United States Wheat Protein Market Size
| Icons | Lable | Value |
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Study Period | 2017 - 2029 |
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Market Size (2024) | USD 856.2 Million |
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Market Size (2029) | USD 984.3 Million |
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Largest Share by End User | Food and Beverages |
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CAGR (2024 - 2029) | 2.83 % |
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Fastest Growing by End User | Animal Feed |
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Market Concentration | Medium |
Major Players |
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*Disclaimer: Major Players sorted in alphabetical order. |
United States Wheat Protein Market Analysis
The United States Wheat Protein Market size is estimated at 856.2 million USD in 2024, and is expected to reach 984.3 million USD by 2029, growing at a CAGR of 2.83% during the forecast period (2024-2029).
856.2 Million
Market Size in 2024 (USD)
984.3 Million
Market Size in 2029 (USD)
4.60 %
CAGR (2017-2023)
2.83 %
CAGR (2024-2029)
Largest Market by Form
46.72 %
value share, Concentrates, 2023
Functionalities like water binding properties and dispersibility along with nutritional characteristics such as high digestibility drives the high market share with F&B and animal feed are identified as the major end-users.
Largest Market by End User
53.82 %
value share, Food and Beverages, 2023
The F&B sector, closely followed by the animal feed sector, is a leading end-user segment, primarily due to the surging demand for protein-fortified bakery products.
Fastest Growing Market by Form
4.18 %
Projected CAGR, Textured/Hydrolyzed, 2024-2029
The continuously rising production of hydrolyzed wheat proteins with non-GMO, organic, and clean label claims for natural products is projected to drive the segment.
Fastest Growing Market by End User
3.64 %
Projected CAGR, Animal Feed, 2024-2029
Animal feed is projected to be the fastest-growing sector due to the growing application of wheat protein as a functional alternative to fish and animal-based feed.
Leading Market Player
25.41 %
market share, Archer Daniels Midland Company, 2021
Archer Daniels Midland Company held the largest market share, mainly focusing on product development as a growth strategy, thus targeting the current trend driving the demand.
Personal Care and cosmetics segment is expected to gain popularity in forecast period due to beneficial properties associated within skin care products
- The F&B sector witnessed the highest demand, followed by the animal feed sector in 2022. The growing demand for wheat protein in bakeries, breakfast cereals, and meat alternatives products is driving market growth. Thus, the F&B segment of the market is projected to register a CAGR of 1.99% from 2023-2029. Wheat protein is viewed as a more favorable source of plant-based protein by the vegetarian and vegan communities. A variety of traditional meat-based items are increasingly being replaced by substitutes made with wheat protein as part of the plant-based trend.
- The animal feed sector is projected to register the highest CAGR of 3.61% during the forecast period. The capabilities of vital wheat gluten, which works as an appropriate and highly functional alternative to fish- and animal-based feeds, have contributed to the enormous rise of the animal feed industry. In 2021, the 10% lower production of hard winter wheat in the US resulted in its higher price by the end of 2021, hindering its growth rate.
- The personal care and cosmetics segment is expected to grow the fastest, registering a CAGR of 4.97% during the forecast period. Currently, the utilization of wheat protein in cosmetics and skincare is very minimal. In recent years, hydrolysates have found their way into the sector as a natural ingredient in skincare and hair care products. Hydrolyzed wheat protein is known to increase the firmness of the skin and helps to form a film to retain moisture and provide luminosity. It also prevents the skin from drying out, diminishes the appearance of wrinkles, and nourishes and repairs hair. Only 0.01% of the hydrolysates used in the US go to the personal care sector, but this is anticipated to change in the coming years.
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United States Wheat 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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Winter wheat accounts for 70-80% of total wheat production in the United States
- Wheat holds the third position among the US field crops in planted acreage and production, behind corn and soybeans. In the marketing year 2023/24, U.S. farmers are estimated to have produced a total of 1.81 billion bushels of winter, spring, and durum wheat from a harvested area of 37.3 million acres. Although the United States typically produces only about 6-7 percent of the world’s wheat, it is a major wheat exporter. While Russia and the European Union are the top world wheat exporters, the United States routinely ranks among the top five global wheat exporters.
- The three categories of wheat can be disaggregated into five major classes: Hard Red Winter, Hard Red Spring, Soft Red Winter, white, and durum. Hard red spring (HRS) wheat is one of the major classifications of wheat, accounting for 20% of the production. Hard Red Spring wheat is valued for its high protein levels, making it suitable for specialty bread and blending with lower-protein wheat. The major restraint for the wheat protein market is the rising consumer interest in gluten-free foods and revived promotion of low carbohydrate diets, which may put downward pressure on per capita wheat consumption.
- Wheat is the principal food grain produced in the United States. The three primary varieties of the grain domestically sown are winter wheat, spring wheat, and durum wheat. In 2023/2024, winter wheat production represents nearly 70% of total U.S. production, on average. Spring wheat typically constitutes about 25–30% of total U.S. wheat production, or 340 million to more than 600 million bushels. Durum wheat is the smallest of the 3 major wheat categories and typically accounts for less than 75 million bushels, or 2–5% of total U.S. wheat 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
- 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 Wheat Protein Industry Overview
The United States Wheat Protein Market is moderately consolidated, with the top five companies occupying 54.28%. The major players in this market are Archer Daniels Midland Company, Kerry Group PLC, MGP Ingredients Inc., Südzucker Group and The Scoular Company (sorted alphabetically).
United States Wheat Protein Market Leaders
Archer Daniels Midland Company
Kerry Group PLC
MGP Ingredients Inc.
Südzucker Group
The Scoular Company
Other important companies include A. Costantino & C. SpA, AMCO Proteins, Roquette Frères.
*Disclaimer: Major Players sorted in alphabetical order.
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United States Wheat Protein Market News
- May 2022: BENEO, a subsidiary of Südzucker, has entered into a purchase agreement to acquire 100% of 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 has 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 per year. 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.
- September 2020: ADM launched a range of textured wheat proteins that includes Prolite® MeatTEX textured wheat protein and Prolite® MeatXT non-textured wheat protein. These highly-functional protein solutions improve the texture and density of meat alternatives.
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United States Wheat 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. Breakfast Cereals
3.2.2.1.3. Condiments/Sauces
3.2.2.1.4. Meat/Poultry/Seafood and Meat Alternative Products
3.2.2.1.5. RTE/RTC Food Products
3.2.2.1.6. Snacks
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. AMCO Proteins
4.4.3. Archer Daniels Midland Company
4.4.4. Kerry Group PLC
4.4.5. MGP Ingredients Inc.
4.4.6. Roquette Frères
4.4.7. Südzucker Group
4.4.8. 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:
- WHEAT GAIN PRODUCTION, METRIC TON, UNITED STATES, 2017 - 2022
- Figure 17:
- VOLUME OF WHEAT PROTEIN MARKET, TONNES, UNITED STATES, 2017 - 2029
- Figure 18:
- VALUE OF WHEAT PROTEIN MARKET, USD, UNITED STATES, 2017 - 2029
- Figure 19:
- VOLUME OF WHEAT PROTEIN MARKET BY FORM, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 20:
- VALUE OF WHEAT PROTEIN MARKET BY FORM, USD, UNITED STATES, 2017 - 2029
- Figure 21:
- VALUE SHARE OF WHEAT PROTEIN MARKET BY FORM, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 22:
- VOLUME SHARE OF WHEAT PROTEIN MARKET BY FORM, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 23:
- VOLUME OF WHEAT PROTEIN MARKET, CONCENTRATES, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 24:
- VALUE OF WHEAT PROTEIN MARKET, CONCENTRATES, USD, UNITED STATES, 2017 - 2029
- Figure 25:
- VALUE SHARE OF WHEAT PROTEIN MARKET BY END USER, % CONCENTRATES , UNITED STATES, 2022 VS 2029
- Figure 26:
- VOLUME OF WHEAT PROTEIN MARKET, ISOLATES, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 27:
- VALUE OF WHEAT PROTEIN MARKET, ISOLATES, USD, UNITED STATES, 2017 - 2029
- Figure 28:
- VALUE SHARE OF WHEAT PROTEIN MARKET BY END USER, % ISOLATES , UNITED STATES, 2022 VS 2029
- Figure 29:
- VOLUME OF WHEAT PROTEIN MARKET, TEXTURED/HYDROLYZED, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 30:
- VALUE OF WHEAT PROTEIN MARKET, TEXTURED/HYDROLYZED, USD, UNITED STATES, 2017 - 2029
- Figure 31:
- VALUE SHARE OF WHEAT PROTEIN MARKET BY END USER, % TEXTURED/HYDROLYZED , UNITED STATES, 2022 VS 2029
- Figure 32:
- VOLUME OF WHEAT PROTEIN MARKET BY END USER, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 33:
- VALUE OF WHEAT PROTEIN MARKET BY END USER, USD, UNITED STATES, 2017 - 2029
- Figure 34:
- VALUE SHARE OF WHEAT PROTEIN MARKET BY END USER, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 35:
- VOLUME SHARE OF WHEAT PROTEIN MARKET BY END USER, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 36:
- VOLUME OF WHEAT PROTEIN MARKET, ANIMAL FEED, UNITED STATES, 2017 - 2029
- Figure 37:
- VALUE OF WHEAT PROTEIN MARKET, ANIMAL FEED, UNITED STATES, 2017 - 2029
- Figure 38:
- VALUE SHARE OF WHEAT PROTEIN MARKET BY FORM, % ANIMAL FEED , UNITED STATES, 2022 VS 2029
- Figure 39:
- VOLUME OF WHEAT PROTEIN MARKET, FOOD AND BEVERAGES END USER, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 40:
- VALUE OF WHEAT PROTEIN MARKET, FOOD AND BEVERAGES END USER, USD, UNITED STATES, 2017 - 2029
- Figure 41:
- VALUE SHARE OF WHEAT PROTEIN MARKET BY FOOD AND BEVERAGES END USER, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 42:
- VOLUME SHARE OF WHEAT PROTEIN MARKET BY FOOD AND BEVERAGES END USER, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 43:
- VOLUME OF WHEAT PROTEIN MARKET, BAKERY, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 44:
- VALUE OF WHEAT PROTEIN MARKET, BAKERY, USD, UNITED STATES, 2017 - 2029
- Figure 45:
- VALUE SHARE OF WHEAT PROTEIN MARKET BY FORM, % BAKERY , UNITED STATES, 2022 VS 2029
- Figure 46:
- VOLUME OF WHEAT PROTEIN MARKET, BREAKFAST CEREALS, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 47:
- VALUE OF WHEAT PROTEIN MARKET, BREAKFAST CEREALS, USD, UNITED STATES, 2017 - 2029
- Figure 48:
- VALUE SHARE OF WHEAT PROTEIN MARKET BY FORM, % BREAKFAST CEREALS , UNITED STATES, 2022 VS 2029
- Figure 49:
- VOLUME OF WHEAT PROTEIN MARKET, CONDIMENTS/SAUCES, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 50:
- VALUE OF WHEAT PROTEIN MARKET, CONDIMENTS/SAUCES, USD, UNITED STATES, 2017 - 2029
- Figure 51:
- VALUE SHARE OF WHEAT PROTEIN MARKET BY FORM, % CONDIMENTS/SAUCES , UNITED STATES, 2022 VS 2029
- Figure 52:
- VOLUME OF WHEAT PROTEIN MARKET, MEAT/POULTRY/SEAFOOD AND MEAT ALTERNATIVE PRODUCTS, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 53:
- VALUE OF WHEAT PROTEIN MARKET, MEAT/POULTRY/SEAFOOD AND MEAT ALTERNATIVE PRODUCTS, USD, UNITED STATES, 2017 - 2029
- Figure 54:
- VALUE SHARE OF WHEAT PROTEIN MARKET BY FORM, % MEAT/POULTRY/SEAFOOD AND MEAT ALTERNATIVE PRODUCTS , UNITED STATES, 2022 VS 2029
- Figure 55:
- VOLUME OF WHEAT PROTEIN MARKET, RTE/RTC FOOD PRODUCTS, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 56:
- VALUE OF WHEAT PROTEIN MARKET, RTE/RTC FOOD PRODUCTS, USD, UNITED STATES, 2017 - 2029
- Figure 57:
- VALUE SHARE OF WHEAT PROTEIN MARKET BY FORM, % RTE/RTC FOOD PRODUCTS , UNITED STATES, 2022 VS 2029
- Figure 58:
- VOLUME OF WHEAT PROTEIN MARKET, SNACKS, METRIC TONNES, UNITED STATES, 2017 - 2029
- Figure 59:
- VALUE OF WHEAT PROTEIN MARKET, SNACKS, USD, UNITED STATES, 2017 - 2029
- Figure 60:
- VALUE SHARE OF WHEAT PROTEIN MARKET BY FORM, % SNACKS , UNITED STATES, 2022 VS 2029
- Figure 61:
- MOST ACTIVE COMPANIES BY NUMBER OF STRATEGIC MOVES, COUNT, UNITED STATES WHEAT PROTEIN MARKET, 2017 - 2022
- Figure 62:
- MOST ADOPTED STRATEGIES, COUNT, UNITED STATES, 2017 - 2022
- Figure 63:
- VALUE SHARE OF MAJOR PLAYERS, %, UNITED STATES WHEAT PROTEIN MARKET, 2021
United States Wheat Protein Industry Segmentation
Concentrates, Isolates, Textured/Hydrolyzed are covered as segments by Form. Animal Feed, Food and Beverages are covered as segments by End User.
- The F&B sector witnessed the highest demand, followed by the animal feed sector in 2022. The growing demand for wheat protein in bakeries, breakfast cereals, and meat alternatives products is driving market growth. Thus, the F&B segment of the market is projected to register a CAGR of 1.99% from 2023-2029. Wheat protein is viewed as a more favorable source of plant-based protein by the vegetarian and vegan communities. A variety of traditional meat-based items are increasingly being replaced by substitutes made with wheat protein as part of the plant-based trend.
- The animal feed sector is projected to register the highest CAGR of 3.61% during the forecast period. The capabilities of vital wheat gluten, which works as an appropriate and highly functional alternative to fish- and animal-based feeds, have contributed to the enormous rise of the animal feed industry. In 2021, the 10% lower production of hard winter wheat in the US resulted in its higher price by the end of 2021, hindering its growth rate.
- The personal care and cosmetics segment is expected to grow the fastest, registering a CAGR of 4.97% during the forecast period. Currently, the utilization of wheat protein in cosmetics and skincare is very minimal. In recent years, hydrolysates have found their way into the sector as a natural ingredient in skincare and hair care products. Hydrolyzed wheat protein is known to increase the firmness of the skin and helps to form a film to retain moisture and provide luminosity. It also prevents the skin from drying out, diminishes the appearance of wrinkles, and nourishes and repairs hair. Only 0.01% of the hydrolysates used in the US go to the personal care sector, but this is anticipated to change in the coming years.
| 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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