DUBLIN--(BUSINESS WIRE)--The "Protein Ingredients - Global Market Outlook (2017-2026)" report has been added to ResearchAndMarkets.com's offering.
According to this report, the Global Protein Ingredients market accounted for $25.51 billion in 2017 and is expected to reach $53.39 billion by 2026 growing at a CAGR of 8.5%.
Factors boosting the market growth are consumers' preference towards healthy diet, rising demand for animal products, and growing demand for soy proteins for several food applications. In addition, rising potential for plant proteins acts as an opportunity for vendors in the market. However, stringent regulations for animal proteins and volatile price of these products are inhibiting the market growth.
By Source, soy proteins segment acquired significant growth due to easy digestibility, greater fat retention capacity and higher nutritional level. On the other hand, food & beverage registered steady growth due to increasing restaurants and cafes and changing consumer lifestyle.
Based on Geography, North America is leading the market owing to growing consumer consciousness regarding health benefits and increasing geriatric population in this region.
Key Topics Covered
1 Executive Summary
2 Preface
3 Market Trend Analysis
4 Porters Five Force Analysis
5 Global Protein Ingredients Market, By Source
6 Global Protein Ingredients Market, By Form
7 Global Protein Ingredients Market, By Application
8 Global Protein Ingredients Market, By Geography
9 Key Developments
10 Company Profiling
- Cargill, Incorporated
- Amco Proteins
- E. I. Du Pont De Nemours and Company
- Finnsoy
- Omega Protein Corporation
- Fonterra Co-Operative Group Ltd.
- Burcon NutraScience
- Archer Daniels Midland Company
- Roquette
- Gushen Biological Technology Group Co. Ltd.
- Hilmar Ingredients
- Kerry Group Plc
- Batory Foods
- Unitechem Co. Ltd.
- The Nisshin Oillio Group Ltd.
- Sakthi Sugars Ltd.
- Maple Island Inc.
- Devansoy Inc.
- Vippy Industries Ltd.
For more information about this report visit https://www.researchandmarkets.com/research/pl2j7h/protein?w=4
