Mung Bean Proteins

Global Mung Bean Proteins Market to Reach US$296.2 Million by 2030

The global market for Mung Bean Proteins estimated at US$253.5 Million in the year 2024, is expected to reach US$296.2 Million by 2030, growing at a CAGR of 2.6% over the analysis period 2024-2030. Isolated Mung Bean Protein, one of the segments analyzed in the report, is expected to record a 2.2% CAGR and reach US$177.3 Million by the end of the analysis period. Growth in the Concentrated Mung Bean Protein segment is estimated at 3.0% CAGR over the analysis period.

The U.S. Market is Estimated at US$69.1 Million While China is Forecast to Grow at 5.0% CAGR

The Mung Bean Proteins market in the U.S. is estimated at US$69.1 Million in the year 2024. China, the world`s second largest economy, is forecast to reach a projected market size of US$56.9 Million by the year 2030 trailing a CAGR of 5.0% over the analysis period 2024-2030. Among the other noteworthy geographic markets are Japan and Canada, each forecast to grow at a CAGR of 1.0% and 2.0% respectively over the analysis period. Within Europe, Germany is forecast to grow at approximately 1.4% CAGR.

Global Mung Bean Protein Market – Key Trends & Drivers Summarized

Why Is Mung Bean Protein Gaining Prominence in the Plant-Based Protein Industry?

Mung bean protein is emerging as a key ingredient in the growing plant-based protein market, driven by increasing consumer demand for sustainable, nutritious, and allergen-free protein sources. Mung beans have been a staple in Asian diets for centuries, but their protein isolate and concentrate forms are now gaining global recognition as viable alternatives to soy and pea proteins. With a complete amino acid profile and high digestibility, mung bean protein is well-suited for functional food applications, including plant-based dairy, meat alternatives, and protein-enriched snacks. The rise in vegetarian, vegan, and flexitarian lifestyles has further boosted the demand for plant-based proteins, with mung bean protein standing out due to its neutral taste, excellent emulsification properties, and high protein content. Unlike some other plant-based proteins, mung bean protein does not have common allergens such as soy or gluten, making it an attractive option for consumers with dietary restrictions. As the food industry seeks innovative protein sources to meet growing nutritional needs, mung bean protein is rapidly becoming a preferred choice for manufacturers looking to enhance product formulations.

What Innovations Are Transforming the Use of Mung Bean Protein in Food and Beverage Products?

Food technology advancements are driving the development of mung bean protein-based products across multiple categories, expanding its use beyond traditional applications. The success of mung bean protein in plant-based egg substitutes, particularly in liquid egg replacers, has revolutionized the alternative protein market. These products mimic the texture, cooking behavior, and nutritional benefits of real eggs, making them a popular choice for both home and industrial food preparation. Additionally, mung bean protein is being incorporated into plant-based meat products, where it improves texture, binding properties, and protein content. The dairy alternative sector is also leveraging mung bean protein to develop high-protein yogurts, cheese substitutes, and creamers with enhanced functionality. In the sports nutrition industry, mung bean protein powders and ready-to-drink protein beverages are gaining traction due to their digestibility and muscle-building benefits. Fermentation and enzymatic processing techniques are further refining the solubility and sensory properties of mung bean protein, making it more suitable for mainstream food and beverage applications. These innovations are significantly expanding the market potential of mung bean protein and positioning it as a highly versatile ingredient in plant-based food development.

Which Market Segments Are Driving the Demand for Mung Bean Protein?

The demand for mung bean protein is being fueled by multiple sectors, including plant-based food manufacturers, sports nutrition brands, and health-conscious consumers. The plant-based meat industry is a major growth driver, as companies seek to create cleaner-label, non-GMO, and sustainable meat alternatives. The increasing consumer shift toward dairy-free diets is also accelerating demand for mung bean protein in plant-based dairy applications, where it provides a rich source of protein without compromising texture or taste. Functional food and beverage brands are tapping into the health-conscious demographic by introducing high-protein snacks, protein bars, and fortified beverages formulated with mung bean protein. The sports nutrition market is another key segment, with fitness enthusiasts and athletes looking for plant-based protein sources that offer comparable muscle recovery benefits to whey protein. The baby food and medical nutrition sectors are also exploring the potential of mung bean protein due to its hypoallergenic properties and easy digestibility. As consumers continue to seek nutritious and sustainable protein sources, the adoption of mung bean protein across diverse market segments is expected to grow significantly.

What Are the Key Growth Drivers of the Mung Bean Protein Market?

The growth in the mung bean protein market is driven by several factors, including increasing demand for plant-based diets, rising awareness of sustainable protein sources, and advancements in food processing technology. The global plant-based movement, fueled by ethical, environmental, and health concerns, is pushing food manufacturers to explore novel protein alternatives. The sustainability advantage of mung beans, which require less water and land compared to animal-based protein sources, is making them an attractive choice for eco-conscious consumers and food brands. The clean-label trend is also boosting demand, as mung bean protein is perceived as a natural and minimally processed ingredient. The rapid expansion of the plant-based egg industry, particularly in North America and Europe, is further accelerating the adoption of mung bean protein in innovative food formulations. Investment in research and development is leading to improved extraction methods, enhancing the functionality and application range of mung bean protein. Additionally, the growing influence of e-commerce and direct-to-consumer brands is increasing accessibility, allowing niche plant-based products to reach a wider audience. With continued advancements in ingredient science and consumer preferences shifting toward sustainable and high-quality protein sources, the mung bean protein market is expected to witness robust growth in the coming years.

SCOPE OF STUDY:

The report analyzes the Mung Bean Proteins market in terms of units by the following Segments, and Geographic Regions/Countries:

Segments:
Product Type (Isolated Mung Bean Protein, Concentrated Mung Bean Protein, Hydrolyzed Mung Bean Protein); Nature (Organic Protein, Conventional Protein)

Geographic Regions/Countries:
World; United States; Canada; Japan; China; Europe (France; Germany; Italy; United Kingdom; Spain; Russia; and Rest of Europe); Asia-Pacific (Australia; India; South Korea; and Rest of Asia-Pacific); Latin America (Argentina; Brazil; Mexico; and Rest of Latin America); Middle East (Iran; Israel; Saudi Arabia; United Arab Emirates; and Rest of Middle East); and Africa.

Select Competitors (Total 43 Featured) -

• Axiom Foods
• Burcon NutraScience Corporation
• Cosucra Groupe Warcoing SA
• ET Chem
• ETprotein
• Fingres Co., Ltd.
• Guzen Development, Inc.
• Hada Starch Co., Ltd.
• Ingredion Incorporated
• Laybio Natural
• Maypro Industries
• Nexxus Foods
• Prinova Group LLC
• Proeon
• Royal Ingredients Group B.V.
• Scoular Company
• Shandong Jianyuan Group
• Shandong Yuwang Industrial Co., Ltd.
• Shandong Zhongying Biotechnology Co., Ltd.
• Vestkorn Milling AS

TARIFF IMPACT FACTOR

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