Textured Soy Protein Ingredient Market Status and Trend Report 2023 - 2032

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Textured Soy Protein Ingredient Market Size to
Cross 881.5 Bn by 2032
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Overview of Textured Soy Protein Ingredient
Market

• The textured soy protein ingredient market size
  is predicted to witness more than 7 CAGR from
  2023 to 2032. The increasing awareness of the
  plant-based diets and the associated health
  benefits, including a lower environmental impact
  and reduced risk of chronic diseases are
  influencing the market growth. Consumers are
  increasingly seeking protein alternatives, with
  textured soy protein emerging as a versatile and
  nutritious option.
• The demand for meat alternatives is skyrocketing
  as consumers seek ethical and sustainable
  choices. Companies are launching new products to
  meet the evolving needs. In January 2023, Japan
  Keystone introduced the SoyJock Organic Dried Soy
  Beans Protein Strips, designed in the shape of
  chicken wings as an alternative for meat protein.
• Also, there is a rise in vegan and vegetarian
  diets globally which is boosting the demand for
  plant-based protein sources, further propelling
  the textured soy protein market's expansion. As
  of January 2022, nearly 6 of U.S. population was
  found to be vegan as per the data by The Food
  Institute and this is expected to increase in the
  coming years.

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• The concentrate product segment is expected to
  generate higher revenue by 2032, due to the high
  protein content. They offer excellent
  functionality in meat substitutes, dairy
  alternatives, and snack products. Manufacturers
  are investing in RD to enhance the texture and
  flavor of concentrate products, thereby widening
  their applications. As consumer preferences
  continue to evolve toward healthier and
  sustainable diets, the concentrate product
  segment is poised for continued growth.
• The food processing segment is anticipated to
  witness substantial growth from 2023 to 2032.
  Food processors are increasingly incorporating
  textured soy protein into a wide range of
  products, including burgers, sausages, dairy-free
  cheeses, and baked goods. The soy protein
  ingredient's ability to mimic the texture and
  taste of meat makes it a vital ingredient in meat
  analogs and plant-based protein formulations. As
  food manufacturers strive to cater to the growing
  demand for meat alternatives and healthier
  options, the food processing segment is expected
  to flourish.

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• Asia Pacific textured soy protein market size is
  predicted to expand at a robust pace through 2032
  owing to the rising population, changing dietary
  preferences, and a growing middle-class with
  higher disposable incomes. Countries like China
  and India are witnessing a surge in vegetarian
  and flexitarian diets. This factor, along with
  government initiatives promoting sustainability
  and reducing meat consumption are further
  propelling the market's growth in the Asia
  Pacific region.
• Notable participants in the textured soy protein
  ingredient market include ADM, Cargill, Wilmar
  International Ltd, International Flavors
  Fragrances Inc, BRF Global, Fuji Oil Holdings
  Inc., Devansoy, Crown Protein Soya Group Company,
  AG Processing Inc.

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