Protein Ingredients Market Slows down as Popularity of Low Carbohydrate-High Protein Diets Slumps
The high popularity of low carb-high protein diets between 1999 and 2003 pushed the U.S protein ingredients market to its peak. However, after 2003, it began dwindling as studies questioning the effectiveness of these programs started emerging. Nonetheless, the popularity of Atkins diets and other similar diet regimes stabilized at the beginning of 2005 and the protein ingredients market is experiencing slow growth.
This Frost & Sullivan research service provides an overview of the protein ingredients market in United States, detailing revenue forecasts by region and segments as well as providing market share analysis. The study covers sectors such as whey protein, casein/caseinates, gelatin, dried egg white, soy protein, and wheat gluten. This information is valuable to both large and small market participants seeking to position themselves in this highly competitive market.
Increased Importance of Proteins in Diets Bolsters Uptake
With the focus on health-related issues increasing from mid 1990s, the awareness among consumers is driving the nutrition industry. "The popularity of low carb-high protein and low fat-high protein diets has increased due to the spotlight on ever-growing problems of obesity and diabetes," says the analyst of this research. "This led to protein ingredients forming part of an ideal nutrition diet as proposed by programs of Dr. Robert Atkins and other theories."
Although the growth rate of the low carb diets is slowing down, it has managed to create awareness on the importance of protein rich foods. In this scenario, the manufacturers need to educate the consumers and constantly update their R&D activities along with production and promotional strategies.
Growth of Functional Beverages Boosts Demand for Protein Ingredients
Functional attributes continuously drive the demand for protein ingredients, especially for egg proteins. Products rich in protein ingredients find consumers in athletes, elderly Americans, and people seeking to reduce fat and lose weight. Protein ingredients aid in improving the food texture, binding the meat, stabilizing fat emissions, and thickening the soups and gravies.
Primary protein ingredients find application in nutrition drinks, infant formulae, meal replacers, nutrition bars, and nutritional supplements. Thus, the functional beverage segment, which provides the functional and nutritional attributes, is one of the major drivers of the protein ingredients market.
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