Rice Protein Market Size and Share

Rice Protein Market (2026 - 2031)

Rice Protein Market Analysis by Mordor Intelligence

The rice protein market size hit USD 385.53 million in 2026 and is projected to climb to USD 468.40 million by 2031, reflecting a 4.65% CAGR. Robust demand comes from hypoallergenic infant nutrition, clean-label sports supplements, and plant-based meat analogs, even though the ingredient’s lower native protein content raises extraction costs. Broken-rice valorization is easing some input-price pressure, while investments in heavy-metal remediation technology enable suppliers to satisfy the FDA’s 100 ppb arsenic ceiling and access premium infant-formula contracts. Competitive strategies now emphasize taste-masking systems and hydrolysate development, signaling that functionality rather than protein yield will decide near-term share gains. Finally, growth opportunities remain strong in acidic beverage matrices and high-protein bakery, where solubility and mouthfeel gaps are not yet closed.

Key Report Takeaways

  • Isolates captured 49.30% of the rice protein market share in 2025.
  • Hydrolyzed formats are advancing at a 5.62% CAGR, the fastest among form segments through 2031.
  • Food and beverages secured 90.04% of 2025 revenue, the largest slice of the rice protein market.
  • Supplements are forecast to expand at a 6.24% CAGR, outpacing every other end-user category.
  • Asia-Pacific commanded 33.87% of the 2025 value and is set to grow at a 5.45% CAGR, the quickest regional climb.

Note: Market size and forecast figures in this report are generated using Mordor Intelligence’s proprietary estimation framework, updated with the latest available data and insights as of January 2026.

Segment Analysis

By Form: Hydrolyzed Formats Gain Traction in Clinical Nutrition

Isolates captured 49.30% of the rice protein market share in 2025, fueled by near-neutral taste and ≥80% protein purity demanded by sports drinks and plant-based shakes. Hydrolyzed rice protein ranks as the fastest-growing form, expanding at 5.62% annually thanks to peptide sizes that boost solubility and accelerate gastric absorption. Concentrates at 60% to 70% protein remain popular in cost-conscious bakery and snack lines, yet their share is slipping as brands pursue higher protein claims that isolates deliver. Textured rice protein, produced via extrusion, is a niche but steadily adopted in Asian meat analogs. Suppliers that deploy multi-enzyme cascades, such as alcalase for primary cleavage and flavourzyme for bitterness reduction, can command premium pricing in elderly and clinical nutrition, and this capability is expected to support the rice protein market size for hydrolysates through 2031.

Concentrates and textured formats together accounted for roughly half of the 2025 volume, but cost pressure from pea and soy keeps their growth in check. Hydrolyzed variants attract infant-formula brands seeking minimal allergenicity, yet higher processing costs limit use in budget categories. Axiom Foods’ Oryzatein 2.0 isolate, launched in January 2025, raises the performance bar with a white, grit-free powder that stays suspended in clear drinks. The long-term trajectory will hinge on scaling hydrolysis economically and masking residual bitterness to maintain consumer acceptance.

Rice Protein Market: Market Share by Form

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By End-User: Supplements Outpace Food and Beverages on Vegan Tailwinds

Food and beverages generated 90.04% of 2025 revenue, underscoring their central role in the rice protein market. Within this umbrella, bakery fortification, plant-based meat analogs, and ready-to-drink shakes dominate demand. However, supplements are expanding at a 6.24% CAGR, the fastest among end users, propelled by vegan athletes who value clinical data showing rice-protein bioavailability equal to whey. Personal-care applications hold a small share but are gaining traction as rice peptides find use as humectants in skin-care serums.

The supplements channel splits into sports nutrition, where peer-reviewed evidence supports performance claims, and elderly or medical nutrition that favors hydrolysates for rapid digestion. Glanbia’s flavor-modulation expertise now helps formulators mute grain notes in chocolate or vanilla shakes, a step critical for mainstream adoption. The rice protein market size for personal care remains modest, but growth prospects improve as brands chase plant-derived actives for clean-beauty lines. Suppliers must juggle multiple SKUs isolates for sports drinks, concentrates for snacks, and hydrolysates for clinical formulations to meet divergent functional targets.

Rice Protein Market: Market Share by End-User

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Geography Analysis

Asia-Pacific owned 33.87% of global revenue in 2025 and is projected to post a 5.45% CAGR to 2031, the top regional rate. Abundant broken rice, coupled with expanding plant-based meat consumption aligned with Buddhist and Hindu dietary norms, underpins growth. Chinese processors in Hunan and Jiangxi convert low-grade grain into 80% isolates for export. India’s occasional non-basmati export bans have tightened supply, yet domestic demand is climbing as urban consumers seek lactose-free proteins. Japan and South Korea command premium prices for organic, low-arsenic isolates used in infant-formula and cosmetics. The USDA projects ample rice supplies through 2025, supporting the rice protein market even amid policy swings.

North America and Europe together delivered roughly 45% of the 2025 value, buoyed by sports nutrition and plant-based infant formula. The FDA’s arsenic limit concentrates U.S. demand among certified suppliers, raising entry barriers. Europe’s protein landscape is diversifying as BENEO’s EUR 50 million faba-bean plant launched in April 2025 and Ingredion-Lantmännen’s forthcoming pea facility intensify legume-protein competition. Rice-protein suppliers thus differentiate on hypoallergenicity rather than price to retain share.

South America and the Middle East and Africa remain nascent but promising. Brazil’s vegan community is expanding, and the UAE’s food-security initiatives favor local production of plant proteins. Limited milling infrastructure and consumer awareness constrain immediate volumes, yet rising health consciousness could spur uptake post-2028. Across all regions, suppliers that operate dual supply chains commodity concentrates for local food processing and certified isolates for export can hedge against regulatory divergence and price sensitivity.

Rice Protein Market CAGR (%), Growth Rate by Region
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Competitive Landscape

The rice protein market shows moderate concentration, but leadership has shifted. Axiom Foods Inc., ET Chem, Südzucker AG, The Scoular Company, and Ingredion Incorporated now rank as the five major players, together controlling an estimated 35% to 40% of global isolate capacity. Each leverages vertical integration, proprietary enzymatic extraction, or long-term contracts with infant-formula and sports-nutrition brands. Axiom Foods maintains an edge through sub-50 ppb arsenic guarantees, while ET Chem and Südzucker capitalize on European feedstock security. Scoular extends its U.S. grain-handling network into plant-protein distribution, and Ingredion invests in multi-protein platforms that let customers blend rice with pea or faba bean for tailored functionality.

Second-tier competitors, including Kerry Group, BENEO GmbH, Shafi Gluco Chem, Roquette Frères, and Golden Grain, focus on flavor systems, hydrolysates, and textured formats to carve out niches. Chinese producers such as Shaanxi Fuheng, Wuxi Jinnong, and Rizsource chase commodity concentrate contracts in Asia-Pacific but lack the heavy-metal testing suites demanded by U.S. and EU infant-formula buyers. Technology themes include pH-shift processing for better solubility, enzymatic cascades that boost digestibility, and precision-fermentation peptides that sidestep arsenic risk, an area where several start-ups backed by Südzucker’s venture arm are active.

Regulatory compliance doubles as a moat. The FDA’s 100 ppb arsenic ceiling for infant foods forces suppliers to certify every lot, a cost that squeezes smaller firms. Major players also patent extraction methods that deliver neutral flavor and fine particle size, locking in formulation stickiness with beverage and bar manufacturers. Despite incremental consolidation, the rice protein market remains competitive because new regional mills continue to up-cycle broken rice, and no single company exceeds a 15% share.

Rice Protein Industry Leaders

  1. Axiom Foods Inc.

  2. ET Chem

  3. Südzucker AG

  4. The Scoular Company

  5. Ingredion Incorporated

  6. *Disclaimer: Major Players sorted in no particular order
Rice Protein Market
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Recent Industry Developments

  • January 2025: Axiom Foods launched Oryzatein 2.0 rice protein, a grit-free isolate with heavy-metal content below 50 ppb, aimed at infant-formula and sports-nutrition brands
  • May 2022: BENEO, a subsidiary of Südzucker, entered a purchase agreement to acquire 100% of 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.

Table of Contents for Rice Protein Industry Report

1. INTRODUCTION

  • 1.1 Study Assumptions and Market Definition
  • 1.2 Scope of the Study

2. RESEARCH METHODOLOGY

3. EXECUTIVE SUMMARY

4. MARKET LANDSCAPE

  • 4.1 Market Overview
  • 4.2 Market Drivers
    • 4.2.1 Rising demand for plant-based proteins in sports nutrition
    • 4.2.2 Increasing vegan and lactose-intolerant consumer base
    • 4.2.3 Favorable regulations for hypo-allergenic infant nutrition
    • 4.2.4 Functional edge of rice protein in high-moisture meat analog extrusion
    • 4.2.5 Cost advantages from up-cycling broken rice streams
    • 4.2.6 Clean-label positioning strengthens brand differentiation
  • 4.3 Market Restraints
    • 4.3.1 High production cost vs. pea and soy protein
    • 4.3.2 Gritty mouthfeel limits use in certain beverages
    • 4.3.3 Limited solubility/functionality in acidic matrices
    • 4.3.4 Arsenic-related supply chain scrutiny and batch rejections
  • 4.4 Value/Supply-Chain Analysis
  • 4.5 Regulatory Landscape
  • 4.6 Technological Outlook
  • 4.7 Porter's Five Forces Analysis
    • 4.7.1 Threat of New Entrants
    • 4.7.2 Bargaining Power of Suppliers
    • 4.7.3 Bargaining Power of Buyers
    • 4.7.4 Threat of Substitutes
    • 4.7.5 Competitive Rivalry

5. MARKET SIZE AND GROWTH FORECASTS (VALUE AND VOLUME, 2021-2031)

  • 5.1 By Form
    • 5.1.1 Concentrates
    • 5.1.2 Isolates
    • 5.1.3 Textured/Hydrolyzed
  • 5.2 By End-User
    • 5.2.1 Food and Beverages
    • 5.2.1.1 Bakery
    • 5.2.1.2 Beverages
    • 5.2.1.3 Meat/ Poultry/Seafood and Meat Alternative Products
    • 5.2.1.4 Snacks
    • 5.2.2 Personal Care and Cosmetics
    • 5.2.3 Supplements
    • 5.2.3.1 Elderly Nutrition and Medical Nutrition
    • 5.2.3.2 Sport/Performance Nutrition
  • 5.3 By Geography
    • 5.3.1 North America
    • 5.3.1.1 United States
    • 5.3.1.2 Canada
    • 5.3.1.3 Mexico
    • 5.3.1.4 Rest of North America
    • 5.3.2 Europe
    • 5.3.2.1 Germany
    • 5.3.2.2 United Kingdom
    • 5.3.2.3 Italy
    • 5.3.2.4 France
    • 5.3.2.5 Spain
    • 5.3.2.6 Netherlands
    • 5.3.2.7 Russia
    • 5.3.2.8 Rest of Europe
    • 5.3.3 Asia-Pacific
    • 5.3.3.1 China
    • 5.3.3.2 India
    • 5.3.3.3 Japan
    • 5.3.3.4 Australia
    • 5.3.3.5 Indonesia
    • 5.3.3.6 South Korea
    • 5.3.3.7 Thailand
    • 5.3.3.8 Singapore
    • 5.3.3.9 Rest of Asia-Pacific
    • 5.3.4 South America
    • 5.3.4.1 Brazil
    • 5.3.4.2 Argentina
    • 5.3.4.3 Rest of South America
    • 5.3.5 Middle East and Africa
    • 5.3.5.1 South Africa
    • 5.3.5.2 Saudi Arabia
    • 5.3.5.3 United Arab Emirates
    • 5.3.5.4 Nigeria
    • 5.3.5.5 Turkey
    • 5.3.5.6 Rest of Middle East and Africa

6. COMPETITIVE LANDSCAPE

  • 6.1 Market Concentration
  • 6.2 Strategic Moves
  • 6.3 Market Share Analysis
  • 6.4 Company Profiles (includes Global level Overview, Market level overview, Core Segments, Financials as available, Strategic Information, Market Rank/Share for key companies, Products and Services, and Recent Developments)
    • 6.4.1 Axiom Foods Inc.
    • 6.4.2 ET Chem
    • 6.4.3 Südzucker AG
    • 6.4.4 The Scoular Company
    • 6.4.5 Ingredion Incorporated
    • 6.4.6 Kerry Group plc
    • 6.4.7 Shafi Gluco Chem (pvt) Ltd.
    • 6.4.8 Golden Grain Group Ltd.
    • 6.4.9 Shaanxi Fuheng (FH) Biology Co. Ltd.
    • 6.4.10 The Green Labs LLC
    • 6.4.11 AIDP Inc.
    • 6.4.12 BENEO GmbH
    • 6.4.13 Nutribiotic
    • 6.4.14 Rizsource International
    • 6.4.15 Roquette Frères
    • 6.4.16 Bioway (Xioan) Organic Ingredients
    • 6.4.17 Anhui Shunxin Shengyuan Biotech
    • 6.4.18 Hubei Jiayuan Group
    • 6.4.19 RiceBran Technologies
    • 6.4.20 Suzhou Dongyuan Bio-Chem
    • 6.4.21 Hebei Tianxu Biotech
    • 6.4.22 Wuxi Jinnong International
    • 6.4.23 A. Costantino & C. spa

7. MARKET OPPORTUNITIES AND FUTURE OUTLOOK

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Global Rice Protein Market Report Scope

Concentrates, Isolates, Textured/Hydrolyzed are covered as segments by Form. Food and Beverages, Personal Care and Cosmetics, Supplements are covered as segments by End User. Africa, Asia-Pacific, Europe, Middle East, North America, South America are covered as segments by Region.
By Form
Concentrates
Isolates
Textured/Hydrolyzed
By End-User
Food and Beverages Bakery
Beverages
Meat/ Poultry/Seafood and Meat Alternative Products
Snacks
Personal Care and Cosmetics
Supplements Elderly Nutrition and Medical Nutrition
Sport/Performance Nutrition
By Geography
North America United States
Canada
Mexico
Rest of North America
Europe Germany
United Kingdom
Italy
France
Spain
Netherlands
Russia
Rest of Europe
Asia-Pacific China
India
Japan
Australia
Indonesia
South Korea
Thailand
Singapore
Rest of Asia-Pacific
South America Brazil
Argentina
Rest of South America
Middle East and Africa South Africa
Saudi Arabia
United Arab Emirates
Nigeria
Turkey
Rest of Middle East and Africa
By Form Concentrates
Isolates
Textured/Hydrolyzed
By End-User Food and Beverages Bakery
Beverages
Meat/ Poultry/Seafood and Meat Alternative Products
Snacks
Personal Care and Cosmetics
Supplements Elderly Nutrition and Medical Nutrition
Sport/Performance Nutrition
By Geography North America United States
Canada
Mexico
Rest of North America
Europe Germany
United Kingdom
Italy
France
Spain
Netherlands
Russia
Rest of Europe
Asia-Pacific China
India
Japan
Australia
Indonesia
South Korea
Thailand
Singapore
Rest of Asia-Pacific
South America Brazil
Argentina
Rest of South America
Middle East and Africa South Africa
Saudi Arabia
United Arab Emirates
Nigeria
Turkey
Rest of Middle East and Africa
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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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