United States Soy Protein Market Size
| Icons | Lable | Value |
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Study Period | 2017 - 2029 |
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Market Size (2024) | USD 2.87 Billion |
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Market Size (2029) | USD 3.44 Billion |
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Largest Share by End User | Food and Beverages |
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CAGR (2024 - 2029) | 3.72 % |
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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 Soy Protein Market Analysis
The United States Soy Protein Market size is estimated at 2.87 billion USD in 2024, and is expected to reach 3.44 billion USD by 2029, growing at a CAGR of 3.72% during the forecast period (2024-2029).
2.87 Billion
Market Size in 2024 (USD)
3.44 Billion
Market Size in 2029 (USD)
5.82 %
CAGR (2017-2023)
3.72 %
CAGR (2024-2029)
Largest Market by Form
43.19 %
value share, Isolates, 2023
Soy protein isolates overpower other forms owing to its low viscosity, high dispersibilty and solublilty, that caters to its extensive application in all the sectors.
Largest Market by End User
51.39 %
value share, Food and Beverages, 2023
The F&B sector, closely followed by the animal feed sector, is leading the end-user segment, primarily due to the demand from the dairy and meat alternatives sectors.
Fastest Growing Market by Form
4.25 %
Projected CAGR, Isolates, 2024-2029
Constant research studies and innovations, mainly in the field of animal feed, are supporting the application of soy protein isolates, which may drive the segment.
Fastest Growing Market by End User
6.28 %
Projected CAGR, Supplements, 2024-2029
The growing consumer focus on health and sports fitness may drive the segment. Due to its high protein content, soy is the most preferred protein source in the sector.
Leading Market Player
16.40 %
market share, Archer Daniels Midland Company, 2021
Archer Daniels Midland Company holds the largest share of the market. The company has collaborated with regional clients as an expansion strategy, to expand its consumer base.
Food and Beverages sector accounted major share in usage of soy protein due to growing vegan population coupled with nutritional properties associated with soy protein
- The food and beverages sector registered the highest demand, with the overall sales value increasing by 49.7% in 2022 since 2016. Due to their functional and nutritional properties, they are utilized in a variety of food applications such as baking, confectionary, emulsion-type sausages, dairy replacers, functional beverages, nutritious bars, and breakfast cereals. These properties include fat and water absorption, emulsification, and whipping. Soy proteins are among the most preferred meat and dairy protein substitutes, which has helped food manufacturers control prices and enhance product profitability.
- As the most economical plant protein alternative for Americans consuming vegetarian diets, the demand for soy proteins spiked across the food and beverages sector. In the food and beverages sector, the demand for soy proteins is led by the meat/meat alternative industry, owing to its functionalities that mimic the muscle texture when layered into linear fibers. Consumers are increasingly opting for plant-based proteins like soy due to rising awareness of animal cruelty and the detrimental impacts that animal-based proteins have on the environment.
- The growth of supplements is aided by the sports and performance nutrition sub-segment, which was the fastest-growing sub-segment, recording a CAGR of 7.18% during the forecast period. Soy proteins are extensively preferred by female athletes, owing to their benefits in conditions such as Female Athlete Triad Syndrome (FATS). For female athletes, soy protein powder is frequently used as an ergogenic aid to enhance performance and speed up muscle recovery, which can help with osteoporosis.
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United States Soy 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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United States produces about about one-third of the global soy production
- 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. Soy is a global merchandise commodity produced in both temperate and tropical regions. It also serves as a key source of protein and vegetable oils. The major driving factors for the U.S. soy protein ingredients market are the changes in food consumption patterns and food requirements and an inclination toward vegetarian products for protein sources.
- In the United States, the application of soy protein in meat additives has been playing a major role in increasing the sales of soy protein ingredients over the past few years. Customers who favor plant-based protein products over animal-based protein products are drawn to soy protein's use in infant formula and animal feed. The US Department of Agriculture (USDA) stated that soy protein reduces the risk of heart diseases, thus increasing the demand for other vegan proteins.
- Apart from domestic consumption, United States exports soybean to different countries with total export value was USD 27.94 billion in 2023. China, Europe, Mexico, Japan, and Indonesia were identified as the major export markets in 2023, for soybean produced in the country. In order to meet the demand in domestic and export markets, Farmers pursue innovation in soybean production by using regenerative agriculture and biotechnology farming—farming with scientific tools and discoveries. To support these aims, the United Soybean Board works with farmers to establish best practices that allow soy farmers to be more efficient with their inputs and work toward producing a better bean.
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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
- 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 Soy Protein Industry Overview
The United States Soy Protein Market is moderately consolidated, with the top five companies occupying 54.48%. 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 Soy Protein Market Leaders
Archer Daniels Midland Company
Bunge Limited
CHS Inc.
International Flavors & Fragrances, Inc.
Kerry Group PLC
Other important companies include A. Costantino & C. SpA, Brenntag SE, Farbest-Tallman Foods Corporation, Foodchem International Corporation, The Scoular Company.
*Disclaimer: Major Players sorted in alphabetical order.
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United States Soy Protein Market News
- July 2020: DuPont Nutrition & Biosciences (DuPont), a subsidiary of IFF, offers the industry's broadest assortment of ingredients for plant-based product development with the new Danisco Planit range. Danisco Planit is a global launch that includes services, expertise, and an unparalleled ingredient portfolio for plant-based food and beverages, including plant proteins, hydrocolloids, cultures, probiotics, fibers, food protection, antioxidants, natural extracts, emulsifiers, and enzymes, as well as tailor-made systems.
- September 2019: CHS Inc. expanded its Fairmont, Minnesota, soybean processing plant. The expansion aimed to increase the market access for regional soybean growers and return value to its owners through increased production of high-demand soy-based food and feed ingredients.
- March 2019: DuPont launched new soy-based Protein Nuggets under the brand SUPRO. The 90% protein nugget product range was aimed to broaden the company's range of plant protein options that drive high protein content and unique textures.
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United States Soy 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. Form
3.1.1. Concentrates
3.1.2. Isolates
3.1.3. Textured/Hydrolyzed
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. Dairy and Dairy Alternative Products
3.2.2.1.6. Meat/Poultry/Seafood and Meat Alternative Products
3.2.2.1.7. RTE/RTC Food Products
3.2.2.1.8. Snacks
3.2.3. Supplements
3.2.3.1. By Sub End User
3.2.3.1.1. Baby Food and Infant Formula
3.2.3.1.2. Elderly Nutrition and Medical Nutrition
3.2.3.1.3. 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. A. Costantino & C. SpA
4.4.2. Archer Daniels Midland Company
4.4.3. Brenntag SE
4.4.4. Bunge Limited
4.4.5. CHS Inc.
4.4.6. Farbest-Tallman Foods Corporation
4.4.7. Foodchem International Corporation
4.4.8. International Flavors & Fragrances, Inc.
4.4.9. Kerry Group PLC
4.4.10. 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:
- SOYBEAN PRODUCTION, METRIC TON, UNITED STATES, 2017 - 2022
- Figure 17:
- VOLUME OF SOY PROTEIN MARKET, TONNES, UNITED STATES, 2017 - 2029
- Figure 18:
- VALUE OF SOY PROTEIN MARKET, USD, UNITED STATES, 2017 - 2029
- Figure 19:
- VOLUME OF SOY PROTEIN MARKET BY FORM, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 20:
- VALUE OF SOY PROTEIN MARKET BY FORM, USD, UNITED STATES, 2017 - 2029
- Figure 21:
- VALUE SHARE OF SOY PROTEIN MARKET BY FORM, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 22:
- VOLUME SHARE OF SOY PROTEIN MARKET BY FORM, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 23:
- VOLUME OF SOY PROTEIN MARKET, CONCENTRATES, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 24:
- VALUE OF SOY PROTEIN MARKET, CONCENTRATES, USD, UNITED STATES, 2017 - 2029
- Figure 25:
- VALUE SHARE OF SOY PROTEIN MARKET BY END USER, % CONCENTRATES , UNITED STATES, 2022 VS 2029
- Figure 26:
- VOLUME OF SOY PROTEIN MARKET, ISOLATES, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 27:
- VALUE OF SOY PROTEIN MARKET, ISOLATES, USD, UNITED STATES, 2017 - 2029
- Figure 28:
- VALUE SHARE OF SOY PROTEIN MARKET BY END USER, % ISOLATES , UNITED STATES, 2022 VS 2029
- Figure 29:
- VOLUME OF SOY PROTEIN MARKET, TEXTURED/HYDROLYZED, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 30:
- VALUE OF SOY PROTEIN MARKET, TEXTURED/HYDROLYZED, USD, UNITED STATES, 2017 - 2029
- Figure 31:
- VALUE SHARE OF SOY PROTEIN MARKET BY END USER, % TEXTURED/HYDROLYZED , UNITED STATES, 2022 VS 2029
- Figure 32:
- VOLUME OF SOY PROTEIN MARKET BY END USER, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 33:
- VALUE OF SOY PROTEIN MARKET BY END USER, USD, UNITED STATES, 2017 - 2029
- Figure 34:
- VALUE SHARE OF SOY PROTEIN MARKET BY END USER, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 35:
- VOLUME SHARE OF SOY PROTEIN MARKET BY END USER, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 36:
- VOLUME OF SOY PROTEIN MARKET, ANIMAL FEED, UNITED STATES, 2017 - 2029
- Figure 37:
- VALUE OF SOY PROTEIN MARKET, ANIMAL FEED, UNITED STATES, 2017 - 2029
- Figure 38:
- VALUE SHARE OF SOY PROTEIN MARKET BY FORM, % ANIMAL FEED , UNITED STATES, 2022 VS 2029
- Figure 39:
- VOLUME OF SOY PROTEIN MARKET, FOOD AND BEVERAGES END USER, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 40:
- VALUE OF SOY PROTEIN MARKET, FOOD AND BEVERAGES END USER, USD, UNITED STATES, 2017 - 2029
- Figure 41:
- VALUE SHARE OF SOY PROTEIN MARKET BY FOOD AND BEVERAGES END USER, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 42:
- VOLUME SHARE OF SOY PROTEIN MARKET BY FOOD AND BEVERAGES END USER, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 43:
- VOLUME OF SOY PROTEIN MARKET, BAKERY, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 44:
- VALUE OF SOY PROTEIN MARKET, BAKERY, USD, UNITED STATES, 2017 - 2029
- Figure 45:
- VALUE SHARE OF SOY PROTEIN MARKET BY FORM, % BAKERY , UNITED STATES, 2022 VS 2029
- Figure 46:
- VOLUME OF SOY PROTEIN MARKET, BEVERAGES, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 47:
- VALUE OF SOY PROTEIN MARKET, BEVERAGES, USD, UNITED STATES, 2017 - 2029
- Figure 48:
- VALUE SHARE OF SOY PROTEIN MARKET BY FORM, % BEVERAGES , UNITED STATES, 2022 VS 2029
- Figure 49:
- VOLUME OF SOY PROTEIN MARKET, BREAKFAST CEREALS, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 50:
- VALUE OF SOY PROTEIN MARKET, BREAKFAST CEREALS, USD, UNITED STATES, 2017 - 2029
- Figure 51:
- VALUE SHARE OF SOY PROTEIN MARKET BY FORM, % BREAKFAST CEREALS , UNITED STATES, 2022 VS 2029
- Figure 52:
- VOLUME OF SOY PROTEIN MARKET, CONDIMENTS/SAUCES, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 53:
- VALUE OF SOY PROTEIN MARKET, CONDIMENTS/SAUCES, USD, UNITED STATES, 2017 - 2029
- Figure 54:
- VALUE SHARE OF SOY PROTEIN MARKET BY FORM, % CONDIMENTS/SAUCES , UNITED STATES, 2022 VS 2029
- Figure 55:
- VOLUME OF SOY PROTEIN MARKET, DAIRY AND DAIRY ALTERNATIVE PRODUCTS, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 56:
- VALUE OF SOY PROTEIN MARKET, DAIRY AND DAIRY ALTERNATIVE PRODUCTS, USD, UNITED STATES, 2017 - 2029
- Figure 57:
- VALUE SHARE OF SOY PROTEIN MARKET BY FORM, % DAIRY AND DAIRY ALTERNATIVE PRODUCTS , UNITED STATES, 2022 VS 2029
- Figure 58:
- VOLUME OF SOY PROTEIN MARKET, MEAT/POULTRY/SEAFOOD AND MEAT ALTERNATIVE PRODUCTS, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 59:
- VALUE OF SOY PROTEIN MARKET, MEAT/POULTRY/SEAFOOD AND MEAT ALTERNATIVE PRODUCTS, USD, UNITED STATES, 2017 - 2029
- Figure 60:
- VALUE SHARE OF SOY PROTEIN MARKET BY FORM, % MEAT/POULTRY/SEAFOOD AND MEAT ALTERNATIVE PRODUCTS , UNITED STATES, 2022 VS 2029
- Figure 61:
- VOLUME OF SOY PROTEIN MARKET, RTE/RTC FOOD PRODUCTS, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 62:
- VALUE OF SOY PROTEIN MARKET, RTE/RTC FOOD PRODUCTS, USD, UNITED STATES, 2017 - 2029
- Figure 63:
- VALUE SHARE OF SOY PROTEIN MARKET BY FORM, % RTE/RTC FOOD PRODUCTS , UNITED STATES, 2022 VS 2029
- Figure 64:
- VOLUME OF SOY PROTEIN MARKET, SNACKS, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 65:
- VALUE OF SOY PROTEIN MARKET, SNACKS, USD, UNITED STATES, 2017 - 2029
- Figure 66:
- VALUE SHARE OF SOY PROTEIN MARKET BY FORM, % SNACKS , UNITED STATES, 2022 VS 2029
- Figure 67:
- VOLUME OF SOY PROTEIN MARKET, SUPPLEMENTS END USER, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 68:
- VALUE OF SOY PROTEIN MARKET, SUPPLEMENTS END USER, USD, UNITED STATES, 2017 - 2029
- Figure 69:
- VALUE SHARE OF SOY PROTEIN MARKET BY SUPPLEMENTS END USER, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 70:
- VOLUME SHARE OF SOY PROTEIN MARKET BY SUPPLEMENTS END USER, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 71:
- VOLUME OF SOY PROTEIN MARKET, BABY FOOD AND INFANT FORMULA, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 72:
- VALUE OF SOY PROTEIN MARKET, BABY FOOD AND INFANT FORMULA, USD, UNITED STATES, 2017 - 2029
- Figure 73:
- VALUE SHARE OF SOY PROTEIN MARKET BY FORM, % BABY FOOD AND INFANT FORMULA , UNITED STATES, 2022 VS 2029
- Figure 74:
- VOLUME OF SOY PROTEIN MARKET, ELDERLY NUTRITION AND MEDICAL NUTRITION, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 75:
- VALUE OF SOY PROTEIN MARKET, ELDERLY NUTRITION AND MEDICAL NUTRITION, USD, UNITED STATES, 2017 - 2029
- Figure 76:
- VALUE SHARE OF SOY PROTEIN MARKET BY FORM, % ELDERLY NUTRITION AND MEDICAL NUTRITION , UNITED STATES, 2022 VS 2029
- Figure 77:
- VOLUME OF SOY PROTEIN MARKET, SPORT/PERFORMANCE NUTRITION, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 78:
- VALUE OF SOY PROTEIN MARKET, SPORT/PERFORMANCE NUTRITION, USD, UNITED STATES, 2017 - 2029
- Figure 79:
- VALUE SHARE OF SOY PROTEIN MARKET BY FORM, % SPORT/PERFORMANCE NUTRITION , UNITED STATES, 2022 VS 2029
- Figure 80:
- MOST ACTIVE COMPANIES BY NUMBER OF STRATEGIC MOVES, COUNT, UNITED STATES SOY PROTEIN MARKET, 2017 - 2022
- Figure 81:
- MOST ADOPTED STRATEGIES, COUNT, UNITED STATES, 2017 - 2022
- Figure 82:
- VALUE SHARE OF MAJOR PLAYERS, %, UNITED STATES SOY PROTEIN MARKET, 2021
United States Soy Protein Industry Segmentation
Concentrates, Isolates, Textured/Hydrolyzed are covered as segments by Form. Animal Feed, Food and Beverages, Supplements are covered as segments by End User.
- The food and beverages sector registered the highest demand, with the overall sales value increasing by 49.7% in 2022 since 2016. Due to their functional and nutritional properties, they are utilized in a variety of food applications such as baking, confectionary, emulsion-type sausages, dairy replacers, functional beverages, nutritious bars, and breakfast cereals. These properties include fat and water absorption, emulsification, and whipping. Soy proteins are among the most preferred meat and dairy protein substitutes, which has helped food manufacturers control prices and enhance product profitability.
- As the most economical plant protein alternative for Americans consuming vegetarian diets, the demand for soy proteins spiked across the food and beverages sector. In the food and beverages sector, the demand for soy proteins is led by the meat/meat alternative industry, owing to its functionalities that mimic the muscle texture when layered into linear fibers. Consumers are increasingly opting for plant-based proteins like soy due to rising awareness of animal cruelty and the detrimental impacts that animal-based proteins have on the environment.
- The growth of supplements is aided by the sports and performance nutrition sub-segment, which was the fastest-growing sub-segment, recording a CAGR of 7.18% during the forecast period. Soy proteins are extensively preferred by female athletes, owing to their benefits in conditions such as Female Athlete Triad Syndrome (FATS). For female athletes, soy protein powder is frequently used as an ergogenic aid to enhance performance and speed up muscle recovery, which can help with osteoporosis.
| Form | |
| Concentrates | |
| Isolates | |
| Textured/Hydrolyzed |
| End User | ||||||||||||
| Animal Feed | ||||||||||||
| ||||||||||||
|
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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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