Middle East Plant Protein Market Size and Share

Middle East Plant Protein Market (2026 - 2031)
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Middle East Plant Protein Market Analysis by Mordor Intelligence

The Middle East plant protein market size is estimated at USD 1.02 billion in 2026, and is expected to reach USD 1.39 billion by 2031, at a CAGR of 6.45% during the forecast period (2026-2031). Government food-security mandates, rising consumer health awareness, and fresh capital flowing into local processing plants underpin this expansion. Saudi Arabia’s National Food Security Strategy and the UAE’s National Food Security Strategy 2051 formalize alternative-protein procurement, while Iran’s new biorefineries supply concentrates that displace imports[1]Source: Ministry of Climate Change and Environment, "National Food Security Strategy", moccae.gov.ae. Structural dependence on food imports that exceed a major share in several Gulf states makes plant proteins a strategic hedge, and multinationals are pairing with regional innovators to close taste and texture gaps[2]Source: Organization for Economic Co-operation and Development, "Food import", oecd.org.

Key Report Takeaways

  •  By protein type, soy led with a 77.03% share of the plant protein market in 2025; pea protein is set to grow at a 7.32% CAGR from 2026 to 2031.
  •  By end user, food and beverages accounted for 55.67% of the plant protein market size in 2025; personal care and cosmetics are the fastest-growing end-user segment at 7.45% CAGR through 2031. 
  •  By geography, Saudi Arabia captured 58.04% of the plant protein market share in 2025; Iran is projected to advance at an 8.03% CAGR to 2031.

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 Protein Type: Pea Protein Gains as Soy Dominance Persists

Soy protein held a 77.03% share in 2025, reflecting decades of supply-chain optimization, entrenched use in animal feed, and cost competitiveness relative to alternative sources. The Middle East imported 8.5 million tonnes of soybeans in 2023, primarily from Brazil, the United States, and Argentina, with the majority crushed for meal used in poultry and aquaculture rations, according to the USDA Foreign Agricultural Service. Ingredion's VITESSENCE Pea 200 D, launched in October 2024, delivers improved solubility and neutral flavor, addressing historical barriers to pea-protein adoption in beverages and nutrition bars. Roquette expanded its NUTRALYS portfolio in February 2024 with textured, hydrolysed, and high-gel variants, enabling formulators to achieve meat-like textures in plant-based burgers and sausages.

Pea protein is forecast to grow at 7.32% annually from 2026 to 2031, driven by clean-label positioning, allergen-free status, and functional improvements that enable use in dairy alternatives and meat analogs. Wheat protein, derived from gluten, finds application in bakery and meat-analog products, leveraging the Middle East's substantial wheat imports. Rice protein appeals to formulators targeting allergen-sensitive consumers, though its amino-acid profile requires blending with complementary sources to achieve complete nutrition. Other plant proteins, including chickpea and fava bean, are gaining traction as Tate & Lyle's acquisition of Nutriati and Roquette's May 2024 launch of NUTRALYS Fava S900M, a 90% protein isolate, signal ingredient diversification to mitigate supply-chain concentration risk.

Middle East Plant Protein Market: Market Share by Protein Type

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By End User: Personal Care Emerges Alongside Food Dominance

Personal care and cosmetics applications are expanding at 7.45% annually through 2031, outpacing the 6.45% overall market growth, as formulators incorporate plant-derived peptides, amino acids, and proteins for skin-barrier repair, hair strengthening, and anti-aging formulations. AlUla Peregrina, a Saudi biotech venture launched in April 2025, extracts bioactive compounds from Moringa Peregrina for cosmetics, aligning with Vision 2030's emphasis on indigenous natural resources. The UAE's halal cosmetics framework, codified under UAE.S 2055-4, mandates ingredient traceability and prohibits animal-derived inputs not meeting halal slaughter standards, creating a structural advantage for plant proteins, according to the UAE Ministry of Industry and Advanced Technology. 

Food and beverages captured 55.67% of end-user demand in 2024, spanning dairy alternatives such as Almarai's plant-based milk and Iffco's Nurishh cheese, meat analogs from Switch Foods and Americana, and fortified bakery products incorporating pea and soy protein for texture and nutrition. Supplements, including baby food, infant formula, elderly nutrition, and sports performance products, leverage plant proteins to address lactose intolerance and allergen concerns, with Nestlé's USD 72 million Jeddah facility producing CERELAC and infant formulas incorporating plant-based ingredients. Animal feed remains a significant end-user segment, with soybean meal and wheat gluten serving as cost-effective protein sources in poultry and aquaculture rations, though price volatility and import dependency drive interest in locally sourced alternatives such as fava bean and chickpea meal.

Middle East Plant Protein Market: Market Share by End-User

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Geography Analysis

Saudi Arabia commanded a 58.04% share in 2024, underpinned by Vision 2030 initiatives that prioritize food security, halal integrity, and domestic value-chain development. The Ministry of Environment, Water, and Agriculture has partnered with plant-based food companies, including Ayla's Choice and Al-Rasheed Greenhouses, to pilot controlled-environment agriculture and alternative-protein production. The kingdom's Halal Mark Track initiative, launched in 2024, integrates ESG criteria into halal certification, rewarding suppliers that demonstrate water-use efficiency and carbon-footprint transparency, a policy evolution that favors plant proteins over conventional animal proteins, according to the Saudi Food and Drug Authority. 

Iran is forecast to grow at 8.03% annually through 2030, the fastest rate in the region, as domestic biorefinery investments and plasma-technology processing plants reduce reliance on imports constrained by sanctions. Iran's population of 88 million and rising urbanization create latent demand for convenient, shelf-stable protein products, though purchasing-power constraints and limited retail infrastructure outside Tehran and major cities temper near-term growth. The UAE accounted for a smaller share in 2024 but benefits from the densest concentration of innovation infrastructure, including Abu Dhabi Investment Office partnerships with EVERY Company and Vivici for precision-fermentation protein production, announced in October 2025, and the Food Tech Valley initiative that provides co-location and regulatory fast-tracking for agrifood startups.

The rest of the Middle East, encompassing Kuwait, Oman, Qatar, Bahrain, and smaller markets, exhibits heterogeneous adoption patterns. Kuwait's high per-capita income and expatriate population drive demand for premium plant-based products, while Oman and Qatar prioritize food-security investments that include alternative-protein pilot projects. Kerry Group's December 2025 opening of a Customer Co-Creation Centre in Expo City Dubai, offering rapid prototyping and sensory adaptation for Middle Eastern palates, illustrates the multinational commitment to regional customization.

Competitive Landscape

The Middle East plant protein market exhibits moderate fragmentation, reflecting competition between multinational ingredient suppliers, Cargill, ADM, DuPont, Kerry, Ingredion, Roquette, Glanbia, Tate & Lyle, Wilmar, and regional disruptors such as Pure Harvest Smart Farms, Switch Foods, and Yalla Nutrition. Multinationals leverage global R&D networks, halal-certified production facilities, and established distributor relationships to capture institutional demand from food manufacturers and feed formulators, while regional players exploit agility, local sourcing, and direct-to-consumer channels to build brand loyalty among health-conscious urban consumers. 

Kerry Group's December 2025 launch of a Customer Co-Creation Centre in Dubai exemplifies the co-manufacturing strategy, enabling rapid prototyping of plant-protein applications tailored to Middle Eastern taste preferences and regulatory requirements. Pure Harvest Smart Farms' USD 100 million Series B round in December 2024 and expansion to Riyadh in 2025 signal investor confidence in controlled-environment agriculture as a pathway to local protein production, though the company's current focus on fresh produce limits near-term plant-protein revenue. White-space opportunities center on infant nutrition, elderly medical nutrition, and halal-certified cosmetics, segments where plant proteins can command premiums and where regulatory clarity reduces go-to-market friction. 

Impossible Foods' 2021 patent US11051532B2, which describes alkaline-pH protein purification yielding higher yields and 2-10× stronger gels, illustrates the technical frontier that could unlock cost parity with animal proteins if adapted to Middle Eastern oilseed and pulse varieties. Emerging disruptors face capital-intensity barriers in extraction and texturization, yet partnerships with government-backed food-security initiatives, such as the UAE's Food Tech Valley and Saudi Arabia's Vision 2030 programs, provide subsidized infrastructure access and regulatory fast-tracking. The UAE's halal certification framework, which registered 7,585 products in 2022 under standards UAE.S 2055-1 and UAE.S 2055-4, reduces compliance risk and enables rapid scaling for suppliers that achieve certification.

Middle East Plant Protein Industry Leaders

  1. Cargill, Incorporated

  2. CHS Inc.

  3. International Flavors & Fragrances, Inc.

  4. Kerry Group PLC

  5. Wilmar International Ltd

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

  • January 2026: The UAE government is actively investing in building infrastructure, regulatory frameworks, and partnerships to become an alternative protein production hub, including plant-based proteins in the broader protein ecosystem. These policy moves likely boost demand for functional plant protein ingredients (soy, pea, etc.) and help attract ingredient suppliers, though this article focuses on policy and market creation rather than a specific ingredient launch.
  • June 2025: ACI Group announced an expanded plant-based protein ingredient line that includes pea protein, soy protein, and wheat protein formats, plus a multi-protein concentrate blend. This range includes isolated pea protein (~83%), texturized pea protein flakes, isolated soy protein, soy protein nuggets, and wheat protein formats designed for meat alternatives, baked goods, protein bars, beverages, etc., marking a concrete ingredient supplier development relevant to Middle East and global food manufacturers.

Table of Contents for Middle East Plant 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 Consumers Embrace Health Consciousness
    • 4.2.2 Surge in Popularity of Fitness and Sports Nutrition
    • 4.2.3 Expansion of the food and beverage industry with plant‑based product innovation
    • 4.2.4 Advancements in Protein Extraction Technologies
    • 4.2.5 Rising interest in clean‑label, halal‑certified, and sustainable protein options
    • 4.2.6 Government initiatives boosting local food production
  • 4.3 Market Restraints
    • 4.3.1 Higher cost of plant protein products compared to conventional animal proteins
    • 4.3.2 Dependence on imported raw plant protein materials and supply chain complexity
    • 4.3.3 Limited domestic processing infrastructure for isolates and concentrates
    • 4.3.4 Cultural preferences and limited awareness of plant protein benefits outside urban centers
  • 4.4 Supply Chain Analysis
  • 4.5 Regulatory Landscape
  • 4.6 Porter’s Five Forces
    • 4.6.1 Threat of New Entrants
    • 4.6.2 Bargaining Power of Buyers
    • 4.6.3 Bargaining Power of Suppliers
    • 4.6.4 Threat of Substitutes
    • 4.6.5 Competitive Rivalry

5. MARKET SIZE AND GROWTH FORECASTS (VALUE and VOLUME)

  • 5.1 Protein Type
    • 5.1.1 Hemp Protein
    • 5.1.2 Pea Protein
    • 5.1.3 Potato Protein
    • 5.1.4 Rice Protein
    • 5.1.5 Soy Protein
    • 5.1.6 Wheat Protein
    • 5.1.7 Other Plant Protein
  • 5.2 End User
    • 5.2.1 Animal Feed
    • 5.2.2 Food and Beverages
    • 5.2.2.1 Bakery
    • 5.2.2.2 Beverages
    • 5.2.2.3 Breakfast Cereals
    • 5.2.2.4 Condiments/Sauces
    • 5.2.2.5 Confectionery
    • 5.2.2.6 Dairy and Dairy Alternative Products
    • 5.2.2.7 Meat/Poultry/Seafood and Meat‑Alternative Products
    • 5.2.2.8 RTE/RTC Food Products
    • 5.2.2.9 Snacks
    • 5.2.3 Personal Care and Cosmetics
    • 5.2.4 Supplements
    • 5.2.4.1 Baby Food and Infant Formula
    • 5.2.4.2 Elderly / Medical Nutrition
    • 5.2.4.3 Sport / Performance Nutrition
  • 5.3 Geography
    • 5.3.1 Saudi Arabia
    • 5.3.2 Iran
    • 5.3.3 United Arab Emirates
    • 5.3.4 Rest of the Middle East

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 Cargill, Incorporated
    • 6.4.2 Archer Daniels Midland (ADM)
    • 6.4.3 DuPont de Nemours, Inc.
    • 6.4.4 Kerry Group PLC
    • 6.4.5 Wilmar International Ltd
    • 6.4.6 Ingredion Incorporated
    • 6.4.7 Roquette Frères
    • 6.4.8 Glanbia PLC
    • 6.4.9 Tate & Lyle PLC
    • 6.4.10 Axiom Foods, Inc.
    • 6.4.11 Thryve
    • 6.4.12 Yalla Nutrition
    • 6.4.13 Switch Foods
    • 6.4.14 Hunter Foods
    • 6.4.15 Food People
    • 6.4.16 Pure Harvest
    • 6.4.17 NutriPro
    • 6.4.18 Proteina Foods
    • 6.4.19 Desert Foods Co.
    • 6.4.20 Sahara Nutrients

7. MARKET OPPORTUNITIES AND FUTURE OUTLOOK

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Middle East 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. Iran, Saudi Arabia, United Arab Emirates are covered as segments by Country.
Protein Type
Hemp Protein
Pea Protein
Potato Protein
Rice Protein
Soy Protein
Wheat Protein
Other Plant Protein
End User
Animal Feed
Food and Beverages 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 Baby Food and Infant Formula
Elderly / Medical Nutrition
Sport / Performance Nutrition
Geography
Saudi Arabia
Iran
United Arab Emirates
Rest of the Middle East
Protein Type Hemp Protein
Pea Protein
Potato Protein
Rice Protein
Soy Protein
Wheat Protein
Other Plant Protein
End User Animal Feed
Food and Beverages 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 Baby Food and Infant Formula
Elderly / Medical Nutrition
Sport / Performance Nutrition
Geography Saudi Arabia
Iran
United Arab Emirates
Rest of the Middle East
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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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