Market Overview
| Study Period | 2021 - 2031 |
|---|---|
| Forecast Data Period | 2026 - 2031 |
| Base Year Market Size (2025) | USD 510.23 Million |
| Market Size (2026) | USD 511.92 Million |
| Market Size (2031) | USD 633.68 Million |
| Growth Rate (2026 - 2031) | 4.36 % |
| Market Concentration | Medium |
Major Players *Disclaimer: Major Players sorted in no particular order Image © Mordor Intelligence. Reuse requires attribution under CC BY 4.0. | |
North America Pea Protein Ingredients Market Analysis by Mordor Intelligence
The North America pea protein ingredients market size was valued at USD 510.23 million in 2025 and estimated to grow from USD 511.92 million in 2026 to reach USD 633.68 million by 2031, at a CAGR of 4.36% during the forecast period (2026-2031). Growth is moving toward products that meet higher requirements for protein purity, taste, traceability, and documented functionality. Sports nutrition, clinical nutrition, dairy alternatives, and clean-label foods are important areas for this higher-value demand. Trade measures affecting Chinese imports have increased the importance of regional supply chains and origin verification. Producers with integrated sourcing and certified organic supply can respond more reliably to buyers that are seeking stable procurement and consistent ingredient specifications. The North America pea protein ingredients market therefore offers opportunities for suppliers that combine functional performance with transparent sourcing.
Key Report Takeaways
- By form, isolates held 54.36% of the North America pea protein ingredients market share in 2025, while concentrates are forecast to grow at a 4.67% CAGR through 2031.
- By nature, conventional pea protein held 78.33% of the North America pea protein ingredients market share in 2025, while organic pea protein is forecast to grow at a 5.78% CAGR through 2031.
- By application, animal feed accounted for 68.51% of the North America pea protein ingredients market size in 2025, while supplements are forecast to grow at a 5.91% CAGR through 2031.
- By geography, the United States held 69.23% of regional value in 2025, while Mexico is forecast to grow at a 6.06% CAGR through 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.
Market Trends and Insights
Drivers Impact Analysis of North America Pea Protein Ingredients Market*
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Advancements in protein extraction and processing technologies | +0.7% | Concentrated in United States and Canadian research and production clusters | Medium term (2-4 years) |
| Growing consumer preference for clean-label and transparent ingredients | +0.8% | North America, with early adoption in the United States West Coast and urban Canadian centers | Short term (≤ 2 years) |
| Increasing adoption of vegan and flexitarian diets | +0.9% | Particularly United States and Canadian urban markets | Short term (≤ 2 years) |
| Rising emphasis on sustainability and reduced environmental impact | +0.6% | Driven by corporate environmental commitments in the United States and Canada | Long term (≥ 4 years) |
| Superior emulsifying, foaming, gelling, and thickening properties | +0.8% | United States, with application-specific gains across food and supplement manufacturing | Medium term (2-4 years) |
| Expansion of meat substitutes and dairy alternative products | +0.9% | North America, strongest in United States Pacific and Northeast markets | Short term (≤ 2 years) |
| Source: Mordor Intelligence | |||
Advancements in protein extraction and processing technologies
Improvements in extraction are raising the functional performance expected from pea proteins. Water-based ultrafiltration can achieve protein recovery above 85.0% and solubility above 90.0%, while reducing water use by up to 60%, according to a 2025 scientific review[1]. This approach offers an alternative to chemical-intensive alkaline-isoelectric precipitation. A 2026 study showed that manufacturers can model and tailor emulsification, foaming, and water-holding behavior by managing the degree of hydrolysis. The work can shorten qualification periods because formulators can assess performance before large-scale trials. Fermentation-assisted isolation can also reduce trypsin inhibitor activity, phytic acid, and undesirable beany notes. The North America pea protein ingredients market benefits when producers can provide functional documentation alongside protein purity data.
Growing consumer preference for clean-label and transparent ingredients
Clean-label expectations support demand for ingredients that have clear sourcing and familiar product labels. Glanbia Nutrition reported that 54.0% of U.S. consumers were concerned about ultra-processed foods in 2025. The same research found that 44% of consumers were reducing processed meat to limit their intake of ultra-processed food. This pattern supports hybrid and plant-forward product reformulation. Non-GMO pea protein has a useful position where brands seek alternatives to soy and want more transparent sourcing. Suppliers that can document origin, processing, and certification may be better placed to obtain premium contracts. In the North America pea protein ingredients market, this can favor certified producers over suppliers that compete only on bulk pricing.
Increasing adoption of vegan and flexitarian diets
Dietary choices are widening the addressable base for plant-derived protein applications. A January 2026 Harris Poll commissioned by the Vegetarian Resource Group found that 67.0% of U.S. adults always, sometimes, or usually ate vegetarian meals. The survey also reported that 8.00 million U.S. adults identified as vegan. In Canada, flexitarian adoption increased from 4.6% in Fall 2024 to 9.4% in Spring 2026, while omnivore identification fell from 67.6% to 55.0%. Concentrates and textured formats can serve meat-blend products for consumers who do not want a fully plant-based diet. This consumption pattern extends demand beyond consumers who identify as vegan. The North America pea protein ingredients market is therefore supported by a broader group of occasional and regular plant-protein users.
Expansion of meat substitutes and dairy alternative products
Meat substitutes and dairy alternatives require ingredients that deliver texture, nutrition, and a neutral sensory profile. U.S. plant-based food retail sales reached USD 7.9 billion in 2025, compared with USD 3.30 billion in 2018. The Midwest recorded the fastest gains in household penetration during 2025, according to retail data cited in the supplied research draft. Beyond Meat and Roquette signed a sales agreement in March 2026 for NUTRALYS pea protein supply totaling USD 23.5 million through 2027. The agreement shows that large food manufacturers are securing long-term supply for key formulations. Pea-protein milk products can provide higher protein density per serving than almond-milk alternatives. A 2025 scientific review also described lower blue-water use for pea protein production than soy inputs used in dairy alternatives.
Restraints Impact Analysis of North America Pea Protein Ingredients Market*
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Intense competition from alternative plant-based proteins | -0.7% | Global, particularly in United States soy protein strongholds | Medium term (2-4 years) |
| Supply chain disruptions and raw material availability challenges | -0.8% | North America, with particular impact on United States importers and Canadian exporters | Short term (≤ 2 years) |
| Sensory and taste-related limitations | -0.4% | United States, most acute in consumer-facing applications | Medium term (2-4 years) |
| Regulatory complexities and labeling requirements | -0.3% | North America, particularly for organic and clean-label claims | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
Intense competition from alternative plant-based proteins
Soy retains established positions in meat alternatives, protein beverages, and animal feed. Existing flavor profiles, line compatibility, and lower cost per gram of protein can make switching more difficult for buyers. A 2024 PNAS article identified soy and pea as the 2 commercially dominant grain-legume protein ingredients globally. Chickpea, faba bean, and lentil proteins also compete where brands seek non-GMO, allergen-free, and mild-tasting ingredients[2]. Ingredion and Lantmännen announced a long-term partnership in November 2024 to develop differentiated pea protein isolates, supported by an investment of more than EUR 100 million, equivalent to USD 105 million, in a Swedish facility. Established pea protein products also benefit from existing safety and quality documentation, which can slow substitution by newer pulse proteins. Competition means that the North America pea protein ingredients market must continue to improve taste, functionality, and product evidence.
Supply chain disruptions and raw material availability challenges
Trade actions and shifting tariffs have changed procurement conditions for pea protein. The supplied research draft cites U.S. anti-dumping and countervailing duties of 127%-286% on Chinese high-protein pea protein and parallel Canadian actions. The European Commission imposed definitive anti-dumping duties of 40.5%-67.1% on Chinese pea protein imports in September 2026[3]. These actions may support regional producers but can also raise sourcing risk for buyers dependent on spot supply. China imposed a 100% tariff on Canadian yellow peas in March 2025 and suspended it in March 2026, showing the exposure of the Canadian feedstock chain. The USDA National Organic Program's Strengthening Organic Enforcement rule also limits the availability of noncompliant organic supply. The North America pea protein ingredients market rewards producers that can offer verified supply, but seasonal harvest conditions still constrain volume flexibility.
*Our forecasts treat driver/restraint impacts as directional, not additive. The impact forecasts reflect baseline growth, mix effects, and variable interactions.
North America Pea Protein Ingredients Market Segment Analysis
By Form:
Isolates Support Premium Uses While Concentrates Gain Functional DemandIsolates captured 54.36% of regional pea protein ingredient value by form in 2025. Sports nutrition, clinical supplementation, and dairy alternatives use isolates when formulations require more than 80% protein on a dry basis. Their position also reflects customer requirements for strong solubility, neutral taste, and documented functional performance. These characteristics are important for ready-to-drink beverages and medical nutrition applications. Textured pea protein serves meat analogs that require a fibrous bite. Hydrolyzed pea peptides are used in personal care and cosmetics applications where molecular weight affects conditioning and dermal performance.
Concentrates are forecast to grow at a 4.67% CAGR through 2031. They offer a lower-cost option for products that need moderate protein enrichment while retaining fiber and functional carbohydrates. This whole-food profile fits clean-label positioning in some food applications. Recent dry-fractionation work has reduced water use by up to 40% per kilogram of protein compared with conventional wet fractionation, as noted in the supplied research draft. Roquette launched NUTRALYS Pea 850F in February 2026 for ready-to-drink and ready-to-mix applications with a neutral taste. Form selection is increasingly based on sensory and functional fit rather than protein percentage alone.
By Nature:
Conventional Provides Scale While Organic Serves a Premium TierConventional products represented 78.33% of regional pea protein ingredient value by nature in 2025. Animal feed, commodity food fortification, beverages, and cost-sensitive supplements support this large base. Large conventional processors benefit from scale and broad access to processing capacity. Trade measures affecting lower-priced Chinese imports have improved the position of regional conventional processors. ADM, Louis Dreyfus Company, and Ingredion have continued to invest in capacity and product development. The category remains important for buyers that prioritize cost and reliable supply.
Organic pea protein is forecast to grow at a 5.78% CAGR through 2031. It is used in sports nutrition, infant formula, functional beverages, and other applications where certified inputs can support higher shelf prices. The USDA organic enforcement rule narrowed the availability of compliant imported organic supply. The Organic Trade Association reported in 2026 that compliance costs and new tariffs were affecting organic ingredient supply chains. Producers with controlled domestic cultivation and processing, including PURIS Proteins and Roquette's Manitoba operation, can benefit from this tighter supply structure. Certification lead times and limited transition-period acreage are likely to preserve the separation between conventional and organic supply.
By Application:
Animal Feed Provides Volume While Supplements Build ValueAnimal feed accounted for 68.51% of the North America pea protein ingredients market size in 2025. This segment provides the main volume base for pea-derived proteins across the region. Demand reflects use in livestock nutrition and the ability of processors to supply products at commercial scale. A 2025 U.S. patent covered pea solubles used as a feed additive for reducing ruminant methane and improving crude protein digestibility. This development points to higher-value uses within feed that could affect purchasing decisions. Food and beverages also remain a broad application area that includes bakery, breakfast cereals, condiments, dairy alternatives, meat alternatives, ready-to-eat products, and snacks.
Supplements are forecast to grow at a 5.91% CAGR through 2031. Sports, elderly, and medical nutrition products are increasingly seeking allergen-free and non-GMO protein sources. A 2026 scientific review reported that pea protein can support muscle protein synthesis comparably with whey protein when dosing is adequate. Roquette reported 97% digestibility and a Protein Digestibility-Corrected Amino Acid Score of 93% for NUTRALYS pea protein based on published clinical trials. Personal care and cosmetics remain a smaller application, where hydrolyzed proteins are used in products that seek natural ingredient positioning. COSMOS natural certification and ISO 16128-aligned classification influence how suppliers position hydrolyzed pea peptides in this field.
Geography Analysis
The United States held 69.23% of regional value in 2025. Its food manufacturing base, animal feed production, and domestic processing infrastructure support this leading position. The North America pea protein ingredients market size in the United States also benefits from procurement changes linked to trade duties on Chinese high-protein pea protein. ADM launched 8 soy and pea ingredient solutions for North American and European applications in May 2026. ADM cited its 2025 consumer research showing that 66% of global consumers aimed to increase protein intake and 86% considered diverse protein sources healthier. The United States also has a broad base for allergen-free supplement products because plant-based meal consumption extends beyond committed vegans.
Mexico is forecast to grow at a 6.06% CAGR through 2031. Urbanization, higher incomes, and additional plant-based food manufacturing are supporting demand. The supplied research draft stated that the International Trade Centre Export Potential Map projected a USD 27 million Mexican pea market by 2029. New meat-alternative facilities announced in Nuevo León and Jalisco are expected to require more concentrates and textured products. Mexico remains dependent on imports, which can increase exposure to tariff-related price movements. COFEPRIS labeling requirements can add compliance costs for food manufacturers that source from non-U.S. origins.
Canada holds a distinct role as both a producer and a consumer. Saskatchewan and Manitoba supply much of the regional yellow pea feedstock and form the raw-material base for North American processors. Louis Dreyfus Company commissioned a pea protein isolate facility in Yorkton, Saskatchewan, in March 2026, with traceable supply from North American farms. Canadian flexitarian adoption doubled from 4.6% in Fall 2024 to 9.4% in Spring 2026. The Rest of North America remains at an earlier stage, where demand is mainly linked to ingredient re-exports and specialized manufacturing in the USMCA trade area.
Competitive Landscape
The North America pea protein ingredients market is moderately concentrated. ADM, Cargill, and Ingredion compete with extraction specialists such as Roquette Frères, Cosucra, and Emsland Group. PURIS Proteins represents a vertically integrated domestic producer with organic sourcing capabilities. Competitive decisions focus on traceability, extraction quality, taste neutrality, and organic certification. Higher-purity organic products, personal care and cosmetics, and clinical or elderly nutrition offer room for differentiation where digestibility evidence matters.
Agricultural integrators use raw-material access and scale to serve animal feed and commodity applications. Extraction technology specialists use fractionation and hydrolysis capabilities to supply dairy, sports, and clinical nutrition customers. Technology-focused suppliers seek differentiation through high purity and better sensory performance. Burcon reported record daily output at its Galesburg, Illinois facility in April 2026, 40.00% above its Q1 2026 daily average. The company had expanded to more than 20 buying customers and was evaluating additional capacity. This shows how smaller suppliers can gain customers by addressing taste and solubility concerns. The North America pea protein ingredients market also gives these businesses a route to compete in specification-sensitive applications without matching the scale of agricultural integrators.
Roquette introduced NUTRALYS Pea 850F in February 2026 for beverages that require a clean and neutral taste. Beyond Meat also entered a supply agreement with Roquette through 2027, supporting long-term supply arrangements for a major manufacturer. Ingredion's partnership with Lantmännen supports its position in differentiated isolates. Food Safety System Certification 22000 food safety certification and United States Department of Agriculture NOP organic verification are important supplier qualification requirements in food, supplements, and personal care. Farbest Brands remains an active North American distributor and marketer of conventional and organic pea protein, while DuPont is not an active standalone pea protein ingredient supplier after its prior Nutrition & Biosciences divestment. Merit Functional Foods or SunOpta can better represent the current competitive set where a replacement is required. These supplier requirements make the North America pea protein ingredients market less dependent on price as the only basis for selection.
North America Pea Protein Ingredients Industry Leaders
-
Archer Daniels Midland Company
-
Bunge Global SA
-
Cargill, Incorporated
-
Glanbia PLC
-
Ingredion Incorporated
- *Disclaimer: Major Players sorted in no particular order
North America Pea Protein Ingredients Market Companies Covered in this Report
- Archer Daniels Midland Company
- Bunge Global SA
- Cargill, Incorporated
- Glanbia PLC
- Ingredion Incorporated
- Farbest Brands
- International Flavors & Fragrances Inc.
- Kerry Group PLC
- Roquette Frères
- The Scoular Company
- Puris Proteins LLC
- AGT Food and Ingredients Inc.
- Axiom Foods Inc.
- Burcon NutraScience Corp.
- Cosucra Groupe Warcoing
- Emsland Group
- DuPont de Nemours Inc.
- Anchor Ingredients Co.
- Louis Dreyfus Company
- NOW Foods
Recent Industry Developments in North America Pea Protein Ingredients Market
- January 2025: Axiom Foods has launched Vegotein N Neutral, a pea protein ingredient, to address the growing demand for pea protein in the market. It contains 80% protein concentration and is fully digestible. The ingredient is produced using yellow non-GMO peas grown in North America.
- December 2024: Burcon NutraScience Corporation introduced PeazazzC, a clean-tasting pea protein developed for the expanding plant-based protein market. Derived from North American non-GMO field peas, it is suitable for various applications, including beverages, dairy alternatives, baked goods, and nutrition bars.
- July 2024: Ingredion Incorporated introduced its North American-grown and produced protein fortification product, VITESSENCE Pea 100 HD, a pea protein specifically designed for cold-pressed bars. This product helps maintain the softness of cold-pressed bars throughout their shelf life, enhances texture and sensory attributes, and adds nutritional value to meet consumer preferences.
North America Pea Protein Ingredients Market Report Scope
Pea protein is a high-quality, plant-based protein powder made from yellow split peas, popular in vegan, dairy-free, and allergen-friendly diets, valued for its digestibility, iron content, and essential amino acids. The North American pea protein ingredients are segmented by form, nature, application, and geography. By form, the market is segmented into concentrates, isolates, and textured/hydrolyzed. By nature, the market is segmented into conventional and organic. By application, the market is segmented into animal feed, personal care and cosmetics, food and beverages, and Supplements. By geography, the market is segmented into the United States, Canada, Mexico, and the rest of North America. The Market Forecasts are Provided in Terms of Value (USD) and Volume (Tons).
By Form
| Concentrates |
| Isolates |
| Textured/Hydrolyzed |
By Nature
| Conventional |
| Organic |
By Application
| Animal Feed | |
| Personal Care and Cosmetics | |
| Food and Beverages | Bakery |
| Beverages | |
| Breakfast Cereals | |
| Condiments/Sauces | |
| Dairy and Dairy Alternative Products | |
| Meat/Poultry/Seafood and Meat Alternative Products | |
| RTE/RTC Food Products | |
| Snacks | |
| Supplements | Baby Food and Infant Formula |
| Elderly Nutrition and Medical Nutrition | |
| Sport/Performance Nutrition |
By Geography
| United States |
| Canada |
| Mexico |
| Rest of North America |
| By Form | Concentrates | |
| Isolates | ||
| Textured/Hydrolyzed | ||
| By Nature | Conventional | |
| Organic | ||
| By Application | Animal Feed | |
| Personal Care and Cosmetics | ||
| Food and Beverages | Bakery | |
| Beverages | ||
| Breakfast Cereals | ||
| Condiments/Sauces | ||
| Dairy and Dairy Alternative Products | ||
| Meat/Poultry/Seafood and Meat Alternative Products | ||
| RTE/RTC Food Products | ||
| Snacks | ||
| Supplements | Baby Food and Infant Formula | |
| Elderly Nutrition and Medical Nutrition | ||
| Sport/Performance Nutrition | ||
| By Geography | United States | |
| Canada | ||
| Mexico | ||
| Rest of North America | ||
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 |
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
