The report “Soy Protein Ingredients Market - Global Trends & Forecast to 2020”, defines and segments the soy protein ingredients market with analyses and projections of the size of the market both in terms of volume and value. It also identifies the driving and restraining factors of the market with analyses of trends, opportunities, burning issues, and challenges. The market is segmented and projected, on the basis of regions such as North America, Europe, Asia-Pacific, Latin America, and Rest of the World (RoW). The market size is projected on the basis of type, application, and region. The market for soy proteins has a significant impact on the food sector.

Browse 103 tables and 62 figures spread through 180 Pages and in-depth TOC on "Soy Protein Ingredients Market - Global Trends & Forecast to 2020"

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The market for soy protein ingredients is estimated to be USD 7.11 Billion in 2015, and is projected to reach USD 10.12 Billion by 2020, at a CAGR of 7.3%.

The value of the soy protein ingredients market, in terms of volume, is estimated to be 1.40 kilotons in 2015, is projected to grow at a CAGR of 6.2% during the forecasted period. In this report, the soy protein ingredients market is segmented on the basis of type, application, and region, and is analyzed in terms of value (USD million).

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Soy protein isolates: Fastest-growing market Segment

Soy protein isolates contain the highest amount of protein almost 90% among the various types of soy protein ingredients. These are considered a premium ingredient and are used for their high dispersibility in milk beverages. The additional benefit of using soy protein isolates is the bland taste, low fat content, oligosaccharides, and fiber. Formulated by the U.S., soy protein isolates is largely used in infant foods. These are used for protein enrichment in weaning foods, dairy replacements, meat systems, and functional foods.

Soy proteins ingredients market, by Application

Only 2% of soy meal is utilized as a raw material in human food applications, while 98% is used in feed, according to Soyatech. The meat alternative and dairy replacement segments are projected to grow at a high CAGR of 7.6% and 7.8%, respectively from 2015 to 2020. Science and technology improved the features of soybean through genetic modification to produce dynamic soy protein ingredients, and has successfully begun replacing meat protein. Soy protein isolates is also projected to gain better growth as an important ingredient in the formulation of infant foods. Soy protein ingredients are customized according to the requirements of an application, whether bakery, confectionery, beverage, dairy replacement, or meat alternative. It is observed that, soy protein ingredients are designed to meet high-quality end products. Companies such as DuPont Nutrition & Health (U.S.), Archer Daniels Midland Company (U.S.), Cargill, Incorporated (U.S.), Wilmar International Ltd (Singapore), Kerry Group plc (Ireland), and Ag Processing Inc. (U.S.) are the key players in this market. These companies use various strategies to market their products as healthier substitutes to meat protein sources.

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