United States Plant Protein Market Size
| Icons | Lable | Value |
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Study Period | 2017 - 2029 |
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Market Size (2024) | USD 4.21 Billion |
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Market Size (2029) | USD 5.02 Billion |
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Largest Share by End User | Food and Beverages |
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CAGR (2024 - 2029) | 3.62 % |
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Fastest Growing by End User | Supplements |
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Market Concentration | Medium |
Major Players |
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*Disclaimer: Major Players sorted in alphabetical order. |
United States Plant Protein Market Analysis
The United States Plant Protein Market size is estimated at 4.21 billion USD in 2024, and is expected to reach 5.02 billion USD by 2029, growing at a CAGR of 3.62% during the forecast period (2024-2029).
4.21 Billion
Market Size in 2024 (USD)
5.02 Billion
Market Size in 2029 (USD)
5.43 %
CAGR (2017-2023)
3.62 %
CAGR (2024-2029)
Largest Market by Product Type
68.12 %
value share, Soy Protein, 2023
Soy proteins overpower all the plant protein types due to their high protein content, low viscosity, solubility, etc., catering to extensive applications in all the sectors.
Largest Market by End User
54.21 %
value share, Food and Beverages, 2023
The F&B segment leads the market, majorly driven by the bakery and dairy alternative sector. The wider functionalities of soy and wheat proteins further drive the F&B segment.
Fastest Growing Market by Product Type
5.28 %
Projected CAGR, Pea Protein, 2024-2029
Pea protein is projected to witness higher growth rate owing to increasing demand from meat substitutes end user segment and growing acceptance among food processors.
Fastest Growing Market by End User
6.49 %
Projected CAGR, Supplements, 2024-2029
The rising consumer focus on fitness and sports is anticipated to drive the segment. Among all, the preference for soy-based supplements further propells the segment's growth.
Leading Market Player
18.78 %
market share, Archer Daniels Midland Company, 2021
Archer Daniels Midland Company holds the largest market share. The company focuses on extending its consumer base, and it has collaborated with local clients for the same.
F&B and Animal feed together accounted for more than 50% of share in 2022, due to rising veganism coupled with growing preference for plant-based foods as a sustainable alternative.
- The food and beverage segment witnessed the highest demand, followed by animal feed, in 2022. The food and beverages segment grew, registering a CAGR of 4.11% by value during the study period. The rising utilization of plant proteins in animal feed and cosmetics has driven growth in recent years. The high usage of protein types in feed composition, such as soy, wheat, and pea drives the animal feed market. The increase in demand for plant proteins in dairy and meat alternatives will drive the segment during the forecast period.
- The food and beverages sector applications drive the demand for plant proteins in the country, and they registered a volume share of 54.2% in 2022. This was majorly due to the increasing preference for plant-based foods as a sustainable alternative. The meat alternative products sub-segment is witnessing huge demand from food and beverages applications, with a share of 38.03% by volume in 2022, followed by the dairy alternative products sub-segment. The rapid expansion of plant-based meats, which are now widely available in grocery stores and offered in fast-food restaurants, makes these diets more convenient and easier to maintain.
- Supplements are anticipated to be the fastest-growing sector in the market, registering a CAGR of 6.30% during the forecast period, owing to their immense health benefits. Plant protein powder is rich in fiber and is more nutrient dense than dairy protein powder, making it a suitable alternative to casein and whey powder. Plant proteins, such as rice and peas, are gaining popularity for being hypoallergenic and a nutritious alternative for people suffering from lactose intolerance. In 2022, 36% of the US population was lactose-intolerant people, leading to high demand for alternative proteins.
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United States Plant Protein Market Trends
Plant protein consumption growth fuels opportunities for key players in the ingredients sector
- The per capita consumption rate of plant proteins is increasing at a considerable rate in the United States, supported by investments and innovations, resulting in a consumption rate of 40.28 grams per day, primarily due to a rising number of consumers turning vegan to promote animal welfare. This is because factory farming, where animals are maltreated, is a norm in the United States. Most Americans eat less meat and animal products, but they do not eliminate their consumption entirely. They also tend to be more flexitarian than vegan or vegetarian. Nearly 12% of consumers in the country prefer a plant-based diet, whereas 7% of consumers follow a flexitarian diet. Although consumers of all generations in the United States are interested in plant-based meals, individuals in their 20s and 30s are the keenest to adopt plant-based diets.
- There is a constant rise in the per capita consumption of pea protein due to its wide applications in different food products, like meat, poultry, and bakery products. Around 41% of consumers are interested in plant-based food derived from pea protein. The usage of pea protein is mainly observed in sports nutrition and meat alternatives. A typical serving of pea protein powder is 30 grams, with 25 grams of protein. Athletes usually use one serving per day but may take as many as three servings per day.
- Soy and whey proteins are used primarily in the food and beverage, supplement, and sports nutrition industries. In 2021, around 36% of consumers were familiar with soy protein and had consumed the same, whereas 31% of individuals consumed whey protein in the U.S. Similarly, the consumption of soy-based food and beverages favorably increased by 12.9% during 2014-2019, and it is likely to remain consistent throughout the forecast period.
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Soy, wheat, and pea production contributes majorly as raw material for plant protein ingredients manufacturers
- The graph given depicts the production data for raw materials such as dry peas, rice, wheat, and soya beans. There is an increasing scope for plant protein ingredients in the country due to the production recorded during the review period. The United States produces about one-third of the total soybean in the world, followed closely by Brazil and Argentina. In 2021, the country produced 119.88 million MT of soybean accounting 31% shares of the global soybean production. Wheat ranks third among U.S. field crops in planted acreage, production, and gross farm receipts—behind corn and soybeans. In marketing year 2023/24, U.S. farmers produced a total of 1.8 billion bushels of winter, durum, and other spring wheat from a harvested area of 37.3 million acres. Winter wheat production represents nearly 70 percent of total U.S. production, on average
- Hard red spring (HRS) wheat is one of the major wheat categories, accounting for almost 20% of the production. It is grown primarily in the northern plains, like North Dakota, Montana, Minnesota, and South Dakota. Hard red spring wheat is valued for its high protein level, making it suitable for specialty bread and blending with lower-protein wheat. The major restraints for the wheat protein market are the rising interest in gluten-free foods and the revived interest in low-carbohydrate diets. These may reduce the level of wheat consumption.
- Arkansas Grand Prairie, Mississippi Delta, Gulf Coast, Sacramento Valley of California are four regions producing almost the entire U.S. rice crop. Each of these regions normally specializes in a specific type of rice, referred to in the United States by length of grain, i.e., long, medium, and short. In general, long-grain production accounts for approximately 75 percent of U.S. rice production.
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OTHER KEY INDUSTRY TRENDS COVERED IN THE REPORT
- Baby food to witness steady growth post pandemic
- Innovation holds key to maintain steady growth rate
- Consumers' preferences shift to premium condiments and sauces, away from packaged soups
- Dairy alternatives to witness significant growth rate
- Great opportunities for meat alternative products
- Key players focusing more on healthy ingredients post COVID-19
- Rising us feed exports and feed prices are expected to impact production
- Soy, wheat, and pea production contributes majorly as raw material for plant protein ingredients manufacturers
- The growth of the bakery industry is led by large commercial players
- Sustainable and innovative packaging trends to influence breakfast cereals market
- Key players to focus fortification and nutritional enrichment
- Emphasizing awareness and innovation; driving force behind elderly nutrition market growth
- E-commence will emerge as one of the most preferred channels
- Sport/performance nutrition to witness significant growth during forecast period
- United States cosmetic industry to drive by synergy of innovation and social media influence
United States Plant Protein Industry Overview
The United States Plant Protein Market is moderately consolidated, with the top five companies occupying 55.85%. The major players in this market are Archer Daniels Midland Company, Bunge Limited, CHS Inc., International Flavors & Fragrances, Inc. and Kerry Group PLC (sorted alphabetically).
United States Plant Protein Market Leaders
Archer Daniels Midland Company
Bunge Limited
CHS Inc.
International Flavors & Fragrances, Inc.
Kerry Group PLC
Other important companies include AGT Food and Ingredients Inc., AMCO Proteins, Anchor Ingredients Co. LLC, Axiom Foods Inc., Cargill Incorporated, Farbest-Tallman Foods Corporation, Foodchem International Corporation, Glanbia PLC, Ingredion Incorporated, MB-Holding GmbH & Co. KG, MGP, Roquette Frères, Südzucker Group, The Scoular Company.
*Disclaimer: Major Players sorted in alphabetical order.
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United States Plant Protein Market News
- June 2022: Roquette, a plant-based protein manufacturer, released two novel rice proteins to address the market demand for meat substitute applications. The new Nutralys rice protein line includes a rice protein isolate and a rice protein concentrate.
- May 2022: BENEO, a subsidiary of Südzucker, entered a purchase agreement to acquire Meatless BV, a producer of functional ingredients. BENEO is expanding its existing product offering with the acquisition to offer an even broader range of texturizing solutions for meat and fish alternatives.
- February 2022: MGP Ingredients announced the construction of a new extrusion plant in Kansas to manufacture its ProTerra line of texturized proteins. The USD 16.7 million facility will be located next to the company's Atchison site and will initially produce up to 10 million pounds of ProTerra annually. The new plant will assist MGP in meeting the rising demand for its ProTerra product line, which comprises pea and wheat protein ingredients used in applications such as plant-based meat substitutes.
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We provide a comprehensive and exhaustive set of data pointers for global, regional, and country-level metrics that illustrate the fundamentals of the protein industry. With the help of 45+ free charts, clients can access in-depth market analysis based on per capita consumption of animal and plant protein, end-user market volume, and production data of raw materials for protein ingredients, through granular-level segmental information supported by a repository of market data, trends, and expert analysis. Data and analysis on protein sources, protein types, forms, end-user segments, etc., are available in the form of comprehensive reports as well as Excel-based data worksheets.
United States Plant Protein Market Report - Table of Contents
EXECUTIVE SUMMARY & KEY FINDINGS
1. INTRODUCTION
1.1. Study Assumptions & Market Definition
1.2. Scope of the Study
1.3. Research Methodology
2. KEY INDUSTRY TRENDS
2.1. End User Market Volume
2.1.1. Baby Food and Infant Formula
2.1.2. Bakery
2.1.3. Beverages
2.1.4. Breakfast Cereals
2.1.5. Condiments/Sauces
2.1.6. Confectionery
2.1.7. Dairy and Dairy Alternative Products
2.1.8. Elderly Nutrition and Medical Nutrition
2.1.9. Meat/Poultry/Seafood and Meat Alternative Products
2.1.10. RTE/RTC Food Products
2.1.11. Snacks
2.1.12. Sport/Performance Nutrition
2.1.13. Animal Feed
2.1.14. Personal Care and Cosmetics
2.2. Protein Consumption Trends
2.2.1. Plant
2.3. Production Trends
2.3.1. Plant
2.4. Regulatory Framework
2.4.1. United States
2.5. Value Chain & Distribution Channel Analysis
3. MARKET SEGMENTATION (includes market size in Value in USD and Volume, Forecasts up to 2029 and analysis of growth prospects)
3.1. Protein Type
3.1.1. Hemp Protein
3.1.2. Pea Protein
3.1.3. Potato Protein
3.1.4. Rice Protein
3.1.5. Soy Protein
3.1.6. Wheat Protein
3.1.7. Other Plant Protein
3.2. End User
3.2.1. Animal Feed
3.2.2. Food and Beverages
3.2.2.1. By Sub End User
3.2.2.1.1. Bakery
3.2.2.1.2. Beverages
3.2.2.1.3. Breakfast Cereals
3.2.2.1.4. Condiments/Sauces
3.2.2.1.5. Confectionery
3.2.2.1.6. Dairy and Dairy Alternative Products
3.2.2.1.7. Meat/Poultry/Seafood and Meat Alternative Products
3.2.2.1.8. RTE/RTC Food Products
3.2.2.1.9. Snacks
3.2.3. Personal Care and Cosmetics
3.2.4. Supplements
3.2.4.1. By Sub End User
3.2.4.1.1. Baby Food and Infant Formula
3.2.4.1.2. Elderly Nutrition and Medical Nutrition
3.2.4.1.3. Sport/Performance Nutrition
4. COMPETITIVE LANDSCAPE
4.1. Key Strategic Moves
4.2. Market Share Analysis
4.3. Company Landscape
4.4. Company Profiles (includes Global Level Overview, Market Level Overview, Core Business Segments, Financials, Headcount, Key Information, Market Rank, Market Share, Products and Services, and Analysis of Recent Developments).
4.4.1. AGT Food and Ingredients Inc.
4.4.2. AMCO Proteins
4.4.3. Anchor Ingredients Co. LLC
4.4.4. Archer Daniels Midland Company
4.4.5. Axiom Foods Inc.
4.4.6. Bunge Limited
4.4.7. Cargill Incorporated
4.4.8. CHS Inc.
4.4.9. Farbest-Tallman Foods Corporation
4.4.10. Foodchem International Corporation
4.4.11. Glanbia PLC
4.4.12. Ingredion Incorporated
4.4.13. International Flavors & Fragrances, Inc.
4.4.14. Kerry Group PLC
4.4.15. MB-Holding GmbH & Co. KG
4.4.16. MGP
4.4.17. Roquette Frères
4.4.18. Südzucker Group
4.4.19. The Scoular Company
5. KEY STRATEGIC QUESTIONS FOR PROTEIN INGREDIENTS INDUSTRY CEOS
6. APPENDIX
6.1. Global Overview
6.1.1. Overview
6.1.2. Porter’s Five Forces Framework
6.1.3. Global Value Chain Analysis
6.1.4. Market Dynamics (DROs)
6.2. Sources & References
6.3. List of Tables & Figures
6.4. Primary Insights
6.5. Data Pack
6.6. Glossary of Terms
List of Tables & Figures
- Figure 1:
- VOLUME OF BABY FOOD AND INFANT FORMULA MARKET, METRIC TON, UNITED STATES, 2017 - 2029
- Figure 2:
- VOLUME OF BAKERY MARKET, METRIC TON, UNITED STATES, 2017 - 2029
- Figure 3:
- VOLUME OF BEVERAGES MARKET, METRIC TON, UNITED STATES, 2017 - 2029
- Figure 4:
- VOLUME OF BREAKFAST CEREALS MARKET, METRIC TON, UNITED STATES, 2017 - 2029
- Figure 5:
- VOLUME OF CONDIMENTS/SAUCES MARKET, METRIC TON, UNITED STATES, 2017 - 2029
- Figure 6:
- VOLUME OF CONFECTIONERY MARKET, METRIC TON, UNITED STATES, 2017 - 2029
- Figure 7:
- VOLUME OF DAIRY AND DAIRY ALTERNATIVE PRODUCTS MARKET, METRIC TON, UNITED STATES, 2017 - 2029
- Figure 8:
- VOLUME OF ELDERLY NUTRITION AND MEDICAL NUTRITION MARKET, METRIC TON, UNITED STATES, 2017 - 2029
- Figure 9:
- VOLUME OF MEAT/POULTRY/SEAFOOD AND MEAT ALTERNATIVE PRODUCTS MARKET, METRIC TON, UNITED STATES, 2017 - 2029
- Figure 10:
- VOLUME OF RTE/RTC FOOD PRODUCTS MARKET, METRIC TON, UNITED STATES, 2017 - 2029
- Figure 11:
- VOLUME OF SNACKS MARKET, METRIC TON, UNITED STATES, 2017 - 2029
- Figure 12:
- VOLUME OF SPORT/PERFORMANCE NUTRITION MARKET, METRIC TON, UNITED STATES, 2017 - 2029
- Figure 13:
- VOLUME OF ANIMAL FEED MARKET, METRIC TON, UNITED STATES, 2017 - 2029
- Figure 14:
- VOLUME OF PERSONAL CARE AND COSMETICS MARKET, METRIC TON, UNITED STATES, 2017 - 2029
- Figure 15:
- AVERAGE PER CAPITA CONSUMPTION OF PLANT PROTEIN, GRAM PER DAY, UNITED STATES, 2017 - 2029
- Figure 16:
- PLANT PROTEIN RAW MATERIALS PRODUCTION, METRIC TON, UNITED STATES, 2017 - 2022
- Figure 17:
- VOLUME OF PLANT PROTEIN MARKET, TONNES, UNITED STATES, 2017 - 2029
- Figure 18:
- VALUE OF PLANT PROTEIN MARKET, USD, UNITED STATES, 2017 - 2029
- Figure 19:
- VOLUME OF PLANT PROTEIN MARKET BY PROTEIN TYPE, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 20:
- VALUE OF PLANT PROTEIN MARKET BY PROTEIN TYPE, USD, UNITED STATES, 2017 - 2029
- Figure 21:
- VALUE SHARE OF PLANT PROTEIN MARKET BY PROTEIN TYPE, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 22:
- VOLUME SHARE OF PLANT PROTEIN MARKET BY PROTEIN TYPE, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 23:
- VOLUME OF HEMP PROTEIN MARKET, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 24:
- VALUE OF HEMP PROTEIN MARKET, USD, UNITED STATES, 2017 - 2029
- Figure 25:
- VALUE SHARE OF HEMP PROTEIN MARKET BY END USER, % HEMP PROTEIN , UNITED STATES, 2022 VS 2029
- Figure 26:
- VOLUME OF PEA PROTEIN MARKET, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 27:
- VALUE OF PEA PROTEIN MARKET, USD, UNITED STATES, 2017 - 2029
- Figure 28:
- VALUE SHARE OF PEA PROTEIN MARKET BY END USER, % PEA PROTEIN , UNITED STATES, 2022 VS 2029
- Figure 29:
- VOLUME OF POTATO PROTEIN MARKET, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 30:
- VALUE OF POTATO PROTEIN MARKET, USD, UNITED STATES, 2017 - 2029
- Figure 31:
- VALUE SHARE OF POTATO PROTEIN MARKET BY END USER, % POTATO PROTEIN , UNITED STATES, 2022 VS 2029
- Figure 32:
- VOLUME OF RICE PROTEIN MARKET, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 33:
- VALUE OF RICE PROTEIN MARKET, USD, UNITED STATES, 2017 - 2029
- Figure 34:
- VALUE SHARE OF RICE PROTEIN MARKET BY END USER, % RICE PROTEIN , UNITED STATES, 2022 VS 2029
- Figure 35:
- VOLUME OF SOY PROTEIN MARKET, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 36:
- VALUE OF SOY PROTEIN MARKET, USD, UNITED STATES, 2017 - 2029
- Figure 37:
- VALUE SHARE OF SOY PROTEIN MARKET BY END USER, % SOY PROTEIN , UNITED STATES, 2022 VS 2029
- Figure 38:
- VOLUME OF WHEAT PROTEIN MARKET, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 39:
- VALUE OF WHEAT PROTEIN MARKET, USD, UNITED STATES, 2017 - 2029
- Figure 40:
- VALUE SHARE OF WHEAT PROTEIN MARKET BY END USER, % WHEAT PROTEIN , UNITED STATES, 2022 VS 2029
- Figure 41:
- VOLUME OF OTHER PLANT PROTEIN MARKET, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 42:
- VALUE OF OTHER PLANT PROTEIN MARKET, USD, UNITED STATES, 2017 - 2029
- Figure 43:
- VALUE SHARE OF OTHER PLANT PROTEIN MARKET BY END USER, % OTHER PLANT PROTEIN , UNITED STATES, 2022 VS 2029
- Figure 44:
- VOLUME OF PLANT PROTEIN MARKET BY END USER, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 45:
- VALUE OF PLANT PROTEIN MARKET BY END USER, USD, UNITED STATES, 2017 - 2029
- Figure 46:
- VALUE SHARE OF PLANT PROTEIN MARKET BY END USER, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 47:
- VOLUME SHARE OF PLANT PROTEIN MARKET BY END USER, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 48:
- VOLUME OF PLANT PROTEIN MARKET, ANIMAL FEED, UNITED STATES, 2017 - 2029
- Figure 49:
- VALUE OF PLANT PROTEIN MARKET, ANIMAL FEED, UNITED STATES, 2017 - 2029
- Figure 50:
- VALUE SHARE OF PLANT PROTEIN MARKET BY PROTEIN TYPE, % ANIMAL FEED , UNITED STATES, 2022 VS 2029
- Figure 51:
- VOLUME OF PLANT PROTEIN MARKET, FOOD AND BEVERAGES END USER, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 52:
- VALUE OF PLANT PROTEIN MARKET, FOOD AND BEVERAGES END USER, USD, UNITED STATES, 2017 - 2029
- Figure 53:
- VALUE SHARE OF PLANT PROTEIN MARKET BY FOOD AND BEVERAGES END USER, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 54:
- VOLUME SHARE OF PLANT PROTEIN MARKET BY FOOD AND BEVERAGES END USER, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 55:
- VOLUME OF PLANT PROTEIN MARKET, BAKERY, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 56:
- VALUE OF PLANT PROTEIN MARKET, BAKERY, USD, UNITED STATES, 2017 - 2029
- Figure 57:
- VALUE SHARE OF PLANT PROTEIN MARKET BY PROTEIN TYPE, % BAKERY , UNITED STATES, 2022 VS 2029
- Figure 58:
- VOLUME OF PLANT PROTEIN MARKET, BEVERAGES, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 59:
- VALUE OF PLANT PROTEIN MARKET, BEVERAGES, USD, UNITED STATES, 2017 - 2029
- Figure 60:
- VALUE SHARE OF PLANT PROTEIN MARKET BY PROTEIN TYPE, % BEVERAGES , UNITED STATES, 2022 VS 2029
- Figure 61:
- VOLUME OF PLANT PROTEIN MARKET, BREAKFAST CEREALS, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 62:
- VALUE OF PLANT PROTEIN MARKET, BREAKFAST CEREALS, USD, UNITED STATES, 2017 - 2029
- Figure 63:
- VALUE SHARE OF PLANT PROTEIN MARKET BY PROTEIN TYPE, % BREAKFAST CEREALS , UNITED STATES, 2022 VS 2029
- Figure 64:
- VOLUME OF PLANT PROTEIN MARKET, CONDIMENTS/SAUCES, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 65:
- VALUE OF PLANT PROTEIN MARKET, CONDIMENTS/SAUCES, USD, UNITED STATES, 2017 - 2029
- Figure 66:
- VALUE SHARE OF PLANT PROTEIN MARKET BY PROTEIN TYPE, % CONDIMENTS/SAUCES , UNITED STATES, 2022 VS 2029
- Figure 67:
- VOLUME OF PLANT PROTEIN MARKET, CONFECTIONERY, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 68:
- VALUE OF PLANT PROTEIN MARKET, CONFECTIONERY, USD, UNITED STATES, 2017 - 2029
- Figure 69:
- VALUE SHARE OF PLANT PROTEIN MARKET BY PROTEIN TYPE, % CONFECTIONERY , UNITED STATES, 2022 VS 2029
- Figure 70:
- VOLUME OF PLANT PROTEIN MARKET, DAIRY AND DAIRY ALTERNATIVE PRODUCTS, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 71:
- VALUE OF PLANT PROTEIN MARKET, DAIRY AND DAIRY ALTERNATIVE PRODUCTS, USD, UNITED STATES, 2017 - 2029
- Figure 72:
- VALUE SHARE OF PLANT PROTEIN MARKET BY PROTEIN TYPE, % DAIRY AND DAIRY ALTERNATIVE PRODUCTS , UNITED STATES, 2022 VS 2029
- Figure 73:
- VOLUME OF PLANT PROTEIN MARKET, MEAT/POULTRY/SEAFOOD AND MEAT ALTERNATIVE PRODUCTS, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 74:
- VALUE OF PLANT PROTEIN MARKET, MEAT/POULTRY/SEAFOOD AND MEAT ALTERNATIVE PRODUCTS, USD, UNITED STATES, 2017 - 2029
- Figure 75:
- VALUE SHARE OF PLANT PROTEIN MARKET BY PROTEIN TYPE, % MEAT/POULTRY/SEAFOOD AND MEAT ALTERNATIVE PRODUCTS , UNITED STATES, 2022 VS 2029
- Figure 76:
- VOLUME OF PLANT PROTEIN MARKET, RTE/RTC FOOD PRODUCTS, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 77:
- VALUE OF PLANT PROTEIN MARKET, RTE/RTC FOOD PRODUCTS, USD, UNITED STATES, 2017 - 2029
- Figure 78:
- VALUE SHARE OF PLANT PROTEIN MARKET BY PROTEIN TYPE, % RTE/RTC FOOD PRODUCTS , UNITED STATES, 2022 VS 2029
- Figure 79:
- VOLUME OF PLANT PROTEIN MARKET, SNACKS, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 80:
- VALUE OF PLANT PROTEIN MARKET, SNACKS, USD, UNITED STATES, 2017 - 2029
- Figure 81:
- VALUE SHARE OF PLANT PROTEIN MARKET BY PROTEIN TYPE, % SNACKS , UNITED STATES, 2022 VS 2029
- Figure 82:
- VOLUME OF PLANT PROTEIN MARKET, PERSONAL CARE AND COSMETICS, UNITED STATES, 2017 - 2029
- Figure 83:
- VALUE OF PLANT PROTEIN MARKET, PERSONAL CARE AND COSMETICS, UNITED STATES, 2017 - 2029
- Figure 84:
- VALUE SHARE OF PLANT PROTEIN MARKET BY PROTEIN TYPE, % PERSONAL CARE AND COSMETICS , UNITED STATES, 2022 VS 2029
- Figure 85:
- VOLUME OF PLANT PROTEIN MARKET, SUPPLEMENTS END USER, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 86:
- VALUE OF PLANT PROTEIN MARKET, SUPPLEMENTS END USER, USD, UNITED STATES, 2017 - 2029
- Figure 87:
- VALUE SHARE OF PLANT PROTEIN MARKET BY SUPPLEMENTS END USER, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 88:
- VOLUME SHARE OF PLANT PROTEIN MARKET BY SUPPLEMENTS END USER, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 89:
- VOLUME OF PLANT PROTEIN MARKET, BABY FOOD AND INFANT FORMULA, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 90:
- VALUE OF PLANT PROTEIN MARKET, BABY FOOD AND INFANT FORMULA, USD, UNITED STATES, 2017 - 2029
- Figure 91:
- VALUE SHARE OF PLANT PROTEIN MARKET BY PROTEIN TYPE, % BABY FOOD AND INFANT FORMULA , UNITED STATES, 2022 VS 2029
- Figure 92:
- VOLUME OF PLANT PROTEIN MARKET, ELDERLY NUTRITION AND MEDICAL NUTRITION, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 93:
- VALUE OF PLANT PROTEIN MARKET, ELDERLY NUTRITION AND MEDICAL NUTRITION, USD, UNITED STATES, 2017 - 2029
- Figure 94:
- VALUE SHARE OF PLANT PROTEIN MARKET BY PROTEIN TYPE, % ELDERLY NUTRITION AND MEDICAL NUTRITION , UNITED STATES, 2022 VS 2029
- Figure 95:
- VOLUME OF PLANT PROTEIN MARKET, SPORT/PERFORMANCE NUTRITION, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 96:
- VALUE OF PLANT PROTEIN MARKET, SPORT/PERFORMANCE NUTRITION, USD, UNITED STATES, 2017 - 2029
- Figure 97:
- VALUE SHARE OF PLANT PROTEIN MARKET BY PROTEIN TYPE, % SPORT/PERFORMANCE NUTRITION , UNITED STATES, 2022 VS 2029
- Figure 98:
- MOST ACTIVE COMPANIES BY NUMBER OF STRATEGIC MOVES, COUNT, UNITED STATES PLANT PROTEIN MARKET, 2017 - 2022
- Figure 99:
- MOST ADOPTED STRATEGIES, COUNT, UNITED STATES, 2017 - 2022
- Figure 100:
- VALUE SHARE OF MAJOR PLAYERS, %, UNITED STATES PLANT PROTEIN MARKET, 2021
United States Plant Protein Industry Segmentation
Hemp Protein, Pea Protein, Potato Protein, Rice Protein, Soy Protein, Wheat Protein are covered as segments by Protein Type. Animal Feed, Food and Beverages, Personal Care and Cosmetics, Supplements are covered as segments by End User.
- The food and beverage segment witnessed the highest demand, followed by animal feed, in 2022. The food and beverages segment grew, registering a CAGR of 4.11% by value during the study period. The rising utilization of plant proteins in animal feed and cosmetics has driven growth in recent years. The high usage of protein types in feed composition, such as soy, wheat, and pea drives the animal feed market. The increase in demand for plant proteins in dairy and meat alternatives will drive the segment during the forecast period.
- The food and beverages sector applications drive the demand for plant proteins in the country, and they registered a volume share of 54.2% in 2022. This was majorly due to the increasing preference for plant-based foods as a sustainable alternative. The meat alternative products sub-segment is witnessing huge demand from food and beverages applications, with a share of 38.03% by volume in 2022, followed by the dairy alternative products sub-segment. The rapid expansion of plant-based meats, which are now widely available in grocery stores and offered in fast-food restaurants, makes these diets more convenient and easier to maintain.
- Supplements are anticipated to be the fastest-growing sector in the market, registering a CAGR of 6.30% during the forecast period, owing to their immense health benefits. Plant protein powder is rich in fiber and is more nutrient dense than dairy protein powder, making it a suitable alternative to casein and whey powder. Plant proteins, such as rice and peas, are gaining popularity for being hypoallergenic and a nutritious alternative for people suffering from lactose intolerance. In 2022, 36% of the US population was lactose-intolerant people, leading to high demand for alternative proteins.
| Protein Type | |
| Hemp Protein | |
| Pea Protein | |
| Potato Protein | |
| Rice Protein | |
| Soy Protein | |
| Wheat Protein | |
| Other Plant Protein |
| End User | |||||||||||||
| Animal Feed | |||||||||||||
| |||||||||||||
| Personal Care and Cosmetics | |||||||||||||
|
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Market Definition
- End User - The Protein Ingredients Market operates on a B2B basis. Food, Beverages, Supplements, Animal Feed, and Personal Care & Cosmetic manufacturers are considered to be end-consumers in the market studied. The scope excludes manufacturers buying liquid/dry whey to be used for application as a binding agent or thickener or other non-protein applications.
- Penetration Rate - Penetration Rate is defined as the percentage of Protein-Fortified End User Market Volume in the Overall End User Market Volume.
- Average Protein Content - Average protein content is the average protein content present per 100 g of product manufactured by all end-user companies considered under the scope of this report.
- End User Market Volume - End-user market volume is the consolidated volume of all types and forms of end-user products in the country or region.
| Keyword | Definition |
|---|---|
| Alpha-lactalbumin (α-Lactalbumin) | It is a protein that regulates the production of lactose in the milk of almost all mammalian species. |
| Amino acid | It is an organic compound that contains both amino and carboxylic acid functional groups, which are required for the synthesis of body protein and other important nitrogen-containing compounds, such as creatine, peptide hormones, and some neurotransmitters. |
| Blanching | It is the process of briefly heating vegetables with steam or boiling water. |
| BRC | British Retail Consortium |
| Bread improver | It is a flour-based blend of several components with specific functional properties designed to modify dough characteristics and give quality attributes to bread. |
| BSF | Black Soldier Fly |
| Caseinate | It is a substance produced by adding an alkali to acid casein, a derivative of casein. |
| Celiac disease | Celiac disease is an immune reaction to eating gluten, a protein found in wheat, barley, and rye. |
| Colostrum | It is a milky fluid that’s released by mammals that have recently given birth before breast milk production begins. |
| Concentrate | It is the least processed form of protein and has a protein content ranging from 40-90% by weight. |
| Dry protein basis | It refers to the percentage of "pure protein" present in a supplement after the water in it is completely removed through heat. |
| Dry whey | It is the product resulting from drying fresh whey which has been pasteurized and to which nothing has been added as a preservative. |
| Egg protein | It is a mixture of individual proteins, including ovalbumin, ovomucoid, ovoglobulin, conalbumin, vitellin, and vitellenin. |
| Emulsifier | It is a food additive that facilitates the blending of foods that are immiscible with one another, such as oil and water. |
| Enrichment | It is the process of addition of micronutrients that are lost during the processing of the product. |
| ERS | Economic Research Service of the USDA |
| Extrusion | It is the process of forcing soft mixed ingredients through an opening in a perforated plate or die designed to produce the required shape. The extruded food is then cut to a specific size by blades. |
| Fava | Also known as Faba, it is another word for yellow split beans. |
| FDA | Food and Drug Administration |
| Flaking | It is a process in which typically a cereal grain (like corn, wheat, or rice) is broken down into grits, cooked with flavors and syrups, and then pressed into flakes between cooled rollers. |
| Foaming agent | It is a food ingredient that makes it possible to form or maintain a uniform dispersion of a gaseous phase in a liquid or solid food. |
| Foodservice | It refers to the part of the food industry which includes businesses, institutions, and companies which prepare meals outside the home. It includes restaurants, school and hospital cafeterias, catering operations, and many other formats. |
| Fortification | It is the deliberate addition of micronutrients that are not found in them naturally or which are lost during processing, to improve a food product's nutritional value. |
| FSANZ | Food Standards Australia New Zealand |
| FSIS | Food Safety and Inspection Service |
| FSSAI | Food Safety and Standards Authority of India |
| Gelling agent | It is an ingredient that functions as a stabilizer and thickener to provide thickening without stiffness through the formation of gel. |
| GHG | Greenhouse Gas |
| Gluten | It is a family of proteins found in grains, including wheat, rye, spelt, and barley. |
| Hemp | It is a botanical class of Cannabis sativa cultivars grown specifically for industrial or medicinal use. |
| Hydrolysate | It is a form of protein manufactured by exposing the protein to enzymes that can partially break the bonds between the protein's amino acids and break down large, complicated proteins into smaller pieces. Its processing makes it easier and quicker to digest. |
| Hypoallergenic | It refers to a substance that causes fewer allergic reactions. |
| Isolate | It is the purest and most processed form of protein which has undergone separation to obtain a pure protein fraction. It typically contains ≥ 90% of protein by weight. |
| Keratin | It is a protein that helps form hair, nails, and the outer layer of skin. |
| Lactalbumin | It is the albumin contained in milk and obtained from whey. |
| Lactoferrin | It is an iron‑binding glycoprotein that is present in the milk of most mammals. |
| Lupin | It is the yellow legume seeds of the genus Lupinus. |
| Millenial | Also known as Generation Y or Gen Y, it refers to the people born from 1981 to 1996. |
| Monogastric | It refers to an animal with a single-compartmented stomach. Examples of monogastric include humans, poultry, pigs, horses, rabbits, dogs, and cats. Most monogastric are generally unable to digest much cellulose food materials such as grasses. |
| MPC | Milk protein concentrate |
| MPI | Milk protein isolate |
| MSPI | Methylated soy protein isolate |
| Mycoprotein | Mycoprotein is a form of single-cell protein, also known as fungal protein, derived from fungi for human consumption. |
| Nutricosmetics | It is a category of products and ingredients that act as nutritional supplements to care for skin, nails, and hair natural beauty. |
| Osteoporosis | It is a medical condition in which the bones become brittle and fragile from loss of tissue, typically as a result of hormonal changes, or deficiency of calcium or vitamin D. |
| PDCAAS | Protein digestibility-corrected amino acid score (PDCAAS) is a method of evaluating the quality of a protein based on both the amino acid requirements of humans and their ability to digest it. |
| Per-capita consumption of animal protein | It is the average amount of animal protein (such as milk, whey, gelatin, collagen, and egg proteins) that is readily available for consumption by each person in an actual population. |
| Per-capita consumption of plant protein | It is the average amount of plant protein (such as soy, wheat, pea, oat, and hemp proteins) that is readily available for consumption by each person in an actual population. |
| Quorn | It is a microbial protein manufactured using mycoprotein as an ingredient, in which the fungus culture is dried and mixed with egg albumen or potato protein, which acts as a binder, and then is adjusted in texture and pressed into various forms. |
| Ready-to-Cook (RTC) | It refers to food products that include all of the ingredients, where some preparation or cooking is required through a process that is given on the package. |
| Ready-to-Eat (RTE) | It refers to a food product prepared or cooked in advance, with no further cooking or preparation required before being eaten. |
| RTD | Ready-to-Drink |
| RTS | Ready-to-Serve |
| Saturated fat | It is a type of fat in which the fatty acid chains have all single bonds. It is generally considered unhealthy. |
| Sausage | It is a meat product made of finely chopped and seasoned meat, which may be fresh, smoked, or pickled and which is then usually stuffed into a casing. |
| Seitan | It is a plant-based meat substitute made out of wheat gluten. |
| Softgel | It is a gelatin-based capsule with a liquid fill. |
| SPC | Soy protein concentrate |
| SPI | Soy protein isolate |
| Spirulina | It is a biomass of cyanobacteria that can be consumed by humans and animals. |
| Stabilizer | It is an ingredient added to food products to help maintain or enhance their original texture, and physical and chemical characteristics. |
| Supplementation | It is the consumption or provision of concentrated sources of nutrients or other substances that are intended to supplement nutrients in the diet and is intended to correct nutritional deficiencies. |
| Texturant | It is a specific type of food ingredient that is used to control and alter the mouthfeel and texture of food and beverage products. |
| Thickener | It is an ingredient that is used to increase the viscosity of a liquid or dough and make it thicker, without substantially changing its other properties. |
| Trans fat | Also called trans-unsaturated fatty acids or trans fatty acids, it is a type of unsaturated fat that naturally occurs in small amounts in meat. |
| TSP | Textured soy protein |
| TVP | Textured vegetable protein |
| WPC | Whey protein concentrate |
| WPI | Whey protein isolate |
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Research Methodology
Mordor Intelligence follows a four-step methodology in all our reports.
- Step-1: Identify Key Variables: The quantifiable key variables (industry and extraneous) pertaining to the specific product segment and country are selected from a group of relevant variables & factors based on desk research & literature review; along with primary expert inputs. These variables are further confirmed through regression modeling (wherever required).
- Step-2: Build a Market Model: In order to build a robust forecasting methodology, the variables and factors identified in Step-1 are tested against available historical market numbers. Through an iterative process, the variables required for market forecast are set and the model is built on the basis of these variables.
- Step-3: Validate and Finalize: In this important step, all market numbers, variables and analyst calls are validated through an extensive network of primary research experts from the market studied. The respondents are selected across levels and functions to generate a holistic picture of the market studied.
- Step-4: Research Outputs: Syndicated Reports, Custom Consulting Assignments, Databases & Subscription Platforms
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