“Strategic Insights into the Global Protein Ingredient Market” was presented at the 2013 Protein Trends & Technologies Seminar by Christopher Shanahan, Global Program Manager, Food Ingredients & Feed for Frost and Sullivan.
Abstract: New research expanding on Frost & Sullivan’s protein marketplace reports provided a powerful overview of the state of the world’s protein ingredient supply. International drivers, limitations and demands for animal and plant protein ingredients for food and beverages were analyzed and implications discussed. The building blocks of protein-enhanced products, including ingredients from dairy, egg and gelatin to soy, wheat, pea and others were considered.
Excerpt from the written summary of this presentation: A large variety of protein ingredients exist from both animal and plant sources. Dairy, egg and gelatin comprise the animal sources, with a wide range of dairy types that include milk protein concentrates (MPC); whey protein concentrates (WPC) and isolates (WPI); whey protein hydrolysates (WPH); and caseins and caseinates. Plant proteins include those from soy, wheat, peas, rice, potato and canola. Soy proteins are available as soy protein isolates, concentrates and textured soy protein.
Shanahan relayed that the global market volume demand for proteins was 2.3 million metric tons in 2012 and predicted revenue CAGR to be 5.5-6.0% for the years 2012-2018. In 2012, the largest ingredient share of the global animal protein market was held by egg proteins at 40%, followed by casein and caseinates at 13%, with gelatin and WPC35 (i.e., 35% protein) each at 11%. MPC had a 10% share, with WPC80, WPI and WPI at 7, 5 and 3%, respectively, according to Frost & Sullivan analysis. Soy proteins dominate the plant protein market.
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