The novel protein market is at an inflection point and is expected to soar at a CAGR of 12.6% during 2022-27

Driven by corporate entry, a surge in product innovation, and favorable government policies, China's new protein meat substitute market has reached an inflection point. Additionally, health and lifestyle factors are encouraging more millennial and Gen Z consumers to explore new proteins. As a result, GlobalData, a leading data and analytics company, predicts that the sales value of new protein meat alternatives in China will surge at a compound annual growth rate (CAGR) of 12.6% through 2022-27.


GlobalData estimates that soy-based products and plant-based proteins will lead the growth of China's new protein meat alternatives market during the forecast period, while the grain-based segment will experience a slowdown.

Bobby Verghese, consumer analyst at GlobalData, commented:

"The economic boom of the 80s boosted the consumption of meat and seafood, which became a symbol of good health and rising economic status. As a result, China became the largest market for animal meat in the world, accounting for nearly half of the world's pork consumption by 2022 and more than 30% of mutton consumption. Mainstream Chinese cuisine has become meat-based, and older generations view a plant-based diet as an orthodox religious practice. Although tofu-based vegetarian products have been popular in China for centuries dishes, but they think plant-based diets are just a fad in Western diets."

Click to enter the details pag

评论

发表评论

此博客中的热门博文

Soy Fiber: The Invisible 'Hero' in Canned Foods

图片
 Soybean fiber is mainly derived from by - products generated during the soybean processing, such as soybean dregs and soybean skins. These materials, which were originally likely to be regarded as waste, have transformed into soybean fiber with a variety of excellent properties after a series of complex and sophisticated extraction processes. Currently, there are diverse extraction methods for soybean fiber, mainly including physical methods, chemical methods, and biological methods. In the large family of canned foods, whether it is delicious meat cans or fresh fruit and vegetable cans, soybean fiber plays an indispensable and important role in improving the quality and enhancing the nutrition of canned foods. Magical effects of soybean fiber in canned foods Improving Texture and Taste Soybean fiber has unique gel properties and extremely excellent oil - holding and water - retaining capabilities, and this characteristic is demonstrated most vividly in canned meat products. When ...
阅读全文

Emulsified Soy Protein Isolate: An Innovative Force in the Food Industry

图片
Emulsified soy protein isolate represents an innovative achievement in the field of soy protein isolates. It starts with high-quality soybeans and undergoes multiple meticulous purification processes to remove non-protein components such as fats and carbohydrates from the soybeans, resulting in an extremely pure soy protein. The finished product appears as a fine powder with uniform color and an exceptionally high protein content, typically exceeding 90%, far surpassing that of ordinary soy protein products. In terms of advantages, emulsified soy protein isolate boasts superior emulsification stability, rapidly forming a stable emulsion in oil-water systems and preventing oil droplet aggregation and layering. In baked goods, it effectively emulsifies fats, ensuring uniform internal structure, soft texture, and extended shelf life for products like bread and cakes. Its outstanding nutritional enhancement effect is also remarkable. As a high-quality plant protein, it is rich in essential...
阅读全文

The Role of Soy Fiber in Sauces

图片
Sauces play an indispensable role in our diet. Whether it is ketchup that adds color and flavor to dishes or meat sauce that gives dishes a unique flavor, they all add rich flavors to our dining tables with their unique charm. And soy fiber also plays a key role in these sauces, contributing to improving the quality and optimizing the taste of sauces. Thickening effect Soybean fiber can increase the viscosity of sauces, giving them an appropriate flowability and texture. For example, when making salad dressing, adding soy fiber enables the dressing to adhere better to the surface of vegetables. It won't be too thin and runny, thus enhancing the eating experience. In ketchup, it can also make the ketchup maintain a certain shape when squeezed out of the bottle and not quickly flow and deform. Improving taste Soy fiber can endow sauces with a rich taste. It can make the taste of the sauce more full-bodied and layered, avoiding a too single and plain taste. Take broad bean paste as an...
阅读全文