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Global Pea Protein Market

  • October 2016
  • -
  • Mordor Intelligence LLP
  • -
  • 95 pages

Pea protein is a food additive, generally used as a dairy alternative and a dietary supplement with a neutral taste and possessing a typical amino acid profile, thereby making it a feasible choice for the food industry. The global pea protein market revenue was USD 22.8 million in 2015 and is expected to touch USD 35 million by 2020 with an estimated CAGR of 8.9%

Global Pea Protein

Market Dynamics

Post-2012 witnessed a gradual gain in the popularity of vegan diet and vegetarianism, as an alternative to meat products, among the fitness conscious western populations. Owing to their high nutritional qualities and increased western influence, pea protein has gained popularity in the developing countries acting as a driver for the global pea protein market. Due to the technical difficulties in procuring the raw material and processing the end protein, the cost of pea protein is very high. Lower consumer awareness in the developing countries is the major constraint for the pea protein market.

Plant-based proteins with their higher nutritional specifications, as compared to that of synthetic proteins have gained popularity in sports drinks industry. Technological advancements in processing and manufacture have brought down the product costs. Extensive research has resulted in improving the taste and texture. With their proven health benefits, pea protein has a higher scope of incidence in weight management and fitness industry, creating an opportunity for a money-spinning venture in the sector.

Global Pea Protein

Market Segmentation

Pea protein is produced in the form of isolates, concentrates and textured protein, of which textured protein occupies 32% of the market share with its extensive usage in meat applications. Textured pea protein is further available in wet and dry forms based on the requirement they cater to. Bakery, snacks, beverages, meat extenders and nutritional supplements are some of the major applications of pea protein. Pea proteins find their maximum usage in the beverage industry accounting for 30% of the entire market share.

North America is the largest market with a share of 35% for pea protein, followed by Europe with 33% share. Asia-Pacific is an emerging market in the sector and is expected to grow faster as compared to other regions, at a CAGR of 10% during the forecasted period.

Key Players in the Global Pea Protein Market

A&B Ingredients, Axiom Foods Inc., Nutri-Pea Limited, RoquetteFreres and Norben Company Inc.are the major players in the region. Companies have engaged in extensive scientific research in order to identify better and economically feasible active ingredients with wider and profitable application range. With new entrants into the sector and increased demand for related products from the public, global pea protein market is expected to grow considerably during the next 5 years.

Table Of Contents

Global Pea Protein Market
1. Introduction

1.1 Research Methodology

1.2 Market Definition

1.3 Assumptions

2. Key Findings

3. Market Dynamics

3.1 Drivers

3.1.1 Consumer Preferences for Healthier and Natural Vegan/Vegetarian Diet in European Countries and Growing Demand for Plant-Based Alternatives to Meat Products

3.1.2 Global Increase in Demand for Pea Protein Owing to Proven High Nutritional Profile

3.1.3 Increasing Western Influence and Rising Health Conscious Populations in Developing Countries Along With Other Uses of Pea Protein

3.2 Constraints

3.2.1 Very Low Consumer Awareness for the Product

3.2.2 Higher Production Costs Resulting in the Same with Product Costs

3.3 Opportunities

3.3.1 Increased Potential for Plant Proteins in Sports Drink Sector

3.3.2 Technological Advancements in Processing and Production

3.3.3 Higher Incidence of Application in Weight Management and Fitness Industry

3.3.4 Improvements in Texture and Taste of the Protein with Extensive Research

3.4 Porter's Five Forces Analysis

3.4.1 Bargaining Power of Suppliers

3.4.2 Bargaining Power of Buyers

3.4.3 Threat of New Entrants

3.4.4 Threat of Substitute Products

3.4.5 Degree of Competition

4. Market Segmentation

4.1 By Type

4.1.1 Isolates

4.1.2 Concentrates

4.1.3 Textured

4.1.3.1 Dry Textured

4.1.3.2 Wet Textured

4.2 By Application

4.2.1 Bakery

4.2.2 Beverages

4.2.3 Nutritional Supplements

4.2.4 Meat Extenders and Substitutes

4.2.5 Snacks

4.2.6 Others

4.3 By Geography

4.3.1 North America

4.3.1.1 US

4.3.1.2 Canada

4.3.1.3 Mexico

4.3.1.4 Others

4.3.2 Europe

4.3.2.1 Germany

4.3.2.2 UK

4.3.2.3 France

4.3.2.4 Spain

4.3.2.5 Russia

4.3.2.6 Italy

4.3.2.7 Others

4.3.3 Asia-Pacific

4.3.3.1 China

4.3.3.2 Japan

4.3.3.3 India

4.3.3.4 Australia

4.3.3.5 Others

4.3.4 South America

4.3.4.1 Brazil

4.3.4.2 Argentina

4.3.4.3 Others

4.3.5 Africa

4.3.5.1 South Africa

4.3.5.2 Others

5. Competitive Landscape

5.1 Strategies by Leading Players

5.2 Most Active Five Companies, By Strategies

5.3 Market Share Analysis

6. Company Profiles

6.1 Axiom Foods, Inc.

6.2 Cosucra-Groupe Warcoing

6.3 Nutri-Pea Limited

6.4 Roquette Freres

6.5 Shandong Jianyuan Foods Co., Ltd

6.6 Sotexpro SA

6.7 The Scoular Company

6.8 Naturz Organics

6.9 Fenchem

6.10 Glanbia Plc

6.11 World Food Processing (WFP)

7. Appendix

7.1 Sources

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