Future Market Insights has announced the addition of the “ Texturized Vegetable Protein Market: Global Industry Analysis and Opportunity Assessment 2017-2027" report to their offering.

Valley Cottage, NY -- (SBWire) -- 08/15/2017 --Texturized vegetable protein (TVP) often known as soya chunks are made from multiple sources like wheat, cotton seeds, oats etc. It is also known as textured soy protein (TSP) or soy meat. Texturized vegetable protein is high in protein content and quick to cook, due to which it is also used as a substitute of meat or meat extender by vegetarians. Texturized vegetable protein is originated from highly processed soy protein isolate. Texturized vegetable protein is low in calories, fats and carbohydrates which is rising its demand in health conscious people. Texturized vegetable protein are dehydrated pieces which can be rehydrated during the use and have long shelf life too. Processing of texturized vegetable protein includes addition of flavour enhancers, artificial colorings, emulsifiers etc. which can sometimes harm health in various ways. People with soy allergy are not recommended to eat texturized vegetable protein as it can cause symptoms like hives, tingling in mouth, swelling, stomach pain etc.

Market Segmentation:

Texturized vegetable protein market is segmented on the basis of raw material source as cotton seed flour, rape seed or canola concentrates, wheat, rice, oats, peanut flour, defatted sesame flour and soy protein such as soybean grits, flakes, meal, isolates and concentrates. Soy protein is the highly used source for the texturized vegetable protein production followed by other sources.

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Texturized vegetable protein market is segmented on the basis of distribution channels as retail stores, food malls, online portals etc. Distribution of texturized vegetable proteins is increasing through e-Commerce sites due to easy availability, also texturized vegetable protein are in demand from retail stores globally.

Texturized vegetable protein market is further segmented on the basis of regions as North America, Western Europe, Eastern Europe, Latin America, Asia Pacific Excluding Japan, Japan, and Middle East and Africa.

Market Regional Outlook:

On the basis of regions, the Texturized vegetable protein market has been segmented into North America, Latin America, Western and Eastern Europe, Asia-Pacific region, Japan, Middle East and Africa. Texturized vegetable proteins are increasing its demand globally, the U.S., Brazil, Argentina, China and India are the major soy producing countries globally. Other countries like Uruguay, Bolivia, Ukraine, Canada and Paraguay are increasing the soy production facilities to cater to high demand of soy based products like texturized vegetable protein.

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Market Drivers and Trends:

The trend towards healthy food is increasing globally which is helping texturized vegetable proteins market as it has multiple health benefits such as it can boost lung cancer treatment effectiveness, improves heart health, bone support, breast and endometrial cancer and also symptoms of menopause. As a substitute of meat, texturized vegetable protein is increasing its popularity in vegetarians as well as in children. Texturized vegetable proteins are low in calories, fats and carbohydrates which makes it more popular in health conscious consumers like bodybuilders, athletes etc. is driving the market. Availability of texturized vegetable protein on e-Commerce sites is also one of the reasons for driving the global market. Better taste, easy to cook and long shelf life are key reasons for rising demand of texturized vegetable proteins in the market.

Texturized vegetable protein Market Key Players:

Some of the key players in the Texturized vegetable protein market include ADM Proteins, Bob's Red Mill, Ruchi Soya Industries Limited, Galpro Srl, Avi Agri Business Pvt. Ltd., Harbi Hi-Tech Soybean Food Co. Ltd., Sinoprotein Biotech Co. Ltd., Nahar Agro World, Indian Soya Industries Pvt. Ltd., Oppenheimer Faith Foods Pvt.Ltd., Vippy Industries Limited etc. are among these.