Market Overview
| Study Period | 2021 - 2031 |
|---|---|
| Forecast Data Period | 2026 - 2031 |
| Historical Data Period | 2021 - 2024 |
| Market Size (2026) | USD 3.21 Billion |
| Market Size (2031) | USD 4.36 Billion |
| Growth Rate (2026 - 2031) | 6.32% 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. | |
United States Milk Protein Market Analysis by Mordor Intelligence
The United States milk protein market measures USD 3.21 billion in 2026 and is projected to reach USD 4.36 billion by 2031, expanding at a 6.32% CAGR during the forecast period. Current demand reflects the ingredient’s versatility across bakery, beverage, and clinical products, while future growth stems from surging protein-rich diet adoption, steady sports-nutrition expansion, and medical-nutrition applications. Capacity additions in Texas, Kansas, and Idaho demonstrate processor confidence despite raw-milk price volatility, whereas selective plant closures tighten near-term supply. Regulatory clarity under FDA 21 CFR Parts 106, 107, and 117 sustains quality benchmarks that favor scale operators. Concurrently, sustainability concerns push processors to adopt water-efficient membrane filtration and methane-mitigation programs, reinforcing long-run competitiveness of the milk protein market.
Key Report Takeaways
- By product type, milk protein concentrate led with 81.12% share of the United States milk protein market in 2025; Milk Protein Isolate is forecast to expand at a 7.03% CAGR through 2031.
- By application, food and beverages held 75.21% of the United States milk protein market size in 2025; Supplements are projected to grow at a 6.75% 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 Milk Protein Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Rising demand for protein-rich diets and health/wellness trends | +1.2% | National, with strongest uptake in urban coastal markets and Sun Belt states | Medium term (2-4 years) |
| Growth of sports nutrition products and fitness participation | +0.9% | National, concentrated in metropolitan areas with high gym membership density | Medium term (2-4 years) |
| Increasing adoption in clinical and medical nutrition products | +0.8% | National, with early gains in states with aging populations (Florida, Arizona, Pennsylvania) | Long term (≥ 4 years) |
| Technological advancements in protein extraction and processing | +0.7% | National, led by innovation hubs in Idaho, Wisconsin, California | Long term (≥ 4 years) |
| Rising consumer awareness of the benefits of milk protein's amino acid profile | +0.6% | National, amplified by social media and influencer marketing in younger demographics | Short term (≤ 2 years) |
| Expansion of the packaged and convenience food sector incorporating milk proteins | +1.0% | National, with accelerated adoption in ready-to-drink and snack categories | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
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Rising demand for protein-rich diets and health/wellness trends
The rising demand for protein-rich diets and growing focus on health and wellness continue to be a major driver for the United States milk protein market. According to the 2024 IFIC Food & Health Survey, 54% of United States adults prioritized protein content when selecting packaged foods, up from 41% in 2020, reflecting increasing consumer awareness of protein’s role in satiety, metabolic health, and muscle maintenance[1]Source: International Food Information Council, “2024 IFIC Food & Health SURVEY”, ific.org. This trend has significantly boosted the adoption of whey protein, milk protein concentrates, and isolates across a wide range of food and beverage products. Consumers are seeking high-protein snacks, meal replacements, dairy-based beverages, and functional foods to support fitness goals and healthy lifestyles. Millennials and Gen Z, in particular, emphasize nutrition and clean-label ingredients, prompting manufacturers to innovate and highlight protein content on packaging. Retailers and brands are responding by expanding high-protein product lines and marketing milk proteins as essential functional ingredients.
Growth of sports nutrition products and fitness participation
The growth of sports nutrition products and increasing fitness participation are driving the United States milk protein market, as consumers increasingly seek high-quality protein to support muscle building, recovery, and overall performance. With fitness club memberships in the United States reaching 77 million in 2024, there is a larger base of active individuals adopting protein-enriched foods, powders, and beverages[2]Source: Health and Fitness Association, “How 77 Million Fitness Members Work Out: New HFA Data Reveals Shifting Equipment, Training, and Membership Trends”, healthandfitness.org. Milk proteins, including whey and casein, are preferred ingredients in protein shakes, bars, and ready-to-drink nutrition products due to their high bioavailability and amino acid profile. The trend is further supported by the rise of boutique studios, functional training centers, and home fitness routines, all of which encourage daily protein consumption. Manufacturers are responding by expanding their sports nutrition portfolios, offering innovative formulations and convenient delivery formats.
Increasing adoption in clinical and medical nutrition products
The increasing adoption of milk proteins in clinical and medical nutrition products is a significant driver of the United States milk protein market. Milk proteins, particularly whey and casein, are widely used in medical nutrition formulations, including oral nutritional supplements, enteral feeding products, and recovery shakes, due to their high-quality amino acid profile and digestibility. These products are essential for patients recovering from surgery, illness, or chronic conditions, as well as for elderly populations requiring muscle maintenance and immune support. Healthcare providers and hospitals are increasingly incorporating protein-fortified solutions into treatment plans, driving consistent demand. Manufacturers are responding by developing specialized protein ingredients tailored for clinical applications, ensuring solubility, taste, and functional performance. This growing focus on healthcare and therapeutic nutrition is helping expand the milk protein market beyond traditional food and beverage segments.
Technological advancements in protein extraction and processing
Technological advancements in protein extraction and processing are a key driver of the United States milk protein market, enabling manufacturers to produce high-purity whey, casein, and milk protein isolates with improved functionality and solubility. Innovations such as ultrafiltration, microfiltration, and cold-processing techniques allow for greater protein yield while maintaining nutritional quality and bioavailability. These advancements support the production of specialized protein ingredients for sports nutrition, clinical nutrition, and functional foods. Improved processing also enhances flavor, texture, and shelf life, making milk proteins more versatile across diverse applications. Companies leveraging these technologies can efficiently scale production to meet rising demand from both B2B and consumer markets.
Restraints Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Fluctuating raw milk prices and input cost volatility | -0.8% | National, with acute pressure in regions dependent on imported feed (Southwest, Southeast) | Short term (≤ 2 years) |
| Competition from plant-based protein alternatives and vegan diets | -0.6% | National, concentrated in urban coastal markets and college towns | Medium term (2-4 years) |
| Stringent food safety and regulatory compliance requirements | -0.4% | National, with higher compliance costs for smaller processors | Long term (≥ 4 years) |
| Supply chain disruptions affecting milk protein availability | -0.5% | National, with localized shortages in regions experiencing plant closures | Short term (≤ 2 years) |
| Source: Mordor Intelligence | |||
Fluctuating raw milk prices and input cost volatility
Fluctuating raw milk prices and input cost volatility pose a significant restraint on the United States milk protein market. In 2025, raw milk prices in the United States ranged between USD 17.50 and USD 22.80 per hundredweight, largely driven by swings in feed costs, drought conditions in key production states like California and Texas, and strong export demand from Asia[3]Source: United States Department of Agriculture, “December Milk Production up 4.6 percent”, nass.usda.gov. These fluctuations directly impact production costs for whey, casein, and milk protein concentrates, squeezing profit margins for manufacturers and potentially increasing prices for downstream food, beverage, and nutrition products. Volatility in energy, labor, and packaging costs further intensifies financial uncertainty across the supply chain. Smaller and mid-sized producers are particularly affected, as they often lack the scale or hedging mechanisms to absorb these cost swings. Such instability can also complicate long-term contract agreements and limit investment in capacity expansions or new product development.
Competition from plant-based protein alternatives and vegan diets
Competition from plant-based protein alternatives and the rise of vegan diets acts as a key restraint on the United States milk protein market. Increasing consumer preference for soy, pea, almond, and other plant-based proteins limits the adoption of dairy-derived proteins, particularly among health-conscious, vegan, and flexitarian populations. These alternatives are often perceived as sustainable, ethical, and allergen-friendly, making them attractive substitutes for milk protein in beverages, snacks, and meal replacements. As a result, milk protein manufacturers face pressure to maintain market share while competing on price, functionality, and clean-label positioning. The growing popularity of plant-based diets also encourages retailers and food brands to expand their plant-protein offerings, reducing shelf space and demand for traditional dairy proteins.
Segment Analysis
By Product Type: Concentrate Dominates, Isolate Accelerates
Milk protein concentrate accounted for 81.12% of the United States milk protein market in 2025, making it the clear leader by market share. Its dominance reflects a strong balance between cost efficiency and nutritional performance, which is highly attractive for mainstream food and beverage manufacturers. With a typical protein content of about 70% to 80%, it fits seamlessly into bakery, ready-to-drink beverages, and dairy products without significantly altering texture or taste. This level of protein content is sufficient for most everyday nutrition and fortification needs, allowing brands to meet protein claims without the premium cost of higher-purity ingredients. Its functional versatility in emulsification, water binding, and heat stability further reinforces its widespread adoption in large-scale formulations. As a result, milk protein concentrate is expected to retain its position as the core volume driver in the US milk protein market over the medium term.
Milk protein isolate, while starting from a smaller base, is projected to be the fastest growing segment, expanding at a 7.03% CAGR through 2031 in the United States. This accelerated growth is fueled by rising demand in sports nutrition products such as high-protein shakes, bars, and functional powders targeting performance-focused consumers. Its high protein purity of 90% or more allows brands to deliver dense protein doses with lower carbohydrate and fat content, which is critical in premium performance and weight-management formulations. The segment also benefits from its low lactose content, making it suitable for consumers with lactose intolerance or sensitivities who still want dairy-derived protein. Clinical nutrition and medical foods increasingly rely on milk protein isolate for tightly controlled macronutrient profiles, further expanding its application base.
Note: Segment shares of all individual segments available upon report purchase
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By Application: Food and Beverages Lead, Supplements Surge
Food and beverages accounted for 75.21% of the United States milk protein market in 2025, making it by far the largest application segment. This dominance is rooted in the extensive use of milk protein across core dairy products, bakery items, and ready-to-drink beverages. These categories together consumed over 2 billion pounds of milk protein, underscoring the central role of protein fortification in everyday diets. Dairy products such as yogurts, cheese, and high-protein dairy drinks heavily rely on milk protein for texture, creaminess, and nutritional enhancement. Bakery manufacturers incorporate milk proteins to improve dough structure, moisture retention, and shelf life. Ready-to-drink beverages, including protein shakes and fortified coffees, further reinforce the scale and stability of demand from the food and beverages segment.
Supplements represent the fastest-growing application in the United States milk protein market, projected to expand at a CAGR of 6.75% through 2031. This growth is propelled by several high-value sub-segments that leverage the functional and nutritional benefits of milk proteins. Baby food and infant formula applications depend on milk proteins to deliver balanced amino acid profiles that mimic human milk more closely. Sport and performance nutrition uses milk proteins for muscle recovery, satiety, and lean mass support, driving demand for protein powders, ready-to-drink shakes, and protein bars. Elderly nutrition and medical nutrition products rely on easily digestible milk proteins to address sarcopenia, malnutrition, and recovery needs in clinical and home-care settings.
Note: Segment shares of all individual segments available upon report purchase
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Geography Analysis
The United States milk protein market shows strong concentration in regions with well-established dairy infrastructure, particularly the Upper Midwest and Western states. Wisconsin, California, Idaho, and Minnesota remain core production hubs due to large milk output, advanced processing facilities, and proximity to dairy farms. These states host major milk protein manufacturers supplying whey protein, milk protein concentrates, and isolates for food, beverage, and nutrition applications. Strong logistics networks and cold-chain capabilities further support large-scale distribution across domestic and export markets.
Demand for milk protein is highest in urban and health-conscious regions, including the Northeast, West Coast, and parts of the Southeast, where consumption of protein-enriched foods, sports nutrition, and functional beverages is growing rapidly. Metropolitan areas such as California, Texas, New York, and Florida drive volume growth due to rising fitness culture, busy lifestyles, and increasing adoption of high-protein diets. These regions also show strong uptake in clinical nutrition, ready-to-drink protein beverages, and fortified dairy alternatives.
From a trade and expansion perspective, the United States benefits from its role as both a major producer and exporter of milk proteins, with Western states supporting access to Asia-Pacific and Latin American markets. Investments in processing capacity are increasing in regions with favorable milk supply economics and sustainability initiatives. At the same time, regulatory oversight, environmental concerns, and water availability influence regional production decisions. Overall, the geographic landscape reflects a balance between dairy-rich production states and consumption-driven metropolitan markets.
Competitive Landscape
The United States milk protein market is characterized by a moderate level of concentration, with several global and domestic dairy companies holding significant market share while a long tail of regional players serves niche segments. Major dairy ingredient producers compete primarily on product quality, technological capability, and breadth of protein offerings including milk protein concentrates (MPC), and isolates (MPI). Companies with advanced fractionation and processing technology tend to secure larger contracts with food, beverage, and nutritional manufacturers due to consistent functionality and high purity levels.
Innovation and product differentiation are key competitive factors, as firms invest in research and development to tailor milk protein functionalities for specific end‑use applications. These include sports nutrition, infant formula, functional foods, and specialty beverages. Strategic partnerships with food OEMs (Original Equipment Manufacturers) and co‑manufacturers help larger players maintain long‑term supply agreements while smaller and mid‑tier companies often compete on agility, customer service, and customization. Brand reputation and quality certifications (e.g., non‑GMO, organic, clean‑label) also influence buyer preferences, especially in premium segments.
Competition extends beyond traditional dairy producers to include ingredient companies that blend milk proteins with plant proteins or develop novel dairy‑based fractions, responding to shifting consumer trends. Pricing pressure and raw material cost volatility drive firms to optimize supply chains and enhance operational efficiencies. Additionally, mergers, acquisitions, and capacity expansions shape competitive dynamics, as larger corporations seek to consolidate capabilities and expand geographic reach. Overall, while larger established companies dominate key segments, there remains ample opportunity for differentiated players to carve out specialized market niches.
United States Milk Protein Industry Leaders
Arla Foods amba
Fonterra Co-operative Group Limited
Kerry Group PLC
Dairy Farmers of America, Inc.
Agropur Cooperative
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- June 2025: Darigold, Inc. opened a USD 600 million processing facility in Pasco, Washington, capable of processing 8 million pounds of milk per day into butter and milk powders, strengthening the U.S. supply base for milk protein–derived ingredients used in food, nutrition, and industrial applications.
- September 2024: Idaho Milk Products completed a USD 200 million expansion at its Jerome, Idaho facility, enhancing ice-cream mix production and powder-blending capabilities that support the growing demand for milk protein–rich ingredients across regional food manufacturers and Asian export markets.
- April 2024: Glanbia acquired Flavor Producers, a U.S.-based flavor and ingredient company, to strengthen its value-added capabilities by integrating custom flavor systems with its milk protein portfolio. This acquisition enables Glanbia to offer bundled, application-ready solutions for bakery and beverage customers
United States Milk Protein Market Report Scope
Milk proteins are proteins derived from milk in a variety of forms and protein levels. Milk protein ingredients include milk protein concentrates (MPC) at varying protein levels and milk protein isolates (MPI), which contain the typical 80% casein and 20% whey protein found in milk. The United States milk protein market size is segmented by product type and application. By product type, the market is segmented into milk protein concentrate, milk protein isolate, and hydrolyzed milk protein. By application, the market is segmented into animal feed, personal care and cosmetics, food and beverages, and more. The market forecasts are provided in terms of value (USD).
By Product Type
| Milk Protein Concentrate |
| Milk Protein Isolate |
| Hydrolyzed Milk Protein |
By Application
| Animal Feed | |
| Personal Care and Cosmetics | |
| Food and Beverages | Bakery |
| Beverages | |
| Breakfast Cereals | |
| Condiments/Sauces | |
| Dairy and Dairy Alternative Products | |
| Meat/Poultry/Seafood and Meat Alternative Products | |
| RTE/RTC Food Products | |
| Snacks | |
| Supplements | Baby Food and Infant Formula |
| Elderly Nutrition and Medical Nutrition | |
| Sport/Performance Nutrition |
| By Product Type | Milk Protein Concentrate | |
| Milk Protein Isolate | ||
| Hydrolyzed Milk Protein | ||
| By Application | Animal Feed | |
| Personal Care and Cosmetics | ||
| Food and Beverages | Bakery | |
| Beverages | ||
| Breakfast Cereals | ||
| Condiments/Sauces | ||
| Dairy and Dairy Alternative Products | ||
| Meat/Poultry/Seafood and Meat Alternative Products | ||
| RTE/RTC Food Products | ||
| Snacks | ||
| Supplements | Baby Food and Infant Formula | |
| Elderly Nutrition and Medical Nutrition | ||
| Sport/Performance Nutrition | ||
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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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