Textured Soy Protein (TSP), is a vegetable protein processed from soy beans and is available in a fibrous form. TSP is gaining huge demand since it functions as a meat analogue in a variety of food items. It is also a low-calorie and low-fat source of vegetable protein. Textured soy protein market is growing substantially, owing to the high consumption of meat alternatives and plant sources protein with essential amino acids and numerous nutrients. Textured soy proteins have the properties of phytochemicals and fibers that improve the digestive system.

Global Key Players and Competition Analysis

Some of the key players in the global Textured Soy Protein Market are Archer-Daniels-Midland Co. (U.S.), Cargill, Inc. (U.S.), Dow DuPont (U.S.), Wilmar International Ltd. (Singapore), Victoria Group (Serbia), Bremil Group (Brazil), Linyi Shansong Biological Products Co., Ltd. (China), Shandong Yuxin Bio-Tech Co., Ltd. (China), Crown Soya Protein Group (China), Sonic Biochem Extractions Ltd. (India), and Hung Yang Foods Co., Ltd. (Netherlands).

Segmentation Analysis

The global textured soy protein market has been segmented into type, form, and application.

The market based on type has been segmented into conventional and organic.
The market, by form, has been segmented into soy protein concentrates, soy protein isolates, and soy flour.
The market, by application, has been segmented into meat substitutes, dairy alternatives, infant nutrition, bakery products, cereals & snacks, and feed.
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Regional Analysis

North America currently leads the world in soybean production and most of the soybean produce is crushed to extract oil. The US, Brazil, and Argentina collectively account for more than 90 percent of world export of soybeans, soybean meal, and soybean oil. Consumers in developing countries have been observed to change their dietary patterns with increase in the per capita disposable income. Vegan consumers are increasing in the US where these people seek for protein source other than animals. Vegan consumers highly depend on textured soy proteins for protein in their diet.

Market Scope

Soy beans are processed into textured soy products by means of extrusion process. Soy beans in the extruder can pass through a nozzle at a temperature of 150-200 °C, while still hot and gradually expanding with time. The soy beans are heated so that the heat denatures the soy beans into a fibrous, insoluble, porous network that can soak up as much as three times its weight in liquids.

Browse the market data and information spread across 90 pages with 47 data tables and 12 figures of the report “Textured Soy Protein Market Research Report – Forecast to 2023” in-depth alongside table of content (TOC) at: https://www.marketresearchfuture.com/reports/textured-soy-protein-market-6372
Industry News:

Septembert 2018 Market Research Future has published a half-cooked research report on the Global Textured Soy Protein Market.