Plant-based Protein Market: Market Dynamics

by Mit K. SEO

The plant-based protein market size is projected to grow from USD 12.2 billion in 2022 to 17.4 billion by 2027, at a CAGR of 7.3% between 2022 and 2027. Plant-based proteins are considered a more sustainable alternative for animal sourced proteins, with regards to both personal and environmental health. The significant increase in the demand for plant-based foods due to rise in adoption of veganism and health concerns such as cardiovascular diseases have contributed to the growth of this industry. Plant-based proteins are also becoming increasingly popular among the consumers because of their perceived health benefits of obesity management which is also a prevalent issue globally.

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Market Dynamics

Drivers: Innovation & developments related to plant-based protein to augment vegan trend

According to a study published by the European Vegetarian Union in 2019, the vegan population in Europe contributes to more than 6% of the European population. Moreover, according to The Vegan Society, the vegan population in the UK raised above 600,000 in 2019, an increase of 300% compared to the vegan population in 2014. This formed one of the prime factors driving the food & beverage manufacturers toward innovation and development of meat alternatives, dairy alternatives, and protein nutritional beverages, and a boost to plant-based food & beverages. Manufacturers such as Archer Daniels Midland Company (US), DuPont (US), Roquette Frères (France), Kerry Group (Ireland), Ingredion (US), Beyond Meat (US), and Tyson Foods (US) have been emphasizing the development of plant-based protein food & beverages.

Restraints: Allergies associated with plant-based protein sources, such as soy & wheat

Plant-based food & beverages have functional health benefits and consist of essential minerals; however, humans have been allergic to their consumption in several cases, thus restraining the market growth. For instance, soybeans are rich in nutrient content, such as vitamins, minerals, and proteins; however, anti-nutritional components present in soy could cause allergies. According to the Cleveland Clinic, soy is one of the “Big Eight” allergens, along with cow’s milk, eggs, peanuts, tree nuts, wheat, fish, and shellfish, responsible for 90% of all food allergies. A soy allergy occurs when the human immune system mistakes the harmless proteins found in soy as harmful and produces antibodies to combat them. Moreover, soy protein has large quantities of phytic acid, which has the potential to block the absorption of essential minerals, such as calcium, magnesium, copper, iron, and zinc. Soy allergy could also lead to itching and hives in humans. Other symptoms include bloating, diarrhea, nausea, and abdominal pain.

A study published by the National Institute of Health (NIH) in 2019 recognized wheat as a staple food and an important source of nutrients for many millions of people. However, the last few years have seen increasing concerns about the adverse effects of wheat on health, particularly in the North American and European regions. Wheat gluten proteins cause a range of adverse reactions, including allergies, coeliac disease, and non‐coeliac gluten sensitivity in humans. Celiac disease can affect genetically predisposed human beings of all ages; however, it often begins in the middle infancy stage. The inflammation and destruction of the inner lining of the small intestines in celiac disease are caused by an allergic reaction to gluten in the diet. Therefore, allergies caused due to a few plant-based ingredient sources are projected to restrain the global market during the forecast period.

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Opportunities: Focus on aquatic plants as new & emerging sources of protein

With the rise in health awareness among consumers, the shift toward personalized nutrition has been robust. In recent times, consumers have been conscious and specific about the food they consume and its effects on the body. Besides soy, wheat, and pea, as the major sources of plant-based protein, aquatic plants pose a massive opportunity to obtain proteins and ingredients that match the unique physiological and metabolic needs of the consumers.

The natural synthesis of plant-based protein is the result of a series of transformations, in which several chemical elements combine in a specific form, and the energy for the process is obtained from the sunlight. The crucial agent responsible for this unique process is the chlorophyll present in plants. Over 70% of the solar energy is directed at the oceans and freshwater bodies, such as rivers, lakes, and swamps. A largely untapped resource of aquatic proteins, suitable for human consumption, exists in the water bodies present globally and can be increased by advanced aquaculture techniques.

Challenges: Concerns over quality of food & beverages due to adulteration of GM ingredients

Soy, wheat, and pea are among the prominent sources used to obtain plant-based proteins and are highly produced in Brazil, the US, Argentina, China, and India. With the augmenting demand for plant-based food & beverages among the consumers, the demand for soy, wheat, and pea has also increased. However, to meet the growing demand for various plant-based protein sources, adulteration with Genetically Modified (GM) ingredients poses an emerging threat. For instance, non-GMO soybeans are primarily used for human consumption, whereas GM soybeans are found mostly in livestock feed. However, producers need to put extra attention and effort into the production of non-GMO soybeans, resulting in higher cost consumption involved in profits and lower profits.

Most GM soy is industrially produced with hexane, detrimental to human health if consumed in larger quantities. Thus, the consumption of plant-based food products that have been manufactured by GM soybean has resulted in a point of concern for consumers globally.