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Ingredients in Focus is Food Dive's bite-sized column that highlights interesting developments. In the material sector.
The protein ingredients market is expected to grow to $86 billion by 2028, up 41% from last year. According to the Markets and Markets report.
As consumer awareness of nutrition grows and the role that food plays in overall well-being grows, interest in protein-rich products is growing. This has led to the emergence of companies such as: General Mills, WK Kellogg & Co., Chobani Launch Protein-Fortified Products
According to the Markets and Markets report, increasing demand for protein alternatives, changing lifestyles, and consumption patterns are expected to continue to drive the protein ingredients market. Key players in this space include DuPont, ADM, Cargill, Kerry Group, and BRF Global.
Since the coronavirus pandemic, people have become more aware of the need to strengthen their immune systems to prevent illness, leading to a healthier lifestyle and a more appropriate diet, the report said. Protein has made this easier.
Markets and Markets also highlighted the potential of the protein ingredients market, particularly in the dairy and plant-based protein segments. Dairy products are set to benefit from the shift toward functional products and the growing consumer interest in the nutritional value of what people eat and drink. The growth of plant-based protein ingredients is supported by the vegan trend driven by sustainability and animal cruelty concerns.
Alternative proteins have been touted as a potential solution to many food problems, such as food supply sustainability and security, and nutritional fortification. The company prioritizes the following ingredients: Meat with mycoprotein and juicy marble Contains soy protein concentrate, wheat protein isolate, and pea protein isolate.
The report said that as health awareness and obesity increase, consumers are focusing on healthier diets with low-fat, high-nutrient foods. This has led to an increase in protein consumption.
In addition to nutrition, proteins are widely used for their functional properties. These include texturing, emulsifying, solubilizing, stabilizing, and binding. These properties allow food manufacturers to use it as a substitute for food additives, thereby reducing raw material costs.
