The Global Textured Vegetable Protein Market Is Estimated To Be Worth USD 1.4 Billion By 2022. It Is Expected To Reach USD 1.9 Billion By 2030, At A CAGR Of 6.9% During The Forecast Period 2022-2030.

Textured Vegetable Protein Market Overview:

Textured Vegetable Protein is a plant-based protein sourced exclusively from peas, soybeans, wheat, and more. It is a meat substitute that is high in protein and fiber with zero fat or cholesterol. Textured vegetable protein is a processed dry and shelf-stable product that comes in different forms, including granules, flakes, chunks, and more. There are different kinds of textured vegetable proteins on the market. These include textured wheat protein, textured pea protein, textured soy protein, and more. Increasing demand for healthy diets is driving market preference for structured vegetable proteins, mainly structured soy protein. Moreover, increasing demand for plant-based protein among vegan consumers seeking protein-rich meals is driving the growth of the plant-based protein market.

Textured Vegetable Protein market size, estimates, and forecasts are provided in terms of sales volume (K Units) and revenue (million USD), with historical and forecast data for the period 2017 to 2030, with 2022 being considered as the base year. This report segments the global Textured Vegetable Protein market in detail. Regional market sizes related to products by type, by application, and by the player are also delivered. In estimating the size of the market, we took into account the impact of COVID-19 and the Russian-Ukraine war.

Key Market Updates:

• In November 2021, DSM acquired Vestkorn Milling, one of the largest producers of ingredients for pea and plant-based protein products. This strategic move aims to strengthen the company's product portfolio and expertise and strengthen its global presence.
• In October 2021, Roquette Frères opened its largest pea protein plant in Portage la Prairie, Manitoba. It will help Roquettes become a global plant-based protein specialist. The facility joins facilities in France and the Netherlands that produce pea protein.
• In April 2020, ADM announced an investment to improve the processing of non-GMO soybeans at its German oilseed plants. This is part of its expansion plan to expand its differentiated product range to meet the growing and changing needs of customers.
• In November 2019, The Scoular Company selected a new location for its global headquarters in Omaha. The main objective of the company's new location is to accommodate its strategic growth plans and provide the foundation for a diverse, dynamic and high-performance workplace.

Major Segments Covered in the Global Textured Vegetable Protein Market:

Market Key Players:
ADM (US), Cargill (US), CHS (US), Roquette Freres (France), DuPont (US), Wilmar International (Singapore), The Scoular Company (US), Puris Foods (US), VestKorn (Norway), MGP Ingredients (US), Beneo GmbH (Germany), Shandong Yuxin Bio-Tech (China), FoodChem International (China), Shandong Wonderful Industrial Group (China), Axiom Foods (US), AGT Food & Ingredients (Canada), Sun NutraFoods (India), Crown Soya Protein Group (China), La Troja (Spain), Hung Yang Foods (Taiwan), And Others.

Textured Vegetable Protein Market by Types:

• Slices
• Flakes
• Chunks
• Granules

Textured Vegetable Protein Market by Applications:

• Meat alternatives
• Meat extenders
• Meat analogues
• Cereals & snacks
• Other applications

Textured Vegetable Protein Market by Regions:

The report estimates revenue growth at the worldwide, regional, and country levels and delivers an analysis of the recent industry trends in each sub-segment from 2017 to 2030.

North America has an important production base for textured vegetable protein processing. Major ingredient manufacturers such as DuPont (US), ADM (US), Cargill (US), and CHS (US) have been enhancing their product development capabilities to offer meat alternatives in line with changing consumer preferences in the region. Canada has been the largest producer of peas for pea protein processing, and Manitoba has several existing and upcoming processing units. According to a study published by the Canadian government in 2019, Canada estimates that pea production in the region will surge by 30% by 2020, by as much as 4.7 metric tons. On the other hand, the United States is the main producer of soybeans and wheat in the region.

• North America
• US
• Canada
• Mexico
• Rest of North America
• Europe
• Germany
• France
• Italy
• Spain
• UK
• Nordic Countries
• Denmark
• Finland
• Iceland
• Sweden
• Norway
• Benelux Union
• Belgium
• The Netherlands
• Luxembourg
• Rest of Europe
• Asia-Pacific
• Japan
• China
• India
• Australia
• South Korea
• Southeast Asia
• Indonesia
• Thailand
• Malaysia
• Singapore
• Rest of Southeast Asia
• Rest of Asia-Pacific
• The Middle East & Africa
• Saudi Arabia
• UAE
• Egypt
• South Africa
• Rest of the Middle East & Africa
• Latin America
• Brazil
• Argentina
• Rest of Latin America

Significant Market Dynamics:

Drivers:

According to the Food Science and Health Database, in 2018, "22 million UK citizens now consider themselves 'flexitarian', not a fad diet but a permanent lifestyle choice, especially in extremely Most popular among influential millennials.” Hence, growing vegan and flexitarian population is expected to drive the textured plant protein market during the forecast period. Increase in planting of soybean and wheat crops in developing regions such as South America and Asia Pacific has contributed to the widespread cultivation of soybean and wheat grains globally, leading to the availability of soybean and wheat products such as tissue plant protein.

According to a study published by the European Vegetarian Federation in 2019, the vegetarian population in Europe accounts for more than 6% of the European population. According to The Vegan Society, the vegan population in the UK increased to more than 600,000 in 2019, a 300% increase on 2014. This is one of the major factors driving food and beverage manufacturers to innovate and develop meat alternatives, dairy alternatives, and protein-based nutritional drinks. This is driving the development of plant-derived foods and beverages.

Restraints :

The processing complexity of textured vegetable protein is largely due to the need for fiber texture, length and strength comparable to conventional meat. In addition, bulk density, shape, and extrudate surface are important features affecting TVP quality. The process of texturization by extrusion involves changes in the conformation and mass of plant proteins. Extrusion control is the greatest challenge in this process, as the combined effects of temperature, shear, and pressure complicate the conformational aspects of TVP, thereby affecting its quality.

The production of meat substitutes involves the use of extrusion technology, a processing technique that imparts texture to plant-based meat products. High moisture extrusion processing is used to create plant-based meat and seafood textures. During extrusion, proteins are subjected to thermal and mechanical stress due to barrel heating and screw shear. This process defines the texture of the product. As a result, the protein structure changes, giving them a texture like raw meat. Protein structure changes, leading to the formation of soluble or insoluble aggregates. By attaching a long cooling die to the end of the extruder, proteins can be aligned in the direction of flow, forming an anisotropic protein network. As they cool, the protein mixture passes through a fine groove, or valve, that pushes the proteins into a thin, malleable texture for human consumption. However, wet texturing is a new step in the production of meat substitutes. This extra step uses starch, fiber, and other additives to create a more meat-like, fibrous texture to the final product. Therefore, the production of meat substitutes poses a huge complexity for manufacturers. Traditional retail plant-based meat products are highly processed and scientifically engineered. This could lead to various health issues arising from mass substitution of meat products. This constitutes one of the major restraining factors for tissue structure vegetable protein during the forecast period.

Opportunity:

Traditional sources of extracted tissue structural proteins are soybeans, wheat and peas. Soy has been the main source of textured vegetable protein. Manufacturers have been exploring other sources such as lentils, beans, oats, rice and chia seeds. Fava beans are a rich source of plant-based protein and several other vitamins and minerals. They're also high in soluble fiber, which can aid digestion and lower cholesterol levels. Fava beans also provide over 46% protein as an essential macronutrient during extraction. This has led to fava beans being a great alternative source of textured vegetable protein. VestKorn (USA) has been offering organized vegetable protein from fava beans.

Lentils are high-protein, edible legumes that grow in pods. They have been sold dry in the Middle East and Asia Pacific countries. Lentils are composed of over 40% protein, which makes them an excellent meat substitute. They can be a great source of organized plant-based protein. Chia seeds have always been an excellent source of plant-based protein. One tablespoon of chia seeds provides 3 grams of complete protein and nine essential amino acids. This has promoted its use as an important source for obtaining textured vegetable protein. Brown rice has been receiving attention from manufacturers for obtaining protein to meet the demand for vegan and soy-free protein alternatives.

Report Scope of Global Textured Vegetable Protein Market:

Report Attributes	Details
Growth Rate	CAGR of 6.9% from 2022 to 2030.
By Type	Slices, Flakes, Chunks, Granules
By Application	Meat alternatives, Meat extenders, Meat analogues, Cereals & snacks, Other applications
By Companies	ADM (US), Cargill (US), CHS (US), Roquette Freres (France), DuPont (US), Wilmar International (Singapore), The Scoular Company (US), Puris Foods (US), VestKorn (Norway), MGP Ingredients (US), Beneo GmbH (Germany), Shandong Yuxin Bio-Tech (China), FoodChem International (China), Shandong Wonderful Industrial Group (China), Axiom Foods (US), AGT Food & Ingredients (Canada), Sun NutraFoods (India), Crown Soya Protein Group (China), La Troja (Spain), Hung Yang Foods (Taiwan)
Regions and Countries Covered	North America: (US, Canada, Mexico, Rest of North America) Europe(Germany, France, Italy, Spain, UK, Nordic Countries, Benelux Union, Rest of Europe) Asia-Pacific (Japan, China, India, Australia, South Korea, Southeast Asia, Rest of Asia-Pacific) The Middle East & Africa(Saudi Arabia, UAE, Egypt, South Africa, Rest of the Middle East & Africa) Latin America(Brazil, Argentina, Rest of Latin America) Rest Of the World
Base Year	2022
Historical Year	2017 to 2022
Forecast Year	2023 to 2030

Points Covered in the Report

• The points that are discussed within the report are the major market players that are involved in the Market such as Market players, raw material suppliers, equipment suppliers, end users, traders, distributors and etc.
• The complete profile of the companies is mentioned. And the capacity, production, price, revenue, cost, gross, gross margin, sales volume, sales revenue, consumption, growth rate, import, export, supply, future strategies, and the technological developments that they are making are also included within the report. This report analyzed 12 years of data history and forecast.
• The growth factors of the market are discussed in detail wherein the different end users of the market are explained in detail.
• Data and information by market player, region, type, application and etc., and custom research can be added according to specific requirements.
• The report contains a SWOT analysis of the market. Finally, the report contains the conclusion part where the opinions of the industrial experts are included.

Frequently Asked Questions-

What is the CAGR of Textured Vegetable Protein market?

The Textured Vegetable Protein Market is growing at a CAGR of 6.9% During Forecast Period.

 What are the key types and applications of Textured Vegetable Protein market?

- Slices, Flakes, Chunks, Granules

- Meat alternatives, Meat extenders, Meat analogues, Cereals & snacks, Other applications

Who are the key players in Textured Vegetable Protein market?

ADM (US), Cargill (US), CHS (US), Roquette Freres (France), DuPont (US), Wilmar International (Singapore), The Scoular Company (US), Puris Foods (US), VestKorn (Norway), MGP Ingredients (US), Beneo GmbH (Germany), Shandong Yuxin Bio-Tech (China), FoodChem International (China), Shandong Wonderful Industrial Group (China), Axiom Foods (US), AGT Food & Ingredients (Canada), Sun NutraFoods (India), Crown Soya Protein Group (China), La Troja (Spain), Hung Yang Foods (Taiwan), And others.

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Note – In order to provide a more accurate market forecast, all our reports will be updated before delivery by considering the impact of COVID-19 and the Russia-Ukraine war.