Textured Soy Proteins

Global Textured Soy Proteins Market to Reach US$2.4 Billion by 2030

The global market for Textured Soy Proteins estimated at US$1.6 Billion in the year 2024, is expected to reach US$2.4 Billion by 2030, growing at a CAGR of 6.5% over the analysis period 2024-2030. Conventional, one of the segments analyzed in the report, is expected to record a 4.3% CAGR and reach US$914.4 Million by the end of the analysis period. Growth in the Non-GMO segment is estimated at 6.8% CAGR over the analysis period.

The U.S. Market is Estimated at US$422.6 Million While China is Forecast to Grow at 10.6% CAGR

The Textured Soy Proteins market in the U.S. is estimated at US$422.6 Million in the year 2024. China, the world`s second largest economy, is forecast to reach a projected market size of US$559.6 Million by the year 2030 trailing a CAGR of 10.6% over the analysis period 2024-2030. Among the other noteworthy geographic markets are Japan and Canada, each forecast to grow at a CAGR of 2.8% and 6.3% respectively over the analysis period. Within Europe, Germany is forecast to grow at approximately 3.3% CAGR.

Global Textured Soy Proteins Market - Key Trends and Drivers Summarized

Why Are Textured Soy Proteins Becoming Popular?
Textured soy proteins (TSP), also known as textured vegetable proteins, are gaining widespread popularity as a high-protein, low-fat, plant-based meat substitute. Made from defatted soy flour, TSP is processed into a fibrous, chewy texture that resembles meat, making it an ideal ingredient for vegetarian and vegan products. As consumer demand for plant-based foods continues to rise, textured soy proteins are being used in a variety of meat substitutes, including burgers, sausages, and ground meat alternatives. With growing awareness of health benefits, such as lower cholesterol and reduced fat content, alongside the environmental advantages of plant-based diets, TSP is becoming a key ingredient in the food industry’s shift toward sustainable food production.

How Are Textured Soy Proteins Used in Different Food Products?
Textured soy proteins are widely used in the food industry as an affordable, versatile alternative to meat. Food manufacturers use TSP in products such as veggie burgers, sausages, tacos, and chili, where it mimics the texture and appearance of ground meat. Additionally, TSP is used as an ingredient in ready-to-eat meals and snacks, where its high protein content makes it a nutritious addition. The foodservice industry, including restaurants and fast-food chains, is also incorporating TSP into their menus to cater to the growing number of consumers seeking plant-based options. As the market for vegan and vegetarian products continues to grow, TSP is becoming a central component of innovative food formulations.

What Segments Drive the Textured Soy Protein Market?
Product types include concentrates, isolates, and flour, with soy protein concentrates being the most widely used due to their high protein content and versatility. Applications include meat substitutes, ready-to-eat meals, and snacks, with the meat substitute segment holding the largest share. Distribution channels range from supermarkets and health food stores to online retail platforms. Geographically, North America and Europe dominate the market, driven by high consumer awareness and demand for plant-based proteins. However, the Asia-Pacific region is emerging as a key market due to rising disposable incomes, expanding food processing industries, and increasing interest in plant-based diets.

The Growth in the Textured Soy Protein Market Is Driven by Several Factors
The growth in the textured soy protein market is driven by several factors, including the rising demand for plant-based proteins, increasing awareness of the health benefits of soy products, and the shift toward sustainable food production. As consumers become more health-conscious and environmentally aware, they are seeking alternatives to animal-based proteins, leading to a surge in demand for TSP in meat substitutes. The expansion of the vegan and vegetarian market, along with advancements in food processing technologies that improve the texture and flavor of TSP-based products, is further fueling market growth. Additionally, the growing adoption of TSP in emerging markets, coupled with the expansion of distribution channels, is expected to drive continued growth in the textured soy protein market.

SCOPE OF STUDY:

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

Segments:
Type (Conventional, Non-GMO, Organic); Source (Soy Protein Isolates, Soy Protein Concentrates, Soy Flour); Application (Food, Feed)

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 42 Featured) -

• Archer Daniels Midland Company
• Bremil Group
• Cargill, Inc.
• Crown Soya Protein Group
• Dow, Inc.
• DuPont de Nemours, Inc.
• DPS/Dutch Protein & Services B.V.
• Hung Yang Foods Co., Ltd.
• Linyi Shansong Biological Products Co., Ltd.
• Shandong Yuxin Bio-Tech Co., Ltd.
• Sonic Biochem Extraction Pvt., Ltd.
• Victoria Group A.D.
• Wilmar International Ltd.

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