Soy Protein Market Revenue Growth Driven by Rising Trend of Veganism and Increasing Focus on Nutritional Foods Reports and Data
Rising awareness regarding health benefits of soy protein and R&D initiatives to assess its impact on various health outcomes, and expanding veganism trend are some key factors driving market growth
NEW YORK, Dec. 7, 2021 /PRNewswire/ -- Reports and Data has published its latest report titled "Soy Protein Market By Product Type (Soy Protein Concentrates, Soy Protein Isolates, Textured Soy Protein, Soy Flour, Grits, and Chunks), By Form (Powder, Ready to Drink, Bars, Capsules & Tablets, Others), By Application, By Distribution Channel, And By Region Forecast to 2028."
According to the latest report, global soy protein market size was USD 10.68 billion in 2020 and is expected to reach USD 18.35 billion in 2028 and register a CAGR of 7.0% during the forecast period, 2021-2028.
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Drivers, Restraints, and Opportunities
Soy protein is a rich source of lean, cholesterol-free, and lactose-free protein and offers numerous health benefits to consumers. Soy protein is isolated from soybeans and is widely used to replace animal proteins in human consumer diets. Soy protein is low in fat and devoid of saturated fats and cholesterol, which makes it an ideal protein source for boosting the density of foods. Increasing focus on lean protein sources and nutritionally dense foods and advancements in nutrition science and exercise physiology are some key factors boosting demand for soy protein and soy foods, and are expected to continue to contribute to market revenue growth over the forecast period. Soy protein is the only vegetable protein that is a complete protein and essentially fits within the current recommendations of nutrition experts.
Soy provides a comprehensive source of dietary protein that contains all essential amino acids and soy protein delivers many health benefits such as prevention of chronic diseases and treatment of menopausal symptoms. Soy protein products are used in foods for fat binding and absorption. Soy proteins promote fat binding and decrease cook loss and maintain the dimensional stability in the cooked products. Addition of soy protein and soy protein products in bakery foods such as pancakes and doughnuts can prevent excessive oil absorption during frying. Isolated soy protein supports healthy growth and development and recent studies indicate it can contribute to muscle development in athletes and compromised individuals. In addition, soy protein containing foods have been approved to be labeled as protective against cardiovascular diseases by the U.S. FDA. Soy protein reduces serum concentrations of total cholesterol, Low-Density Lipoprotein (LDL) – sometimes called 'bad' cholesterol – and triglycerides. Soy proteins also contribute to efficient control of hyperglycemia and body weight, which can be beneficial for non-diabetic and diabetic persons in controlling obesity and blood sugar levels.