Global Textured Soybean Protein Market By Type ( Textured Soybean Protein Flour, Textured Soybean Protein Concentrate ), By Application( Ground Meat and Poultry, Formed Meat Products, Vegetarian and Analogs, Nutrition Bars, Cereals & Snacks ), By Region and Key Companies - Industry Segment Outlook, Market Assessment, Competition Scenario, Trends and Forecast 2023-2033

Global Textured Soybean Protein Market was valued at USD 1.50 Billion in 2023. They are expected to grow at a compound annual rate CAGR of 7% between 2023 and 2033. Healthy nutrition and health are meant to encourage a wide range of healthy food choices. According to the manufacturer, customers are less likely to buy fat-free, gluten-free, and vegan food than products from other companies.

This is because they value value-based purchasing. The Textured Soybean Protein market has been affected by the growing interest in health-related foods as well as consumers who are interested in plant-based proteins. Vegans have seen a rise in popularity over the past few years. It is important to reduce the incidence of certain cancers, such as osteoporosis and heart disease.

Growing Demand:

Textured vegetable protein, also known as textured soybean protein, is made from fat-removed soy flour. Fat-removed soybean flour is made from oil-removed soybean flakes. Textured Soybean Protein can be used as an extension or essence of meat, with an enhanced protein element. Textured soy protein can be found in dried and granular forms on the market. It has the same texture as beef or other meat products.

Before using textured soy protein, it should be rehydrated in boiling water. Customers have indicated that they do not eat meat because of health concerns. Customers have switched to plant-based proteins as a substitute for meat. Customers are encouraged to seek out plant-based products in order to ensure animal welfare, which is a major contributor to the growth of the global market. However, the market for textured soy proteins will be hampered by different plant-based protein products like chickpeas and chickpeas.

Textured Soybean Protein Market Scope:

By type, the market is segmented into Textured Soybean Protein Flour and Textured Soybean Protein Concentrate. By Application, the market is divided into Ground Meat and Poultry, Formed Meat Products, Vegetarian and Analogs and Nutrition Bars, Cereals & Snacks.

Based on geography, the market is analyzed across North America, Europe, Asia-Pacific, Latin America and the Middle East, and Africa. Major players profiled in the report include ADM, Danisco, CHS, Scents Holding, Sojaprotein, Cargill, Gushen Biological, Wonderful Industrial Group, FUJIOIL, Shandong Sanwei Soybean Protein, Shansong Biological, Sonic Biochem, Wilmar International, Top Agri Group, Soja Austria and Bremil Group.

Key Market Segments

Type

Textured Soybean Protein Flour
Textured Soybean Protein Concentrate

Application

Ground Meat and Poultry
Formed Meat Products
Vegetarian and Analogs
Nutrition Bars, Cereals & Snacks

Key Market Players included in the report:

ADM
Danisco
CHS
Scents Holding
Sojaprotein
Cargill
Gushen Biological
Wonderful Industrial Group
FUJIOIL
Shandong Sanwei Soybean Protein
Shansong Biological
Sonic Biochem
Wilmar International
Top Agri Group
Soja Austria
Bremil Group

Drivers:

Innovative developments in vegetable protein supplementing vegan trend

According to The Food Science and Health Database Organization (TFSHO), in 2018 “22 million UK citizens identified as being a “flexitarian”, a lifestyle choice that is not viewed as a fad, but rather a permanent lifestyle option. This was most popular among highly-influential millennials. The textured vegetable protein market is expected to grow due to the growing vegan and flexitarian population.

The availability of soy products such as textured vegetable protein has been boosted by the increased soy crop cultivation in developing countries like South America and Asia Pacific.

A study by the European Vegetarian Union published in 2019 shows that the European vegan population contributes more than 6% to the European population. The Vegan Society reports that the UK’s vegan population grew by 300% in 2019 to over 600,000. This is one reason food and beverage companies are focusing on developing meat substitutes, dairy alternatives, or protein-rich beverages. This has boosted plant-sourced foods & beverages.

Restraints:

Complex processing

The processing complexities of textured vegetable proteins arise because the fiber texture, length, and strength must be comparable to conventional meat. TVP quality is affected by bulk density, shape, and extrudate surface. Texturization by extrusion results in changes in the quality and conformation of vegetable protein. The biggest challenge is controlling extrusion because of the combination of temperature, shear force, and pressure, which can complicate the conformational aspects of TVP, thereby affecting the quality.

Extrusion technology is used to produce meat alternatives. This is the process that gives plant-based products their texture. Extrusion technology with high moisture is used to produce plant-based meats and seafood textures. Extrusion causes proteins to undergo mechanical and thermal stresses due to barrel heating and shearing screws. This is what determines the product’s texture. The protein structure is altered, giving rise to a texture similar to raw meat.

The protein structure is altered and can lead to insoluble or soluble aggregates. Attaching a long cooling device to the extruder allows proteins to be aligned in the flow directions, creating an anisotropic network of protein molecules. The protein mixture cools through a thin slot or valve. This pushes them into the malleable texture that humans prefer. Wet texturization is a new method of producing meat alternatives.

The extra step involves starches, fibers, or other additives in order to produce a fibrous product with a meat-like texture. The production of meat alternatives is a complex task for manufacturers. Conventional retail plant-based meat products are highly processed and carefully engineered. The replacement of large quantities of meat products may lead to other health issues. This is a major constraint for textured vegetable proteins during the forecast period.

Key Market Trends:

New developments in the extraction of texture vegetable protein from new sources

Pea, wheat, and soy are the traditional sources of textured vegetable protein. Textured vegetable protein is mainly obtained from soy. Manufacturers are exploring other sources such as lentils and fava. Fava is a rich source of plant-based protein as well as many other vitamins and minerals. They also contain soluble fiber, which can help lower cholesterol and aid digestion. Fava beans also contain over 46% of essential macronutrients, which is a significant source of protein. Fava beans are a great alternative to other sources of textured vegetable protein. VestKorn (US), offers textured vegetable protein from fava.

Lentils, which are high-protein edible pulses, grow in pods. Lentils have been dried in the Asia Pacific and the Middle East. Lentils contain over 40% protein making them an excellent alternative to meat. Lentils can be used to produce textured vegetable proteins. An excellent plant-based protein source for Chia seeds is chia seeds. Three grams of complete protein can be obtained from one tablespoon of chia, which contains nine essential amino acids. This makes chia a valuable source of textured vegetable protein. Manufacturers are increasingly turning to brown rice for protein in order to meet the growing demand for soy-free and vegan alternatives. Alternative sources offer a great opportunity to extract texture vegetable proteins.

Recent Developments:

Vestkorn Milling was acquired by DSM in November 2021. It is one of the largest producers and processors of bean-derived ingredients for plant protein products.

This strategic move was made to increase the company’s product range and expertise and expand its global reach.

Roquette Freres, Portage la Prairie in Manitoba, opened the largest pea protein facility. It was inaugurated on October 20, 2021. Roquette will be able to become a global expert on plant protein. This facility joins the ones in France and the Netherlands which produce pea protein.

ADM announced in April 2020 that it would invest to increase non-GMO soybean processing at Germany’s oilseed facility. This investment is part of ADM’s expansion plan to expand its range of differentiated products in order to meet the changing and rising needs of customers.

The Scoular Company chose Omaha as its new global headquarters in November 2019. The main objectives of the company in choosing a new location are to accommodate its strategic growth plans as well as create a foundation for a diverse and energizing workplace.