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以色列乳清蛋白市场 - 增长、趋势、COVID-19 影响和预测(2021 - 2026 年)

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乳清是从奶酪制造中获得的液体材料。它是β-乳球蛋白、免疫球蛋白、牛血清白蛋白和α-乳白蛋白的混合物。乳清蛋白可以分为三种主要类型:乳清蛋白浓缩物 (WPC)、乳清蛋白分离物 (WPI) 和水解乳清蛋白 (HWP)。它已经从一种副产品发展成为当今食品/食品衍生品领域中高度复杂的行业之一。

截至 2017 年,以色列仅占亚太地区乳清蛋白市场份额的 XX%。该地区乳清蛋白市场增长的一个主要障碍是未定义的监管指南,这在生产商之间造成了混乱。此外,与功能性饮食相比,以色列人更喜欢传统和快餐食品,这减缓了该国乳清蛋白市场的增长。然而,该地区不断增加的工作移民将西方文化带入该国,预计将推动该国乳清蛋白市场缓慢但可观的增长。

恒天然、哥兰比亚营养、好时食品、南洋乳业、联合利华是该行业的一些主要参与者。他们的产品组合、研发、战略举措和对满足消费者需求的承诺在维持市场稳定方面发挥着重要作用。

在这份报告中,我们提供,

  • 特定主题的市场定义以及市场关键驱动因素和限制的识别。
  • 以色列乳清蛋白市场的市场分析,在全球和区域范围内进行区域特定评估和竞争分析。
  • 确定有助于改变市场情景、增加潜在机会和确定可以在全球和区域范围内影响市场的关键公司的因素。
  • 广泛研究了竞争格局部分,包括主要公司的概况及其市场份额。
  • 识别和分析在全球和区域范围内影响以色列乳清蛋白市场的宏观和微观因素。
  • 关键市场参与者的综合列表以及对其当前战略利益和关键财务信息的分析。

为什么要购买这份报告?

  • 全面了解以色列乳清蛋白市场。
  • 获得有关该行业主要参与者及其所采用策略的广泛信息。
  • 深入了解该行业蓬勃发展的主要国家/地区,并确定尚未开发的地区。

1. Introduction

                1.1 Research Methodology

                1.2 Definition of the Market

                1.3 Report Description

2. Key findings of the study

3. Market Dynamics

                3.1 Drivers

                                3.1.1 Demand for dietary population for supplements

                                3.1.2 Rising demand for functional foods & beverages

                                3.1.3 Increasing influence of the western culture in health & wellness

                                3.1.4 Increased demand of recombined/pediatric milk segments in developing countries

                3.2 Restraints

                                3.2.1 High Production cost

                                3.2.2 Health/safety concerns when use is not regulated

                                3.2.3 Undefined regulatory guidelines

                3.3 Opportunities

                                3.3.1 Increasing Prescription of supplements by doctors

                                3.3.2 Higher scope of application in personal care and sports nutrition

                3.4 Porter's Five Forces Analysis

                                3.4.1 Bargaining Power of Suppliers

                                3.4.2 Bargaining Power of Buyers

                                3.4.3 Threat of New Entrants

                                3.4.4 Threat of Substitute Products and Services

                                3.4.5 Degree of Competition

4. Market Segmentation

                4.1 By Type

                                4.1.1 Whey Protein Concentrate (WPC)

                                4.1.2 Whey Protein Isolate (WPI)

                                4.1.3 Hydrolyzed Whey Protein (HWP)

                4.2 By Application

                                4.2.1 Functional Foods

                                                4.2.1.1 Infant Formula

                                                4.2.1.2 Confectionery

                                                4.2.1.3 Bakery

                                                4.2.1.4 Snacks

                                                4.2.1.5 Dairy Products

                                                4.2.1.6 Others

                                4.2.2 Functional Beverages

                                                4.2.2.1 Wine Whey

                                                4.2.2.2 Others

                                4.2.3 Dietary Supplements

                                4.2.4 Others

5. Competitive Landscape

                5.1 Mergers & Acquisitions

                5.2 Joint Ventures

                5.3 New Product Launches

                5.4 Most active companies in the past five years

                5.5 Market Share Analysis

6. Company Profiles

                6.1 Glabina nutritionals

                6.2 Meiji Milk Products Co ltd

                6.3 Namyang Dairy

                6.4 Seoul Dairy

                6.5 Bright Dairy

                6.6 Mengniu Dairy Group Ice Cream Plant

                6.7 Unilever

                6.8 Morinaga

                6.9 Fonterra

                6.10 Hershey Foods

7. Appendix

                7.1 Abbreviations

                7.2 Sources

                7.3 Bibliography

                7.4 Disclaimer

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