Global Soy Protein Hydrolysate Market Forecast through 2017-2022

Posted by Arslan on September 18th, 2019

Fact.MR has published a new research report on global soy protein hydrolysate market sizes, upcoming industry trends and growth opportunity through 2017-2026 to its online database that tries to unveil the various scenarios prevailing in the soy protein hydrolysate market. This assessment delivers a smart compilation of primary and secondary data which provides a clear insight about the future plans expected to impact the soy protein hydrolysate market. This study comprises of prominent data which makes it a beneficial source for investors, analysts and industry experts to acquire necessary knowledge associated to the fundamental market trends, opportunities and growth drivers.

Increasing consumption of functional food owing growing awareness about their health benefits is reflecting favourably in the global soy protein hydrolysate market. Moreover, consumers are increasingly inclining towards food items that offer nutrients, emulsifier, fat & water absorption and texturants supplements. This, in turn, is driving demand the for soy protein hydrolysate across the globe. According to the latest report published by FactMR, the global soy protein hydrolysate market is set to surpass a valuation of US$ 1,400 Mn by the end of 2026.

Regular intake of soy protein hydrolysate can help boost body immunity. A positive outlook towards its role in managing various chronic ailments is also expected to have a positive impact on the future prospects of the market.  Soy protein hydrolysate is prepared from the protein obtained from soya beans and has law fat, lactose and cholesterol content. Soy protein hydrolysate is recommend to those who are lactose allergic. In addition, the product is extremely popular amongst athletes due to its fast digestion properties – an important element of an athlete’s diet. Soy protein hydrolysate is used for preparing natural food items and protein shake & drinks. Soy protein hydrolysate is safe for consumption, however, may have health implications on people allergic to soya beans.  The product finds its application in preparing functional foods, bakery & confectionery, pharmaceutical, cosmetics and personal care and fertilizers. 

Among regions, Asia Pacific excluding Japan (APEJ) is expected to lead the global soy protein hydrolysate market in 2017 and beyond. The market in the region is expected to exhibit an above-average CAGR during the forecast period. Factors such as rising per capita income and rapid adoption of healthier lifestyles is driving the demand for food items containing soy protein hydrolysate. Governments in the region are promoting diets and food categories that effectively address the issues of malnutrition and obesity. In addition, consumers in emerging countries such as China and India are becoming more conscious about diet and healthy eating.

Dry soy protein hydrolysate will continue to outsell the liquid variant throughout the assessment period. Global sales of dry soy protein hydrolysate is currently commands for more than two-third share of the global market in terms of revenue. Towards the end of 2026, nearly US$ 1,223.5 Mn worth dry soy protein hydrolysate is expected to be consumed worldwide.

Consumption of soy protein hydrolysate through functional food is expected to remain significantly high in the forthcoming years. Global sales of functional food with soy protein hydrolysate is expected to make a significant contribution to the growth of the market over 2026. Application of soy protein hydrolysate in functional food is expected increase further during the forecast period.

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FactMR in its report has profiled leading companies operating in the global soy protein hydrolysate market, which include Archer Daniels Midland, DuPont Nutrition & Health, The Good Scents Company, Abbott Nutritionals, Kerry Group Plc., Friesland Campina, Cargill Inc., Arla Foods, Costantino Special Protein, New Alliance Dye Chem Pvt.Ltd, Solae LLC, and Bunge. Most of these market players are stepping up efforts to improve their product offerings and introduce newer variants of flavor.