Summary
Alternative proteins, such as plantbased meat substitutes and edible insects, provide a substantial amount of protein but require less natural inputs to produce then the most common protein sources, meat and fish. Composed of different sequences of amino acids, proteins are found in almost all whole foods. Protein is responsible for building lean body tissue and providing the elements needed for digestive enzymes. Certain plantbased proteins offer functionality but pose flavor challenges. Pea protein is becoming more popular in part because of its neutral flavor.
This report includes market status and forecast of global and major regions, with introduction of vendors, regions, product types and end industries; and this report counts product types and end industries in global and major regions.
Market Segment as follows:
By Region / Countries
North America U.S., Canada, Mexico
Europe Germany, U.K., France, Italy, Russia, Spain etc
South America Brazil, Argentina etc
Middle East Africa Saudi Arabia, South Africa etc
By Type
Plant Protein
Insect Protein
Algae Protein
Others
By EndUser / Application
Food Beverage
Healthcare product
By Company
Kerry Group
Cargill
Archer Daniels Midland Company
Glanbia
CHS
Tereos Syral
CP Kelco
Davisco
Meelunie
Danisco DuPont
MGP Ingredient
Taj Agro Product
Glico Nutrition
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