Global Soy Protein
Ingredient Market
Share, Global Trends,
Analysis, Research, Report,
Opportunities,
Segmentation and Forecast,
2015
Future Market Insights
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Report
Description
Report Description
Soybean is processed primarily into three forms which includes soy protein isolates comprise
~90% protein, soy protein concentrates with ~70% protein, and soy flour with ~50% protein.
Soy protein ingredient is considered to be the best substitute for animal protein. Soy protein
ingredient comprises amino acids and are also rich in fiber, calcium, iron, potassium,
polyunsaturated fats and lecithin, magnesium and vitamin B. Thus it contains high healthrelated benefits and functional properties. Due to its characteristics it primarily used as
emulsifier, gel, tenderizer, binder, stabilizer, and thickener by food and beverages processing
industry. Soy protein ingredients are also environmental friendly as they require less amount of
water while processing.
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Soy Protein Ingredient Market Segmentation
On the basis of type soy protein ingredient can be segmented as soy protein isolates, soy
protein concentrates and soy flour. Among all these product type soy protein isolates is
expected to account for the potential market share followed by soy protein concentrates. Due
to high percentage of protein content in soy protein isolates is supporting the demand for the
same during the forecast period. Soy flour is also expected to show a substantial growth in the
near future. However due to less protein content in the soy flour is expected to restrain its
growth in the near future.
Furthermore the soy protein ingredient market is segmented on the basis of application which
includes bakery and confectionary, processed meat products, functional foods, dairy replacers,
infant foods and other....