Textured soy protein (TSP), also known as textured vegetable protein, is produced from defatted soy flour. The defatted soy flour is made by grounding defatted soy flakes, which are obtain by extracting oil from soybeans. Textured soy protein is used as a meat analogy or extender, which high protein content.
Drivers & Restraints
Consumers have limited the consumption of meat in their diet, due to increase in health concerns. This factor is anticipated to boost the demand for textured soy protein, which will fuel the growth of the global textured soy protein market in the forthcoming years. Moreover, increase in animal welfare and environmental awareness encourages consumers to seek for plant-based products to ensure animal well-being, which significantly contributes toward the growth of the global market.
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The market has been segment into North America, South America, Europe, Asia-Pacific, and Middle East and Africa. North America was the largest textured soy protein market in 2018, due to rise of vegan population from1% to 6% between 2013 and 2016.
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- Archer-Daniels-Midland Company
- Cargill, Incorporated
- DowDuPont Inc.
- Wilmar International Ltd.
- Victoria Group A.D.
- Bremil Group (Brazil),
- Linyi Shansong Biological Products Co., Ltd.
- Shandong Yuxin Bio-Tech Co., Ltd
- Crown Soya Protein Group
- Sonic Biochem Extractions Limited
- Hung Yang Foods Co. Ltd.