Market Overview
| Study Period | 2017 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 0.86 Billion |
| Market Size (2030) | USD 1.08 Billion |
| Growth Rate (2025 - 2030) | 4.63% 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. |
|
Germany Protein Market Analysis by Mordor Intelligence
The Germany Protein Market size is estimated at 0.86 billion USD in 2025, and is expected to reach 1.08 billion USD by 2030, growing at a CAGR of 4.63% during the forecast period (2025-2030).
The German protein market is experiencing a significant transformation driven by changing consumer preferences and dietary habits. The market landscape reflects a strong shift toward plant-based and alternative protein sources, with approximately 2.6 million Germans identifying as vegans, representing 3.2% of the population. This dietary evolution is further exemplified by the rising number of flexitarians, with 55% of Germans having adopted flexible eating patterns that incorporate both plant and animal proteins. The market's development is particularly influenced by health consciousness and sustainability concerns, leading to increased demand for innovative protein solutions across various product categories.
The production and supply chain dynamics in Germany's protein industry are evolving to meet changing market demands. The country has established itself as a significant player in protein production, with substantial investments in infrastructure and research development. For instance, in 2023, Fonterra and Superbrewed Food formed a strategic partnership to boost sustainable food production, combining biomass protein platforms with dairy processing expertise. This collaboration exemplifies the industry's commitment to developing additional nutrient-rich, functional protein sources while addressing sustainability concerns.
Product innovation and market adaptation are central to the industry's growth, particularly in addressing specific consumer needs and preferences. A notable trend is the increasing focus on allergen-free and specialized protein products, addressing the needs of approximately 60 million lactose-intolerant consumers in Germany. Manufacturers are responding with innovative formulations and alternative protein sources, particularly in the sports nutrition segment, where the annual per capita spending on protein supplement shakes reached USD 409 in 2022, reflecting the growing consumer investment in protein-based supplements.
The distribution landscape for protein products in Germany is characterized by a robust network of specialized retailers and fitness-focused outlets. The market's retail infrastructure is particularly well-developed in the sports and fitness sector, with over 10.31 million people registered in fitness studios, supported by a comprehensive network of sports clubs North Rhine-Westphalia alone hosting around 18,000 sports clubs. This extensive distribution network, combined with the presence of 535 climbing gyms across the country, has created multiple touchpoints for protein product sales and has facilitated greater market penetration across various consumer segments.
Germany Protein Market Trends and Insights
The growth of animal protein consumption fuels opportunities for key players in the ingredients segment
- Germany has a huge dairy farming industry containing 4.2 million cows, valued at USD 14 billion. According to the IOP Publishing, per capita consumption is associated with an average daily protein intake of around 104 g per capita daily or 6.1 kg protein-N per capita a year. Germany's dairy products are largely exported (around 15% of all its exports), followed by France, New Zealand, the Netherlands, Belgium, the United States, and Denmark. The free trade policy hugely benefited Germany, providing easy exports. The country’s measure of no extra tariffs makes it the largest exporter in the world.
- The highly matured food and beverage industry witnessed a massive demand for high-quality protein ingredients from the health-conscious population. The popularity of personal care and sports nutrition products increased in the country, increasing the per capita consumption of animal protein from 47 g in 2016 to 51.8 g in 2021. The strong demand for innovation prevents private labels from growing in the market, as consumers are increasingly looking for scientific studies behind the innovation. However, skimmed milk powder is used mainly to standardize dry extract content or protein content, and it is used in various applications in various products based on reconstituted milk.
- Germany is Europe’s largest fitness market, with over 10 million people attending the gym. People prefer taking supplements like whey proteins, casein and caseinates, and dairy proteins to fulfill the body's nutrition demands. Among whey proteins, isolated whey protein dominates the market, containing more than 90% of the protein content. Casein and caseinates are highly preferred by athletes as casein is a slow-digesting protein.
Understand The Key Trends Shaping This Market
Download PDF
Meat and milk production contributes majorly as raw material for plant protein ingredients manufacturers
- The graph given depicts the production data for raw materials such as meat of cattle, pigs, and chicken (with bone, fresh or chilled), raw milk from cattle and goats, skim milk from cows, and dry whey powder. Germany is the leading producer of milk in the European Union, accounting for more than 21% of milk deliveries in the European Union in 2020. Although the country has been observing a decline in the count of cattle farms, the average size of the farms is witnessing an upsurge. The rise in milk production is attributed to the escalated volume of milk production per cow. Over the years, milk production has been concentrated in the grassland regions of northwestern and southern Germany.
- Chicken meat is a largely produced type of red meat, followed by pig meat and cattle meat. Beef production in Germany has a professional setup. Breeding, insemination in agricultural businesses, animal keeping, slaughtering, processing, and performance and quality checks are all subject to very high standards. Some 64,500 agrarian companies with a total of 3.5 million cows are subject to meat and milk performance tests. In 2022, in Germany, 11 million cows were kept in 133,000 businesses. This made Germany the second biggest producer of cattle meat in Europe.
- In 2022, almost 47 million pigs were slaughtered in Germany to produce 4.5 million tonnes of pork. Germany, therefore, is the largest pork producer in Europe. Internationally, Germany is third behind China and the United States. The stock of pigs is mainly concentrated in the North West of Germany. With around 30% of the stock of pigs, Lower Saxony is the most essential production location in Germany, closely followed by North Rhine-Westphalia and Bavaria.
Understand The Key Trends Shaping This Market
Download PDF
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 consumption growth of plant protein fuels opportunities for key players in the ingredients segment
- 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
- Soy, wheat, and pea production contributes majorly as raw material for plant protein ingredients manufacturers
Segment Analysis: Source
Plant Protein Segment in Germany Protein Market
The plant protein segment has established itself as the dominant force in Germany's protein market, accounting for approximately 60% market share in 2024. This commanding position is primarily attributed to the immense availability, superior functionality, and cost-effectiveness of key plant protein sources like soy protein, wheat, and pea protein. The segment's growth is further bolstered by Germany's expanding vegan population and increasing consumer awareness about sustainable protein sources. The segment is also experiencing robust growth, projected to expand at nearly 5% through 2029, driven by surging demand from protein beverage, breakfast cereals, and confectionery applications. Major manufacturers are responding to this trend by expanding their plant protein production capabilities and introducing innovative plant-based protein food products to meet the evolving consumer preferences in Germany.
Microbial Protein Segment in Germany Protein Market
The microbial protein segment, though currently representing a smaller portion of the market, is witnessing significant developments and innovations. The segment is experiencing moderate growth driven by increasing research studies which are spurring growth with rising consumer trust. The segment's expansion is particularly notable in the food and beverage industry, where products made from mycoprotein have recently emerged with significant market potential. Quorn, a mycoprotein-based product, has gained traction due to its meat-like texture and nutritional profile. Additionally, algae protein, despite its current limited consumption volumes, is expected to develop significantly in the market, driven by new player entries and expansions by established market players. The segment's growth is further supported by the sustainable nature of microbial protein production, as these proteins can be produced in controlled environments without competing for agricultural land.
Animal Protein Segment in Germany Protein Market
The animal protein segment maintains a significant presence in the German protein market, primarily driven by the dairy farming industry and the country's robust production capabilities. This segment encompasses various protein types including casein, collagen, egg protein, gelatin, and whey protein, each serving distinct applications across food and beverage, supplements, and personal care industries. The segment's stability is reinforced by Germany's position as the largest dairy producer in the European Union and its well-established meat processing industry. The segment particularly benefits from the growing demand in sports nutrition and medical nutrition applications, where animal protein is valued for its complete amino acid profiles and high digestibility.
Segment Analysis: End User
Food & Beverages Segment in Germany Protein Market
The Food & Beverages segment maintains its dominant position in the German protein market, commanding approximately 50% of the total market share in 2024. This substantial market presence is primarily driven by the growing demand for plant protein-sourced products stemming from rising veganism and animal cruelty concerns in Germany. The segment's strength is particularly evident in the meat/poultry/seafood and meat alternatives sub-segment, which has seen significant growth due to increasing consumer preference for functional protein-enriched products. The bakery category has emerged as another key growth driver within this segment, as manufacturers leverage various protein types like wheat protein for its functionality and suitability for lactose-intolerant consumers. Additionally, the protein beverage sub-segment has shown remarkable potential, especially in functional beverages and protein-enriched drinks, catering to the growing health-conscious consumer base in Germany.
Supplements Segment in Germany Protein Market
The Supplements segment is experiencing the most dynamic growth in the German protein market, projected to expand at approximately 6% CAGR from 2024 to 2029. This remarkable growth trajectory is fueled by several factors, including the rising health consciousness among German consumers and the growing fitness center culture across the country. The segment's growth is particularly notable in sports nutrition applications, where whey proteins dominate due to their high functionality and suitability for the athletic population. The elderly nutrition sub-segment is also contributing significantly to this growth, driven by Germany's aging population and increasing demand for protein-fortified nutrition products. The segment is witnessing increased innovation in plant protein-based supplements, particularly soy protein products, catering to the growing vegan and vegetarian population in Germany.
Remaining Segments in End User Segmentation
The Animal Feed segment represents a significant portion of the German protein market, driven by the country's robust livestock industry and increasing demand for high-quality animal nutrition products. The segment's growth is supported by the rising adoption of protein-enriched feed products and the growing focus on animal health and nutrition. The Personal Care and Cosmetics segment, while smaller in market share, is gaining traction due to the increasing incorporation of protein ingredients in beauty and skincare products. This segment is particularly benefiting from the growing demand for natural and organic personal care products, with collagen and other protein derivatives becoming increasingly popular in cosmetic formulations. Both segments contribute to the market's diversity and demonstrate the versatility of protein applications across different industries.
Competitive Landscape
Top Companies in Germany Protein Market
The German protein market is characterized by companies actively pursuing protein innovation as a key competitive strategy, with major players focusing on developing novel protein ingredients and expanding their product portfolios. Companies are demonstrating operational agility by investing in research and development facilities, particularly for plant protein, while also upgrading existing manufacturing capabilities to meet evolving consumer demands. Strategic partnerships and collaborations have become increasingly common, especially between established manufacturers and innovative startups, to leverage complementary capabilities and accelerate market penetration. Market leaders are expanding their geographical presence through new production facilities and distribution networks, while simultaneously investing in sustainable and environmentally friendly production processes to align with growing consumer consciousness about environmental impact.
Fragmented Market with Strong Global Players
The German protein market exhibits a moderately fragmented structure with a mix of global conglomerates and specialized regional players competing for market share. Global companies like Archer Daniels Midland, Royal FrieslandCampina, and Kerry Group maintain significant market presence through their extensive distribution networks and diverse product portfolios. These multinational corporations leverage their research capabilities and financial resources to maintain competitive advantages, while local specialists like Lactoprot Deutschland focus on specific market niches with customized solutions and regional expertise.
The market is witnessing ongoing consolidation through strategic mergers and acquisitions, as larger companies seek to strengthen their position and expand their product offerings. Companies are particularly targeting acquisitions that complement their existing portfolios or provide access to emerging protein technologies and innovative production processes. This trend is especially prominent in the plant-based protein segment, where established players are acquiring specialized firms to quickly gain expertise in alternative protein sources and meet growing consumer demand for plant-based options.
Innovation and Sustainability Drive Future Success
Success in the German protein market increasingly depends on companies' ability to innovate while maintaining sustainable practices throughout their value chain. Market leaders are investing heavily in research and development to create novel protein solutions that address specific consumer needs, while also focusing on improving the taste, texture, and functionality of existing products. Companies are developing specialized protein ingredients for different applications, from sports nutrition to elderly care, while also working on clean-label solutions and organic variants to meet evolving consumer preferences.
Future market success will require companies to build strong relationships with raw material suppliers and invest in vertical integration to ensure supply chain stability. Players must also focus on developing cost-effective production methods while maintaining product quality to remain competitive in price-sensitive segments. Regulatory compliance, particularly regarding food safety and labeling requirements, will continue to be crucial for market success. Companies that can effectively balance innovation with sustainability, while maintaining strong relationships with both suppliers and customers, will be better positioned to capture market opportunities and maintain competitive advantages in the evolving industrial protein market landscape.
Germany Protein Industry Leaders
-
Archer Daniels Midland Company
-
Arla Foods AmbA
-
Darling Ingredients Inc.
-
Kerry Group PLC
-
Royal FrieslandCampina N.V
- *Disclaimer: Major Players sorted in no particular order
Need More Details on Market Players and Competitors?
Download PDF
Recent Industry Developments
- August 2024: Global dairy co-operative Fonterra and natural ingredient manufacturer Superbrewed Food have teamed up to boost sustainable food production. The partnership combines Superbrewed’s biomass protein platform with Fonterra’s dairy processing, ingredients, and application expertise to develop additional nutrient-rich, functional biomass protein.
- May 2024: Roquette introduced NUTRALYS® Fava S900M, a fava bean protein isolate, in Europe and North America. The company added this product to its NUTRALYS® plant protein range, marking it as the first protein isolate derived from fava beans in its lineup.
- April 2024: Arla Foods Ingredients has signed an agreement to acquire Volac's Whey Nutrition business. The acquisition involves purchasing shares in Volac Whey Nutrition Holdings Limited and its subsidiaries, Volac Whey Nutrition Limited and Volac Renewable Energy Limited. Volac, a UK-based company, specializes in processing whey into ingredients for sports nutrition, with by-products sold for food and animal nutrition.
Germany Protein Market Report Scope
Animal, Microbial, Plant are covered as segments by Source. Animal Feed, Food and Beverages, Personal Care and Cosmetics, Supplements are covered as segments by End User.
Source
| Animal | By Protein Type | Casein and Caseinates |
| Collagen | ||
| Egg Protein | ||
| Gelatin | ||
| Insect Protein | ||
| Milk Protein | ||
| Whey Protein | ||
| Other Animal Protein | ||
| Microbial | By Protein Type | Algae Protein |
| Mycoprotein | ||
| Plant | By 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 | ||
| Source | Animal | By Protein Type | Casein and Caseinates |
| Collagen | |||
| Egg Protein | |||
| Gelatin | |||
| Insect Protein | |||
| Milk Protein | |||
| Whey Protein | |||
| Other Animal Protein | |||
| Microbial | By Protein Type | Algae Protein | |
| Mycoprotein | |||
| Plant | By 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 | |||
Need A Different Region or Segment?
Customize Now
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 |
Need More Details on Market Definition?
Ask a Question
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
Get More Details On Research Methodology
Download PDF
