Market Overview
| Study Period | 2017 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 3.58 Billion |
| Market Size (2030) | USD 4.43 Billion |
| Growth Rate (2025 - 2030) | 4.33% CAGR |
| 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 Soy Protein Market Analysis by Mordor Intelligence
The North America Soy Protein Market size is estimated at 3.58 billion USD in 2025, and is expected to reach 4.43 billion USD by 2030, growing at a CAGR of 4.33% during the forecast period (2025-2030).
The North American soy protein industry is experiencing a significant transformation driven by evolving consumer preferences and health consciousness. A notable shift is occurring in the food and beverage sector, where manufacturers are responding to increasing demand for plant protein alternatives. This trend is particularly evident in the meat alternatives segment, where soy proteins are being utilized to create innovative products with meat-like textures and nutritional profiles. The industry has seen substantial investment in research and development to improve the taste, texture, and functionality of soy protein products, making them more appealing to mainstream consumers. Recent surveys indicate that approximately 76% of US consumers are actively seeking to reduce their sugar intake, driving demand for healthier protein ingredients.
Product innovation and application development continue to shape the market landscape, with manufacturers focusing on clean-label formulations and enhanced functionality. Soy protein manufacturers are developing specialized ingredients for specific applications, ranging from sports nutrition to elderly care products. The versatility of soy proteins has enabled their incorporation into various food products, with particular success in the meat alternative protein sector. This adaptability has led to the development of new processing technologies that improve the textural properties and nutritional value of soy-based products. Notably, in the food and beverages segment, meat alternative protein has emerged as a key application area, commanding a significant market presence.
The industry is witnessing substantial developments in supply chain optimization and manufacturing capabilities. Companies are investing in advanced processing technologies to improve protein extraction efficiency and product quality. There is an increasing focus on vertical integration, with major players establishing direct relationships with soybean farmers to ensure consistent supply and quality control. The industry has also seen significant investment in sustainable production practices, with manufacturers implementing water conservation measures and reducing energy consumption in their processing facilities. This trend is particularly evident in the United States, where per capita poultry consumption reached 113.4 pounds in 2021, driving the need for sustainable alternative protein.
Regulatory compliance and sustainability initiatives are becoming increasingly important in shaping market dynamics. Manufacturers are adapting to stricter food safety regulations and labeling requirements, particularly regarding allergen declarations and nutritional claims. There is a growing emphasis on sustainable sourcing practices, with companies implementing traceability systems to monitor their supply chains. The industry is also seeing increased collaboration between manufacturers and research institutions to develop innovative processing technologies that reduce environmental impact. These initiatives are particularly important as the market continues to expand, with the food and beverages segment, along with the animal feed segment, collectively representing a substantial portion of the market in terms of end-use applications.
North America Soy Protein Market Trends and Insights
Plant protein consumption growth fuels opportunities for key players in the ingredients industry
- From 2017 to 2022, the region saw a 2.42% increase in per capita plant protein consumption, driven by investments and innovations. This surge was primarily fueled by a growing number of consumers shifting toward vegan or vegetarian diets, largely motivated by concerns for animal welfare. Notably, in 2020, approximately 9.6 million more Americans adopted plant-based diets, constituting nearly 3% of the US population. After the COVID-19 pandemic, plant protein consumption surged, partly due to concerns over viral contamination in animal-sourced proteins and a general increase in protein blends, including both animal and plant sources.
- While most Americans are reducing their meat intake, they are not eliminating it, leaning more toward a flexitarian diet than strict veganism or vegetarianism. Plant proteins find significant usage in sports nutrition and as meat alternatives. Soy and whey proteins, in particular, are prevalent in food and beverage, supplements, and sports nutrition. By 2021, 36% of US consumers were familiar with and had consumed soy protein, with a slightly lower share of 31% having tried whey protein.
- Canada boasts the second-largest flexitarian population, showcasing a significant shift toward flexitarianism and veganism among consumers. This trend presents a ripe opportunity for manufacturers to further innovate in the plant protein market. In 2021, the Canadian government pledged over USD 4.3 million to bolster the country's pulse and special crop farmers, aligning with the rising consumer appetite for sustainable, high-quality plant-based proteins.
Understand The Key Trends Shaping This Market
Download PDF
The United States produces more than 90% of all soybeans in North America
- The United States and Canada are the largest soybean producers in North America. The United States produces about one-third of the total soybeans globally, followed closely by Brazil and Argentina. In 2021, the country produced 119.88 million metric tons of soybeans, accounting for a 31% share of global soybean production. Soy, a globally traded commodity, thrives in temperate and tropical climates, serving as a vital source of protein and vegetable oils. Shifting food consumption patterns, a growing preference for vegetarian protein sources, and evolving food requirements are key drivers driving the US soy protein ingredients market.
- However, catering to domestic needs, the United States exported soybeans worth USD 27.94 billion in 2023. China, Europe, Mexico, Japan, and Indonesia emerged as primary destinations for US soybean exports. Farmers in the United States are embracing innovation and leveraging regenerative agriculture and biotechnology to meet domestic and international demands. The United Soybean Board collaborates with farmers, promoting best practices to enhance efficiency and bean quality.
- Canada, while being the third-largest producer of soybeans in North America, has seen soybeans gain prominence as a cash crop, particularly in regions like Quebec, Manitoba, the Maritimes, southeast Saskatchewan, and southern Alberta. Canada boasts 200 registered soybean varieties, with a significant 80% being herbicide-tolerant.
Understand The Key Trends Shaping This Market
Download PDF
OTHER KEY INDUSTRY TRENDS COVERED IN THE REPORT
- Organic baby food is expected to drive the market in the future
- Fortified beverages are expected to witness a rise in sales during the forecast period
- An increase in the demand for single-serve packets may augment production
- Dairy alternatives are expected to witness a significant growth rate
- Great opportunities for meat alternative products
- Key players are focusing more on healthy ingredients post the COVID-19 pandemic
- Steady demand from the United States to support market growth
- Large commercial players lead the growth of the bakery industry
- Consumer shift toward low-carb diets poses a threat to market growth
- Key players are expected to focus on fortification and nutritional enrichment
- The emphasis on awareness and innovation is one of the major growth drivers of the elderly nutrition market
- E-commerce is expected to emerge as one of the most preferred channels
- Sport/performance nutrition to witness significant growth during the forecast period
- The cosmetic industry to be driven by synergy of innovation and social media influence
Segment Analysis: Form
Isolates Segment in North America Soy Protein Market
Soy protein isolates dominate the North American market, commanding approximately 44% market share in 2024, primarily due to their versatile applications across multiple industries. The segment's dominance is attributed to its superior characteristics, including low viscosity, high dispersibility, and exceptional solubility, which enable its widespread use across various end-user industries. In the food industry, isolates are particularly valued for their neutral flavor profile and high protein content of up to 90%, making them ideal for protein fortification in various food products. The segment's strong position is further reinforced by the growing demand from the sports nutrition sector and the rising preference for plant-based protein alternatives in the region.
Isolates Segment Growth in North America Soy Protein Market
The soy protein isolate segment is projected to maintain its market leadership with the highest growth rate of approximately 4% during the forecast period 2024-2029. This growth is driven by increasing applications in meat alternatives, where isolates enhance texture and protein content while maintaining product quality. The segment's expansion is further supported by rising consumer awareness about clean-label products and the growing demand for non-GMO soy protein isolates. Additionally, manufacturers are focusing on developing innovative isolate formulations with improved functionality and nutritional profiles, particularly targeting the sports nutrition and plant-based food sectors, which is expected to fuel the segment's growth trajectory.
Remaining Segments in Form Segmentation
The soy protein concentrate and textured soy protein segments complete the market landscape, each serving distinct applications in the food and feed industries. Concentrates are particularly valued in the animal feed sector due to their optimal protein content and cost-effectiveness, while hydrolyzed soy protein has carved out a niche in meat alternatives and personal care products. The concentrates segment benefits from its widespread application in aquaculture and pet food industries, while textured proteins are gaining prominence in the growing plant-based meat alternatives sector. Both segments continue to evolve with technological advancements in processing methods and increasing applications in novel food products.
Segment Analysis: End User
Food and Beverages Segment in North America Soy Protein Market
The Food and Beverages segment dominates the North American soy protein market, commanding approximately 53% of the market share in 2024. This segment's leadership is primarily driven by the surging demand from the meat and dairy alternatives sectors. Within this segment, meat alternatives particularly stand out, accounting for nearly 46% of the food and beverages application share, as soy proteins are instrumental in creating meat-like textures such as chunks, shreds, and strips. The segment's strong performance is further bolstered by increasing consumer awareness of health benefits and environmental concerns, with about 25% of Americans now incorporating plant-based meat alternatives into their diets. Additionally, the dairy alternatives sub-segment has emerged as another significant growth driver, particularly as manufacturers leverage soy protein's versatility in creating products that cater to the rising lactose-intolerant population.
Supplements Segment in North America Soy Protein Market
The Supplements segment is projected to exhibit the most robust growth in the North American soy protein market, with an expected CAGR of approximately 6% during 2024-2029. This remarkable growth trajectory is primarily fueled by increasing fitness awareness among consumers, particularly in sports and performance nutrition. The segment's expansion is notably driven by a growing number of fitness enthusiasts and vegan gym-goers who rely on soy protein supplements for muscle building and recovery. Female athletes, in particular, are increasingly turning to soy protein powder as an ergogenic aid, not only for performance enhancement but also for muscle recovery and potential benefits in conditions like osteoporosis. The segment's growth is further supported by the rising adoption of soy-based supplements among elderly consumers for managing various health conditions, including high blood pressure, heart disease, and diabetes.
Remaining Segments in End User Segmentation
The Animal Feed segment represents another crucial application area in the North American soy protein market. This segment's significance stems from its extensive use in various livestock applications, from ruminants and pigs to poultry and aquaculture. The segment benefits from soy protein's high digestibility, extended shelf-life, and potent protein fortification capabilities. The versatility of soy protein in animal feed applications is particularly evident in aquaculture, where it serves as an excellent alternative to fishmeal, offering similar nutritional benefits while being more sustainable and cost-effective. The segment's stability is further reinforced by ongoing innovations in feed formulations and an increasing focus on animal nutrition optimization.
North America Soy Protein Market Geography Segment Analysis
Soy Protein Market in United States
The United States dominates the North American soy protein market, commanding approximately 84% of the regional market value in 2024. The country's leadership position is primarily driven by its robust food and beverages segment, particularly in meat and dairy alternatives, which account for around half of the market share. The constant innovations in the meat alternatives sub-segment have also contributed significantly to the ready-to-cook/ready-to-eat food sub-segment, leading to expanded soy protein applications in products like meatballs and meat crumbs. The country's strong position is further reinforced by its significant soybean production capacity and well-established processing infrastructure. The market is characterized by a strong preference for soy protein isolates, which are witnessing the highest demand among all forms due to their versatility and superior functional properties. The animal feed industry remains a crucial end-user segment, with manufacturers increasingly incorporating soy protein into various feed formulations. The market's growth is also supported by rising consumer awareness about plant-based proteins and their health benefits.
Soy Protein Market in Mexico
Mexico represents a dynamic growth market in the North American soy protein landscape, projected to achieve a robust CAGR of approximately 7% from 2024 to 2029. The country's market is experiencing rapid evolution, particularly in the food and beverages segment, which has shown remarkable expansion since its nascent stages. Mexican manufacturers are actively innovating to replicate traditional meat properties, including texture, flavor, and aroma, driving significant growth in meat alternatives. The market is witnessing increased adoption of soy protein isolates, though soy protein concentrates are gaining traction due to their higher protein digestibility score compared to isolates. The beverages segment is emerging as a particularly promising area, with growing attention toward health drinks incorporating soy protein. The country's market is benefiting from changing consumer preferences, with a significant portion of Mexican consumers actively seeking plant-based proteins due to digestive health concerns and medical recommendations. The rising popularity of probiotic sodas, Chia Agua Fresca, and other infused drinks is creating new opportunities for soy protein applications. The market's growth is further supported by the increasing awareness of sustainable and healthy protein alternatives among Mexican consumers.
Soy Protein Market in Canada
Canada has established itself as a significant player in the North American soy protein market, leveraging its position as the seventh-largest soy producer globally. The country's market is characterized by strong demand from the food and beverage segment, particularly driven by the burgeoning plant-protein industry. Canadian consumers are increasingly embracing flexitarian diets, making it the country with the second-largest flexitarian population in the region. The market is witnessing significant investments in research and development, with several companies focusing on creating novel soy protein products. The meat and meat alternatives sub-segment dominates the food and beverages category, reflecting the growing consumer interest in plant-based protein options. Canadian manufacturers are particularly focused on developing clean-label soy protein products, responding to the increasing consumer demand for transparency in ingredients. The market is also benefiting from the country's strong agricultural infrastructure and government support for protein crop development. The industry's growth is further supported by rising awareness of environmental sustainability and health benefits associated with plant-based proteins.
Soy Protein Market in Other Countries
The soy protein market in other North American countries, including Greenland, Jamaica, Cuba, Panama, Costa Rica, and Guatemala, presents unique opportunities and challenges. These markets are primarily driven by the food and beverages sector, with particular emphasis on meat alternatives and ready-to-eat/ready-to-cook products. The growing awareness of plant-based proteins and their health benefits is fostering market development in these regions. Local manufacturers are increasingly incorporating soy protein into traditional food products, creating innovative fusion products that appeal to local tastes while maintaining nutritional benefits. The animal feed sector in these countries is showing promising development, particularly in aquaculture and livestock applications. The market in these regions is characterized by growing urbanization, changing dietary patterns, and increasing health consciousness among consumers. The food processing industry in these countries is gradually adopting soy protein ingredients, particularly in the production of processed meats and dairy alternatives. These markets are also benefiting from improved distribution networks and increasing awareness of plant-based protein alternatives.
Get Analysis on Important Geographic Markets
Download PDF
Competitive Landscape
Top Companies in North America Soy Protein Market
The North American soy protein market is characterized by continuous innovation and strategic developments among major players. Companies are heavily investing in research and development to create novel protein ingredients formulations, particularly focusing on clean-label ingredients and enhanced functionality for diverse applications. Operational agility is demonstrated through vertically integrated supply chains, allowing manufacturers to maintain quality control from sourcing to final product delivery. Strategic moves predominantly revolve around expanding production capacities, establishing new manufacturing facilities, and forming strategic partnerships with regional clients. Market leaders are also prioritizing sustainability initiatives, implementing satellite imaging technology for supply chain transparency, and developing specialized innovation centers to accelerate product development. The expansion strategies primarily focus on modernizing existing facilities, implementing state-of-the-art technologies, and strengthening distribution networks across the region.
Consolidated Market Led By Global Players
The North American soy protein market exhibits a consolidated structure dominated by global agricultural processing conglomerates with diverse product portfolios. These major players leverage their extensive research capabilities, established distribution networks, and strong financial positions to maintain market leadership. The market is characterized by high entry barriers due to significant capital requirements, technical expertise needs, and established player relationships with key customers. Merger and acquisition activities are primarily focused on expanding product portfolios, gaining access to new technologies, and strengthening regional presence.
The competitive landscape is further shaped by the presence of specialized manufacturers focusing on specific market segments or product types. These companies often compete through product differentiation, specialized applications, and superior customer service. The market has witnessed strategic collaborations between large corporations and smaller specialized players, combining their respective strengths in technology, market access, and customer relationships. Regional players maintain their market position through strong local distribution networks and customized product offerings tailored to specific customer requirements.
Innovation and Sustainability Drive Future Success
Success in the North American soy protein market increasingly depends on companies' ability to innovate while maintaining sustainable practices. Incumbent players must focus on developing new functional protein formulations that address evolving consumer preferences, particularly in clean-label and plant-based alternatives. Companies need to invest in advanced processing technologies, strengthen their research and development capabilities, and establish robust quality control systems. Building strong relationships with raw material suppliers and maintaining efficient supply chain operations are crucial for maintaining competitive advantages in the market.
For contenders looking to gain market share, focusing on niche applications and underserved market segments presents significant opportunities. Success factors include developing specialized products for specific end-user applications, establishing strong technical support capabilities, and building relationships with key customers in target segments. Companies must also consider potential regulatory changes regarding protein content claims, labeling requirements, and sustainability standards. The ability to adapt to changing market dynamics, maintain cost competitiveness, and develop innovative solutions for emerging applications will be crucial for long-term success in the market. Additionally, leveraging protein additives in product formulations can offer enhanced nutritional benefits, aligning with consumer demand for health-focused options.
North America Soy Protein Industry Leaders
-
Archer Daniels Midland Company
-
Bunge Limited
-
CHS Inc.
-
International Flavors & Fragrances, Inc.
-
Kerry Group PLC
- *Disclaimer: Major Players sorted in no particular order
Need More Details on Market Players and Competitors?
Download PDF
Recent Industry Developments
- July 2020: DuPont Nutrition & Biosciences (DuPont), a subsidiary of IFF, offers the industry's broadest assortment of ingredients for plant-based product development with the new Danisco Planit range. Danisco Planit is a global launch that includes services, expertise, and an unparalleled ingredient portfolio for plant-based food and beverages, including plant proteins, hydrocolloids, cultures, probiotics, fibers, food protection, antioxidants, natural extracts, emulsifiers, and enzymes, as well as tailor-made systems.
- September 2019: CHS Inc. expanded its Fairmont, Minnesota, soybean processing plant. The expansion aimed to increase the market access for regional soybean growers and return value to its owners through increased production of high-demand soy-based food and feed ingredients.
- March 2019: DuPont launched new soy-based Protein Nuggets under the brand SUPRO. The 90% protein nugget product range was aimed to broaden the company's range of plant protein options that drive high protein content and unique textures.
North America Soy Protein Market Report Scope
Concentrates, Isolates, Textured/Hydrolyzed are covered as segments by Form. Animal Feed, Food and Beverages, Supplements are covered as segments by End User. Canada, Mexico, United States are covered as segments by Country.
Form
| Concentrates |
| Isolates |
| Textured/Hydrolyzed |
End User
| Animal Feed | ||
| Food and Beverages | By Sub End User | Bakery |
| Beverages | ||
| Breakfast Cereals | ||
| Condiments/Sauces | ||
| Dairy and Dairy Alternative Products | ||
| Meat/Poultry/Seafood and Meat Alternative Products | ||
| RTE/RTC Food Products | ||
| Snacks | ||
| Supplements | By Sub End User | Baby Food and Infant Formula |
| Elderly Nutrition and Medical Nutrition | ||
| Sport/Performance Nutrition | ||
Country
| Canada |
| Mexico |
| United States |
| Rest of North America |
| Form | Concentrates | ||
| Isolates | |||
| Textured/Hydrolyzed | |||
| End User | Animal Feed | ||
| Food and Beverages | By Sub End User | Bakery | |
| Beverages | |||
| Breakfast Cereals | |||
| Condiments/Sauces | |||
| Dairy and Dairy Alternative Products | |||
| Meat/Poultry/Seafood and Meat Alternative Products | |||
| RTE/RTC Food Products | |||
| Snacks | |||
| Supplements | By Sub End User | Baby Food and Infant Formula | |
| Elderly Nutrition and Medical Nutrition | |||
| Sport/Performance Nutrition | |||
| Country | Canada | ||
| Mexico | |||
| United States | |||
| Rest of North America | |||
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
