Germany Soy Protein Market Size
| Icons | Lable | Value |
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Study Period | 2017 - 2029 |
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Market Size (2024) | USD 296.5 Million |
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Market Size (2029) | USD 354.3 Million |
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Largest Share by End User | Animal Feed |
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CAGR (2024 - 2029) | 3.63 % |
|
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Fastest Growing by End User | Supplements |
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Market Concentration | Low |
Major Players |
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*Disclaimer: Major Players sorted in alphabetical order. |
Germany Soy Protein Market Analysis
The Germany Soy Protein Market size is estimated at 296.5 million USD in 2024, and is expected to reach 354.3 million USD by 2029, growing at a CAGR of 3.63% during the forecast period (2024-2029).
296.5 Million
Market Size in 2024 (USD)
354.3 Million
Market Size in 2029 (USD)
3.42 %
CAGR (2017-2023)
3.63 %
CAGR (2024-2029)
Largest Market by Form
45.55 %
value share, Concentrates, 2023
Constant research and innovation, mainly in the field of animal feed, are supporting the application of soy protein concentrates, which is projected to drive the segment.
Largest Market by End User
51.86 %
value share, Animal Feed, 2023
Soy protein is widely used in the country's animal feed sector due to its distinct benefits like protein digestibility, appropriate amino acid profile, extended shelf life, etc.
Fastest Growing Market by Form
4.40 %
Projected CAGR, Textured/Hydrolyzed, 2024-2029
Hydrolyzed or textured soy proteins are gaining application mainly in meat alternative products as these are available in diced, chunky, or crumbled form for better use.
Fastest Growing Market by End User
8.20 %
Projected CAGR, Supplements, 2024-2029
The rising consumer focus on health and sports fitness is anticipated to drive the segment. Among all, the preference for soy in the sector is propelling segmental growth.
Leading Market Player
13.05 %
market share, International Flavors & Fragrances Inc., 2021
IFF's subsidiary, DuPont Nutrition & Biosciences, is constantly developing new soy proteins, and its differentiated product portfolio is the most important factor in its success.
Growing fitness industry with balance of amino acids in soy proteins influence the segmental revenue
- Animal feed remained the country's leading application sector for soy protein, and it is projected to register a CAGR of 3.84% by value in the forecast period. Manufacturers are constantly looking for novel protein ingredients that are high-quality, cost-effective, and label-friendly, driving the growth of soy protein. Soybean meal is the main source of protein and amino acids used in animal feed formulations in the region. Soy protein powders provide both nutritional and functional benefits in companion animal foods, calf milk replacers, young animal feed (such as feed for piglets), and aquaculture diets. It is especially suited for liquid and dry food applications where low antigenicity and easy digestibility are required.
- The F&B segment holds the second major market share and is projected to register a CAGR of 2.96% by value in the forecast period. Soy proteins have a wide range of applications in meat- and dairy-alternative products. Soy protein was widely used in meat alternatives due to the industry's ongoing innovation. Flexitarians accounted for 31.1% of the German population in 2021, making up a group of approximately 16.71 million people. The increase in vegan and flexitarian consumers in the region boosted the soy protein demand in the meat alternative products industry.
- The supplements segment is anticipated to be the fastest-growing end-user segment in the market, projected to register a CAGR of 7.93% by volume during the forecast period. In 2021, there were more than 9,492 thousand health and fitness clubs in Germany. The fitness industry is rapidly increasing the usage of various protein ingredients in nutritional supplements used for muscle or tissue repair after workouts. Thus, soy protein powders are gaining more demand in the market.
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Germany Soy Protein Market Trends
Plant protein consumption growth fuels opportunities for key players in the ingredients sector
- The German plant protein market is driven by consumers' increasing conversion toward vegan diets due to their functional efficiency, the cost competitiveness offered by reliable plant protein products such as soy, wheat, and pea, and their increasing application in various processed foods. Soy protein is considered healthy for all age groups and helps maintain proper body functions. Plant-based protein alternatives are widely used in the food and beverage and supplement segments. They can be derived from sources such as soy, wheat, and other vegetables, which are essential parts of the food and beverage segment, thus boosting plant protein consumption in Germany. As more consumers increased their preference for vegan diets, the number of vegans in Germany doubled, reaching 2.6 million people and accounting for 3.2% of the population from 2016 to 2020.
- Favorable government policies to reduce various diseases, such as obesity and diabetes, by controlling meat consumption may result in a growing consumer shift toward wheat protein. Currently, at least 7.2% of the population in Germany has diabetes, most of them type 2 diabetes. The number of people with diabetes is expected to increase significantly over the next two decades.
- The growing demand for clean-label ingredients and stringent labeling regulations by food authorities are compelling food manufacturers to adopt natural ingredients. Thus, ingredient manufacturers operating in the market are focusing on developing innovative ingredients to cater to the growing demand and achieve a competitive advantage in the market. There is a rising demand for vegan food products and an increasing number of lactose-intolerant consumers in Germany. As a result, the overall plant protein consumption increased from 47 g in 2017 to 53 g in 2022.
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German soybean production has increased more than tenfold since last decade, with more consumers making it a part of their diet
- Soybean production in Germany increased rapidly in the past few years with the increasing number of consumers accepting the crop as part of their diet. Around 94,100 tons of soybeans were harvested in Germany in 2020, which is recorded as the largest quantity ever. Production grew by 12% on average in 2020 despite lower yields and increased to as much as 64% compared to 2018. German soybean production has increased more than tenfold since 2012 due to a steady expansion in the production area. The soybean area for the 2020 harvest amounted to 32,900 hectares, up by 14% Y-o-Y. On the other hand, yields were slightly lower.
- Over past decades, soy cultivation has exploded, from around 17 million metric tons in 1960 to more than 300 million metric tons to date. For instance, around 25-30% of soy is domestically produced in Germany. Western Germany saw the strongest drop in yields. North Rhine-Westphalia harvested around 25% less than the previous year, whereas yields in Hesse fell by 20%. However, since Hesse and Mecklenburg-Western Pomerania production areas significantly expanded in 2020, soybean output in the regions was larger than in 2019. Yields in south Germany were also slightly down, and those in eastern Germany generally rose considerably. Saxony-Anhalt registered the biggest increase at 130%.
- The demand for genetically modified crops is increasing in the region, catching up with most of the production in the region. Large quantities of genetically engineered soy, which has to be marked as such in Germany and the European Union, make their way unmarked onto the supermarket shelves via the food trough. German cultivators are planning to cultivate cold-proof beans for the crop to tolerate temperatures below 10 degrees Celsius.
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OTHER KEY INDUSTRY TRENDS COVERED IN THE REPORT
- Demand for premium baby foods on the rise
- Consumers shifting away from carbonated beverages may restrain the market
- Consumers' preferences shift to premium condiments and sauces, away from packaged soups
- The demand for functional dairy products is expected to drive the market
- Meat alternatives are emerging as the potential market drivers
- Healthy snacks are expected to drive the market in the future
- Feeds with specific claims are on the rise
- A strong hold of the bakery segment to drive market
- Fortification and innovative packaging trends to influence breakfast cereals market
- High confectionery production benefits German manufacturers
- Aging population to expand the consumer base
- Single-headed households to drive the RTE/RTC market
- Consumers with active lifestyles are expected to drive the market
- Natural cosmetic products are boosting the market studied
Germany Soy Protein Industry Overview
The Germany Soy Protein Market is fragmented, with the top five companies occupying 25.07%. The major players in this market are Archer Daniels Midland Company, Brenntag SE, CHS Inc., International Flavors & Fragrances Inc. and Kerry Group PLC (sorted alphabetically).
Germany Soy Protein Market Leaders
Archer Daniels Midland Company
Brenntag SE
CHS Inc.
International Flavors & Fragrances Inc.
Kerry Group PLC
Other important companies include A. Costantino & C. SpA, Foodchem International Corporation, Fuji Oil Group, The Scoular Company, Wilmar International Ltd.
*Disclaimer: Major Players sorted in alphabetical order.
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Germany Soy Protein Market News
- March 2021: Fuji Oil Group appointed Mikio Sakai as the new president and CEO. Mikio Sakai is engaged in developing Plant-based Food Solutions as a core concept to grow a third business pillar, along with the Oil and Fat and Chocolate businesses. Plant-based Food Solutions include soy meat and soybeans, which are used as raw materials for plant-based protein.
- July 2020: DuPont Nutrition & Biosciences (DuPont), a subsidiary of IFF, offers the industry's broadest assortment of ingredients for plant-based product development with the new Danisco Planit range. Danisco Planit is a global launch that includes services, expertise, and an unparalleled ingredient portfolio for plant-based food and beverages, including plant proteins, hydrocolloids, cultures, probiotics, fibers, food protection, antioxidants, natural extracts, emulsifiers, and enzymes, as well as tailor-made systems.
- July 2019: Fuji Oil Holdings Inc. established a new subsidiary named Fuji Brandenburg GmbH in Germany as part of its aim to provide high-value, function-enhancing food ingredients to the global food industry. Fuji Brandenburg GmbH is currently involved in the production of soy-based ingredients in all of Europe.
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Germany Soy Protein Market Report - Table of Contents
EXECUTIVE SUMMARY & KEY FINDINGS
1. INTRODUCTION
1.1. Study Assumptions & Market Definition
1.2. Scope of the Study鈥�
1.3. Research Methodology
2. KEY INDUSTRY TRENDS
2.1. End User Market Volume
2.1.1. Baby Food and Infant Formula
2.1.2. Bakery
2.1.3. Beverages
2.1.4. Breakfast Cereals
2.1.5. Condiments/Sauces
2.1.6. Confectionery
2.1.7. Dairy and Dairy Alternative Products
2.1.8. Elderly Nutrition and Medical Nutrition
2.1.9. Meat/Poultry/Seafood and Meat Alternative Products
2.1.10. RTE/RTC Food Products
2.1.11. Snacks
2.1.12. Sport/Performance Nutrition
2.1.13. Animal Feed
2.1.14. Personal Care and Cosmetics
2.2. Protein Consumption Trends
2.2.1. Plant
2.3. Production Trends
2.3.1. Plant
2.4. Regulatory Framework
2.4.1. Germany
2.5. Value Chain & Distribution Channel Analysis
3. MARKET SEGMENTATION (includes market size in Value in USD and Volume, Forecasts up to 2029 and analysis of growth prospects)
3.1. Form
3.1.1. Concentrates
3.1.2. Isolates
3.1.3. Textured/Hydrolyzed
3.2. End User
3.2.1. Animal Feed
3.2.2. Food and Beverages
3.2.2.1. By Sub End User
3.2.2.1.1. Bakery
3.2.2.1.2. Beverages
3.2.2.1.3. Breakfast Cereals
3.2.2.1.4. Condiments/Sauces
3.2.2.1.5. Dairy and Dairy Alternative Products
3.2.2.1.6. Meat/Poultry/Seafood and Meat Alternative Products
3.2.2.1.7. RTE/RTC Food Products
3.2.2.1.8. Snacks
3.2.3. Supplements
3.2.3.1. By Sub End User
3.2.3.1.1. Baby Food and Infant Formula
3.2.3.1.2. Elderly Nutrition and Medical Nutrition
3.2.3.1.3. Sport/Performance Nutrition
4. COMPETITIVE LANDSCAPE
4.1. Key Strategic Moves
4.2. Market Share Analysis
4.3. Company Landscape
4.4. Company Profiles (includes Global Level Overview, Market Level Overview, Core Business Segments, Financials, Headcount, Key Information, Market Rank, Market Share, Products and Services, and Analysis of Recent Developments).
4.4.1. A. Costantino & C. SpA
4.4.2. Archer Daniels Midland Company
4.4.3. Brenntag SE
4.4.4. CHS Inc.
4.4.5. Foodchem International Corporation
4.4.6. Fuji Oil Group
4.4.7. International Flavors & Fragrances Inc.
4.4.8. Kerry Group PLC
4.4.9. The Scoular Company
4.4.10. Wilmar International Ltd
5. KEY STRATEGIC QUESTIONS FOR PROTEIN INGREDIENTS INDUSTRY CEOS
6. APPENDIX
6.1. Global Overview
6.1.1. Overview
6.1.2. Porter鈥檚 Five Forces Framework
6.1.3. Global Value Chain Analysis
6.1.4. Market Dynamics (DROs)
6.2. Sources & References
6.3. List of Tables & Figures
6.4. Primary Insights
6.5. Data Pack
6.6. Glossary of Terms
List of Tables & Figures
- Figure 1:
- VOLUME OF BABY FOOD AND INFANT FORMULA MARKET, METRIC TON, GERMANY, 2017 - 2029
- Figure 2:
- VOLUME OF BAKERY MARKET, METRIC TON, GERMANY, 2017 - 2029
- Figure 3:
- VOLUME OF BEVERAGES MARKET, METRIC TON, GERMANY, 2017 - 2029
- Figure 4:
- VOLUME OF BREAKFAST CEREALS MARKET, METRIC TON, GERMANY, 2017 - 2029
- Figure 5:
- VOLUME OF CONDIMENTS/SAUCES MARKET, METRIC TON, GERMANY, 2017 - 2029
- Figure 6:
- VOLUME OF CONFECTIONERY MARKET, METRIC TON, GERMANY, 2017 - 2029
- Figure 7:
- VOLUME OF DAIRY AND DAIRY ALTERNATIVE PRODUCTS MARKET, METRIC TON, GERMANY, 2017 - 2029
- Figure 8:
- VOLUME OF ELDERLY NUTRITION AND MEDICAL NUTRITION MARKET, METRIC TON, GERMANY, 2017 - 2029
- Figure 9:
- VOLUME OF MEAT/POULTRY/SEAFOOD AND MEAT ALTERNATIVE PRODUCTS MARKET, METRIC TON, GERMANY, 2017 - 2029
- Figure 10:
- VOLUME OF RTE/RTC FOOD PRODUCTS MARKET, METRIC TON, GERMANY, 2017 - 2029
- Figure 11:
- VOLUME OF SNACKS MARKET, METRIC TON, GERMANY, 2017 - 2029
- Figure 12:
- VOLUME OF SPORT/PERFORMANCE NUTRITION MARKET, METRIC TON, GERMANY, 2017 - 2029
- Figure 13:
- VOLUME OF ANIMAL FEED MARKET, METRIC TON, GERMANY, 2017 - 2029
- Figure 14:
- VOLUME OF PERSONAL CARE AND COSMETICS MARKET, METRIC TON, GERMANY, 2017 - 2029
- Figure 15:
- AVERAGE PER CAPITA CONSUMPTION OF PLANT PROTEIN, GRAM PER DAY, GERMANY, 2017 - 2029
- Figure 16:
- SOYBEAN PRODUCTION, METRIC TON, GERMANY, 2017 - 2022
- Figure 17:
- VOLUME OF SOY PROTEIN MARKET, TONNES, GERMANY, 2017 - 2029
- Figure 18:
- VALUE OF SOY PROTEIN MARKET, USD, GERMANY, 2017 - 2029
- Figure 19:
- VOLUME OF SOY PROTEIN MARKET BY FORM, METRIC TONNES, GERMANY, 2017 - 2029
- Figure 20:
- VALUE OF SOY PROTEIN MARKET BY FORM, USD, GERMANY, 2017 - 2029
- Figure 21:
- VALUE SHARE OF SOY PROTEIN MARKET BY FORM, %, GERMANY, 2017 VS 2023 VS 2029
- Figure 22:
- VOLUME SHARE OF SOY PROTEIN MARKET BY FORM, %, GERMANY, 2017 VS 2023 VS 2029
- Figure 23:
- VOLUME OF SOY PROTEIN MARKET, CONCENTRATES, METRIC TONNES, GERMANY, 2017 - 2029
- Figure 24:
- VALUE OF SOY PROTEIN MARKET, CONCENTRATES, USD, GERMANY, 2017 - 2029
- Figure 25:
- VALUE SHARE OF SOY PROTEIN MARKET BY END USER, % CONCENTRATES , GERMANY, 2022 VS 2029
- Figure 26:
- VOLUME OF SOY PROTEIN MARKET, ISOLATES, METRIC TONNES, GERMANY, 2017 - 2029
- Figure 27:
- VALUE OF SOY PROTEIN MARKET, ISOLATES, USD, GERMANY, 2017 - 2029
- Figure 28:
- VALUE SHARE OF SOY PROTEIN MARKET BY END USER, % ISOLATES , GERMANY, 2022 VS 2029
- Figure 29:
- VOLUME OF SOY PROTEIN MARKET, TEXTURED/HYDROLYZED, METRIC TONNES, GERMANY, 2017 - 2029
- Figure 30:
- VALUE OF SOY PROTEIN MARKET, TEXTURED/HYDROLYZED, USD, GERMANY, 2017 - 2029
- Figure 31:
- VALUE SHARE OF SOY PROTEIN MARKET BY END USER, % TEXTURED/HYDROLYZED , GERMANY, 2022 VS 2029
- Figure 32:
- VOLUME OF SOY PROTEIN MARKET BY END USER, METRIC TONNES, GERMANY, 2017 - 2029
- Figure 33:
- VALUE OF SOY PROTEIN MARKET BY END USER, USD, GERMANY, 2017 - 2029
- Figure 34:
- VALUE SHARE OF SOY PROTEIN MARKET BY END USER, %, GERMANY, 2017 VS 2023 VS 2029
- Figure 35:
- VOLUME SHARE OF SOY PROTEIN MARKET BY END USER, %, GERMANY, 2017 VS 2023 VS 2029
- Figure 36:
- VOLUME OF SOY PROTEIN MARKET, ANIMAL FEED, GERMANY, 2017 - 2029
- Figure 37:
- VALUE OF SOY PROTEIN MARKET, ANIMAL FEED, GERMANY, 2017 - 2029
- Figure 38:
- VALUE SHARE OF SOY PROTEIN MARKET BY FORM, % ANIMAL FEED , GERMANY, 2022 VS 2029
- Figure 39:
- VOLUME OF SOY PROTEIN MARKET, FOOD AND BEVERAGES END USER, METRIC TONNES, GERMANY, 2017 - 2029
- Figure 40:
- VALUE OF SOY PROTEIN MARKET, FOOD AND BEVERAGES END USER, USD, GERMANY, 2017 - 2029
- Figure 41:
- VALUE SHARE OF SOY PROTEIN MARKET BY FOOD AND BEVERAGES END USER, %, GERMANY, 2017 VS 2023 VS 2029
- Figure 42:
- VOLUME SHARE OF SOY PROTEIN MARKET BY FOOD AND BEVERAGES END USER, %, GERMANY, 2017 VS 2023 VS 2029
- Figure 43:
- VOLUME OF SOY PROTEIN MARKET, BAKERY, METRIC TONNES, GERMANY, 2017 - 2029
- Figure 44:
- VALUE OF SOY PROTEIN MARKET, BAKERY, USD, GERMANY, 2017 - 2029
- Figure 45:
- VALUE SHARE OF SOY PROTEIN MARKET BY FORM, % BAKERY , GERMANY, 2022 VS 2029
- Figure 46:
- VOLUME OF SOY PROTEIN MARKET, BEVERAGES, METRIC TONNES, GERMANY, 2017 - 2029
- Figure 47:
- VALUE OF SOY PROTEIN MARKET, BEVERAGES, USD, GERMANY, 2017 - 2029
- Figure 48:
- VALUE SHARE OF SOY PROTEIN MARKET BY FORM, % BEVERAGES , GERMANY, 2022 VS 2029
- Figure 49:
- VOLUME OF SOY PROTEIN MARKET, BREAKFAST CEREALS, METRIC TONNES, GERMANY, 2017 - 2029
- Figure 50:
- VALUE OF SOY PROTEIN MARKET, BREAKFAST CEREALS, USD, GERMANY, 2017 - 2029
- Figure 51:
- VALUE SHARE OF SOY PROTEIN MARKET BY FORM, % BREAKFAST CEREALS , GERMANY, 2022 VS 2029
- Figure 52:
- VOLUME OF SOY PROTEIN MARKET, CONDIMENTS/SAUCES, METRIC TONNES, GERMANY, 2017 - 2029
- Figure 53:
- VALUE OF SOY PROTEIN MARKET, CONDIMENTS/SAUCES, USD, GERMANY, 2017 - 2029
- Figure 54:
- VALUE SHARE OF SOY PROTEIN MARKET BY FORM, % CONDIMENTS/SAUCES , GERMANY, 2022 VS 2029
- Figure 55:
- VOLUME OF SOY PROTEIN MARKET, DAIRY AND DAIRY ALTERNATIVE PRODUCTS, METRIC TONNES, GERMANY, 2017 - 2029
- Figure 56:
- VALUE OF SOY PROTEIN MARKET, DAIRY AND DAIRY ALTERNATIVE PRODUCTS, USD, GERMANY, 2017 - 2029
- Figure 57:
- VALUE SHARE OF SOY PROTEIN MARKET BY FORM, % DAIRY AND DAIRY ALTERNATIVE PRODUCTS , GERMANY, 2022 VS 2029
- Figure 58:
- VOLUME OF SOY PROTEIN MARKET, MEAT/POULTRY/SEAFOOD AND MEAT ALTERNATIVE PRODUCTS, METRIC TONNES, GERMANY, 2017 - 2029
- Figure 59:
- VALUE OF SOY PROTEIN MARKET, MEAT/POULTRY/SEAFOOD AND MEAT ALTERNATIVE PRODUCTS, USD, GERMANY, 2017 - 2029
- Figure 60:
- VALUE SHARE OF SOY PROTEIN MARKET BY FORM, % MEAT/POULTRY/SEAFOOD AND MEAT ALTERNATIVE PRODUCTS , GERMANY, 2022 VS 2029
- Figure 61:
- VOLUME OF SOY PROTEIN MARKET, RTE/RTC FOOD PRODUCTS, METRIC TONNES, GERMANY, 2017 - 2029
- Figure 62:
- VALUE OF SOY PROTEIN MARKET, RTE/RTC FOOD PRODUCTS, USD, GERMANY, 2017 - 2029
- Figure 63:
- VALUE SHARE OF SOY PROTEIN MARKET BY FORM, % RTE/RTC FOOD PRODUCTS , GERMANY, 2022 VS 2029
- Figure 64:
- VOLUME OF SOY PROTEIN MARKET, SNACKS, METRIC TONNES, GERMANY, 2017 - 2029
- Figure 65:
- VALUE OF SOY PROTEIN MARKET, SNACKS, USD, GERMANY, 2017 - 2029
- Figure 66:
- VALUE SHARE OF SOY PROTEIN MARKET BY FORM, % SNACKS , GERMANY, 2022 VS 2029
- Figure 67:
- VOLUME OF SOY PROTEIN MARKET, SUPPLEMENTS END USER, METRIC TONNES, GERMANY, 2017 - 2029
- Figure 68:
- VALUE OF SOY PROTEIN MARKET, SUPPLEMENTS END USER, USD, GERMANY, 2017 - 2029
- Figure 69:
- VALUE SHARE OF SOY PROTEIN MARKET BY SUPPLEMENTS END USER, %, GERMANY, 2017 VS 2023 VS 2029
- Figure 70:
- VOLUME SHARE OF SOY PROTEIN MARKET BY SUPPLEMENTS END USER, %, GERMANY, 2017 VS 2023 VS 2029
- Figure 71:
- VOLUME OF SOY PROTEIN MARKET, BABY FOOD AND INFANT FORMULA, METRIC TONNES, GERMANY, 2017 - 2029
- Figure 72:
- VALUE OF SOY PROTEIN MARKET, BABY FOOD AND INFANT FORMULA, USD, GERMANY, 2017 - 2029
- Figure 73:
- VALUE SHARE OF SOY PROTEIN MARKET BY FORM, % BABY FOOD AND INFANT FORMULA , GERMANY, 2022 VS 2029
- Figure 74:
- VOLUME OF SOY PROTEIN MARKET, ELDERLY NUTRITION AND MEDICAL NUTRITION, METRIC TONNES, GERMANY, 2017 - 2029
- Figure 75:
- VALUE OF SOY PROTEIN MARKET, ELDERLY NUTRITION AND MEDICAL NUTRITION, USD, GERMANY, 2017 - 2029
- Figure 76:
- VALUE SHARE OF SOY PROTEIN MARKET BY FORM, % ELDERLY NUTRITION AND MEDICAL NUTRITION , GERMANY, 2022 VS 2029
- Figure 77:
- VOLUME OF SOY PROTEIN MARKET, SPORT/PERFORMANCE NUTRITION, METRIC TONNES, GERMANY, 2017 - 2029
- Figure 78:
- VALUE OF SOY PROTEIN MARKET, SPORT/PERFORMANCE NUTRITION, USD, GERMANY, 2017 - 2029
- Figure 79:
- VALUE SHARE OF SOY PROTEIN MARKET BY FORM, % SPORT/PERFORMANCE NUTRITION , GERMANY, 2022 VS 2029
- Figure 80:
- MOST ACTIVE COMPANIES BY NUMBER OF STRATEGIC MOVES, COUNT, GERMANY SOY PROTEIN MARKET, 2017 - 2022
- Figure 81:
- MOST ADOPTED STRATEGIES, COUNT, GERMANY, 2017 - 2022
- Figure 82:
- VALUE SHARE OF MAJOR PLAYERS, %, GERMANY SOY PROTEIN MARKET, 2021
Germany Soy Protein Industry Segmentation
Concentrates, Isolates, Textured/Hydrolyzed are covered as segments by Form. Animal Feed, Food and Beverages, Supplements are covered as segments by End User.
- Animal feed remained the country's leading application sector for soy protein, and it is projected to register a CAGR of 3.84% by value in the forecast period. Manufacturers are constantly looking for novel protein ingredients that are high-quality, cost-effective, and label-friendly, driving the growth of soy protein. Soybean meal is the main source of protein and amino acids used in animal feed formulations in the region. Soy protein powders provide both nutritional and functional benefits in companion animal foods, calf milk replacers, young animal feed (such as feed for piglets), and aquaculture diets. It is especially suited for liquid and dry food applications where low antigenicity and easy digestibility are required.
- The F&B segment holds the second major market share and is projected to register a CAGR of 2.96% by value in the forecast period. Soy proteins have a wide range of applications in meat- and dairy-alternative products. Soy protein was widely used in meat alternatives due to the industry's ongoing innovation. Flexitarians accounted for 31.1% of the German population in 2021, making up a group of approximately 16.71 million people. The increase in vegan and flexitarian consumers in the region boosted the soy protein demand in the meat alternative products industry.
- The supplements segment is anticipated to be the fastest-growing end-user segment in the market, projected to register a CAGR of 7.93% by volume during the forecast period. In 2021, there were more than 9,492 thousand health and fitness clubs in Germany. The fitness industry is rapidly increasing the usage of various protein ingredients in nutritional supplements used for muscle or tissue repair after workouts. Thus, soy protein powders are gaining more demand in the market.
| Form | |
| Concentrates | |
| Isolates | |
| Textured/Hydrolyzed |
| End User | ||||||||||||
| Animal Feed | ||||||||||||
| ||||||||||||
|
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Market Definition
- End User - The Protein Ingredients Market operates on a B2B basis. Food, Beverages, Supplements, Animal Feed, and Personal Care & Cosmetic manufacturers are considered to be end-consumers in the market studied. The scope excludes manufacturers buying liquid/dry whey to be used for application as a binding agent or thickener or other non-protein applications.
- Penetration Rate - Penetration Rate is defined as the percentage of Protein-Fortified End User Market Volume in the Overall End User Market Volume.
- Average Protein Content - Average protein content is the average protein content present per 100 g of product manufactured by all end-user companies considered under the scope of this report.
- End User Market Volume - End-user market volume is the consolidated volume of all types and forms of end-user products in the country or region.
| Keyword | Definition |
|---|---|
| Alpha-lactalbumin (伪-Lactalbumin) | It is a protein that regulates the production of lactose in the milk of almost all mammalian species. |
| Amino acid | It is an organic compound that contains both amino and carboxylic acid functional groups, which are required for the synthesis of body protein and other important nitrogen-containing compounds, such as creatine, peptide hormones, and some neurotransmitters. |
| Blanching | It is the process of briefly heating vegetables with steam or boiling water. |
| BRC | British Retail Consortium |
| Bread improver | It is a flour-based blend of several components with specific functional properties designed to modify dough characteristics and give quality attributes to bread. |
| BSF | Black Soldier Fly |
| Caseinate | It is a substance produced by adding an alkali to acid casein, a derivative of casein. |
| Celiac disease | Celiac disease is an immune reaction to eating gluten, a protein found in wheat, barley, and rye. |
| Colostrum | It is a milky fluid that鈥檚 released by mammals that have recently given birth before breast milk production begins. |
| Concentrate | It is the least processed form of protein and has a protein content ranging from 40-90% by weight. |
| Dry protein basis | It refers to the percentage of "pure protein" present in a supplement after the water in it is completely removed through heat. |
| Dry whey | It is the product resulting from drying fresh whey which has been pasteurized and to which nothing has been added as a preservative. |
| Egg protein | It is a mixture of individual proteins, including ovalbumin, ovomucoid, ovoglobulin, conalbumin, vitellin, and vitellenin. |
| Emulsifier | It is a food additive that facilitates the blending of foods that are immiscible with one another, such as oil and water. |
| Enrichment | It is the process of addition of micronutrients that are lost during the processing of the product. |
| ERS | Economic Research Service of the USDA |
| Extrusion | It is the process of forcing soft mixed ingredients through an opening in a perforated plate or die designed to produce the required shape. The extruded food is then cut to a specific size by blades. |
| Fava | Also known as Faba, it is another word for yellow split beans. |
| FDA | Food and Drug Administration |
| Flaking | It is a process in which typically a cereal grain (like corn, wheat, or rice) is broken down into grits, cooked with flavors and syrups, and then pressed into flakes between cooled rollers. |
| Foaming agent | It is a food ingredient that makes it possible to form or maintain a uniform dispersion of a gaseous phase in a liquid or solid food. |
| Foodservice | It refers to the part of the food industry which includes businesses, institutions, and companies which prepare meals outside the home. It includes restaurants, school and hospital cafeterias, catering operations, and many other formats. |
| Fortification | It is the deliberate addition of micronutrients that are not found in them naturally or which are lost during processing, to improve a food product's nutritional value. |
| FSANZ | Food Standards Australia New Zealand |
| FSIS | Food Safety and Inspection Service |
| FSSAI | Food Safety and Standards Authority of India |
| Gelling agent | It is an ingredient that functions as a stabilizer and thickener to provide thickening without stiffness through the formation of gel. |
| GHG | Greenhouse Gas |
| Gluten | It is a family of proteins found in grains, including wheat, rye, spelt, and barley. |
| Hemp | It is a botanical class of Cannabis sativa cultivars grown specifically for industrial or medicinal use. |
| Hydrolysate | It is a form of protein manufactured by exposing the protein to enzymes that can partially break the bonds between the protein's amino acids and break down large, complicated proteins into smaller pieces. Its processing makes it easier and quicker to digest. |
| Hypoallergenic | It refers to a substance that causes fewer allergic reactions. |
| Isolate | It is the purest and most processed form of protein which has undergone separation to obtain a pure protein fraction. It typically contains 鈮� 90% of protein by weight. |
| Keratin | It is a protein that helps form hair, nails, and the outer layer of skin. |
| Lactalbumin | It is the albumin contained in milk and obtained from whey. |
| Lactoferrin | It is an iron鈥慴inding glycoprotein that is present in the milk of most mammals. |
| Lupin | It is the yellow legume seeds of the genus Lupinus. |
| Millenial | Also known as Generation Y or Gen Y, it refers to the people born from 1981 to 1996. |
| Monogastric | It refers to an animal with a single-compartmented stomach. Examples of monogastric include humans, poultry, pigs, horses, rabbits, dogs, and cats. Most monogastric are generally unable to digest much cellulose food materials such as grasses. |
| MPC | Milk protein concentrate |
| MPI | Milk protein isolate |
| MSPI | Methylated soy protein isolate |
| Mycoprotein | Mycoprotein is a form of single-cell protein, also known as fungal protein, derived from fungi for human consumption. |
| Nutricosmetics | It is a category of products and ingredients that act as nutritional supplements to care for skin, nails, and hair natural beauty. |
| Osteoporosis | It is a medical condition in which the bones become brittle and fragile from loss of tissue, typically as a result of hormonal changes, or deficiency of calcium or vitamin D. |
| PDCAAS | Protein digestibility-corrected amino acid score (PDCAAS) is a method of evaluating the quality of a protein based on both the amino acid requirements of humans and their ability to digest it. |
| Per-capita consumption of animal protein | It is the average amount of animal protein (such as milk, whey, gelatin, collagen, and egg proteins) that is readily available for consumption by each person in an actual population. |
| Per-capita consumption of plant protein | It is the average amount of plant protein (such as soy, wheat, pea, oat, and hemp proteins) that is readily available for consumption by each person in an actual population. |
| Quorn | It is a microbial protein manufactured using mycoprotein as an ingredient, in which the fungus culture is dried and mixed with egg albumen or potato protein, which acts as a binder, and then is adjusted in texture and pressed into various forms. |
| Ready-to-Cook (RTC) | It refers to food products that include all of the ingredients, where some preparation or cooking is required through a process that is given on the package. |
| Ready-to-Eat (RTE) | It refers to a food product prepared or cooked in advance, with no further cooking or preparation required before being eaten. |
| RTD | Ready-to-Drink |
| RTS | Ready-to-Serve |
| Saturated fat | It is a type of fat in which the fatty acid chains have all single bonds. It is generally considered unhealthy. |
| Sausage | It is a meat product made of finely chopped and seasoned meat, which may be fresh, smoked, or pickled and which is then usually stuffed into a casing. |
| Seitan | It is a plant-based meat substitute made out of wheat gluten. |
| Softgel | It is a gelatin-based capsule with a liquid fill. |
| SPC | Soy protein concentrate |
| SPI | Soy protein isolate |
| Spirulina | It is a biomass of cyanobacteria that can be consumed by humans and animals. |
| Stabilizer | It is an ingredient added to food products to help maintain or enhance their original texture, and physical and chemical characteristics. |
| Supplementation | It is the consumption or provision of concentrated sources of nutrients or other substances that are intended to supplement nutrients in the diet and is intended to correct nutritional deficiencies. |
| Texturant | It is a specific type of food ingredient that is used to control and alter the mouthfeel and texture of food and beverage products. |
| Thickener | It is an ingredient that is used to increase the viscosity of a liquid or dough and make it thicker, without substantially changing its other properties. |
| Trans fat | Also called trans-unsaturated fatty acids or trans fatty acids, it is a type of unsaturated fat that naturally occurs in small amounts in meat. |
| TSP | Textured soy protein |
| TVP | Textured vegetable protein |
| WPC | Whey protein concentrate |
| WPI | Whey protein isolate |
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Research Methodology
糖心vlog传媒 follows a four-step methodology in all our reports.
- Step-1: Identify Key Variables: The quantifiable key variables (industry and extraneous) pertaining to the specific product segment and country are selected from a group of relevant variables & factors based on desk research & literature review; along with primary expert inputs. These variables are further confirmed through regression modeling (wherever required).
- Step-2: Build a Market Model: In order to build a robust forecasting methodology, the variables and factors identified in Step-1 are tested against available historical market numbers. Through an iterative process, the variables required for market forecast are set and the model is built on the basis of these variables.
- Step-3: Validate and Finalize: In this important step, all market numbers, variables and analyst calls are validated through an extensive network of primary research experts from the market studied. The respondents are selected across levels and functions to generate a holistic picture of the market studied.
- Step-4: Research Outputs: Syndicated Reports, Custom Consulting Assignments, Databases & Subscription Platforms
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