Market Overview
| Study Period | 2021 - 2031 |
|---|---|
| Forecast Data Period | 2026 - 2031 |
| Historical Data Period | 2021 - 2024 |
| Market Size (2026) | USD 333.17 Million |
| Market Size (2031) | USD 445.35 Million |
| Growth Rate (2026 - 2031) | 5.98% 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. |
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United States Casein And Caseinate Market Analysis by Mordor Intelligence
The United States casein and caseinate market size is valued at USD 333.17 million in 2026 and is projected to reach USD 445.35 million by 2031, advancing at a 5.98% CAGR over the forecast period. This growth is primarily attributed to a shift from traditional bulk protein commodities to high-purity caseinates, which are increasingly used in products such as infant formulas, sports recovery drinks, and specialized medical foods. While raw milk prices are forecasted to decline in 2026, domestic investments indicate strong processor confidence in the continued demand for skim solids. However, the market faces challenges, including rising competition from plant-based proteins and the growing demand for clean-label products, which are driving rapid functional innovations. Recent capacity expansions highlight a focus on sodium caseinate emulsifiers, calcium caseinate for its slow-release properties, and micellar casein concentrates, particularly for the expanding ready-to-drink shake segment. This evolution underscores a shift in the market's value creation strategy, prioritizing unique performance attributes over volume. Additionally, food formulators are capitalizing on casein's "natural" image, positioning it as a superior alternative to synthetic emulsifiers. This approach supports premium pricing while addressing challenges such as lactose-intolerance concerns and the rise of precision-fermented dairy alternatives.
Key Report Takeaways
- By product type, acid casein led with 32.85% revenue share in 2025, while sodium caseinate is forecast to expand at a 6.95% CAGR through 2031.
- By end user, food and beverages accounted for 56.85% of demand in 2025; the supplements segment is projected to grow at a 7.25% CAGR to 2031.
Note: Market size and forecast figures in this report are generated using Mordor Intelligence’s proprietary estimation framework, updated with the latest available data and insights as of January 2026.
United States Casein And Caseinate Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Growing demand for protein-enriched foods and beverages | +1.4% | National, with concentration in urban centers and health-conscious demographics | Medium term (2-4 years) |
| Expansion of sports/performance nutrition | +1.6% | National, with early gains in California, Texas, Florida, and Northeast metro areas | Short term (≤ 2 years) |
| Rising elderly and medical-nutrition applications | +1.2% | National, accelerated in states with aging populations (Florida, Arizona, Pennsylvania) | Long term (≥ 4 years) |
| Functional benefits in bakery and dairy formulations | +0.9% | National, driven by commercial bakeries and dairy processors | Medium term (2-4 years) |
| Shift toward clean-label and "natural" formulations | +1.3% | National, led by premium and organic product segments | Short term (≤ 2 years) |
| Source: Mordor Intelligence | |||
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Growing demand for protein-enriched foods and beverages
Consumer awareness about protein consumption has reached a significant turning point. More Americans are not only aiming to include protein in their diets but are also increasingly focused on boosting their intake (59% in 2022, 67% in 2023, and 71% in 2024), according to the International Food Information Council[1]Source: International Food Information Council, "2024 IFIC Food & Health SURVEY IFIC", ific.org. This trend extends beyond athletic demographics and into mainstream grocery products. Manufacturers are now enhancing everyday items like bread, snacks, and ready-to-cook meals with "high protein" claims. While both caseinates and whey proteins are widely used, caseinates provide unique benefits. They offer superior emulsification, water-binding, and heat stability, particularly in low-pH or high-temperature conditions where whey proteins fall short. Younger consumers are driving demand for convenient formats like protein bars and ready-to-drink shakes. Sodium caseinate stands out in these applications due to its solubility and neutral flavor, enabling clean-label products without synthetic stabilizers. As processors reformulate older product lines to capitalize on the protein trend, casein-based ingredients are well-positioned to gain market share, challenging the dominance of soy and pea protein isolates.
Expansion of sports/performance nutrition
With the increasing participation in sports, sports/performance nutrition is experiencing significant growth. In 2024, the Bureau of Labor Statistics highlighted that 21.5% of the U.S. population engaged in sports, exercise, and recreational activities daily[2]Source: Bureau of Labor Statistics, "American Time Use Survey", bls.gov. Casein distinguishes itself through its slow-digestion properties, as calcium caseinate forms a gel in the stomach, enabling the gradual release of amino acids over 6 to 8 hours. This characteristic makes it an ideal choice for strength athletes seeking nighttime recovery. In contrast to whey, which is absorbed quickly, casein offers a complementary role rather than serving as a substitute. Additionally, formulators are increasingly focusing on micellar casein concentrates, which retain their native colloidal structure. This innovation enhances the texture of ready-to-drink formats compared to acid-precipitated casein. As sports nutrition expands from specialty channels into mainstream grocery stores and e-commerce platforms, casein's technical benefits in shelf-stable, low-acid beverages are expected to drive incremental growth, extending its application beyond traditional powder formats.
Rising elderly and medical-nutrition applications
Oral protein supplementation has demonstrated effectiveness in reducing mortality risks and supporting weight gain among undernourished elderly populations. This growing evidence is accelerating the adoption of casein-fortified medical foods and oral nutritional supplements, particularly as the U.S. population aged 65 and older continues to grow. In 2024, 18% of the total U.S. population is expected to be aged 65 and above, according to the World Bank[3]Source: World Bank, "World Population Prospects", worldbank.org. Calcium caseinate is especially preferred in this demographic due to its ability to release amino acids gradually. This feature is essential for promoting muscle protein synthesis in sarcopenic patients who cannot tolerate large single-dose protein intakes. Regulatory clarity further strengthens this trend: FDA 21 CFR Part 107 establishes casein as the reference standard for protein biological quality in infant formulas. Alternative proteins must meet at least 70% of casein's biological value to qualify. This regulatory support extends to elderly nutrition, where formulators utilize casein's PDCAAS score of 1.00 to achieve protein claims with minimal ingredient usage. The combination of an aging population, robust clinical evidence, and regulatory approval positions casein as a key ingredient driving long-term growth in the medical nutrition sector.
Functional benefits in bakery and dairy formulations
Casein's unique structure, featuring a hydrophobic core and a hydrophilic surface, facilitates emulsification and water-binding. This enhances dough handling, improves crumb texture, and extends shelf life in commercial baking. Substituting 30% to 50% of wheat flour with casein-dominant milk protein concentrates boosts loaf volume and slows staling, all while preserving sensory qualities. In dairy products, sodium caseinate acts as a stabilizer in processed cheese, preventing fat separation during heating and prolonging shelf life in refrigeration. These advantages not only enhance product quality but also lead to significant cost savings for manufacturers by minimizing waste and extending distribution timelines. The bakery sector is increasingly embracing protein fortification, with "source of protein" labels becoming standard in premium breads and buns. Amidst clean-label demands pushing formulators to move away from synthetic emulsifiers like DATEM and polysorbates, caseinates emerge as a "natural" substitute, meeting both functional and marketing needs, especially in organic and non-GMO lines.
Restraints Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Intensifying competition from plant-based proteins | -1.1% | National, with higher impact in coastal urban markets and younger demographics | Short term (≤ 2 years) |
| High prevalence of lactose intolerance and dairy allergy | -0.8% | National, disproportionately affecting Asian American, African American, Hispanic, and American Indian populations | Long term (≥ 4 years) |
| Volatility in raw milk prices and supply | -0.6% | National, with regional variations tied to dairy herd concentration in Wisconsin, California, Idaho, New York | Medium term (2-4 years) |
| Margin pressures in commoditized food processing segments | -0.5% | National, concentrated in commodity dairy powder and industrial casein segments | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
Intensifying competition from plant-based proteins
As consumers increasingly rejected plant-based foods due to price premiums that were 2 to 4 times higher than conventional dairy products, retail sales in the sector experienced a noticeable decline. However, this drop in volume conceals significant ongoing investments in the development of next-generation plant proteins. These advancements include pea and faba bean isolates, which feature improved solubility and neutral flavor profiles, effectively reducing the sensory gap between plant proteins and dairy casein. The competitive pressure is particularly intense in the ready-to-drink beverages and protein powders segments, where younger consumers tend to prioritize sustainability narratives over purely functional attributes. Despite this, plant proteins continue to face technical challenges, particularly in applications that require heat stability, emulsification, and slow-release digestion, areas where casein maintains a clear structural advantage. Nevertheless, the impact of these limitations is mitigated by a bifurcated consumer base, with distinct groups driving demand based on varying priorities.
High prevalence of lactose intolerance and dairy allergy
In the United States, many adults experience lactose intolerance. While processed casein does not contain lactose, confusion between lactose intolerance and milk protein allergies, which primarily affect young children, discourages dairy-averse households from trying casein-fortified products. This issue is further complicated by the rise of "free-from" branding, where brands promote plant-based alternatives as inherently safer for sensitive individuals. However, most lactose-intolerant individuals can consume 8 to 12 ounces of milk without symptoms. The long-term impact of this restraint is mitigated by formulators utilizing lactase-treated caseinates and developing hydrolyzed casein peptides, which reduce allergenicity while retaining functional properties. Additionally, calcium caseinate is widely used in medical nutrition products targeting elderly populations, who are less likely to experience lactose intolerance due to a European ancestry skew. This helps sustain demand within this demographic despite the challenges associated with lactose intolerance.
Segment Analysis
By Product Type: Industrial Acid Casein Anchors Share, Sodium Caseinate Drives Growth
In 2025, Acid Casein accounted for 32.85% of product-type revenue, highlighting its critical role in industrial adhesives, coatings, paper sizing, and textiles. Its film-forming properties and cost-effectiveness often take precedence over the need for food-grade purity. The production process involves acid precipitation at casein's isoelectric point, pH 4.6, using either hydrochloric acid or lactic acid fermentation. This process produces a product with low calcium content, ensuring it dissolves easily in alkaline solutions. However, the segment faces challenges, including the growing substitution of synthetic polymers in non-food applications and limited opportunities for value-added differentiation. Rennet Casein, produced through enzymatic coagulation with chymosin, retains calcium-phosphate nanoclusters that enhance its functional properties, making it ideal for cheese analogs and processed cheese. Nevertheless, its higher production costs restrict its use primarily to premium food applications. Potassium Caseinate caters to niche markets such as low-sodium medical nutrition and sports recovery, while Calcium Caseinate, with its slow-digestion profile, is well-suited for overnight protein supplementation, targeting bodybuilders and elderly nutrition.
Sodium Caseinate is projected to grow at a 6.95% CAGR from 2026 to 2031, driven by its exceptional solubility and emulsification capabilities, which make it a preferred choice for coffee creamers, infant formulas, and ready-to-drink protein beverages. Sodium caseinate's amphiphilic structure supports stable oil-in-water emulsions at pH levels above 4.6, positioning it as the leading protein for shelf-stable beverages that cannot withstand the heat-induced aggregation of whey proteins. Additionally, the segment benefits from its clean-label appeal, as sodium caseinate can replace synthetic emulsifiers like polysorbates and mono- and diglycerides in formulations targeting organic and natural product claims. As beverage manufacturers reformulate to meet consumer demand for recognizable ingredients, sodium caseinate's functional versatility and regulatory acceptance position it to gain incremental market share from both synthetic additives and plant-based protein isolates.
Note: Segment shares of all individual segments available upon report purchase
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By End User: Food and Beverages Dominate, Supplements Segment Accelerates
In 2025, the Food and Beverages sector represented 56.85% of end-user demand, primarily driven by bakery, dairy, and ready-to-eat applications. Casein's water-binding, emulsification, and heat stability properties provided cost-effective functionality in these areas. Within this sector, Dairy and Dairy Alternatives dominated in terms of volume. Sodium caseinate played a key role by stabilizing processed cheese, preventing syneresis in yogurt, and fortifying fluid milk with protein while preserving its mouthfeel. In bakery applications, casein's dough-strengthening properties improved loaf volume and extended shelf life. Commercial bakers increasingly replaced wheat flour with milk protein concentrates in premium bread formulations. Beverages, particularly coffee creamers and protein-enriched drinks, emerged as the fastest-growing segment. Caseinates were also utilized in Ready-to-Eat and Ready-to-Cook Foods as binders and emulsifiers in processed meats, soups, and sauces, replacing phosphates and synthetic stabilizers to meet clean-label requirements. While confectionery applications remained limited, casein's film-forming properties were used in protein-fortified bars and nutritional chews. Snacks, especially extruded and baked protein snacks, are gaining traction as formulators leverage casein's neutral flavor and binding properties to support "high protein" claims without compromising texture.
The Supplements segment is anticipated to grow at a 7.25% CAGR from 2026 to 2031, driven by the convergence of subsegments such as Baby Food and Infant Formula, Elderly and Medical Nutrition, and Sport/Performance Nutrition. Under FDA 21 CFR Part 107, casein is the reference standard for protein biological quality in infant formula. This regulation requires alternative proteins to achieve at least 70% of casein's biological value or face exclusion, reinforcing casein's position in this regulated category. Applications in Elderly and Medical Nutrition are expanding as the US population aged 65 and older continues to grow. In Sport/Performance Nutrition, calcium caseinate is utilized for its slow-digestion profile, supporting overnight muscle recovery. The Animal Feed sector, which includes calf milk replacers and premium pet food, remains stable but commoditized, with casein competing on cost rather than functionality against whey and soy proteins. In the Personal Care and Cosmetics segment, hydrolyzed casein is used for its film-forming and moisturizing properties in hair and skin care products, though its contribution to overall demand remains minimal.
Note: Segment shares of all individual segments available upon report purchase
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Geography Analysis
In the United States, Wisconsin, California, Idaho, New York, and Pennsylvania lead in milk production. However, an oversupply in skim-solids and strong export demand is expected to drive raw milk prices lower. These exports redirect 48 to 50 billion pounds of surplus annually to global markets. While this price decline reduces input costs for casein processors, it creates challenges for dairy farmers, potentially leading to herd reductions if prices stay below breakeven levels. Processors in Idaho and the Mountain West are expanding caseinate capacity to meet the needs of West Coast beverage manufacturers, while Midwest facilities concentrate on producing commodity acid casein for industrial applications and rennet casein for cheese substitutes.
From 2025 to 2028, processors plan to invest over USD 11 billion in capacity expansions across 19 states. This demonstrates confidence in long-term demand despite short-term challenges from plant-based alternatives and the prevalence of lactose intolerance. These investments reflect a shift from commodity fluid milk to value-added ingredients, targeting the premium functional protein market. The focus on capacity additions in New York and the Mountain West positions domestic producers closer to East and West Coast markets, reducing logistics costs. However, competition from New Zealand and European suppliers remains a concern in the commodity acid casein segment.
Regulatory factors significantly influence geographic trends. For example, the FDA's strict oversight of infant formula and medical nutrition products creates compliance challenges that favor established domestic producers over smaller regional players. In 2024, the detection of H5N1 avian influenza in dairy cattle raised biosecurity concerns. Although pasteurization effectively eliminates the virus and no human transmission through dairy products has been reported, the incident underscores the importance of CGMP compliance under 21 CFR Part 106. It may also accelerate the adoption of on-farm biosecurity measures, increasing costs for smaller dairies. As the market evolves, processors with integrated supply chains, regulatory expertise, and proximity to high-growth sectors like sports nutrition and medical foods are likely to gain a competitive edge over those focused solely on commodity protein production.
Competitive Landscape
The United States casein and caseinate market is moderately consolidated, with multinational dairy cooperatives and specialized protein processors leading production. However, niche segments like organic casein and hydrolyzed casein peptides remain fragmented. Companies are prioritizing vertical integration and capacity expansion to capitalize on high-margin caseinates instead of commodity acid casein. General Mills' decision to divest its North American yogurt operations to the Lactalis-Sodiaal consortium for USD 2 billion in June 2025 highlights the industry's shift away from low-margin commodity dairy products toward branded consumer goods. On the other hand, Milk Specialties Global's launch of the first dedicated U.S. caseinate plant in Jerome, Idaho, reflects a focus on differentiated protein platforms.
Opportunities exist in precision fermentation partnerships, where traditional dairy companies could license bioidentical casein production to mitigate risks from the growing plant-based market. Additionally, developing casein-based drug delivery systems for pharmaceuticals, leveraging pH-responsive micelle behavior documented in research, presents another avenue for growth. Leading players in the casein market are heavily investing in product innovation to maintain their competitive advantage. They are adopting advanced processing technologies and enhancing research capabilities to create specialized casein products for applications such as sports nutrition and infant formula. Operational flexibility is critical, with manufacturers forming strategic partnerships with local distributors and retailers to optimize product distribution. Many companies are also expanding production through facility acquisitions and modernization. The industry is increasingly focusing on organic and clean-label products, with firms introducing specialized variants to meet changing consumer preferences. Strategies include vertical integration to secure raw material supplies and investments in sustainable production practices.
New entrants, such as plant-based ingredient supplier Ingredion, are emerging as disruptors. In November 2024, Ingredion partnered with Lantmännen to commercialize pea protein isolates aimed at replacing dairy proteins in beverages and nutrition products. However, these players face challenges in replicating casein's unique properties, such as emulsification, heat stability, and slow-release digestion, which strengthens the position of dairy-derived proteins in applications where functionality is critical. The adoption of advanced technologies is accelerating, with processors utilizing membrane filtration and chromatography to produce high-purity micellar casein concentrates. These concentrates, which retain their native colloidal structure, command premium prices in markets like ready-to-drink sports nutrition and medical foods. Regulatory compliance remains a significant barrier for new entrants. Adhering to FDA standards, such as 21 CFR Part 107 for infant formulas and 21 CFR Part 106 for CGMP requirements, protects established players but also slows innovation compared to the less-regulated plant protein sector. The competitive landscape is expected to further diverge, with large-scale players focusing on cost efficiency in commodity segments, while specialty processors differentiate through functional innovation, clean-label positioning, and regulatory expertise in high-value nutrition categories.
United States Casein And Caseinate Industry Leaders
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Arla Foods amba
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Fonterra Co-operative Group Limited
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FrieslandCampina Ingredients
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Hoogwegt Group
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Actus Nutrition
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- July 2025: Lactalis USA invested USD 75 million to expand and modernize its dairy processing plants in Buffalo and Walton, New York, as part of its strategy to strengthen United States operations. This initiative aims to address the growing demand for high-protein dairy products while improving operational efficiency and fostering innovation.
- April 2025: Actus Nutrition has acquired a whey protein production facility from Foremost Farms USA in Sparta, Wisconsin. This facility produces micellar casein and milk protein concentrates, enhancing Actus Nutrition's portfolio of specialty dairy ingredients designed for sports nutrition and functional food applications.
- March 2025: Arla Foods Ingredients has entered into a contract manufacturing agreement with Valley Queen, enhancing its ability to address the increasing demand for protein-enriched dairy products in the United States.
United States Casein And Caseinate Market Report Scope
Casein is the primary protein (approx. 80%) in cow’s milk, separated via acid or rennet to create a high-quality, slow-digesting protein ingredient. Caseinates, such as sodium or calcium caseinate, are produced by neutralizing acid casein with alkalis to create a soluble. The united states casein and caseinate market is segmented by product type and end user. By product type, the market is segmented into acid casein, rennet casein, sodium caseinate, calcium caseinate, and potassium caseinate. By end user, the market is segmented into animal feed, food and beverages, personal care and cosmetics, and supplements. The market forecasts are provided in terms of value (USD) and volume (tons).
By Product Type
| Acid Casein |
| Rennet Casein |
| Sodium Caseinate |
| Calcium Caseinate |
| Potassium Caseinate |
By End User
| Animal Feed | |
| Food and Beverages | Bakery |
| Beverages | |
| Confectionery | |
| Dairy and Dairy Alternatives | |
| RTE/RTC Foods | |
| Snacks | |
| Personal Care and Cosmetics | |
| Supplements | Baby Food and Infant Formula |
| Elderly and Medical Nutrition | |
| Sport/Performance Nutrition |
| By Product Type | Acid Casein | |
| Rennet Casein | ||
| Sodium Caseinate | ||
| Calcium Caseinate | ||
| Potassium Caseinate | ||
| By End User | Animal Feed | |
| Food and Beverages | Bakery | |
| Beverages | ||
| Confectionery | ||
| Dairy and Dairy Alternatives | ||
| RTE/RTC Foods | ||
| Snacks | ||
| Personal Care and Cosmetics | ||
| Supplements | Baby Food and Infant Formula | |
| Elderly 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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