Market Overview
| Study Period | 2017 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 622 Million |
| Market Size (2030) | USD 807.7 Million |
| Growth Rate (2025 - 2030) | 5.36% CAGR |
| Market Concentration | Low |
Major Players
*Disclaimer: Major Players sorted in no particular order Image © Mordor Intelligence. Reuse requires attribution under CC BY 4.0. |
|
United Kingdom Protein Market Analysis by Mordor Intelligence
The United Kingdom Protein Market size is estimated at 622 million USD in 2025, and is expected to reach 807.7 million USD by 2030, growing at a CAGR of 5.36% during the forecast period (2025-2030).
The United Kingdom protein market is experiencing significant transformation driven by changing consumer preferences and lifestyle choices. The market landscape reflects a strong shift toward health-conscious consumption patterns, with approximately 33.54% of consumers actively seeking high-protein foods in their diet. This trend is particularly evident in the rising demand for plant-based alternatives, with around 600,000 people following a vegan diet as of 2022. The protein industry has responded to these changing preferences by continuously launching innovative protein sources derived from plants, seaweed, non-animal cell culture, and fermentation technologies.
The fitness and wellness sector has emerged as a crucial influence on protein consumption patterns. The presence of 7.2 thousand health and fitness clubs with over 10 million combined members has created a substantial consumer base for protein products. This infrastructure has facilitated greater awareness about protein consumption and its benefits, leading to increased demand for various protein formats across different consumer segments. The industry has also adapted to serve approximately 35% of consumers who are lactose intolerant, driving innovation in dairy-alternative protein sources.
Major industry players are actively pursuing strategic initiatives to strengthen their market position and expand their protein portfolio. In 2024, Arla Foods Ingredients made a significant move by acquiring Volac's whey protein nutrition business, demonstrating the industry's focus on consolidation and expansion. Similarly, ADM formed a strategic partnership with Air Protein in 2023 to develop innovative protein solutions, while Arla Foods Ingredients upgraded its facility in Argentina to address the increasing demand for high-quality whey ingredients globally. These developments highlight the industry's commitment to innovation and capacity expansion.
The pet nutrition sector has emerged as a significant market segment, with 52% of British adults owning pets in 2022. This has led to increased demand for protein ingredients in pet food formulations, particularly in premium and specialized pet nutrition products. The industry has responded by developing specialized protein solutions for pet food applications, including novel ingredients like insect proteins and plant-based alternatives. This diversification reflects the broader trend of premiumization in pet nutrition and the growing emphasis on high-quality protein sources across all market segments.
United Kingdom Protein Market Trends and Insights
The consumption growth of animal protein fuels opportunities for key players in the ingredients segment
- Consumers in the United Kingdom are looking for healthier food options due to increasing urbanization, the growing geriatric population, lifestyle changes, and the increasing number of women in the registered workforce. The demand for protein-fortified foods is also growing among consumers in the country to meet their daily dietary requirements. Animal protein has transformed from a low-profile commodity to a value-enhancing ingredient. The per capita consumption of overall animal protein increased from 60.4 g in 2018 to 65.2 g in 2022.
- The highly matured food and beverage industry witnessed a rising demand for high-quality protein ingredients from health-conscious people. There is also a growing popularity of personal care and sports nutrition products in the United Kingdom. These industries are boosting the animal protein market. Animal protein is one of the primary ingredients in products that promote weight management and boost immunity. As of July 2022, around 40% of consumers in the United Kingdom looked for protein while choosing foods and beverages for their exercise schedules. The demand rose by almost 50% among people aged 18-29 years.
- With a significant focus on overall health and clean-label products, the demand for natural ingredients from the sports nutrition segment is growing. The market for whey protein is mostly driven by the rising intention of leading healthy lifestyles. The number of health and fitness clubs increased largely due to this trend, significantly enhancing the market's growth possibilities. The UK whey protein market was also driven by the industry's experience in consumers' demand for high-quality protein ingredients. The number of gyms and fitness centers in the United Kingdom increased from 2,642 in 2017 to 3,060 in 2021.
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Rapid development in dairy processing industry to drive milk production
- The animal protein market and the graph given include the production of distinct raw materials, like meat from cattle, chickens, and pigs with bone, raw milk from cattle, skim milk from cows, and dry whey powder. Consumers are inclined toward consuming home-slaughtered meat, including beef/veal and pig. In 2020, the demand for beef/veal and pig meat increased by 1.92% and 2.81%, respectively, amounting to 932.10 thousand tons and 984.30 thousand tons, respectively. The constant rise in meat production is catering to the country’s animal protein sector.
- Milk production is constantly rising in the United Kingdom despite the continuous decline in the number of dairy cows. During 2016-2019, the average daily protein intake of individuals aged 19 to 64 years was 76 g per person, which was more than the 64 g/day average adult daily requirement. This number was calculated using a reference intake value of 0.83 g/kg of body weight per day. The average daily consumption of animal protein per person is projected to be 39.6 g, with 25.9 g coming from meat and meat products and 9.9 g from milk and milk products. Accordingly, the total domestic milk production has risen. Less than 7% of the domestic production is exported, providing easy access to manufacturers.
- The forecast year, 2023, was challenging for the UK pig industry. The contraction in the breeding herd in 2022 led to a significant reduction in the number of finishing pigs in 2023. This, in turn, was expected to result in production volumes falling Y-o-Y as clean pig slaughter fell to its lowest number in a decade. The estimated cost of pig production fell in 2023 and moved net margins into a positive position for the first time in over two years.
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OTHER KEY INDUSTRY TRENDS COVERED IN THE REPORT
- Market maturation and declining birth rates are accountable for the slow growth rate
- Functional beverages to play a key role in future market growth
- The growing ex-pat population in most countries globally has impacted the sale of condiments and sauces on a global scale
- The demand for dairy alternatives is expected to boost market growth
- Meat alternatives are expected to register a significant growth rate
- The demand for savory snacks spiked in the United Kingdom
- There is an increasing demand for animal-sourced products
- The growth of plant protein consumption fuels opportunities for key players in the ingredients segment
- Artisanal and gluten-free products are supporting the bakery industry
- Changing lifestyles and a thriving food industry in the United Kingdom bolster the demand for convenient food products such as breakfast cereals
- Sugar reduction programs to hinder segmental growth during the forecast period
- Increasing awareness of nutritious products in the United Kingdom, coupled with growing product availability and investments in the industry, is driving market demand
- The plant-based ready-to-eat packaged food market is projected to grow during the forecast period
- Millennials' inclination toward fitness emerges as the major market driver
- Skinimalism trend is expected to be in high demand in the United Kingdom
- The United Kingdom is concentrating on enhancing its wheat and pea production capabilities
Segment Analysis: Source
Plant Protein Segment in UK Protein Market
Plant protein continues to dominate the UK protein market, holding approximately 53% market share in 2024. The segment's leading position is primarily attributed to the immense availability, superior functionality, and cost-effectiveness of key protein ingredients like soy protein, wheat, and pea protein. The growing consumer preference for plant-based alternatives, particularly in meat and dairy substitute products, has significantly boosted this segment's growth. The segment is experiencing strong demand from food manufacturers who are increasingly incorporating plant proteins into their product formulations to cater to the rising vegan and vegetarian population in the UK. Additionally, the segment benefits from the lower environmental impact associated with plant protein production compared to animal proteins, aligning well with the country's sustainability goals.
Animal Protein Segment in UK Protein Market
The animal protein segment is demonstrating remarkable growth potential in the UK protein market, with a projected growth rate of approximately 6% during 2024-2029. This accelerated growth is primarily driven by increasing consumer demand for premium protein products with claims such as organic, sustainable, and grass-fed origins. The segment is witnessing significant innovation in product development, particularly in gelatin and collagen applications, which are finding increased usage in various industries including food and beverages, supplements, and personal care products. The growth is further supported by the rising popularity of sports nutrition products and the increasing awareness about the superior amino acid profile and bioavailability of animal-based proteins among health-conscious consumers.
Remaining Segments in Source Segmentation
The microbial protein segment, while currently holding a smaller market share, is emerging as an innovative solution in the UK protein market. This segment includes proteins derived from sources such as algae and mycoprotein, which are gaining attention for their sustainability credentials and unique nutritional profiles. The segment is particularly notable for its applications in alternative protein solutions and specialized nutrition solutions. Manufacturers are increasingly investing in research and development of microbial proteins, recognizing their potential to address both nutritional and environmental concerns. The segment is also benefiting from technological advancements in fermentation processes and increasing consumer acceptance of novel protein sources.
Segment Analysis: End User
Food & Beverages Segment in UK Protein Market
The Food & Beverages (F&B) segment dominates the UK protein market, commanding approximately 44% market share in 2024. This significant market position is primarily driven by the meat/meat alternatives and dairy alternatives industries, which together account for over 60% of protein consumption within the F&B category. The segment's leadership is reinforced by the continuous launch of innovative protein sources derived from plants, seaweed, non-animal cell culture, fermentation, and cultivated meat, providing alternatives to traditional protein sources. The United Kingdom maintains its position as a leading market for meat and dairy alternative products, with manufacturers consistently introducing healthy protein sources to meet evolving consumer preferences. The segment's strong performance is further supported by the rising demand for protein-fortified foods among health-conscious consumers and the increasing adoption of plant-based alternatives in various food applications.
Supplements Segment in UK Protein Market
The supplements segment is experiencing remarkable growth in the UK protein market, projected to expand at approximately 6.5% annually from 2024 to 2029. This accelerated growth is primarily fueled by the rising interest in health-oriented products and increasing consumer awareness regarding daily nutritional intake. Within the supplements category, sports and performance nutrition holds a prominent position, driven by the growing fitness consciousness among consumers and the need to compensate for nutrients lost during physical activities. The segment's growth is further supported by the expanding elderly nutrition market and the increasing demand for specialized dietary supplements. The emergence of innovative formulations and the introduction of plant-based protein supplements are creating additional growth opportunities, particularly among health-conscious consumers seeking alternative protein sources.
Remaining Segments in End User Segmentation
The animal feed and personal care & cosmetics segments complete the UK protein market landscape, each serving distinct industrial applications. The animal feed segment maintains a substantial presence in the market, driven by the increasing demand for protein-enriched feed products and the growing focus on animal nutrition and health. The personal care and cosmetics segment, while smaller in market share, demonstrates steady growth potential, particularly in the development of protein-based skincare products and cosmetic formulations. Both segments benefit from ongoing technological advancements and increasing consumer awareness about protein-based products, contributing to the overall market dynamics and diversification of protein applications across different industries.
Competitive Landscape
Top Companies in United Kingdom Protein Market
The United Kingdom protein market is characterized by intense competition among major players who are actively pursuing innovation and expansion strategies. Companies are focusing heavily on developing novel protein ingredients, particularly in the plant-based and alternative protein segments, to meet evolving consumer preferences. Strategic moves in the industry predominantly revolve around capacity expansions, facility upgrades, and technological advancements in protein processing. Operational agility is demonstrated through rapid adaptation to changing market demands, especially in response to the growing trend of clean-label and sustainable protein sources. Market leaders are strengthening their positions through strategic partnerships with research institutions and technology providers, while also investing in R&D capabilities to develop specialized protein solutions for various applications across food, beverage, and nutrition sectors.
Fragmented Market with Strong Global Players
The UK protein industry exhibits a fragmented structure with a mix of global conglomerates and specialized protein manufacturers competing for market share. Major global players like Archer Daniels Midland Company, International Flavors & Fragrances Inc., and Kerry Group PLC maintain a significant presence through their extensive distribution networks and diverse product portfolios. These companies leverage their international expertise and resources to maintain competitive advantages in the market. The landscape is further enriched by the presence of regional specialists who focus on specific protein segments or applications, contributing to the market's diversity and competitiveness.
The market has witnessed considerable merger and acquisition activity as companies seek to strengthen their positions and expand their capabilities. Large corporations are actively acquiring innovative startups and specialized protein manufacturers to enhance their product offerings and technical expertise. This consolidation trend is particularly evident in the plant-based and alternative protein segments, where companies are looking to capitalize on growing consumer demand for sustainable and healthier protein options. The market also sees strategic partnerships between ingredient manufacturers and food companies to develop customized protein solutions for specific applications.
Innovation and Sustainability Drive Future Success
For incumbent players to maintain and expand their market share, focusing on product innovation and sustainable practices has become crucial. Companies need to invest in developing novel protein sources and improving extraction technologies while ensuring cost-effectiveness and scalability. Building strong relationships with raw material suppliers and maintaining efficient supply chains will be essential for long-term success. Market leaders must also focus on expanding their application expertise and technical support capabilities to help customers develop innovative protein-based products. Additionally, establishing a strong digital presence and direct-to-consumer channels will become increasingly important for market success.
For contenders looking to gain ground, specialization in niche protein segments and a focus on emerging trends like clean label and plant-based proteins present significant opportunities. Success will depend on developing unique value propositions and differentiated product offerings that address specific market needs. Companies must also consider potential regulatory changes, particularly around novel protein sources and labeling requirements, while building their growth strategies. The ability to quickly adapt to changing consumer preferences and maintain product quality while managing costs will be critical for success. Furthermore, building strong relationships with end-users and understanding their specific requirements will be essential for gaining market share in this competitive landscape.
United Kingdom Protein Industry Leaders
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Archer Daniels Midland Company
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Arla Foods AmbA
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Darling Ingredients Inc.
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International Flavors & Fragrances Inc.
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Kerry Group PLC
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- May 2024: Roquette introduced NUTRALYS® Fava S900M, a fava bean protein isolate, in Europe and North America. The company added this product to its NUTRALYS® plant protein range, marking it as the first protein isolate derived from fava beans in its lineup.
- April 2024: Arla Foods Ingredients has signed an agreement to acquire Volac's Whey Nutrition business. The acquisition involves purchasing shares in Volac Whey Nutrition Holdings Limited and its subsidiaries, Volac Whey Nutrition Limited and Volac Renewable Energy Limited. Volac, a UK-based company, specializes in processing whey into ingredients for sports nutrition, with by-products sold for food and animal nutrition.
- April 2024: Arla Foods Ingredients has reached an agreement to acquire Volac’s Whey Nutrition business. The UK-based Volac group specializes in turning whey into ingredients for sports nutrition, with by-products being sold for food and animal nutrition.
United Kingdom Protein Market Report Scope
Animal, Microbial, Plant are covered as segments by Source. Animal Feed, Food and Beverages, Personal Care and Cosmetics, Supplements are covered as segments by End User.
Source
| Animal | By Protein Type | Casein and Caseinates |
| Collagen | ||
| Egg Protein | ||
| Gelatin | ||
| Insect Protein | ||
| Milk Protein | ||
| Whey Protein | ||
| Other Animal Protein | ||
| Microbial | By Protein Type | Algae Protein |
| Mycoprotein | ||
| Plant | By Protein Type | Hemp Protein |
| Pea Protein | ||
| Potato Protein | ||
| Rice Protein | ||
| Soy Protein | ||
| Wheat Protein | ||
| Other Plant Protein |
End User
| Animal Feed | ||
| Food and Beverages | By Sub End User | Bakery |
| Beverages | ||
| Breakfast Cereals | ||
| Condiments/Sauces | ||
| Confectionery | ||
| Dairy and Dairy Alternative Products | ||
| Meat/Poultry/Seafood and Meat Alternative Products | ||
| RTE/RTC Food Products | ||
| Snacks | ||
| Personal Care and Cosmetics | ||
| Supplements | By Sub End User | Baby Food and Infant Formula |
| Elderly Nutrition and Medical Nutrition | ||
| Sport/Performance Nutrition | ||
| Source | Animal | By Protein Type | Casein and Caseinates |
| Collagen | |||
| Egg Protein | |||
| Gelatin | |||
| Insect Protein | |||
| Milk Protein | |||
| Whey Protein | |||
| Other Animal Protein | |||
| Microbial | By Protein Type | Algae Protein | |
| Mycoprotein | |||
| Plant | By Protein Type | Hemp Protein | |
| Pea Protein | |||
| Potato Protein | |||
| Rice Protein | |||
| Soy Protein | |||
| Wheat Protein | |||
| Other Plant Protein | |||
| End User | Animal Feed | ||
| Food and Beverages | By Sub End User | Bakery | |
| Beverages | |||
| Breakfast Cereals | |||
| Condiments/Sauces | |||
| Confectionery | |||
| Dairy and Dairy Alternative Products | |||
| Meat/Poultry/Seafood and Meat Alternative Products | |||
| RTE/RTC Food Products | |||
| Snacks | |||
| Personal Care and Cosmetics | |||
| Supplements | By Sub End User | Baby Food and Infant Formula | |
| Elderly Nutrition and Medical Nutrition | |||
| Sport/Performance Nutrition | |||
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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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