The use of soy protein in the food and beverages industry has increased steadily over the last few years. Soy protein is used in the food industry for both nutritional and functional reasons. Inadequate level of protein challenges the body’s ability to repair muscles, increase muscle mass or perform essential human functions. These protein deficiencies are commonly associated with diets lacking nutrient-rich foods over.

Human uptake of proteins can be accomplished by consuming soy protein. In recent years, a growing trend towards health and fitness has arisen across the globe due to increasing awareness of the health. This growing health awareness increases demand for food products which support better health, especially low-calorie, nutritious, and weight control products. There is an increasing demand for functional food primarily due to increasing prevalence of diseases, health awareness, nutritional requirement, and willingness to experiment different and new products. As a result, the number of food stuffs containing nutritional ingredients has grown distinctly in the recent years. These global consumer trends are driving the demand of the functional food ingredients such as soy protein from food manufacturers.

Protein is a key ingredient to enhance nutritional content in food and to improve functionality. The most important functional properties of protein are its water solubility, water & fat binding capacity, gel forming & rheological behaviors, texture, and emulsifying & foaming ability. Soy protein is also used in various food applications such as dough formation, film formation, adhesion, cohesion, elasticity, color control, aeration as well as is the key ingredient to create food with consumer winning claims like protein rich. Soy protein is widely used in the manufacturing of weaning foods, porridge and gruel, cookies, crackers, muffins, breads, cereals, cakes, doughnuts, pastas, dry mixes, tortillas, nan and flat breads, soups and sauces, ground meat, sausages, meat loaf, vegetarian foods, stews & soups, baked goods, and specialty items.

Thus, owing to its functional & nutritional properties and increasing applications in range of food products, there is an increasing demand for soy protein from food and beverages industry which is expected to drive the growth of the global soy protein market.

The use of soy protein in the food and beverages industry has increased steadily over the last few years. Soy protein is used in the food industry for both nutritional and functional reasons. Inadequate level of protein challenges the body’s ability to repair muscles, increase muscle mass or perform essential human functions. These protein deficiencies are commonly associated with diets lacking nutrient-rich foods over.

Human uptake of proteins can be accomplished by consuming soy protein. In recent years, a growing trend towards health and fitness has arisen across the globe due to increasing awareness of the health. This growing health awareness increases demand for food products which support better health, especially low-calorie, nutritious, and weight control products. There is an increasing demand for functional food primarily due to increasing prevalence of diseases, health awareness, nutritional requirement, and willingness to experiment different and new products. As a result, the number of food stuffs containing nutritional ingredients has grown distinctly in the recent years. These global consumer trends are driving the demand of the functional food ingredients such as soy protein from food manufacturers.

Protein is a key ingredient to enhance nutritional content in food and to improve functionality. The most important functional properties of protein are its water solubility, water & fat binding capacity, gel forming & rheological behaviors, texture, and emulsifying & foaming ability. Soy protein is also used in various food applications such as dough formation, film formation, adhesion, cohesion, elasticity, color control, aeration as well as is the key ingredient to create food with consumer winning claims like protein rich. Soy protein is widely used in the manufacturing of weaning foods, porridge and gruel, cookies, crackers, muffins, breads, cereals, cakes, doughnuts, pastas, dry mixes, tortillas, nan and flat breads, soups and sauces, ground meat, sausages, meat loaf, vegetarian foods, stews & soups, baked goods, and specialty items.

Thus, owing to its functional & nutritional properties and increasing applications in range of food products, there is an increasing demand for soy protein from food and beverages industry which is expected to drive the growth of the global soy protein market. Meticulous Research® estimated that, in terms of value, the global soy protein market is expected to grow at CAGR of 7.1% from 2019 to 2025 to reach $7.3 billion by 2025. Moreover, in terms of volume, this market is expected to grow at a CAGR of 5.5% from 2019 to 2025 to reach 5,026 thousand MT by 2025.

Meticulous Research®, can be accessed at @https://www.meticulousresearch.com/product/soy-protein-market-5053/

Tags: Food & Agriculture Technologies Food Processing

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