Market Overview
| Study Period | 2017 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 211.2 Million |
| Market Size (2030) | USD 255.1 Million |
| Growth Rate (2025 - 2030) | 3.85% 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 Soy Protein Market Analysis by Mordor Intelligence
The United Kingdom Soy Protein Market size is estimated at 211.2 million USD in 2025, and is expected to reach 255.1 million USD by 2030, growing at a CAGR of 3.85% during the forecast period (2025-2030).
The UK protein ingredients industry is undergoing a significant transformation driven by changing consumer preferences and growing health consciousness. The rising obesity rate, which reached 63.9% in 2022, has prompted consumers to seek healthier alternative protein options. This shift has led to increased demand for plant protein options, with soy protein emerging as a preferred choice due to its complete amino acid profile and versatility in various applications. The food industry has responded by developing innovative soy protein-fortified products, particularly in the ready-to-eat and convenience food segments. Manufacturers are increasingly focusing on clean-label products and transparent sourcing practices to meet consumer demands for healthier options.
The plant-based revolution continues to reshape the UK protein market landscape, with approximately 32% of consumers regularly consuming plant-based beverages in 2023. This trend is particularly evident among younger consumers and urban populations who are increasingly adopting flexitarian and plant-based diets. The market has witnessed a significant shift in consumer behavior, with about 60% of UK consumers transitioning to plant protein products in 2021, citing health benefits and environmental concerns. This transformation has led to increased investment in research and development of new soy protein applications, particularly in meat alternatives and dairy substitutes.
Product innovation and technological advancements are driving the evolution of soy protein applications across various industries. Manufacturers are developing new formulations with improved functionality, taste, and texture profiles to meet diverse consumer preferences. The industry has seen particular innovation in the sports nutrition segment, supported by the growing fitness industry with approximately 3,060 fitness clubs and studios operating across the country. Companies are focusing on developing specialized alternative protein products that cater to specific dietary requirements and lifestyle choices, including allergen-free and clean-label options.
The retail landscape for soy protein products has evolved significantly, with supermarkets and specialty stores expanding their plant protein offerings. Major retailers are developing private-label soy protein products and creating dedicated plant-based sections within stores to meet growing consumer demand. The market has also witnessed increased collaboration between ingredient suppliers and food manufacturers to develop innovative applications and improve product accessibility. E-commerce platforms have emerged as significant distribution channels, offering consumers convenient access to a wide range of vegetable protein products and contributing to market growth through enhanced product visibility and availability.
United Kingdom Soy Protein Market Trends and Insights
The growth of plant protein consumption fuels opportunities for key players in the ingredients segment
- The recommended intake of proteins for adults in good health is 0.83 g/kg/d. The average intake of protein consumption ranges from 0.83 to 2.2 g/kg/d for an adult under 60 years of age. The average daily intake of proteins for adult women is 74 g, and for adult men, it is 100 g. Millennials and Gen Z are particularly driving the growing demand for plant-based diets and supplements. This is primarily because plant-based proteins are rapidly becoming the only source of all the essential amino acids that can replace animal protein. The protein segment's emergence can potentially reduce the environmental impact associated with the country's reliance on animal protein.
- The top users of plant-based foods are young and urban customers who believe consuming less meat is better for their health and the environment. An increasing number of people in the United Kingdom are expected to give up meat or adopt a vegetarian or vegan diet in the coming year. The UK government promotes a healthy lifestyle and diet among its consumers. This offers an opportunity for the soy protein ingredient, which is considered organic, pure, and healthful. The per capita consumption of soy protein favorably increased by 4.6% in 2022 from 2016.
- In the United Kingdom, the average amount of rice consumed per person per week from 2019 to 2020 was 111 grams. Rice contains essential nutrients such as thiamine, riboflavin, niacin, vitamin E, zinc, potassium, iron, and fiber. The average British citizen consumes about 5.6 kg of rice annually, with white rice accounting for 80% of purchases. Due to the country's expanding ethnic population and increased dietary variety, rice consumption in the United Kingdom is anticipated to increase significantly.
Understand The Key Trends Shaping This Market
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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
- 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
Segment Analysis: Form
Isolates Segment in UK Soy Protein Market
The isolated soy protein segment dominates the UK soy protein market, commanding approximately 48% market share in 2024. This dominance is driven by its superior protein content and versatile applications across the food and beverage industries. Soy protein isolates contain around 90% protein content, making them highly preferred for protein fortification in various applications. Their high dispersibility, solubility, and excellent functional properties, such as emulsifying, foaming, and gelling, make them particularly valuable in meat alternatives, beverages, and nutritional supplements. The segment's growth is further bolstered by increasing consumer awareness of health benefits, such as being lactose-free, containing zero cholesterol, and being low in saturated fat. Additionally, isolated soy protein is projected to maintain its market leadership through 2029, with an anticipated growth rate of approximately 4% during 2024-2029, supported by continuous innovation in application areas and rising demand for plant-based protein alternatives.
Remaining Segments in Form Segmentation
The concentrated soy protein and textured soy protein segments play crucial roles in shaping the UK soy protein market landscape. Concentrates retain most of the fiber from the original soybean and are widely utilized in baked foods, breakfast cereals, and meat products, offering both functional and nutritional benefits. The textured soy protein segment, while smaller in market share, serves specific niches in the food industry, particularly in meat analogues and personal care products. These segments cater to different price points and application requirements, with concentrated soy protein offering a more cost-effective solution for many applications, while textured proteins provide specific textural properties that are valuable in meat alternative products. The versatility of these segments continues to drive innovation in product development and formulation across various food and beverage applications.
Segment Analysis: End User
Food and Beverages Segment in UK Soy Protein Market
The Food and Beverages segment maintains its dominant position in the UK soy protein market, commanding approximately 52% market share in 2024. This substantial market presence is primarily driven by the growing applications in meat and dairy alternatives, which account for nearly 23% and 21% of the segment volume, respectively. The segment's strong performance is supported by changing consumer preferences toward plant-based products, with around 60% of UK consumers shifting toward plant-based alternatives due to their perceived health benefits. Food and beverage manufacturers are increasingly incorporating soy protein ingredients in various applications, including bakery products, beverages, breakfast cereals, and condiments, capitalizing on its functional properties and nutritional benefits. The segment's growth is further bolstered by the rising vegan and vegetarian population in the UK, with approximately 9% of consumers following a plant-based diet and 23% identifying as flexitarian.
Supplements Segment in UK Soy Protein Market
The Supplements segment is emerging as the fastest-growing category in the UK soy protein market, projected to expand at approximately 9% CAGR from 2024 to 2029. This remarkable growth is primarily fueled by the increasing adoption of sports nutrition products, driven by the rising number of fitness enthusiasts and gym memberships in the country. The segment's expansion is particularly notable in the sports nutrition category, where soy protein powders are gaining popularity among athletes and fitness enthusiasts. The growth is further supported by the increasing demand for elderly nutrition supplements, as the UK's aging population becomes more health-conscious and seeks protein-rich dietary supplements. The baby and infant formula subsector within supplements is also contributing significantly to the segment's growth, particularly due to the rising cases of lactose intolerance among infants and the growing preference for plant-based alternatives.
Remaining Segments in End User Segmentation
The Animal Feed segment represents a significant portion of the UK soy protein market, serving as a crucial component in livestock and aquaculture nutrition. This segment's importance is underscored by the growing demand for high-quality protein ingredients in animal feed formulations, particularly in poultry and aquaculture applications. Soy protein concentrates are widely used in this segment due to their higher crude protein content and complementary nature to maize meal in feed formulations. The segment also benefits from the increasing focus on sustainable and plant-based protein sources in animal nutrition, with manufacturers developing specialized soy protein products for different animal species and life stages. The pet food industry within this segment is also showing promising growth, driven by the increasing pet population and demand for premium pet food products.
Competitive Landscape
Top Companies in United Kingdom Soy Protein Market
The UK soy protein market is characterized by continuous product innovations and strategic expansions by major players to strengthen their market positions. Companies are heavily investing in research and development to develop new soy protein formulations targeting specific end-use applications, particularly in the meat alternatives and dairy alternatives segments. Operational agility is demonstrated through the establishment of regional innovation centers and manufacturing facilities to better serve local market demands. Strategic moves include partnerships with local distributors and food manufacturers to enhance market penetration. Companies are also focusing on expanding their production capabilities through new facility investments and upgrades to existing infrastructure, particularly in response to growing demand for plant protein alternatives. Sustainability initiatives and clean-label certifications are becoming increasingly important aspects of product development and marketing strategies.
Global Players Dominate Fragmented Market Structure
The UK soy protein market exhibits a fragmented structure with a mix of global conglomerates and specialized ingredient manufacturers. Major global players like Archer Daniels Midland Company, International Flavors & Fragrances, and Kerry Group maintain significant market presence through their established distribution networks and comprehensive product portfolios. These companies leverage their international research capabilities and manufacturing facilities to serve the UK market effectively. The market also includes specialized regional players who focus on specific application segments or niche product categories, contributing to the competitive diversity.
Merger and acquisition activities are reshaping the competitive landscape as companies seek to strengthen their market positions and expand their technological capabilities. Global players are actively acquiring local companies to enhance their regional presence and access established distribution networks. Strategic partnerships between ingredient manufacturers and food companies are becoming increasingly common, particularly in developing specialized soy protein ingredients solutions for specific applications. The market is witnessing vertical integration efforts as companies seek to control their supply chains and ensure product quality consistency.
Innovation and Sustainability Drive Future Success
For incumbent players to maintain and expand their market share, focus on product innovation and sustainability initiatives is crucial. Companies need to invest in developing new protein ingredients formulations that address specific consumer preferences, such as improved taste profiles and enhanced functionality in various applications. Building strong relationships with food manufacturers and maintaining robust distribution networks are essential for market success. Establishing research and development centers focused on plant-based proteins and implementing sustainable sourcing practices will be key differentiators in the market.
New entrants and challenger brands can gain ground by focusing on specialized market segments and developing innovative solutions for emerging applications. Success factors include establishing strong partnerships with local distributors, investing in clean-label certifications, and developing unique value propositions that address specific consumer needs. Companies must also prepare for potential regulatory changes regarding protein content claims and labeling requirements. The ability to adapt to evolving consumer preferences and maintain price competitiveness while ensuring product quality will be crucial for long-term success in the market.
United Kingdom Soy Protein Industry Leaders
Archer Daniels Midland Company
Brenntag SE
International Flavors & Fragrances, Inc.
Kerry Group PLC
Wilmar International Ltd
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- March 2021: Fuji Oil Group appointed Mikio Sakai as the new president and CEO. Mikio Sakai is engaged in developing Plant-based Food Solutions as a core concept to grow a third business pillar, along with the Oil and Fat and Chocolate businesses. Plant-based Food Solutions include soy meat and soybeans, which are used as raw materials for plant-based protein.
- 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.
- July 2019: Fuji Oil Holdings Inc. established a new subsidiary named Fuji Brandenburg GmbH in Germany as part of its aim to provide high-value, function-enhancing food ingredients to the global food industry. Fuji Brandenburg GmbH is currently involved in the production of soy-based ingredients in all of Europe.
United Kingdom 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.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 | ||
| 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 | |||
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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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