growth is further accelerated by the increasing demand for hypoallergenic options like rice protein, which serves as an excellent alternative for consumers with whey and soy allergies.
Remaining Segments in End User
The Animal Feed and Personal Care & Cosmetics segments represent significant opportunities in the German plant protein market. The Animal Feed segment maintains a strong presence due to the increasing demand for sustainable and high-protein feed alternatives, particularly in poultry and livestock farming. Plant proteins, especially soy and wheat proteins, are gaining traction in feed formulations due to their superior nutritional profiles and cost-effectiveness. Meanwhile, the Personal Care & Cosmetics segment is gradually expanding as manufacturers incorporate protein isolates and protein concentrates into various beauty and skincare products, driven by the growing consumer preference for natural and vegan beauty solutions.
Competitive Landscape
Top Companies in Germany Plant Protein Market
The German plant protein market is characterized by companies focusing heavily on innovation and strategic expansion to maintain their competitive positions. Key players are investing significantly in research and development to create novel plant protein formulations, particularly in pea protein and soy protein variants, while simultaneously expanding their production capacities across Europe. Companies are adopting cutting-edge technologies for protein extraction and processing, demonstrating their commitment to operational excellence. Strategic partnerships with local distributors and acquisitions of regional players have become common practices to strengthen market presence. Manufacturing facility expansions, particularly in countries like the Netherlands and Belgium, showcase the industry's focus on increasing production capabilities. Additionally, companies are investing in sustainable production methods and obtaining various certifications to meet evolving consumer preferences and regulatory requirements.
Fragmented Market with Strong Regional Players
The German plant protein market exhibits a fragmented structure with a mix of global conglomerates and specialized regional players competing for market share. Global leaders like Archer Daniels Midland Company and Kerry Group maintain a significant presence through their extensive distribution networks and diverse product portfolios, while regional specialists leverage their local market knowledge and specialized product offerings. The market's fragmentation is further emphasized by the presence of numerous medium-sized companies focusing on specific protein types or end-user segments, creating a highly competitive environment.
The industry has witnessed increased merger and acquisition activities as larger companies seek to expand their capabilities and market reach. Companies are particularly interested in acquiring firms with specialized technologies or unique product offerings in emerging segments like pea protein and potato protein. This consolidation trend is driven by the need to achieve economies of scale, access new technologies, and expand product portfolios. Regional players are increasingly becoming attractive acquisition targets for global companies looking to strengthen their presence in the German market and access established distribution networks.
Innovation and Sustainability Drive Future Success
Success in the German alternative protein market increasingly depends on companies' ability to innovate while maintaining sustainable practices. Market leaders are investing in research and development to create new protein ingredients with improved functionality and taste profiles, while simultaneously developing more efficient and environmentally friendly production processes. Companies are also focusing on vertical integration strategies to ensure supply chain control and maintain product quality. The ability to adapt to changing consumer preferences, particularly in terms of clean label products and sustainable sourcing, will be crucial for maintaining market position.
For new entrants and smaller players, success lies in identifying and serving niche market segments while building strong relationships with local distributors and manufacturers. Companies need to focus on developing specialized products for specific applications or end-user segments, rather than competing directly with established players in mainstream markets. Regulatory compliance, particularly regarding labeling requirements and health claims, will become increasingly important as the market matures. Additionally, companies must invest in building strong relationships with raw material suppliers to ensure consistent quality and supply, while also developing strategies to mitigate the impact of price fluctuations and supply chain disruptions.
Germany Plant Protein Industry Leaders
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Archer Daniels Midland Company
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CHS Inc.
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Ingredion Incorporated
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Kerry Group PLC
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Wilmar International Ltd
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- June 2022: Roquette, a plant-based protein manufacturer, released two novel rice proteins to address the market demand for meat substitute applications. The new Nutralys rice protein line includes a rice protein isolate and a rice protein concentrate.
- May 2022: BENEO, a subsidiary of Südzucker, entered a purchase agreement to acquire Meatless BV, a producer of functional ingredients. BENEO is expanding its existing product offering with the acquisition to offer an even broader range of texturizing solutions for meat and fish alternatives.
- May 2021: Lantmannen's subsidiary, Lantmännen Agroetanol, invested SEK 800 million in a biorefinery in Norrköping. It will strengthen Lantmännen’s position in the market for grain-based food ingredients, specifically gluten production. The new production line is planned to be fully operational during the second quarter of 2023.
Germany Plant Protein Market Report Scope
Hemp Protein, Pea Protein, Potato Protein, Rice Protein, Soy Protein, Wheat Protein are covered as segments by Protein Type. Animal Feed, Food and Beverages, Personal Care and Cosmetics, Supplements are covered as segments by End User.
Protein Type
| Hemp Protein |
| Pea Protein |
| Potato Protein |
| Rice Protein |
| Soy Protein |
| Wheat Protein |
| Other Plant Protein |
End User
| Animal Feed | ||
| Food and Beverages | By Sub End User | Bakery |
| Beverages | ||
| Breakfast Cereals | ||
| Condiments/Sauces | ||
| Confectionery | ||
| 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 | ||
| Protein Type | Hemp Protein | ||
| Pea Protein | |||
| Potato Protein | |||
| Rice Protein | |||
| Soy Protein | |||
| Wheat Protein | |||
| Other Plant Protein | |||
| End User | Animal Feed | ||
| Food and Beverages | By Sub End User | Bakery | |
| Beverages | |||
| Breakfast Cereals | |||
| Condiments/Sauces | |||
| Confectionery | |||
| 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 | |||
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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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