The market share of plant protein is increasing year by year

According to a report by SNS Insider, the new protein market is expected to grow significantly at a compound annual growth rate of 16% by 2030, with its valuation soaring from $19.11 billion today to $62.65 billion.


A key driver will be increased health awareness, as consumers become increasingly aware of the link between meat consumption and chronic diseases such as heart disease. Plant proteins also generally have less saturated fat, cholesterol, and calories than animal proteins.

The new protein market is said to be undergoing a "paradigm shift", with plant-based products increasingly dominating the food industry. Consumers are demanding more sustainable products, while technological advancements and investment in the plant-based industry are increasing. Further innovation, product development and the availability of plant-based options will continue to drive growth.

North America currently dominates the novel protein market due to consumer preferences, technological advancements, favorable regulatory environment and mature distribution network. This is likely to continue, but companies in the region will need to continue to innovate due to fierce competition.

Click to enter the details pag

评论

发表评论

此博客中的热门博文

Use of soy silk drawing protein

图片
The soy silk drawing protein is a fibrous plant protein with a texture similar to muscle fiber formed by the production and processing of soy protein through a special process. The classification of soy silk drawing protein is divided according to its structure. There are thick silk type, thin silk type, soft silk type, hard silk type, smooth silk, astringent silk, etc. According to the different silk structure and the tensile strength of the silk, how much A combination of plant silk protein can be used to produce ham sausage, minced meat, beef jerky and canned food. The taste of the food is basically the same as ordinary meat food, but the price of plant silk protein is only 1/of the lean pork. 5. The protein content is equivalent to 2-3 times that of fish, meat, and eggs.
阅读全文

How to use enzyme technology to modify soy protein?

图片
 According to market needs, through the selection of different proteases, the adjustment of process conditions and the degree of hydrolysis, a variety of products with different functional characteristics can be developed and produced. (1)Injectable protein isolate :  The product is used in the salted solution for injection of whole meat products, which can reduce the cooking loss of meat products and improve the quality of individual rows and cut surfaces of meat products. Since the product is usually added in a relatively small amount, below 3%, it is not necessary to strictly control the bitterness. Such products are required to have a lower viscosity, and at the same time, the increase in foaming properties and the decrease in gel properties must be controlled within a certain range. The viscosity is mainly determined by the molecular mass of the protein. The greater the molecular mass, the greater the viscosity. 80% of soybean protein has a molecular mass of more than 100,000 and
阅读全文