▶ 調査レポート

タンパク質成分の世界市場:成長・動向・市場規模予測(2020-2025)

• 英文タイトル:Protein Ingredients Market - Growth, Trends, and Forecast (2020 - 2025)

Mordor Intelligenceが調査・発行した産業分析レポートです。タンパク質成分の世界市場:成長・動向・市場規模予測(2020-2025) / Protein Ingredients Market - Growth, Trends, and Forecast (2020 - 2025) / D0-MOR-AP0964資料のイメージです。• レポートコード:D0-MOR-AP0964
• 出版社/出版日:Mordor Intelligence / 2020年4月20日
• レポート形態:英文、PDF、100ページ
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• 産業分類:食品&飲料
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レポート概要
本調査レポートは、タンパク質成分の世界市場について調査・分析した資料で、タンパク質成分の市場概要、動向、セグメント別市場規模、地域別分析、競争状況、企業情報、市場機会分析などで構成されています。

The global protein ingredients market is expected to grow at CAGR of 8.7% over the forecast period, 2020-2025.
The protein ingredinet industry in most of the established market such as the U.S. has witnessed a considerable increase in consumption of animal proteins in the recent past. A further increase in animal protein consumption is anticipated over the next few years.

On the other hand, in terms of plant protein, new compositional research and modified high-moisture extrusion process are helping the growth of the plant protein market. For instance, plant protein-based chocolates that are free from animal protein make up for a good demand in the market, for consumers who do not consume dairy. Plant-based milk has observed a significant growth in recent years, with an increasing number of people turning to dairy-free options. This innovative product line of ready-to-eat product with no compromise in taste and texture has, in turn, boosted the overall plant protein market.

Key Market Trends

Increasing awareness about soy protein benefits

Health management through food has become a trend, and consumers are looking for food and beverage products that would help them treat or prevent specific conditions. In a PDCAAS (Protein digestibility-corrected amino acid score) method, that provides protein quality rankings by comparing amino acid profile of the food protein against a standard amino acid profile, it was found that soy protein has the highest possible score of 1.0. This score implies that after digestion of the protein, soy protein provides per unit of protein 100% or more of the indispensable amino acids required, thereby making it a suitable protein source. Additionally, soy protein is a biologically-active non-isoflavone component of soy, with health benefits, such as cholesterol-lowering effects, blood pressure-lowering effects, reduction of cancer risks and diabetes incidence, and favorable effects on kidney function and on cardiac health.

Increasing demand from the sports industry sector

The sports-nutrition industry is rapidly becoming mainstream, which is pushing the market for dairy ingredients, such as whey protein, casein, and milk proteins, among others. Dairy ingredients render desired nutritional value to the sports food products, thus, contributing toward their increasing usage in various supplements. Dairy ingredients are important sources of protein. For example, whey is well known for its high quality, high absorption, and superior content of amino acids, essential for muscle growth. This factor makes it a popular sports-nutrition ingredient.

The use of whey and lactose ingredients, both in the processed food and nutritional sectors, has helped the market grow. Research suggests that dairy proteins, such as whey proteins and milk proteins, can also act as anti-aging agents. Moreover, these proteins might help decrease stress and reduce the cortisol concentration levels. Awareness among the masses, to become fit, remain in shape, and enhance immunity, has led to a significant growth in the demand for dairy proteins in the urban areas.

Competitive Landscape

The global protein ingredients market is fragmented and the players capturing the leading market share are the ones dominating the global food ingredients industry. On the other hand some of the major strategies adopted by the companies operating in the protein ingredients market are geographical expansion, product innovation, and mergers and acquisitions. For instance, In 2017, DuPont Nutrition & Health launched its new SUPRO XT55 Isolated Soy Protein, designed specifically to improve the profitability of ready-to-drink, high protein beverages by helping beverage manufacturers more effectively manage protein costs.

Major players operating in the region are Cargill, Bunge, DuPont, ADM, and Mead Johnson among others.

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レポート目次

1 INTRODUCTION
1.1 Study Assumptions & Market Definitions
1.2 Scope of the Study

2 RESEARCH METHODOLOGY

3 EXECUTIVE SUMMARY
3.1 Market Overview

4 MARKET DYNAMICS
4.1 Market Drivers
4.2 Market Restraints
4.3 Porter’s Five Forces Analysis
4.3.1 Threat of New Entrants
4.3.2 Bargaining Power of Buyers/Consumers
4.3.3 Bargaining Power of Suppliers
4.3.4 Threat of Substitute Products
4.3.5 Intensity of Competitive Rivalry

5 MARKET SEGMENTATION
5.1 By Source
5.1.1 Animal
5.1.1.1 Milk protein
5.1.1.1.1 Whey protein
5.1.1.1.2 Casein
5.1.1.2 Egg protein
5.1.1.3 Gelatin
5.1.2 Plant
5.1.2.1 Soy protein
5.1.2.2 Wheat protein
5.1.2.3 Pea protein
5.1.2.4 Others
5.2 By Form
5.2.1 Isolates
5.2.2 Concentrates
5.2.3 Hydrolyzed
5.3 By Application
5.3.1 Supplement & Nutritional Powders
5.3.2 Food & Beverages
5.3.3 Infant Formulations
5.3.4 Personal care & cosmetics
5.3.5 Animal Feed
5.3.6 Others
5.4 By Geography
5.4.1 North America
5.4.1.1 United States
5.4.1.2 Canada
5.4.1.3 Mexico
5.4.1.4 Rest of North America
5.4.2 Europe
5.4.2.1 United Kingdom
5.4.2.2 Germany
5.4.2.3 France
5.4.2.4 Italy
5.4.2.5 Russia
5.4.2.6 Rest of Europe
5.4.3 Asia Pacific
5.4.3.1 China
5.4.3.2 Japan
5.4.3.3 India
5.4.3.4 Australia
5.4.3.5 Rest of Asia-Pacific
5.4.4 South America
5.4.4.1 Brazil
5.4.4.2 Argentina
5.4.4.3 Rest of South America
5.4.5 Middle East and Africa
5.4.5.1 South Africa
5.4.5.2 Saudi Arabia
5.4.5.3 Rest of Middle East and Africa

6 COMPETITIVE LANDSCAPE
6.1 Most Active Companies
6.2 Most Adopted Strategies
6.3 Market Share Analysis
6.4 Company Profiles
6.4.1 Cargill Incorporated
6.4.2 Roquette Fr�res
6.4.3 Glanbia PLC
6.4.4 DuPont de Nemours, Inc
6.4.5 Archer Daniels Midland Company
6.4.6 MGP Ingredients
6.4.7 Kerry Group Plc

7 MARKET OPPORTUNITIES AND FUTURE TRENDS