Textured Vegetable Protein Market
The textured vegetable protein market is estimated to be valued at USD 3.58 Bn in 2024, exhibiting a compound annual growth rate (CAGR) of 7.5% from 2024 to 2031. Textured vegetable protein (TVP) is a defatted soy flour product that adds protein and fiber to food items while also increasing their bulk. It is made by extruding defatted soy flour through a spinning nozzle to create filaments or flakes that resemble ground meat when rehydrated. As a meat extender or meat analog, TVP can reduce production costs for processed foods while providing similar texture, mouthfeel, and flavor enhancing capabilities as meat. It contains all essential amino acids making it a complete plant-based protein. The growing preference for meat alternatives and vegetarian or vegan diets has led to higher demand for TVP in recent years.
Market Dynamics:
The global textured vegetable protein market is driven by the rising health consciousness among consumers and growing preference for plant-based meat alternatives. The ability of TVP to mimic meat-like textures and provide similar nutritional value to meat at lower costs has boosted its adoption in the food processing industry. However, the regulations concerning the use of textured soy protein and GMOs are expected to restrain the market growth. The growing trend of flexitarianism presents a major opportunity for TVP manufacturers to expand in the alternative meat market. Innovation of non-GMO and organic TVP products will further supplement the market growth.
Key Features of the Study:
Detailed Segmentation-
Table of Contents
* Browse 25 market data tables* and 20 figures* on “Global Textured Vegetable Protein Market” - Global forecast to 2031.
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