Market Overview:

The Global Textured Vegetable Protein Market Is Estimated To Be Worth USD 1.4 Billion By 2023. 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 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.

Market Dynamics:

Key Drivers: Changes and innovations linked to vegetable protein are making the vegan trend stronger

The Food Science and Health Database Organization reports that "22 million UK citizens now identify as being a 'flexitarian,' viewed not as a fad diet, but as a permanent lifestyle choice, notably most popular among highly influential millennials." The rising number of vegans and flexitarians will likely boost sales of textured vegetable proteins during the next few years. Soybean and wheat grain production, and therefore the availability of soy and wheat products like textured vegetable proteins, have been bolstered by increased cultivation in developing regions like South America and Asia Pacific.

According to a study released by the European Vegetarian Union in 2019, more than 6% of the people living in Europe are vegans. The Vegan Society says that there are now more than 600,000 vegans in the UK, which is 300% more than there were in 2014. This is one of the main things that is pushing food and drink companies to come up with meat replacements, dairy alternatives, and protein nutritional drinks. This has given a boost to food and drinks made from plants.

Restraints: Complexity of processing

Textured veggie protein is hard to process because the texture, length, and strength of the fibers need to be the same as with regular meat. A TVP's quality is also affected by its bulk density, form, and the surface of the extrudate. When veggie protein is made into a different texture by extrusion, its shape and quality change. The hardest part of this process is controlling the extrusion, because the effects of temperature, shear force, and pressure all affect the shape of TVP, which affects its quality.

Extrusion technology is used to make meat replacements. This is the method of processing that gives plant-based meat products their texture. Plant-based meat and fish textures are made through a process called high-moisture extrusion. When proteins are extruded, the heating of the barrel and the shearing of the screws cause both thermal and mechanical pressures. The texture of the object is set by this step. Because of this, the structure of the proteins changes, making them feel like raw meat. When the shape of a protein is changed, soluble or insoluble aggregates can form. By connecting a long cooling die to the end of the extruder, proteins can be lined up in the direction of flow to make an anisotropic protein network. As they cool, the mixture of proteins goes through a thin hole or valve, which pushes the proteins into the thin, flexible shape that people eat. Wet texturization, on the other hand, is a new step in making meat substitutes. This extra step adds starches, fibers, and other things to make the final product feel more like meat in texture. So, making alternatives to meat is a very complicated process for producers. Traditional plant-based meat items sold in stores have been heavily processed and designed by scientists. This could lead to different health problems that come up when a lot of meat items are taken away. This is one of the biggest problems for the mixed vegetable protein market over the next few years.

Opportunities: Recent innovations in the isolation of textured vegetable protein from non-traditional sources

Soy, wheat, and pea are the traditional plants used to create textured vegetable protein. The majority of textured vegetable protein has traditionally come from soy. Lentils, fava beans, oats, rice, and chia seeds are just some of the alternatives that manufacturers are looking into. Vegetarian protein and other essential nutrients can be found in abundance in fava. Soluble fiber, found in abundance, can help with digestion and reduce cholesterol. In addition, when extracted, fava beans can provide more than 46% of proteins as a vital macronutrient. This makes fava an important replacement for animal protein in vegetarian diets. VestKorn (US) has been selling a fava bean-based textured vegetable protein.

Lentils are edible pulses that grow in pods and are strong in protein. They were completely depleted in the Asia-Pacific and Middle Eastern markets. The protein content of lentils is around 40%, making them a great substitute for meat. They have the potential to play a significant role in the creation of textured vegetable protein. The protein content of chia seeds is high for a plant-based food. Chia seeds contain 3g of complete protein per tablespoon, including all 9 necessary amino acids. This is why it is such a popular way to get textured vegetable protein. To meet the growing demand for meatless and soy-free options, producers are increasingly looking to brown rice as a source of protein. Therefore, there is a great possibility to extract textured vegetable proteins from alternative sources.

 Textured Vegetable Protein Market by Types:

In 2019, chunks made up the biggest part of the textured veggie protein market. This is because chunks of textured vegetable protein are easy to get all over the world through different marketing channels. During the time of the forecast for the textured vegetable protein market, the flakes segment is expected to grow at the fastest rate.

Regional insights:

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.
Scope of Report:

Key Vendors:

• ADM (US)
• CHS (US)
• Wilmar International (Singapore)
• The Scoular Company (US)
• Puris Foods (US)
• VestKorn (Norway)
• 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)

• ADM (US)

ADM lets people use the power of nature to make life better. They are the best global nutrition company for both people and animals. As the scientists come up with new ways to help people live better lives, we are blazing new paths in health and well-being. A cutting-edge company that is paving the way for a future where plant-based consumer and industrial goods will replace those made from oil. Company is the best at managing and processing the agricultural supply chain and making sure there is enough food by connecting local needs with global skills. And a leader in sustainability, working across entire value chains to help reduce carbon emissions in their business and protect their planet. From the idea to the finished product, they give their customers an edge when it comes to fixing the nutritional and environmental problems of today and tomorrow.

• CHS (US)

Farmers, ranchers, and cooperatives from all over the United States own CHS Inc., which is a major global agribusiness. CHS is a diversified company that works in energy, grains, and food. Through its domestic and international operations, it wants to help its customers, farmer-owners, and other partners grow their businesses. CHS sells energy, crop nutrients, grain marketing services, animal feed, food and food ingredients, as well as business solutions like insurance, financial, and risk management services.

• Wilmar International (Singapore)

Wilmar's strategy is based on an integrated agribusiness model that includes the whole value chain of the agricultural commodity business, from growing and milling palm oil and sugarcane to processing, branding, and distributing a wide range of edible food products in consumer, medium, and bulk packaging, animal feed, and industrial agri-products like oleochemicals and biodiesel. It has more than 500 factories and a large distribution network that reaches China, India, Indonesia, and about 50 other countries and areas. Wilmar is able to make money at every step of the value chain because of its size, ability to integrate, and logistical benefits. This gives it operational synergies and lower costs.

• The Scoular Company (US)

Scoular, a 130-year-old company with more than $9 billion in sales, makes safe, reliable, and innovative supply chain solutions for end-users and producers of grain, feed ingredients, and food ingredients. Scoular's more than 1,400 workers lead the way by buying, selling, storing, handling, and processing grain and ingredients for customers all over the world from its more than 100 offices and facilities in North America and Asia.

• Puris Foods (US)

PURIS is an Iowa company that was started in 1985 by a family. Built with care over 30 years, our plant-based food system helps every link in the production chain. It gives people tasty and healthy options, gives growers ways to make money, gives food makers a wide range of ingredients to choose from, and uses methods that are good for the soil, the environment, and all life on earth.

PURIS has a great taste and texture, and it has some of the most protein of any plant-based food on Earth. Company products are a healthy, sustainable option to animal proteins. 100% vegan, free of gluten, dairy, allergens, and surprises.

Industry Developments:

• 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.

Market Segmentation:

By Types:

• Slices
• Flakes
• Chunks
• Granules

By Applications:

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

By 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

Conclusion:

Textured vegetable protein is a plant-based protein that can be used in place of proteins from animals, like egg, meat, and other foods. People who care about their health and want to eat more protein-rich foods are likely to raise their demand for textured vegetable protein.

Furthermore, people are going to want more textured veggie protein because there is a growing need for healthy food on the market. Because people are learning more about the benefits of nutritional and health goods, they are shifting their attention to healthy diets and eating more protein. This, in turn, makes a big difference in the growth of the market for textured veggie protein.