#Pea Protein Market Size

[foodandbeverages]

Pea Protein Market By Glorious Opportunities, Business Growth, Size, And Statistics Forecasts Up To 2032

According to the recent FMI report, the pea protein market size is anticipated to cross a value of US$ 204.5 Million in 2032. As per the pea protein market analysis report, currently, its net worth is around US$ 65 Million, and it is expected to grow at an impressive CAGR of 11.8% approximately between 2022 and 2032.

Over the past few years, consumption of a diet high in protein content has rapidly increased as a result of rising health consciousness among consumers globally. Consumers are driven to hunt for nutrients in packaged food products because of their increasingly hectic lifestyles creating a huge opportunity for all types of alternatives, including pew protein powder. The main factors driving the adoption of a pea protein-rich diet are the expanding fitness habits, especially among millennials, and the increased prevalence of chronic illnesses brought on by altered lifestyles. Growing consumer interest in sports nutrition products as a result of growing knowledge about bone and muscle health is also anticipated to drive the pea protein market expansion during the forecast years.

Pea Protein Market Size is Getting Fuelled by Customers' Conscientious Efforts to Eat Healthy: Future Market Insights, Inc.

The needs of customers that are shifting, and a growing focus on goods that are non-GMO, gluten-free, and hexane-free are anticipated to drive R&D in the pea protein market and drive its growth. The cost of the organic pea protein is largely influenced by the product’s production process, the characteristics of the created product, and the cost of obtaining numerous permits resulting in favorable opportunities for the new entrants.

Key Takeaways from the Pea Protein Market Study:

Pea protein isolate is the most popular product     type of this market sector making it the largest segment with a share of     more than 50% of total sales

In 2021, North America accounted for about 44% of     global revenue, dominating the pea protein industry worldwide.

The demand for the textured pea protein in meat     processing is expected to expand as a result of the existence of key meat     product companies in the U.S., including JBF, Tyson, National Foods, and     Cargill.

“In the upcoming years, the Asia Pacific pea protein market is anticipated to grow at the fastest rate due to the rising demand for functional food products that are fortified with nutrients.”—opines an expert at FMI.

Download  In-depth Report Sample@ https://www.futuremarketinsights.com/reports/sample/rep-gb-697 Competitive Landscape

US, France, Spain, U.K., and Germany, Italy are the major countries driving demand for Pea Protein Market. The name of some of the renowned pea protein market key players are Burcon Nutrascience, Roquette Freres,  The Scoular Company, DuPont, Cosucra Groupe Warcoing SA, Nutri-Pea Ltd., Shandong Jianyuan Group, Sotexpro SA, Ingredion, Inc., Axiom Foods, Inc., Fenchem Inc., and Martin & Pleasance.

Get Valuable Insights into Pea Protein Market

FMI, in its new offering, provides an unbiased analysis of Pea Protein  Market presenting historical demand data (2017-2022) and forecast statistics for the period from (2022-2032). The study divulges compelling insights on the demand for Pea Protein based on by Nature (Organic, Conventional), Product Type (Protein Concentrates, Protein Isolates, Textured Protein, Hydrolysed Protein), End Use (Food Processing, Animal Feed, Nutraceuticals, Sports Nutrition, Infant Nutrition, Cosmetic and Personal Care), by Region (North America, Latin America, Europe, East Asia, South Asia, Oceania, Middle East and Africa )

About the Food & Beverage Division at Future Market Insights

Expert analysis, actionable insights, and strategic recommendations – the food & beverage team at Future Market Insights helps clients from all over the globe with their unique business intelligence needs. With a repertoire of over 1,000 reports and 1 million+ data points, the team has analysed the food & beverage industry lucidly in 50+ countries for over a decade. The team provides end-to-end research and consulting services; reach out to explore how we can help.

Pea Protein Market by Category

By Nature:

Organic

Conventional

By Product Type:

Protein Concentrates

Protein Isolates

Textured Protein

Hydrolyzed Protein

By End Use:

 Meat Alternatives

 Bakery Products

 Confectionery

 Snacks & Cereals

 Meat-Based Products

 Functional Beverages

 Others

  Cattle

  Swine

  Poultry

 By Region:

North America

Latin America

Europe

East Asia

South Asia

Oceania

Middle East and Africa (MEA)

[futuretonext]

The Global Pea Protein Market is projected to grow at around 8% CAGR during the forecast period, i.e., 2022-27. The growth of the market is likely to be driven primarily by the mounting food requirements of the exponentially rising population globally, increasing consumer preference toward nutrient-rich food like pea protein for an active lifestyle, and an escalating number of vegan population inclining purely on plant-based food products. 

[mordorintelligencemarketresearch]

Pea Protein Industry in Europe Gains Momentum with Health and Sustainability Trends

Europe Pea Protein Market Overview

The Europe Pea Protein Market is projected to expand significantly over the next five years, fueled by increasing consumer interest in plant-based diets and sustainable food sources. The market, which is valued at USD 204.5 million in 2024, is expected to reach USD 317.60 million by 2029, reflecting a robust compound annual growth rate (CAGR) of 9.20% during the forecast period.

Pea protein, extracted from yellow peas, has gained popularity as a plant-based alternative to animal proteins. It is known for its nutritional benefits, being rich in amino acids, iron, and easily digestible protein. As consumers increasingly focus on health, wellness, and ethical consumption, the demand for pea protein is rising across Europe, particularly within the food, beverage, and nutraceutical sectors.

Key Trends in the Europe Pea Protein Market

Shift Toward Plant-Based Diets European consumers are progressively embracing plant-based lifestyles, whether for health reasons, environmental concerns, or animal welfare. The demand for protein alternatives has surged as more people turn to flexitarian, vegetarian, and vegan diets. Pea protein, with its functional and nutritional properties, fits perfectly into this growing trend.

Rising Demand for Clean Label Products Consumers are increasingly seeking clean-label food products—those that are natural, minimally processed, and free from artificial ingredients. Pea protein is seen as a clean, sustainable alternative to soy and whey proteins, appealing to health-conscious shoppers who prioritize transparency in their food choices.

Growth in Sports Nutrition The sports nutrition industry has shown a strong inclination toward plant-based protein sources, with pea protein emerging as a key ingredient in protein powders, bars, and supplements. Its digestibility and muscle recovery benefits make it a preferred choice for athletes and fitness enthusiasts looking for dairy-free options.

Sustainability Driving Innovation With growing awareness of environmental sustainability, the European food industry is exploring eco-friendly protein sources. Pea protein has a lower environmental impact compared to animal-based proteins, making it a sustainable alternative that aligns with Europe’s broader goals of reducing carbon footprints in the food sector.

Increased Investment in R&D Innovation in pea protein formulations is accelerating, with companies investing in research and development to improve texture, taste, and functionality. Advances in processing technologies are making pea protein more versatile and palatable, helping to expand its applications in a variety of food products, from plant-based meats to dairy alternatives.

Challenges in the Europe Pea Protein Market

Despite its strong growth potential, the Europe pea protein market faces several challenges. One significant hurdle is the higher production cost of pea protein compared to conventional animal proteins and other plant-based alternatives like soy. This can limit its affordability for consumers and reduce its competitive edge in price-sensitive markets.

Moreover, sensory issues such as taste and texture can be a barrier to consumer acceptance. Pea protein tends to have a somewhat earthy flavor, which can be difficult to mask in food products. However, ongoing advancements in food science are improving the sensory profile of pea protein, making it more appealing to a wider audience.

Lastly, the market is competitive, with other plant-based proteins such as soy, rice, and hemp vying for market share. To stay competitive, pea protein manufacturers need to focus on product differentiation and communicate its unique benefits effectively.

Conclusion

The Europe pea protein market is poised for significant growth, driven by rising demand for plant-based diets, sustainability, and clean-label products. While challenges such as higher production costs and sensory issues persist, ongoing innovations are improving the appeal of pea protein. With growing applications in food, beverages, and sports nutrition, pea protein is set to become a key player in Europe’s evolving plant-based protein market

[marketwire]

Pea Protein is extracted from seeds of the plant ‘Pisum sativum’ also known as Split Pea. The advantage of using pea protein is that it is a hypo allergen. Egg protein and wheat protein are slowly being replaced with Pea Protein because it being gluten free and rarely cause allergies to the consumer.

[gemsofgreece]

How to follow a Mediterranean Greek diet

The Mediterranean diet naturally expands throughout the coastal countries of South Europe, North Africa and the Middle East but there are some small differences between their cuisines. So here I am writing specifically about the Greek version of the Mediterranean diet, known for its delicious, natural flavours and its significant health benefits.

Eat daily:

Olive oil: the pillar, the liquid green gold of the Mediterranean Greek diet. Olive oil should be used ideally exclusively for all purposes. It's dressing salads, it's used in cooking and in fact it's traditionally what is used in frying too. Replace all types of oils, butter and margarine with olive oil even when making pastries. The only problem here is that outside of the Mediterranean basin olive oil can be pricey, however that's the foundation the diet is based on. If you are interested in following the traditional Greek diet for taste or health purposes, it is good to really incorporate olive oil in your daily cooking. If it’s not possible to afford buying olive oil all the time (although you could balance it out by not buying other oils and butter), a non-Greek-typical but equivalent alternative could be avocado oil. However, I doubt avocado oil or any other oil can remotely compare to olive oil in health properties, taste or in any other positive quality 🫒

Vinegar: Just like olive oil, vinegar is a very important ingredient and is also used in natural remedies However, it can hurt a sensitive GI tract if consumed in large portions. A little bit of it added to meals frequently is very healthy. Apple cider vinegar is also very loved and used in salads often 🍇

Vegetables: no portion can be too much (wild greens, garlic, onions, cauliflowers, cucumbers, eggplants, beets, peppers, spinach, artichokes, zucchini, peas, lettuce, the list never ends). Tomatoes and broccoli are recent additions to the Greek diet however they were integrated perfectly to the Greek cuisine. In general, all vegetables can be enjoyed freely with some moderation in the potatoes, especially when fried 🥗

Fruits: grapes, berries, apples, melons, cherries, figs, prunes, sour cherries, peaches, pomegranates are the most historically loved fruits in the Greek diet. Since the middle ages citruses like the orange, the lemon and the mandarin are more and more loved. Greeks nowadays use lemon almost more than vinegar and both have become integral components of the Greek diet. Obviously, tropical fruits like, say, banana, mango, grapefruit are not present in the traditional Greek diet, however all fruits are good fruits and you can enjoy them freely 🍎

Legumes. Eat freely to the tolerance of your body. Legumes can be too heavy for some GI tracts. Legumes are a great source of protein and fibre. Choose brown lentils, white beans, fava beans, chickpeas, giant beans and black eyed peas the most 🫘

Nuts, seeds: almonds, walnuts, sunflower seeds, peanuts etc. Eat as much as your body can take, because everybody is different 🥜

Mushrooms: mushroom it up! A great healthy way to have them is grilled with herbs and plain or apple cider vinegar dressing 🍄‍🟫

Whole grains: this is the traditional way to eat grains. Brown bread, oats, whole wheat pasta 🌾

Fish and seafood: find and eat them fresh. Instead of buying them deep frozen from the big markets, find local fish stores if your place is coastal and has them. Eat both large but especially small and medium sized fish. Some fish like salmon and tuna should ideally not be consumed daily due to their high levels of mercury and fats 🐟🎣🍤

Herbs and spices. Feel free to use as much as you want however if you are interested also in the flavours of the Greek diet besides the health benefits, a tip is that Greek dishes do not contain extremely hot spices 🌿

Water: A lot of water daily and, mind you, plain clear mineral water. No flavoured water, definitely not sparkling water and ideally no other liquids in place of the water. I mean, sure you can have liquids but you should ALSO have plain water 💧

Eat a few times per week:

Poultry: Poultry and lean meats entered the Greek cuisine mostly after the Middle Ages however they are nowadays enjoyed as part of the Greek Mediterranean diet because they are tasty and healthier than other types of meat. Chicken has become especially popular in the Greek cuisine. Other birds are the pheasant, the quail, the turkey and more sparsely the duck 🍗

Eggs: eggs are healthy and should be consumed a few times per week but not daily because they can cause a rise in cholesterol levels 🥚

Dairy: Greeks LOVE dairy products, especially the various types of cheese, however they are often irritating to the GI tract and they are linked with rises in the level of inflammation in the body. This is why you should ideally limit them to a few times per week. One exception is the yoghurt, which is fermented and can be perhaps consumed more frequently due to its beneficial properties. Important note: if you want to follow the Greek diet, you should ideally opt for milk and other dairy products from goats and sheep! Cow milk is not traditionally used in the Greek cuisine often and sheep and goat milk are significantly healthier and more nutritious. The only drawback is the stronger smell, however if you can get past that, it is strongly advised to switch to those instead of cow milk. Another note: what is known as “Greek yoghurt” in western countries is not in fact a true Greek yoghurt. What you call Greek yoghurt is to us simply a strained yoghurt, a yoghurt from which the whey has been removed. Sometimes in western markets (and in Greek “modern” dessert yoghurt products) butterfat and powdermilk is added to them and they are mostly made of cow’s milk. Again, a traditional Greek yoghurt is made of sheep, goat milk or a mix of both and is unstrained. It also has a trademark thickened skin on its top (dunno if this is the actual term lol) which is in fact the part of the yoghurt that contains the most nutrients and personally it’s the tastiest part of the yoghurt but apparently it is not for everyone. As an example, a study showed that an unstrained sheep yoghurt has more protein, more omega-3 fatty acids and minerals yet fewer calories and fats than a strained cow yoghurt 🍦🧀

Wine: in small portions, like a small glass up to a few times per week and always in combination with your meal. You don’t drink it to get hammered, you drink it for the health benefits it has in very moderate quantities and for the reasonable mild euphoria it causes before it becomes harmful. The GI tract is linked to the brain and is detrimentally influenced by negative emotions. This is why it is important to try to be in a good mood, relaxed and peaceful when you sit down to eat. A sip of wine now and then can be good for that 🍷

Eat once per week or ideally less:

Red meat like pork or beef. In fact, beef should be the one most avoided not only because it is indeed the rarest of the common meats used in traditional Greek cuisine but also because you can’t separate the fat from the meat as easily as with pork. To follow the Greek style in a healthy way opt for goat, then lamb or pork and make beef your most occasional meat dish 🥩

Processed meats should be eaten rarely. If you are in a mood for it though, opt for Greek style sausages with herbs in or bacon at most. Cured meats like ham are better to be avoided but turkey is the healthiest of them. They are not a part of a traditional Greek cuisine though.

Refined grains can be enjoyed weekly but should not replace whole grains

Pastries. What’s new, pastries are not ideal for health. However, if you are yearning for something sweet, if you want to keep it healthy as much as possible in the “Greek way”, opt for desserts made of healthy ingredients like honey, nuts, olive oil and fruits. Chocolate came to Greece in the 19th century, however it has become an integral part of confectionery since then. Opt ideally for dark chocolate, combined with nuts or fruits such as oranges and prunes. Greeks especially love chocolate combined with nuts.

Soft and sugary drinks. Avoid them overall, especially the processed products in the markets. If you need a sweet drink really bad, you can keep it traditional by making your own sweet lemonade, sour cherry, pomegranate etc drink at home. You could also enjoy small quantities of lemon or mastic liquors which are good for digestion.

BONUS TIPS & PHILOSOPHY:

Try to find mastic if it’s available where you live. The mastic is a resin produced from the mastic tree, a species endemic to the Greek island of Chios and a small part of the opposite coast of Turkey. It has numerous beneficial properties, especially for digestion and gut health, and it combines them with a very pleasant fresh and sweet flavour. You can find it in gums that boost digestion, in drinks, in pastries and even in non-edible products like toothpastes. Learn about it and give it a try, no matter if you are interested in following Greek diet or not.

Greek cuisine does not go berserk on as many ingredients as possible (however Greeks typically add more ingredients than, say, Italians and perhaps fewer than the Middle Easterners). Don’t worry about adding as many foods and nutrients in one single dish. The most important thing in Greek cuisine philosophy is to pick the finest ingredients. Avoid deep frozen or precooked and processed ingredients. Pick whole fruits and vegetables from your local small grocery store. For example, don’t buy a watermelon slice in a zelatin bag from the supermarket. Take the whole freaking watermelon home. You heard me right. It’s heavy, yes, but you would be surprised how much tastier and healthier it is this way. Go to the butcher for meat. Go to the specific cheese shop for cheese. Go to the fisherman for fish and seafood. Go to the pastry shop and get a nice dessert instead of buying candies from the market.

Remember that in moderation you can eat most of the foods you desire, especially if they are not processed foods. There is nothing about the Greek diet that is restrictive in terms of its philosophy - historically the intake of various foods was regulated only based on availability and price. There are no foods you should limit due to any perception of them being “bad” and you should never feel guilty the moment you are actually having the food. Just work slowly and progressively by building gradual appreciation for healthy foods and prize less nutritious foods as occasional taste bud rewards.

As said above, a good mood is crucial when you sit down to eat. In the history of the Greek society this translated into eating with friends and / or family, maybe with the occasional sip of wine, ideally in a pleasant environment and always taking your time with your food. If some of these are less feasible than others, try alternatively to improve the setting in which you eat, to eat in an environment that calms you down. Schedule your meal so that you won’t eat in anxiety or hurry, if this is possible. Think of pleasant memories and feel grateful for your food. Cheers! Or, you know, εις υγείαν!

[dailyanarchistposts]

People

Hunger Has Natural Causes, Right?

Despite the fact that the world produces 1.5 times as much food as is needed to feed the human population, starvation and famine are endemic to modern capitalism. 900 million people die from starvation each year, but there is no global shortage of land to grow food. The UN estimates that there is enough land to feed a world population of 14 billion people. But what is it being used for? As in the ‘developed’ North, large landowners control the vast majority of land. In 83 countries, 3% of farmers control 79% of farmland, much of it left unused in order to maintain profits. Big Food made over $7bn profit from the South in 1990, and probably far more through transfer payments. It uses its economic power to force down the prices of rice, coffee, sugar, cocoa and cotton. Average prices in 1989 were 20% down on those of 1980. This led to an increase in foreign debt for Southern countries, with consequent increased economic hardship for the poor majority (higher taxes, inflation, etc.). Brazil has an area of farmland the size of India left uncultivated while 20 million rural poor are landless; the richest 1% owns 15 times as much land as the poorest 56% of Brazilian farmers. In Guatemala, 2% of landowners own 66% of the land. In the Philippines agribusiness producing sugar, cotton and pineapples for export has pushed 12 million peasants into the lowland forests.

Drought in Africa is part of a millennia-long cycle that human societies adapted to. It is cash crop exploitation, the market economy and taxation that produce starvation, not drought. During the 1970s, when famines first began to be reported regularly, ships that brought relief supplies to the port of Dakar left carrying peanuts, cotton, vegetables, and meat. In Bangladesh, often cited as the model for the Malthusian argument, 90% of the land is worked by sharecroppers and labourers. Many starved after the 1974 floods, while hoarders held on to four million tons of rice. In the mid-80’s severe famines occurred in the Sahel countries of Burkina Faso, Mali, Niger, Senegal and Chad yet during the same period record harvests of cotton were exported to the industrial centres of the world.

Cash crops go to feed the global supermarket, yielding higher profits for international capital and accelerating global industrialisation. Mexican soil and labour supplies almost 70% of the US market for much winter and early spring vegetables. The result is that agriculture for local consumption is squeezed out and the prices of staple foods rise. Up to 50% of total meat production in Central America is exported, mainly to North America. The “Green Revolution” of the 1970s and 1980s, that the ruling class said would feed the hungry, has in fact only supplied the global supermarket. The same will certainly be true of the ‘wonder crops’ of the GM revolution. The corporate claims that GM and industrial food production in general will ‘feed the world’ are straightforward lies. The maize/soya/ animal product system they are pushing so heavily is not a rational way to produce food — an acre of cereal is estimated to produce 5 times as much protein as one devoted to meat production, an acre of legumes (beans, peas, lentils) 10 times as much and an acre of leafy vegetables 15 times as much.

[roshankumar7904800]

Savory Snacks Market

Savory Snacks Market Size, Share, Trends: PepsiCo, Inc. Leads

Rising Demand for Plant-Based and Protein-Rich Savory Snacks Reshapes Product Offerings

Market Overview: 

The global Savoury Snacks Market is expected to develop at a 5.2% CAGR from 2024 to 2031. The market value is predicted to rise from USD XX billion in 2024 to USD YY billion in 2031.

Asia-Pacific is expected to lead the market, driven by changing consumer lifestyles, increased urbanisation, and rising disposable incomes. Key metrics include increased snacking, demand for convenient food options, and consumer health consciousness.

The market is expanding rapidly due to the growing trend of on-the-go snacking, more product developments focusing on healthier ingredients, and the growing appeal of ethnic flavours. The rise of organised retail, e-commerce platforms, and the introduction of premium and gourmet snack options are all driving market growth.

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Market Trends: 

The Savoury Snacks Market is trending towards plant-based and protein-rich choices, owing to rising health consciousness and the popularity of alternative diets. This tendency is especially noticeable in developed economies, where customers are looking for healthier snacking options that match their dietary habits. For example, a major snack producer reported a 45% rise in sales of their plant-based savoury snack line in 2023 over the previous year. Snacks made from chickpeas, lentils, and pea protein are gaining popularity, providing protein-rich alternatives to typical potato snacks. The movement is redefining product development tactics as well as marketing approaches, with brands emphasising their products' protein content and plant-based credentials.

Market Segmentation: 

The Potato Chips sector continues to dominate the Savoury Snacks Market, accounting for around YY% of total market share in 2023. This supremacy is partly due to potato chips' universal appeal, low cost, and manufacturers' ongoing innovation in flavours and textures. Potato chips remain a popular snack choice across all demographics, thanks to strong brand recognition and ubiquitous distribution.

Recently, producers have focused on resolving health risks linked with regular potato chips. For example, a large food business just developed a range of baked potato chips that are 50% less fat, aimed at health-conscious consumers. This invention was well-received, with the new product line gaining a 10% market share in its category within six months of launch.

The potato chip category has also undergone substantial flavour innovation, particularly with the introduction of premium and locally inspired variations. According to a recent consumer survey, 65% of snack consumers prefer to explore new and distinctive flavours of potato chips over other savoury snack categories. This willingness to experiment with flavours has prompted manufacturers to introduce limited-edition and region-specific flavours on a regular basis, keeping the category current and appealing to customers.

Market Key Players:

PepsiCo, Inc.

Kellogg Company

Kraft Heinz Company

Conagra Brands, Inc.

General Mills, Inc.

Calbee, Inc.

Contact Us:

Name: Hari Krishna

Email us: hari.krishna@aurorawaveintellects.com

Website: https://aurorawaveintellects.com/

[industrynewsupdates]

Pea Protein Market: Trends and Future Growth Prospects

The global pea protein market size is expected to reach USD 4.71 billion by 2030, expanding at a CAGR of 12.1% from 2024 to 2030, according to a new report by Grand View Research, Inc. 

The demand for pea protein is anticipated to be driven by several factors such as functional benefits, its suitability for individuals with food allergies and dietary restrictions, and growing preference for plant-based diets due to health and environmental concerns.

Pea protein is naturally free from common allergens such as dairy, soy, and gluten. This factor has contributed to its popularity among people with food allergies, sensitivities, or dietary restrictions. Additionally, pea protein is often non-genetically modified, which appeals to consumers seeking natural and clean-label products.

The increasing prevalence of health issues such as obesity and diabetes, particularly among younger generations, has resulted in a growing preference for vegan diets. Furthermore, animal rearing negatively impacts natural resources and contributes to global warming to some extent. Although this impact has not been precisely measured, it is widely acknowledged, and awareness of this factor has encouraged the adoption of a more plant-based diet, thus boosting the meat substitutes market. As a result, pea protein as a meat substitute is expected to become more prevalent during the forecast period due to its excellent texturing properties, which make it suitable for use in the production of meat products such as chicken, beef, lamb, and mutton.

Gather more insights about the market drivers, restrains and growth of the Pea Protein Market

Pea Protein Market Report Highlights

• Based on products, pea protein isolates dominated the market with a 49.9% share in 2022 owing to their high protein content, excellent amino acid profile, and versatile applications. Pea protein isolates are highly purified and contain a high concentration of protein, making them desirable for various industries such as food and beverage, sports nutrition, and dietary supplements

• Based on form, dry pea protein dominated the market with a revenue share of 67.3% in 2022 due to its versatility in applications, ease of storage and transportation, and the increasing demand for plant-based and vegan products

• Based on source, yellow split peas dominated the market with a revenue share of 76.8% in 2022 due to their wide availability, favorable nutritional & functional properties, mild flavor profile, and growing demand for plant-based protein alternatives

• Based on application, food & beverages dominated the market with a share of 39.6% in 2022, owing to the increasing demand for plant-based and vegan products, functional benefits in various food applications, and consumer preferences for allergen-friendly and sustainable ingredients

• The North America region dominated the market with a revenue share of 33.1% in 2023, due to strong food and beverage industry, and favorable government regulations promoting plant-based diets

Browse through Grand View Research's Nutraceuticals & Functional Foods Industry Research Reports.

• The global fish powder market size was valued at USD 9.10 billion in 2024 and is projected to grow at a CAGR of 6.5% from 2025 to 2030.

• The global mussel oil and powder market size was valued at USD 185.4 million in 2024 and is projected to grow at a CAGR of 8.0% from 2025 to 2030.

Pea Protein Market Segmentation

Grand View Research has segmented the global pea protein market based on product, form, source, application, and region:

Pea Protein Product Outlook (Revenue, USD Million, Metric Tons, 2018 - 2030)

• Isolates

• Concentrates

• Textured

• Hydrolysates

Pea Protein Form Outlook (Revenue, USD Million, Metric Tons, 2018 - 2030)

• Dry

• Wet

Pea Protein Source Outlook (Revenue, USD Million, Metric Tons, 2018 - 2030)

• Yellow Split Peas

• Others

Pea Protein Application Outlook (Revenue, USD Million, Metric Tons, 2018 - 2030)

• Food & Beverages

o Meat substitutes

o Bakery goods

o Dietary supplements

o Beverages

o Others

• Personal Care & Cosmetics

• Animal Feed

• Others

Pea Protein Regional Outlook (Revenue, USD Million, Metric Tons, 2018 - 2030)

• North America

o U.S

o Canada

o Mexico

• Europe

o UK

o Germany

o France

o Italy

o Spain

o Sweden

o Netherlands

• Asia Pacific

o China

o Japan

o India

o Australia & New Zealand

o South Korea

• Central & South America

o Brazil

o Argentina

• Middle East & Africa

o South Africa

Order a free sample PDF of the Pea Protein Market Intelligence Study, published by Grand View Research.

[hariganesh858]

Pea Protein Market

Pea Protein Market Size, Share, Trends: Roquette Frères Leads

Rising vegetarian and vegan diets boost market growth

Market Overview: The global Pea Protein Market is projected to grow at a CAGR of 12.5% from 2024 to 2031. This rapid expansion is driven by increasing consumer demand for plant-based proteins, growing health and wellness trends, and advancements in pea protein extraction technologies. North America leads the market, accounting for approximately 35% of the global market share. The market's growth is propelled by the rising adoption of vegetarian and vegan diets, enhanced awareness of plant-based protein benefits, and the incorporation of pea protein in various food and beverage products.

The versatility and nutritional profile of pea protein, along with its allergen-friendly characteristics, are driving growth across multiple consumer sectors. From meat alternatives to health supplements, pea protein is becoming an essential ingredient in the health-conscious consumer's diet.

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Market Trends: One major trend in the pea protein market is the increasing integration of pea protein in meat alternative products. This trend is fueled by consumer demand for plant-based meat substitutes that mimic the taste, texture, and nutritional profile of traditional meat products. The functional properties and neutral flavor of pea protein make it a prime ingredient for these innovative meat substitutes.

Recent market surveys indicate a 35% rise in product launches for pea protein-based meat alternatives over the past two years. A survey of 5,000 consumers from major markets showed that 65% had tried pea protein-based meat replacements, with 70% expressing satisfaction with the taste and texture. Industry analysts predict that by 2026, pea protein could account for up to 40% of the plant-based protein used in meat substitutes, significantly driving market growth in this segment.

Market Segmentation: The isolates segment dominates the pea protein market, accounting for over 55% of the market share. Pea protein isolates are favored for their high protein content (typically over 80%) and versatility across various food and beverage applications. This segment's prominence is driven by the growing demand for high-protein products in areas such as sports nutrition, weight management, and plant-based alternatives.

Market data highlights the strength of the isolates segment, with 70% of food and beverage manufacturers surveyed choosing pea protein isolates for their formulations due to their high protein content and clean flavor profile. Concentrates hold the second-largest market share, appealing for their lower cost and broader application in products where exceptionally high protein concentration is not necessary. Demand for pea protein concentrates has increased by 18% over the past three years, particularly in bakery and snack applications.

Market Key Players:

Roquette Frères

Puris Proteins, LLC

Ingredion Incorporated

Emsland Group

Cosucra Groupe Warcoing SA

Burcon NutraScience Corporation

Contact Us:

Name: Hari Krishna

Email us: hari.krishna@aurorawaveintellects.com

Website: https://aurorawaveintellects.com/

[kristinahertzz]

Non Dairy Yogurt Market

Non-Dairy Yogurt Market Size, Share, Trends: Danone S.A. Leads

Innovative Flavors and Functional Ingredients in Non-Dairy Yogurts

Market Overview:

The Non-Dairy Yogurt Market is projected to grow at a CAGR of 14.5% from 2024 to 2031, reaching USD 7.5 billion by 2031. Europe leads the market, accounting for 35% of the global share. Key metrics driving this growth include increasing lactose intolerance, rising veganism, and growing health consciousness among consumers.

The non-dairy yogurt market is expanding rapidly, driven by rising lactose intolerance, increased acceptance of plant-based diets, and growing awareness of the health benefits of non-dairy alternatives. The market is characterized by ongoing product innovation and expanding distribution channels. 

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Market Trends:

The non-dairy yogurt market is witnessing a substantial shift towards innovative flavors and the use of functional ingredients. Manufacturers are offering unique and exotic flavors to differentiate their products and cater to a wide range of consumer tastes. For instance, globally inspired flavors such as matcha, lavender, and turmeric are gaining popularity in non-dairy yogurt. Companies are also enhancing their products with functional ingredients like probiotics, prebiotics, and plant-based proteins to increase nutritional value and appeal to health-conscious customers. Some brands are experimenting with superfood ingredients such as chia seeds, flaxseeds, and fruit and vegetable blends. This trend not only addresses the desire for variety but also aligns with the growing consumer interest in foods that provide both flavor and health benefits, driving product innovation and market growth in the non-dairy yogurt sector.

Market Segmentation:

Almond-based non-dairy yogurt dominates the global market due to its mild, appealing flavor and nutritional value. Almond yogurt is especially popular among health-conscious consumers due to its low calorie count, high vitamin E content, and healthy fats.

Recent innovations in almond-based yogurts include the introduction of protein-fortified versions. In 2023, leading plant-based food producers launched new almond yogurt products with added pea or rice protein to address the protein content concerns often associated with plant-based options.

According to statistics, the almond-based market is predicted to grow at a CAGR of 15.5% between 2024 and 2031, driven by rising consumer demand for nut-based dairy substitutes and almond yogurt's versatility in various applications. Almond-based yogurts accounted for nearly 30% of the global non-dairy yogurt market in 2023, particularly favored by millennials and health-conscious consumers.

Market Key Players:

Prominent players in the non-dairy yogurt market include Danone S.A., Oatly Group AB, Alpro (a subsidiary of Danone), Coconut Collaborative, Forager Project, Kite Hill, Lavva, Daiya Foods Inc., Chobani, LLC, and Silk (Danone North America). These companies are leading the market with their innovative approaches, extensive product portfolios, and robust distribution networks, continuously setting industry standards and driving market growth.

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[global-research-report]

Pea Protein in Asia Pacific: Market Dynamics, Opportunities, and Future Outlook

The Asia Pacific pea protein market size was estimated at USD 588.1 million in 2023 and is expected to grow at a CAGR of 13.2% from 2024 to 2030. Increased consumer focus on fit and active lifestyle, substantial presence of the vegan population in India, and growing penetration of organized and e-retail are a few factors augmenting the growth of the market. Moreover, growing competition among processed food & beverage companies is driving them to incorporate novel or healthy ingredients in their product to appeal to health conscious consumer base.

The Asia Pacific pea protein market accounted for a share of 27.7% of the global pea protein market in 2023. Pea protein is a clean-label, plant-based, and lactose-free protein source, unlike whey and casein proteins. Therefore, the growing consumption of dietary supplements, as well as functional foods due to changing lifestyles, is likely to favor market growth in the coming years. Moreover, a positive outlook toward the dietary supplements market in China, India, and Japan is expected to remain a favorable factor for market growth over the forecast period.

Asia Pacific Pea Protein Market Segmentation Highlights

The pea protein isolates segment accounted for a revenue share of 49.9% in 2023. Pea protein isolates have good emulsification and non-allergic characteristics.

The other sources segment, including lentils, green peas, chickpeas, and fava beans, is expected to grow at a CAGR of 11.3% from 2024 to 2030.

The food & beverages segment dominated the market with a revenue share of 37.28% in 2023. Food & beverage manufacturers use pea protein as nutritional supplementsin energy drinks, fruit mixes, and bakery items. 

The dry pea protein segment accounted for a revenue share of 67.0% in 2023. The manufacturing of pea proteinthrough dry milling in combination with air classification helps retain the native functionality of protein ingredients.

Segments Covered in the Report

This report forecasts revenue growth at the regional and country levels and provides an analysis of the latest trends in each of the sub-segments from 2018 to 2030. For this study, Grand View Research has segmented the Asia Pacific pea protein market report based on product, form, source, application, and country:

Product Outlook (Revenue, USD Million, 2018 - 2030)

Isolates

Concentrates

Textured

Hydrolysates

Form Outlook (Revenue, USD Million, 2018 - 2030)

Dry

Wet

Source Outlook (Revenue, USD Million, 2018 - 2030)

Yellow Split Peas

Others

Application Outlook (Revenue, USD Million, 2018 - 2030)

Food & Beverages

Meat Substitutes

Bakery Goods

Dietary supplements

Beverages

Others

Personal Care & Cosmetics

Animal Feed

Others

Country Outlook (Revenue, USD Million, 2018 - 2030)

India

China

Japan

Australia & New Zealand

South Korea

Order a free sample PDF of the Asia Pacific Pea Protein Market Intelligence Study, published by Grand View Research.